Synopses & Reviews
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 souffle, 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.
When the inevitable kitchen calamities befall us, this useful kitchen reference saves the day with culinary counsel, recipe rescues, and a good dose of levity.
First published in 1970, How to Repair Food is a handy tool for finding kitchen substitutions, dealing with uncooperative ingredients, coping with culinary mishaps, and rescuing dishes from the brink of disaster. More than 100,000 copies later–and in honor of its 40th anniversary–the book is once again refreshed to keep apace with trends in food and cooking, including the shift toward healthful eating, using organic ingredients, and reducing kitchen waste. An all-new section on coping with holiday disasters comes to the cook’s aid if special-occasion preparations go awry.
Discrepancy in ed. numbering between t.p. verso and cover.
About the Author
TANYA ZERYCK is a stay-at-home mom who, between reading cookbooks and whipping up culinary delights for her family, is a prolific gardener. Her parents, JOHN AND MARINA BEAR, are the authors of The Something Went Wrong Now What Do I Do Cookbook (the original edition of How to Repair Food) and Not Your Mother’s Cookbook. John is also the coauthor, with Margaret Fox, of Café Beaujolais, Morning Food, and Evening Food.
Table of Contents
A Note about Cookbooks • How this Book Is Organized • How to Improvise, Bluff, or Otherwise Muddle Through • Total Failure
Alphabetical Listings 17
Appendix A: Burned Foods 174
Appendix B: Thawed Frozen Foods 175
Appendix C: Too Much Food: How to Store It 176
Appendix D: The Art of Measuring: How to Measure and Pour Foods 180
Appendix E: Stains 183
Appendix F: Problems with Utensils and Appliances 185
Appendix G: How to Repair Thanksgiving Dinner 197
Appendix H: A Last-Resort Meal for Four 207