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How to Break an Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substit Hardcover – October 4, 2005
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- "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.
Top Customer Reviews
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.Read more ›
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.
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.
Most Recent Customer Reviews
Lame and a waste of time and money. Just a bunch of quick tips with little to no explanation that one can easily find on the internet or on tv. Read morePublished 21 months ago by Vandrummer
This is a great book for the novice as well as the "seasoned" cook. I turn to it often, LOTS of good tips and hints from everyday people.Published on December 20, 2013 by Carol L Owings
Bought this used, as a gift for someone and it was exactly what I was looking for. There are lots of tips and tricks included in this book.Published on April 8, 2013 by CMill
I BORROWED THIS FROM THE LIBRARY. AFTER READING PART WAY THROUGH I KNEW I HAD TO ORDER ONE FOR MYSELF
AN FOR MY DAUGHTERS TO KEEP HANDY. Read more
This handy book has oodles of information that every cook, accomplished or not, could benefit from. Zillions of wonderful tips...even Julia Child could have used this one!Published on May 15, 2011 by ws
How to Break an Egg is filled numerous tips from the editors, contributors, and readers of Fine Cooking Magazine. Some of them are tips I'd do and others aren't. Read morePublished on November 13, 2010 by Anne from Baltimore
This is one of the best kitchen accessories we have ever purchased.
It is full of useful information that is easy to find and easy to nderstand. Read more