How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques
Author: Fine Cooking Magazin
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 Breakan 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
Library Journal
Utilizing information from qualified food writers, chefs, and experienced readers, the editors of Fine Cooking magazine have compiled a troubleshooting guide for home cooks. The recipients of the 2005 International Association of Culinary Professionals Compilation Award for their previous book (Cooking New American), these editors have delivered another classic. Included are troubleshooting charts, step-by-step preparation techniques (with photographs), ingredient information, a substitution guide, equivalent measures, tips on kitchen safety, and much more. The most useful section helps cooks understand what went wrong with the recipe and recommendations of what to try next time. An extremely valuable guide assisting the home cook in learning how to cook as opposed to just cooking; recommended for all public libraries.-Jennifer A. Wickes, Suite101.com, Pine Beach, NJ Copyright 2005 Reed Business Information.
What People Are Saying
James Villas
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
Tom Douglas
In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't have 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
Paula Deen
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
Go to: Vegetarian Soups for All Seasons or Japanese Cooking
Salad Makes the Meal: 150 Simple and Inspired Salad Recipes Everyone Will Love
Author: Wiley Mullins
Looking for some fresh answers to the question, "What's for dinner?" Do you want an easy way to enjoy healthier meals? Look no further. Salad Makes the Meal shows you everything you need to know to prepare the best fresh, grilled, steamed, and roasted salad dishes with the ingredients we should all enjoy more often. These fast, one-dish meals will have you rethinking the old idea of salad bar.
Packed with more than 75 main-dish salads, as well as plenty of starters, sides, and even dessert salads, you’ll find a wealth of crowd-pleasing dishes like:
-Thai Beef Salad with Soy-Lime Dressing
-Oven-Fried Chicken Salad with Honey-Buttermilk Dressing
-Stuffed Bell Pepper Salad
-Pesto Pasta Salad with Grilled Vegetables
-Chow-Chow Salad
-Sugar Snap Salad with Corn and Cherry Tomatoes
-Sweet Potato Pie Salad
-Ambrosia Salad
Judith Sutton - Library Journal
Mullins, aka "The Salad Man," owns Uncle Wiley's, Inc., which produces a line of seasoning blends. He started the company after adopting a healthy diet and losing 60 pounds, and his first book opens with a chapter titled "Salad-the Wellness Solution"; there are tips on health and nutrition throughout the book as well. The 150 easy recipes-which do not rely on Uncle Wiley products-include salads for every course of a meal, including dessert, and nutritional analyses are provided for each one. For larger collections.
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