I loved this book - not so much for the recipes it contains as for the somewhat irreverent approach it takes to the craft of cooking and the advice to view recipes as guides rather explicit instructions to be followed without deviation. He rightly points out that such things as the accuracy of your oven's temperature, your own tastes and so forth will all affect the results from a recipe. He de-bunks too a number of myths and old wives' tales, providing sensible analysis and advice. I laughed out loud at the point he mentioned Gordon Ramsey's suggestion that a salad spinner should be avoided as it damaged the salad leaves - particularly as Ramsey's suggested alternative could hardly be described as foolproof. The notion of frying meat to seal in the juices is also given short shrift ("scarcely more up to date in cooking than bloodletting is in medicine") - quite convincingly too.
I am an experienced cook but learned a few things along the way, the reasons why some things work or why some of the accepted kitchen wisdom is based on little or no evidence. The book would be ideal for culinary novices. There are some decent core recipes which can be adapted easily, and plenty of useful advice that would stand a new cook in good stead for a lifetime of cooking.
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Dont Sweat The Aubergine Hardcover – Nov. 1 2005
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- Hardcover : 288 pages
- ISBN-10 : 1904977278
- ISBN-13 : 978-1904977278
- Dimensions : 15.24 x 3.18 x 22.23 cm
- Item Weight : 458 g
- Publisher : Short Books (Nov. 1 2005)
- Language: : English
- Best Sellers Rank: #3,395,184 in Books (See Top 100 in Books)
- Customer Reviews:
About the Author
Nicholas Clee edited the Bookseller for many years. He is an accomplished amateur cook. This is his first book. He lives in London with his family
4.8 out of 5
10 global ratings
Top reviews from other countries
Brilliantly irreverent & very usefulReviewed in the United Kingdom on January 1, 2012
4 people found this helpful
Highly recommended. Great Christmas present!Reviewed in the United Kingdom on January 22, 2016
Use it all the time. No longer brown mince as before, great alternative suggestion. Etc., etc. very good for experienced and new cooks.
2 people found this helpful
Julia J. B. Clasby
Super book, like chatting with a well-versed, sensible and funny cookery friend!Reviewed in the United Kingdom on November 28, 2013
An absolute gem of a book, has to be added to any foodie's cookery book shelf - sensible, humorous, relevant and useful. What more can I say?! Recommended.
2 people found this helpful
Mrs. Anne Millar
Four StarsReviewed in the United Kingdom on December 15, 2015
Some very useful tips on cooking. Didn't find the recipes useful for a beginner.