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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 . . .
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 . . .
| Erscheinungsjahr: | 2012 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9780552778008 |
| ISBN-10: | 0552778001 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Clee, Nicholas |
| Hersteller: | Black Swan |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 198 x 127 x 22 mm |
| Von/Mit: | Nicholas Clee |
| Erscheinungsdatum: | 26.04.2012 |
| Gewicht: | 0,434 kg |
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