7 of 8 people found the following review helpful
This review is from: Don't Sweat the Aubergine: What Works in the Kitchen and Why (Paperback)
I am surprised that this book is not constantly in the cookery bestseller charts. It is a kitchen essential for everyone from a young person in their first kitchen, to an experienced cook. It covers just about everything and tells you how to cook it, but more importantly why. For instance it gives you 3 tried and tested methods for cooking rice, but then breaks each down into WHY you do each step and what happens if you don't follow them. Nicholas Clee is very honest about the things about cooking that frighten him, and then gives advice on how not to be frightened yourself. The book covers the basics; rice, eggs etc but there is also enough for even the most experienced home cooks to find this book invaluable. For instance; under the heading MAYONNAISE, Clee writes:
"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.