Learning how to cook with eggplant is like a ticket to taste through the world. This little berry (yes, it’s a berry!), is a staple in cultures as wide-ranging as Korea, Israel, and suburban Chicago. Through poignant personal narratives, Raquel’s recipes (think Stuffed Indian Eggplant in Saag Sauce, Sabich, and Eggplant & Pork Larb) will reacquaint you with this magical ingredient.
About the Author
Award-winning food writer and cooking teacher Raquel Pelzel is the author of Toast: The Cookbook and has collaborated on more than 20 cookbooks with chefs and celebrities. Though she went to two culinary schools and received a B.A. in communications, Raquel considers her time as a writer and cook at Cook’s Illustrated as her master’s program in recipe development. She was the senior food editor at Tasting Table for two years and has been working with food–both in the front and back of the house (and at the computer)–since she was 15 years old. She lives in Brooklyn with her two sons.
4.5" x 7.5" Length: 48 pages
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