Don't Sweat the Aubergine
What works in the kitchen and why
(Sprache: Englisch)
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...
At last, here is the book that answers the questions you always want to ask and solves those frustrating kitchen...
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Produktdetails
Produktinformationen zu „Don't Sweat the Aubergine “
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 withhis 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...
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 withhis 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...
Klappentext zu „Don't Sweat the Aubergine “
On average, people cook no more than two dishes from each cookbook they buy. Why? Because the other recipes seem just too daunting. This book aims to solve 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? And more.
Autoren-Porträt von Nicholas Clee
Clee, NicholasNicholas Clee edited UK's Bookseller magazine for many years. He is an accomplished amateur cook. This is his first book. He lives in London with his family.
Bibliographische Angaben
- Autor: Nicholas Clee
- 2006, 336 Seiten, Maße: 21,6 cm, Kartoniert (TB), Englisch
- Verlag: Faber & Faber, London
- ISBN-10: 1904977782
- ISBN-13: 9781904977780
Sprache:
Englisch
Pressezitat
Intelligent, thoughtful, fascinating... a gem
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