Don't Sweat the Aubergine: What Works in the Kitchen and Why

by NicholasClee (Author), NicholasClee (Author)

• Used

  Paperback
  2012

  $3.29

  On average, people cook no more than two dishes from each cookbook they buy. Why? Because most of the other recipes seem just too daunting. At last, here is the book that answers the questions you always want to ask and solves those frustrating kitchen conundrums - why do some writers tell you to wash and soak rice before cooking while others never mention it? Why won't mince 'brown' the way they tell you? Will an aubergine really taste better if you sweat it with salt first? The authoritative verdict on these and every other cookery technique is here. Written in Clee's easy, wry style and packed with his own selection of jargon-busting recipes that will deliciously broaden your range of standbys, this is the last cookbook you will ever need to buy...

• Used

  Paperback
  2006

  $3.29

  On average, people cook no more than two dishes from each cookbook they buy. Why? Because most of the other recipes seem just too daunting. This is where Nicholas Clee comes to the rescue. At last, here is the book that answers the questions you always want to ask and solves those frustrating kitchen conundrums - why do some writers tell you to wash and soak rice before cooking, while others never mention it? Why won't mince brown the way they tell you? Will an aubergine really taste better if you sweat it with salt first? The authoritative verdict on these and every other cookery technique is here. Written in Clee's easy, wry style and packed with his own selection of jargon-busting recipes that will deliciously broaden your range of standbys, this is the last cookbook you will ever need to buy...

• Used

  Hardcover
  2005

  $4.54

  Do you ever look at a recipe and think, 'Where am I supposed to get hold of bream?' Or, 'I'll never be able to pull that off!' On average, people cook no more than two dishes from each cookbook they buy. Why? Because most of the other recipes seem just too daunting. This is where Nicholas Clee comes to the rescue. He shows you a new approach to cooking, teaches you how to experiment with ingredients, and gives you the confidence not to have to follow recipes to the letter. Don't Sweat the Aubergine tells you what other cookbooks leave out, answers the questions you always want to ask and clarifies all those maddening inconsistencies - why do some writers tell you to wash and soak rice before cooking, while others never mention it? Why won't mince brown the way they tell you? Will an aubergine taste better or cook more easily if you sweat it with salt beforehand? Written in Clee's easy, wry style, and packed with his own selection of jargon-busting recipes which will deliciously broaden your range of standbys, this is the last cook book you will ever need to buy...

• New

  Paperback
  2012

  $16.42

  On average, people cook no more than two dishes from each cookbook they buy. Why? Because most of the other recipes seem just too daunting. At last, here is the book that answers the questions you always want to ask and solves those frustrating kitchen conundrums - why do some writers tell you to wash and soak rice before cooking while others never mention it? Why won't mince 'brown' the way they tell you? Will an aubergine really taste better if you sweat it with salt first? The authoritative verdict on these and every other cookery technique is here. Written in Clee's easy, wry style and packed with his own selection of jargon-busting recipes that will deliciously broaden your range of standbys, this is the last cookbook you will ever need to buy...