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How to Break an Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions, and Handy Techniques
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Product Description
If disaster strikes, flip immediately to When Things Go Wrong, an invaluable chapter of troubleshooting charts, whether your souffle is falling, your cheese sauce is curdling, or you've just discovered you don't have the right size pan for the cake you're in the middle of mixing up. In Handy Kitchen Techniques, you'll find 42 basic prep techniques, from trussing a chicken to clarifying butter, illustrated step-by-step in full color.
The perfect reference for cooks at any level, "How to Break an Egg" will be your indispensable go-to kitchen resource.
"In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't hve to make up 'creative answers' anymore. For the solution to every culinary dilemma, run out right now and pick up a copy of, "How to Break an Egg,""
--TomDouglas, restaurateur and author of "Tom's Big Dinners"
"No kitchen is totally complete unless this book is on the shelf. It's a wealth of information, and I personally could not do without it!"
--Paula Deen, author of "Paula Deen&Friends: Living it Up, Southern Style"
"How do you create a warm place to proof bread or make a quick cup of buttermilk? Ever think of cutting cheesecake with a fishing line or defatting stock with ice cubes? The answers to these and hundreds of other practical questions rarely addressed in even the most sophisticated cookbooks are provided in this revolutionary new reference manual no serious cook can do without. I've waited a lifetime for an authoritative, sensible, reliable kitchen companion such as "How to Break an Egg" and cannot recommend the book highly enough. Just reading through it is an invaluable class in itself."
--James Villas, author of "Crazy for Casseroles" and "Biscuit Bliss"
"This is a terrific resource reference book and one that I think every cook, whether just beginning or old pro, will find helpful on a regular basis. "Fine Cooking" has been one of my favorite culinary magazines for a long time and "How to Break an Egg" reflects their friendly, researched, and illustrated approach that I look forward to reading every month."
--John Ash, restaurateur and author of "John Ash Cooking One on One"
"A good chef never serves his or her mistakes. Now you don't have to. Finally a fix-it manual for your kitchen."
--Tom Colicchio, Chef/Owner of Craft restaurants and Gramercy Tavern
Product Details
- Amazon Sales Rank: #116764 in Books
- Published on: 2005-10-01
- Released on: 2005-10-04
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 394 pages
Editorial Reviews
Review
- "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
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"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
Fine Cooking magazine focuses on the kitchen and the delicious activity that occurs there, offering technique-driven articles and delicious recipes that ultimately help its readers become better cooks. Fine Cooking goes to the experts--chefs, cookbook authors, cooking teachers--who explain not only how to make a recipe but also the reasons why ingredients should be prepared a certain way. Through its popular readers' tips column, Q&A questions from readers, and in-depth articles, Fine Cooking has been providing sound advice and trusted culinary companionship to readers for over a decade.
Customer Reviews
Lots of Clever tips for Amateurs and great Photo Techniques
`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. And, I can see that the suggestions from these authorities are uniformly better than those submitted by `Fine Cooking' readers.
Many of the suggestions are probably common knowledge to most amatuer cooks who spend a lot of time reading these authors, `Fine Cooking', `Saveur', and `Cooks Illustrated Magazines', and spend time watching the Food Network, especially Alton Brown's `Good Eats' show. Thus, the book's value drops off if you are an experienced foodie own a sizeable culinary library.
On the other hand, the average level of the suggestions is really pretty good. I suspect there may be a fair amount of friendly copying, as I recognize many suggestions from other sources, especially, Alton Brown and the baking Gurus such as Beranbaum and Flo Brakker. The suggestions fall into several different categories.
First, there are the amateur techniques to make up for the lack of technique typically gained through practice. Many of the baking tips fall into this category such as the technique for draping a pizza dough over an overturned bowl to spread it out in place of the usual method of stretching it on your knuckles. These are often revealed by caveats saying that `the usual method of doing this only works if you have a very sharp knive...'. Well, I see no excuse for not having very sharp knives, so these suggestions are often moot. Most amateur suggestions are in this category and they are easily recognized as things which a professional will typically not do, because they have all the right equipment and knowledge for doing things quickly and correctly.
Second, there are sanitation tips, which I recommend we all commit to memory and follow, such as the tip to wash the handles on your water faucets after washing your hands.
Third, there are tricks to do things which become harder if you have either a lot more than usual or a lot less than usual.
Fourth, there are reminders about common baking problems, especially with cookies, pastry doughs, and cake batters, and alternative ways to avoid them. I really like most of these, especially the one which says that it may simply not be a good time to make a pie crust if the humidity and temperature is high.
Fifth is the color section which contains an entirely different kind of material, that being color photographic tutorials on how to do various techniques. I am certain these are all done by `Fine Cooking' staff writers and photographers and they are all of a high quality. Unless you own James Peterson's `Essentials of Cooking' or Jacques Pepin's `Complete Techniques', this section alone may be worth the price of the book.
Sixth is a set of tables to help you diagnose problems especially in common baking tasks. This, together with the color section makes this book well worth the investment. These may be less valuable if you happen to already have thoroughly digested Shirley Corriher's `Cookwise' or other superior reference on baking techniques.
Seventh is a table of EMERGENCY SUBSTITUTIONS. I emphasize this because the authors are clear on this point that these are not perfect replacements. This section has just about all the most useful cases I can think of, especially for buttermilk, bread crumbs, crème fraiche, fish sauce, lemongrass, mascarpone, pancetta, and shallots. In other words, common ingredients which, however, you may not stock. Two examples should illustrate how these are not perfect substitutions. I would not typically prefer substituting white wine vinegar for sherry vinegar rather than their suggested balsamic vinegar. And, I would typically prefer to substitute finely diced white or yellow onions for shallots rather than scallions.
This book is great fun to read for any culinary amateur. I recommend it for that reason alone, but it is also a useful reference if you have no other books on cooking or baking technique. Oddly enough, I could find no suggestion anywhere in the book for an answer to the title question, the preferred way to break an egg.
An all-in-one guide to kitchen troubles
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.
Excellent
Library Journal
Utilizing information from qualified food writers, chefs, and experienced readers, the editors of Fine Cooking magazine have compiled a troubleshooting guide for home cooks. The recipients of the 2005 International Association of Culinary Professionals Compilation Award for their previous book (Cooking New American), these editors have delivered another classic. Included are troubleshooting charts, step-by-step preparation techniques (with photographs), ingredient information, a substitution guide, equivalent measures, tips on kitchen safety, and much more. The most useful section helps cooks understand what went wrong with the recipe and recommendations of what to try next time. An extremely valuable guide assisting the home cook in learning how to cook as opposed to just cooking; recommended for all public libraries.-Jennifer A. Wickes, Suite101.com, Pine Beach, NJ Copyright 2005 Reed Business Information.
