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 . . .
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