How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques,Books,Free Shipping,1561587982,

	How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques from Taunton
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Product Details Binding Hardcover Dewey Decimal Number 641.5 EAN 9781561587988 Format Illustrated ISBN 1561587982 Manufacturer Taunton Number Of Items 1 Number Of Pages 400 Publication Date October 18, 2005 Publisher Taunton Release Date October 18, 2005 Availability Usually ships in 24 hours Product Description Need a cool way to handle hot chiles? Looking to cut down on kitchen clean-up? Let the readers, contributors, and editors of Fine Cooking magazine show you the way. How to Break an Egg is a one-of-a-kind resource of more than 1,400 kitchen-tested tips, shortcuts, and ingenious solutions to culinary emergencies, all organized in an easy-to-access format for quick reference or more leisurely reading. Look under Basil in the Ingredients chapter and you'll find tips for drying it, keeping its bright green color, and making your pesto go further. Look under Cookies in the Cooking chapter for clever ways to roll out cookie dough without it sticking, or to form perfectly shaped cookies, or to get just the right texture you want in your chocolate chip. You'll also discover tips on cookware and utensils, serving, storage, clean-up, and kitchen safety. If disaster strikes, flip immediately to When Things Go Wrong, an invaluable chapter of troubleshooting charts, whether your soufflé is falling, your cheese sauce is curdling, or you've just discovered you don't have the right size pan for the cake you're in the middle of mixing up. In Handy Kitchen Techniques, you'll find 42 basic prep techniques, from trussing a chicken to clarifying butter, illustrated step-by-step in full color. The perfect reference for cooks at any level, How to Break an Egg will be your indispensable go-to kitchen resource. 'In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't hve to make up 'creative answers' anymore. For the solution to every culinary dilemma, run out right now and pick up a copy of ,How to Break an Egg.' --Tom Douglas, restaurateur and author of Tom's Big Dinners 'No kitchen is totally complete unless this book is on the shelf. It's a wealth of information, and I personally could not do without it!' --Paula Deen, author of Paula Deen&Friends: Living it Up, Southern Style 'How do you create a warm place to proof bread or make a quick cup of buttermilk? Ever think of cutting cheesecake with a fishing line or defatting stock with ice cubes? The answers to these and hundreds of other practical questions rarely addressed in even the most sophisticated cookbooks are provided in this revolutionary new reference manual no serious cook can do without. I've waited a lifetime for an authoritative, sensible, reliable kitchen companion such as How to Break an Egg and cannot recommend the book highly enough. Just reading through it is an invaluable class in itself.' --James Villas, author of Crazy for Casseroles and Biscuit Bliss 'This is a terrific resource reference book and one that I think every cook, whether just beginning or old pro, will find helpful on a regular basis. Fine Cooking has been one of my favorite culinary magazines for a long time and How to Break an Egg reflects their friendly, researched, and illustrated approach that I look forward to reading every month.' --John Ash, restaurateur and author of John Ash Cooking One on One 'A good chef never serves his or her mistakes. Now you don't have to. Finally a fix-it manual for your kitchen.' --Tom Colicchio, Chef/Owner of Craft restaurants and Gramercy Tavern “(How to Break an Egg) Excellent, excellent book” - *Sara Moulton, Good Morning America* “This little book packs a lot of wisdom for the price. It's not a cookbook, but rather a compendium of all those cool little Fine Cooking tips that you hope you will remember when you need them…..It's ever so much better than reading directions in a recipe.” *- Cathy Barber, Dallas Morning News* “How to Break an Egg is designed to be a kitchen staple -- a place to go when you have a food question or problem and need a simple-to-understand answer. It's fun to sit down and read in order to discover the interesting ways cooks have come up with to solve some intriguing culinary problems.” *- Karen Haram, San Antonio Express-News* “Even great home cooks sometimes need a bit of guidance in the kitchen. After all, no matter how many emergencies you've run into or how many jams you've substituted your way through, there's always another you haven't yet tackled. How to Break an Egg addresses all these and more for everyone from restaurant-ready cooks to folks who need to learn how to separate a yolk from the whites.” *- Chicago Sun-Times* “Fine Cooking magazine calls them 'ah-ha' moments. The book, How To Break an Egg is full of such inspirations.” *- Rocky Mountain News* “How to Break an Egg has the answers…The tips are great, fun and sometimes a little weird.” *- Cabin Living magazine* “How to Break an Egg is a one-of-kind resource of more than 1,400 kitchen-tested tips, shortcuts and ingenious solutions to culinary emergencies- all organized in an easy-to-acess format for quick reference or more leisurely reading.” *- Home Improvement Dallas* “Anyone who enjoys cooking and creating culinary masterpieces will appreciate the useful tips and clever techniques compiled by the editors of this very unusual but handy kitchen guide.” *- Monterey County Herald* Need a cool way to handle hot chiles? Looking to cut down on kitchen clean-up? Let the readers, contributors, and editors of Fine Cooking magazine show you the way. How to Break an Egg is a one-of-a-kind resource of more than 1,400 kitchen-tested tips, shortcuts, and ingenious solutions to culinary emergencies, all organized in an easy-to-access format for quick reference or more leisurely reading. Look under Basil in the Ingredients chapter and you'll find tips for drying it, keeping its bright green color, and making your pesto go further. Look under Cookies in the Cooking chapter for clever ways to roll out cookie dough without it sticking, or to form perfectly shaped cookies, or to get just the right texture you want in your chocolate chip. You'll also discover tips on cookware and utensils, serving, storage, clean-up, and kitchen safety. If disaster strikes, flip immediately to When Things Go Wrong, an invaluable chapter of troubleshooting charts, whether your soufflé is falling, your cheese sauce is curdling, or you've just discovered you don't have the right size pan for the cake you're in the middle of mixing up. In Handy Kitchen Techniques, you'll find 42 basic prep techniques, from trussing a chicken to clarifying butter, illustrated step-by-step in full color. The perfect reference for cooks at any level, How to Break an Egg will be your indispensable go-to kitchen resource. 'In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't hve to make up 'creative answers' anymore. For the solution to every culinary dilemma, run out right now and pick up a copy of ,How to Break an Egg.' --Tom Douglas, restaurateur and author of Tom's Big Dinners 'No kitchen is totally complete unless this book is on the shelf. It's a wealth of information, and I personally could not do without it!' --Paula Deen, author of Paula Deen&Friends: Living it Up, Southern Style 'How do you create a warm place to proof bread or make a quick cup of buttermilk? Ever think of cutting cheesecake with a fishing line or defatting stock with ice cubes? The answers to these and hundreds of other practical questions rarely addressed in even the most sophisticated cookbooks are provided in this revolutionary new reference manual no serious cook can do without. I've waited a lifetime for an authoritative, sensible, reliable kitchen companion such as How to Break an Egg and cannot recommend the book highly enough. Just reading through it is an invaluable class in itself.' --James Villas, author of Crazy for Casseroles and Biscuit Bliss 'This is a terrific resource reference book and one that I think every cook, whether just beginning or old pro, will find helpful on a regular basis. Fine Cooking has been one of my favorite culinary magazines for a long time and How to Break an Egg reflects their friendly, researched, and illustrated approach that I look forward to reading every month.' --John Ash, restaurateur and author of John Ash Cooking One on One 'A good chef never serves his or her mistakes. Now you don't have to. Finally a fix-it manual for your kitchen.' --Tom Colicchio, Chef/Owner of Craft restaurants and Gramercy Tavern Fine Cooking magazine focuses on the kitchen and the delicious activity that occurs there, offering technique-driven articles and delicious recipes that ultimately help its readers become better cooks. Fine Cooking goes to the experts--chefs, cookbook authors, cooking teachers--who explain not only how to make a recipe but also the reasons why ingredients should be prepared a certain way. Through its popular readers' tips column, Q&A questions from readers, and in-depth articles, Fine Cooking has been providing sound advice and trusted culinary companionship to readers for over a decade. Customers who bought this item also bought Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques Cooking School Secrets For Real-World Cooks 834 Kitchen Quick Tips: Techniques And Shortcuts for the Curious Cook The New Food Lover's Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You Customer Reviews for: How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques Rating - Fun Fact Filled Book Saw this book at my daughter-in-law's and couldn't put it down! I think I've found the perfect engagement/shower gift for the new bride! Rating - Great for Beginners I borrowed this book from my local library and looked through it and realized that I had to have a copy of my own. It is a book with very clever ideas on using kitchen equipment, fruits, veggies, you name it. It even has answers to questions that I've always wondered about like.....Why will potatoes and onions spoil more quickly if you store them together? I like to cook more now because I'm more informed about foods, utensils and ... Read More Rating - review for How to Break an Egg I've been cooking for more years than I like to count, but this book gave me a lot of tips I never came across before, plus a handy color photographic section on de-shelling lobsters and shrimp and pitting various fruits. However, the tip on shelling hard boiled eggs, one of my cross-eyes bears, didn't work for me. For any home cook, though, this is wonderful recreational, as well as useful, reading. Rating - Helpful for experienced cooks and new ones too! I love to pick this book up and just read a few pages (I always learn something!) It has also helped me several times when I had a question about how to keep something fresh or how I can substitute ingredients. I gave it to one of my best friends for Christmas and she was thrilled. I have to admit that I am a great fan of Fine Cooking magazine and cookbooks. see more reviews See More Taunton products

Books : How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques