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    How to Repair Food, Third Edition
    Unavailable
    How to Repair Food, Third Edition
    Unavailable
    How to Repair Food, Third Edition
    Ebook518 pages3 hours

    How to Repair Food, Third Edition

    By Tanya Zeryck, John Bear and Marina Bear

    4/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    THE BEST-LAID PLANS OFTEN GO AWRY . . . especially in the kitchen. When you’re faced with one of those inevitable cooking calamities--be it a sinking soufflé, salty soup, or stuck-together pasta--How to Repair Food has the answers and advice you need to get your meal back on track. First published in 1970 and now with more than 100,000 copies in print, this kitchen classic has been completely revised and updated to serve a new generation of home cooks.
     
     
    NEW TO THE THIRD EDITION:
     
    • Hints on lowering fat and sodium.
    • Ways to integrate wholesome and organic ingredients.
    • Tips for reducing kitchen waste.
    • Ideas for coping with holiday and other special-occasion dinner debacles.
     
    Filled with witty, accessible, and often ingenious solutions to mishaps that befall even the best of cooks, the alphabetical listings (from Abalone to Zucchini) are designed to rescue any dish from the brink of disaster.
    LanguageEnglish
    PublisherRandom House Publishing Group
    Release dateNov 30, 2010
    ISBN9781580086424
    Unavailable
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    Reviews for How to Repair Food, Third Edition

    4/5

    12 ratings2 reviews

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    • 5/5
      Useful, funny, and surprisingly not that weird -- you won't have to try to hunt down specialty devices and ingredients.
    • 5/5
      Salad dressing too salty? Dropped an egg? Ran out of buttermilk?This book is very entertaining, so at first I didn't really take it seriously. Then I noticed that I pulled it off the shelf more than any of the other cookbooks put together. Here's a sample entry:"GREENS, wilted: If you've got an hour, dip the greens in hot water, then in ice water with a dash of vinegar. Shake the excess liquid from them and chill in the refrigerator for 1 hour.If you need them right away, unfatigue them by tossing with a few drops of oil to coat the leaves before adding dressing. For hopelessly wilted greens, try this interesting recipe for hopelessly wilted greens: (recipe follows for "Meredith's Hopelessly Wilted Greens Dish.")"Also contains appendices for things like stains and problems with utensils (STOVE TOP, does not heat: This is often a last-minute discovery that calls for real ingenuity. What else do you have in your household that does heat?)