THE BEST-LAID PLANS OFTEN GO AWRY . . . especially in the kitchen. When youare faced with one of those inevitable cooking calamities--be it a sinking soufflAc, salty soup, or stuck-together pasta--How to Repair Food has the answers and advice you need to get your meal back on track. First published in 1970 and now with more than 100, 000 copies in print, this kitchen classic has been completely revised and updated to serve a new generation of home cooks. NEW TO THE THIRD EDITION: ac Hints on lowering fat and sodium. ac Ways to integrate wholesome and organic ingredients. ac Tips for reducing kitchen waste. ac Ideas for coping with holiday and other special-occasion dinner debacles. Filled with witty, accessible, and often ingenious solutions to mishaps that befall even the best of cooks, the alphabetical listings (from Abalone to Zucchini) are designed to rescue any dish from the brink of disaster. From the Trade Paperback edition.TOO MANY (AND THEY ARE ALL RIPE AT ONCE): \Vell, youa#39;ll just have to make a banana cream pie. This can ... Now you have six months to find some interesting recipes for mashed bananasabanana cake and banana pudding for starters.
|Title||:||How to Repair Food, Third Edition|
|Author||:||Tanya Zeryck, John Bear, Marina Bear|
|Publisher||:||Ten Speed Press - 2010-11-30|