Book description
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 . . .
Nicholas Clee is a journalist and author. He lives in north London
with his wife and two daughters.
