- Paperback: 335 pages
- Publisher: Short Books Ltd (7 Sept. 2006)
- Language: English
- ISBN-10: 1904977782
- ISBN-13: 978-1904977780
- Product Dimensions: 13.3 x 2.5 x 21.6 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (8 customer reviews)
- Amazon Bestsellers Rank: 959,978 in Books (See Top 100 in Books)
Don't Sweat the Aubergine: What Works in the Kitchen and Why Paperback – 7 Sep 2006
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"Intelligent, thoughtful, fascinating... a gem" Nigel Slater"
Top Customer Reviews
I am an experienced cook but learned a few things along the way, the reasons why some things work or why some of the accepted kitchen wisdom is based on little or no evidence. The book would be ideal for culinary novices. There are some decent core recipes which can be adapted easily, and plenty of useful advice that would stand a new cook in good stead for a lifetime of cooking.
"This classic sauce" Raymond Blanc claims "is very simple to make" That is an example of the Annoying Things That Chefs Write. Vinaigrette is simple; it cannot go wrong. Mayonnaise, as every cook of experience knows, can go wrong: unless you're careful, it will split.
Clee then goes on to explain; Don't start cold, and why, What oil to use and why; What to add when and why, and why Drop by Drop is so important.
The book is also full of recipes. From effortless recipes for entertaining a large group informally around the kitchen table to recipes for delicious lunches when dining solo.
Most Recent Customer Reviews
Some very useful tips on cooking. Didn't find the recipes useful for a beginner.Published 18 months ago by Mrs. Anne Millar
An absolute gem of a book, has to be added to any foodie's cookery book shelf - sensible, humorous, relevant and useful. What more can I say?! Recommended.Published on 28 Nov. 2013 by Julia J. B. Clasby
A great additon to any cook's library. I found it full of great information about how cook, based on a scientific approach to cooking.Published on 18 Aug. 2013 by danny__kay