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How to Break an Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substit Hardcover


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How to Break an Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substit + How to Squeeze a Lemon: 1.023 Kitchen Tips, Food Fixes, and Handy Techniques + What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
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Product Details

  • Hardcover: 394 pages
  • Publisher: Taunton Press (October 4, 2005)
  • Language: English
  • ISBN-10: 1561587982
  • ISBN-13: 978-1561587988
  • Product Dimensions: 9.3 x 7.4 x 1.3 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #112,796 in Books (See Top 100 in Books)

Editorial Reviews

Review

"(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
""Anyonewho 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"

About the Author

Filled with pages of inspiration and information for cooks of all skill levels, Fine Cooking magazine features hands-on, how-to advice and recipes from America's culinary experts. Visit the magazine Web site at www.FineCooking.com.


More About the Author

Fine Cooking is created for anyone with a desire to become a more talented cook. It combines a distinct editorial point of view that celebrates the soul of cooking, with more (and more realistic) entry points for all levels of cooks, conceptionally rich features, skills and techniques no cook can succeed without, plus bigger, bolder photos and fresh graphics that connect the kitchen to the table.

Fine Cooking is unique in its 100% focus on food and its mission to give today's cooks -- no matter what their level of cooking skill -- the knowledge and confidence to become more talented cooks and enhance their pleasure in all things food. It's the only epicurean title completely dedicated to cooking. No wonder our brand-loyal readers agree, Fine Cooking is:

* Pure fun! -- an ongoing celebration of the enjoyment of cooking and entertaining
* Everything cooking -- the sources, tools, tips, and advice that make readers the best in the kitchen ... and in the company of their friends
* Packed with invaluable how-to's -- the highest quality, best explained cooking
* The key to kitchen success -- the most thoroughly tested and creative recipes
* Full of real insights -- from ingredients to shopping and buying
* The perfect fit for any lifestyle -- offering tips for every day, special days, and everything in-between.

Customer Reviews

4.8 out of 5 stars
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See all 25 customer reviews
The formatting in the illustrated section is great.
Anne
I love to pick this book up and just read a few pages (I always learn something!)
Kathryn Lamka
This book is great fun to read for any culinary amateur.
B. Marold

Most Helpful Customer Reviews

61 of 63 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on October 21, 2005
Format: Hardcover
`How To Break An Egg' is a collection of `1,453 Kitchen Tips, Food Fixes, Emergency Substitutions, and Handy Techniques' by the Editors, Contributors, and Readers of `Fine Cooking' magazine. One of the first things this means is that if you are a dedicated subscriber to `Fine Cooking' magazine and have every issue going back about ten (10) years, you already have most of what is in this book.

This volume belongs to one of the three general classes of books which focus much more on why and how to do things in general rather than on specific recipes. The first of these classes is represented by Shirley Corriher's `Cookwise' which has many recipes, but whose real purpose is to demonstrate why things work the way they do. The second of these three groups is represented by the Williams-Sonoma `Kitchen Companion' and Christopher Kimball's `The Cook's Bible'. These two books deal less with science and more with technique, and are typically organized like an encyclopedia. The third class, to which this book belongs, is a collection of individual tips and suggestions from many different sources. The other most recent entry into this category was `Chef's Secrets' collected by Francine Maroukian'. This `Chef's Secrets' was not entirely up to the standard represented by the reputations of the contributors (see my review of this book).

`How To Break An Egg' has some of the weaknesses of `Chef's Secrets' in that a few may simply be wrong or at least unnecessary, but the very large number of suggestions and the diligence of the `Fine Cooking' editors has kept the chaff to a minimum. It is also important to note that many of these suggestions come from several culinary heavyweights such as Bruce Aidells, John Ash, Rose Levy Beranbaum, and Shirley Corriher.
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7 of 7 people found the following review helpful By Midwest Book Review on January 8, 2006
Format: Hardcover
For an all-in-one guide to kitchen troubles, whether it be rescuing a failed recipe, making emergency substitutions, or brushing up on techniques, How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions And Handy Techniques packs in tips by the editors, contributors and readers of Fine Cooking Magazine. Each chapter on 'tips' or 'techniques' is subdivided in the table of contents by method or tip: this makes it quick and easy to locate tips on say pitting fruit, or cooking potatoes properly. New cooks will find this a much more extensive reference than your usual substitution guide - and provides much more overall culinary detail on method than most, while retaining the at-a-glance referencing system so important to a cook facing problems and needing immediate solutions.
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3 of 3 people found the following review helpful By Midwest Book Review on January 8, 2006
Format: Hardcover
For an all-in-one guide to kitchen troubles, whether it be rescuing a failed recipe, making emergency substitutions, or brushing up on techniques, How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions And Handy Techniques packs in tips by the editors, contributors and readers of Fine Cooking Magazine. Each chapter on 'tips' or 'techniques' is subdivided in the table of contents by method or tip: this makes it quick and easy to locate tips on say pitting fruit, or cooking potatoes properly. New cooks will find this a much more extensive reference than your usual substitution guide - and provides much more overall culinary detail on method than most, while retaining the at-a-glance referencing system so important to a cook facing problems and needing immediate solutions.
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7 of 9 people found the following review helpful By G. Monigold on January 29, 2006
Format: Hardcover
I am at best an amateur cook. I have more cookbooks then I will ever be able to use. This book has so many useful hints and techniques. I actually set down and read it thru. I have already used several with complete success. One of the most useful books I have used.
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2 of 2 people found the following review helpful By GiGi on August 9, 2008
Format: Hardcover Verified Purchase
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!
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2 of 2 people found the following review helpful By Joan Frost on August 13, 2007
Format: Hardcover Verified Purchase
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.
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8 of 11 people found the following review helpful By J. Hair on November 26, 2005
Format: Hardcover
Since I rarely have time to sit down and read a book cover to cover, this is the perfect book to fit in when I have little snippets of time - I leave this book on my kitchen table. While waiting for water to boil, chicken to finish baking, or even breaking up the monotony of washing dishes, I often flip open to a random page and read a few tips. Every single time I've found an idea that I could use! Each tip is no more than a couple of sentences long - and only takes a quick glance to read. The money and time you'll save with hundreds of great ideas is worth it!
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10 of 14 people found the following review helpful By Jennifer A. Wickes on October 22, 2005
Format: Hardcover
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.
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