How to Repair Food, Third Edition

How to Repair Food, Third Edition

Tanya Zeryck


THE BEST-LAID PLANS usually pass AWRY . . . specially within the kitchen. while you’re confronted with a type of inevitable cooking calamities--be it a sinking soufflé, salty soup, or stuck-together pasta--How to fix Food has the solutions and recommendation you want to get your meal again on the right track. First released in 1970 and now with greater than 100,000 copies in print, this kitchen vintage has been thoroughly revised and up to date to serve a brand new iteration of domestic cooks.
 
 
NEW TO THE 3rd EDITION:
 
• tricks on decreasing fats and sodium.
• how you can combine healthy and natural ingredients.
• assistance for lowering kitchen waste.
• rules for dealing with vacation and different special-occasion dinner debacles.
 
Filled with witty, available, and sometimes inventive strategies to mishaps that befall even the simplest of chefs, the alphabetical listings (from Abalone to Zucchini) are designed to rescue any dish from the threshold of catastrophe.

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