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The Food Lover's Tiptionary: An A to Z Culinary Guide with More Than 4000 Food and Drink Tips, ...... Paperback – April, 1994
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Sharon Herbst's Tiptionary is much more than a "Dear Abby" of cooking. Take bread, for instance. Did you know that one beaten egg has the leavening power of half a teaspoon of baking powder? That breads made without fat, like French bread, have shorter shelf lives because fat holds the moisture in? That if you're going to use a glass pan instead of metal, you ought to reduce the oven by 25 degrees? The tips go on and on, simple enough for any novice to understand and appreciate, extensive enough for the most experienced cook to learn a thing or three.
From abalone (should be alive when purchased, cooked within a day, pounded for tenderness, and not overcooked lest it toughen) to yogurt (is storable for up to ten days after the carton date, can be substituted for sour cream in baked goods, and keeps the intestinal system full of healthy bacteria--though not if it's been frozen), Herbst's culinary guide divulges more than 4,500 facts, shortcuts, and remedies on everything to do with food and drink. If you didn't take notes whenever Mom uttered some crumb of kitchen wisdom, and don't want to call her every time you overbeat the whipped cream, curdle the soup, and can't get a jar to open, it's no longer a calamity. The Tiptionary tells you the approximate volumes of common pan sizes, instructs that pecans have a fat content over 70 percent, and explains how to eradicate a lingering onion odor (from kitchen, hands, and breath). Because it's compact and wastes no space on color plates or fancy illustrations, there's room, and certainly a place, for the Tiptionary in even the most petite of kitchens. --Stephanie Gold
From Library Journal
Herbst, author of Cooking Smart ( LJ 5/15/92), appears frequently on Good Morning America to offer "Sharon's Tips." Here, with the goal of letting cooks avoid common "culinary land mines," she presents hundreds of useful tips, quick fixes, and minirecipes and ideas. Even experienced cooks will find new information, and any cook will find ways to make life in the kitchen easier. Though filled with facts, the text is very readable; the Tiptionary is not only invaluable as a reference but fun to browse through. Highly recommended.
Copyright 1994 Reed Business Information, Inc.
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I had also wondered why lentils sometimes stayed firm after being cooked for the same time as other recipes. The secret is on page 207 and an acidic ingredient is the culprit. From personal experience I knew that I should let a cake cool before frosting it but this could save someone a lot of melted icing if they just didn't think about it.
Think of this book as your grandmothers wisdom all in one book. Sharon is truly an expert and has done her research. This book has helped me to realize why things work the way they do and has validated many of my own beliefs. It is an entertaining and education read - just take it by the Tablespoon...there is a wealth of information here.
~The Rebecca Review