Don't Sweat the Aubergine [Paperback]

Nicholas (ed) Clee (Author)

Book Description

Publication Date: September 7, 2006

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...

Editorial Reviews

Review

"Intelligent, thoughtful, fascinating... a gem" Nigel Slater"

About the Author

NICHOLAS CLEE is a journalist and cookery writer. He lives in north London with his wife and two daughters. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 336 pages
• Publisher: Short Books (September 7, 2006)
• Language: English
• ISBN-10: 1904977782
• ISBN-13: 978-1904977780
• Product Dimensions: 8.4 x 5.3 x 1 inches
• Shipping Weight: 12.6 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,134,252 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Essential, May 20, 2010

By 

rollerskate (UK) - See all my reviews

This review is from: Don't Sweat the Aubergine (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.