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Condition: Used: Good
Comment: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels.
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How to Break an Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substit Hardcover – October 4, 2005

4.7 out of 5 stars 29 customer reviews

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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.

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Product Details

  • Hardcover: 394 pages
  • Publisher: Taunton Press (October 1, 2005)
  • Language: English
  • ISBN-10: 1561587982
  • ISBN-13: 978-1561587988
  • Product Dimensions: 7.4 x 1.3 x 9.3 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #845,314 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By B. Marold HALL OF FAMETOP 500 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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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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Format: Hardcover Verified Purchase
I am not a good cook. Let me just throw that out there first.... Definitely not a good cook- but I wanted to get better at it, and it seemed like every cookbook just assumed that you had prior knowledge of how to prepare food. The steps would include something like "truss the bird" and seriously, I don't know the first thing about trussing a bird.

This book was awesome- especially when it comes to simpler ways to do really complicated kitchen maneuvers. I would definitely recommend it to anyone who would like to get a little handier in the kitchen.
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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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Format: Hardcover
When I saw this book in a used book shop, I practically squealed with delight. I am a big fan of Fine Cooking, and I love picking up tips from professional and experienced cooks. This book is a great read, and full of useful information. It's like having a professional chef friend on call when you need help. I reference it when I get into trouble, and before I tackle a recipe that calls for a process or ingredients I haven't used before, which lessens my stress of screwing it up inadvertently. I highly recommend this for yourself or a friend who likes to cook. Ironically, there is NOTHING in this book on how to break an egg, but there are great tips on cooking, baking, storing and freezing.
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Format: Hardcover Verified Purchase
This Book has wonderful charts of cooking times and pages of illustrations "HOW TO...". Good tips how to fix food. Overall an excellent book.

Advise how to condition Cast Iron Equipment is very dated and should be
updated. Newest scientific findings how Flaxseed Oil, 500° baking for 2 hours, repeat of same, results in molecularly bonded coatings many times tougher than the old method's.

Good educational reading.
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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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