skip to content
How to break an egg : 1,453 kitchen tips, food fixes, emergency substitutions, and handy techniques Preview this item
ClosePreview this item
Checking...

How to break an egg : 1,453 kitchen tips, food fixes, emergency substitutions, and handy techniques

Publisher: Newtown, CT : Taunton Press, ©2005.
Edition/Format:   Print book : English
Database:WorldCat
Summary:

Provides a culinary reference for cooks of various skill levels. This book brings together tips and hints, quick fixes and kitchen techniques, published in the pages of "Fine Cooking" magazine. The  Read more...

Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
ISBN: 1561587982 9781561587988
OCLC Number: 60312555
Notes: Includes index.
Description: 394 pages : color illustrations ; 24 cm
Contents: Introduction --
1. Cookware, Appliance, and Utensil Tips --
Pots and Pans --
Kitchen Appliances --
Knives and Kitchen Shears --
Kitchen Tools and Cutting Boards --
You Use That to Do What? --
2. Ingredient Tips --
Baking Ingredients --
Dairy and Eggs --
Fish, Meat, and Poultry --
Fruit --
Herbs, Spices, and Other Flavorings --
Vegetables --
Odds and Ends --
3. Cooking Tips --
Picking a Recipe and Getting Started --
Baking --
Deep-Frying --
Sautéing and Pan-Frying --
Stir-Frying --
Roasting Chicken and Turkey --
Grilling --
Beans --
Eggs --
Meat --
Pasta --
Polenta --
Potatoes --
Rice and Other Grains --
Sauces and Gravy --
Stocks and Soups --
Odds and Ends --
4. Serving, Storage, Cleaning, and Kitchen Safety Tips --
Serving --
Beverage and Food Storage --
Kitchen Organization --
Cleaning --
Kitchen Safety --
5. Handy Kitchen Techniques --
Trussing a Chicken or Turkey --
Boning a Chicken Breast --
How to Turn a Whole Chicken into 10 Serving Pieces --
How to Split and Partially Bone a Chicken --
Butterflying a Chicken Breast --
Carving a Turkey --
Trimming a Tenderloin --
Butterflying and Rolling a Boned Pork Loin --
Trimming a Rack of Ribs --
Carving a Leg of Lamb --
Carving a Rib Roast. Debearding a Mussel --
Removing Pinbones from a Fish Fillet --
Shelling a Cooked Lobster --
Cracking a Cooked Crab --
Peeling and Deveining Shrimp --
Cutting a Chiffonade --
Chopping an Onion --
Prepping Leeks for Easy Washing --
Julienning a Carrot --
Seeding a Bell Pepper --
Trimming and Coring Cabbage --
Seeding a Cucumber --
Peeling and Seeding a Tomato --
Trimming an Artichoke for Steaming --
Preparing Artichoke Bottoms --
Trimming a Baby Artichoke --
Coring and Slicing an Apple --
Coring a Pear to Poach Whole --
Coring Pear Halves --
Cutting Segments from an Orange or Other Citrus Fruit --
Zesting a Citrus Fruit --
Pitting a Peach or Nectarine --
Pitting a Plum --
Cutting a Mango --
Pitting an Avocado --
Peeling a Melon --
Peeling and Coring a Pineapple --
Hulling a Strawberry --
Chopping Chocolate --
The Stages of Whipping Cream and Egg Whites --
Clarifying Butter --
6. When Things Go Wrong, Substitutions, and Equivalents --
Cake Catastrophes, Muffin Mishaps, and Befuddled Biscuits --
Pie Pitfalls and Tart Tribulations --
Cookie Chaos and Brownie Blunders --
Bad Bread Blues --
Candy Calamities --
Chocolate Conundrums --
Saucy Situations --
Egg-ravations --
Stovetop Struggles: Pan-Searing, Sautéing, Stir-Frying, and Deep-Frying --
Emergency Substitutions --
Baking Pan Substitutions --
Measurement Equivalents --
Oven Temperature Equivalents --
Ingredient Equivalents.
Other Titles: Taunton's fine cooking.
Responsibility: by the editors, contributors, and readers of Fine cooking magazine.
More information:

Reviews

Editorial reviews

Publisher Synopsis

"(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 Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(1)

User lists with this item (1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/60312555> # How to break an egg : 1,453 kitchen tips, food fixes, emergency substitutions, and handy techniques
    a schema:CreativeWork, schema:Book ;
   library:oclcnum "60312555" ;
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/ctu> ;
   library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/57205519#Place/newtown_ct> ; # Newtown, CT
   rdfs:seeAlso <http://experiment.worldcat.org/entity/work/data/57205519#CreativeWork/taunton_s_fine_cooking> ; # Taunton's fine cooking.
   schema:about <http://dewey.info/class/641.5/e22/> ;
   schema:about <http://id.worldcat.org/fast/1754966> ; # Cooking
   schema:bookFormat bgn:PrintBook ;
   schema:copyrightYear "2005" ;
   schema:datePublished "2005" ;
   schema:description "Introduction -- 1. Cookware, Appliance, and Utensil Tips -- Pots and Pans -- Kitchen Appliances -- Knives and Kitchen Shears -- Kitchen Tools and Cutting Boards -- You Use That to Do What? -- 2. Ingredient Tips -- Baking Ingredients -- Dairy and Eggs -- Fish, Meat, and Poultry -- Fruit -- Herbs, Spices, and Other Flavorings -- Vegetables -- Odds and Ends -- 3. Cooking Tips -- Picking a Recipe and Getting Started -- Baking -- Deep-Frying -- Sautéing and Pan-Frying -- Stir-Frying -- Roasting Chicken and Turkey -- Grilling -- Beans -- Eggs -- Meat -- Pasta -- Polenta -- Potatoes -- Rice and Other Grains -- Sauces and Gravy -- Stocks and Soups -- Odds and Ends -- 4. Serving, Storage, Cleaning, and Kitchen Safety Tips -- Serving -- Beverage and Food Storage -- Kitchen Organization -- Cleaning -- Kitchen Safety -- 5. Handy Kitchen Techniques -- Trussing a Chicken or Turkey -- Boning a Chicken Breast -- How to Turn a Whole Chicken into 10 Serving Pieces -- How to Split and Partially Bone a Chicken -- Butterflying a Chicken Breast -- Carving a Turkey -- Trimming a Tenderloin -- Butterflying and Rolling a Boned Pork Loin -- Trimming a Rack of Ribs -- Carving a Leg of Lamb -- Carving a Rib Roast."@en ;
   schema:description "Debearding a Mussel -- Removing Pinbones from a Fish Fillet -- Shelling a Cooked Lobster -- Cracking a Cooked Crab -- Peeling and Deveining Shrimp -- Cutting a Chiffonade -- Chopping an Onion -- Prepping Leeks for Easy Washing -- Julienning a Carrot -- Seeding a Bell Pepper -- Trimming and Coring Cabbage -- Seeding a Cucumber -- Peeling and Seeding a Tomato -- Trimming an Artichoke for Steaming -- Preparing Artichoke Bottoms -- Trimming a Baby Artichoke -- Coring and Slicing an Apple -- Coring a Pear to Poach Whole -- Coring Pear Halves -- Cutting Segments from an Orange or Other Citrus Fruit -- Zesting a Citrus Fruit -- Pitting a Peach or Nectarine -- Pitting a Plum -- Cutting a Mango -- Pitting an Avocado -- Peeling a Melon -- Peeling and Coring a Pineapple -- Hulling a Strawberry -- Chopping Chocolate -- The Stages of Whipping Cream and Egg Whites -- Clarifying Butter -- 6. When Things Go Wrong, Substitutions, and Equivalents -- Cake Catastrophes, Muffin Mishaps, and Befuddled Biscuits -- Pie Pitfalls and Tart Tribulations -- Cookie Chaos and Brownie Blunders -- Bad Bread Blues -- Candy Calamities -- Chocolate Conundrums -- Saucy Situations -- Egg-ravations -- Stovetop Struggles: Pan-Searing, Sautéing, Stir-Frying, and Deep-Frying -- Emergency Substitutions -- Baking Pan Substitutions -- Measurement Equivalents -- Oven Temperature Equivalents -- Ingredient Equivalents."@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/57205519> ;
   schema:inLanguage "en" ;
   schema:name "How to break an egg : 1,453 kitchen tips, food fixes, emergency substitutions, and handy techniques"@en ;
   schema:productID "60312555" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/60312555#PublicationEvent/newtown_ct_taunton_press_2005> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/57205519#Agent/taunton_press> ; # Taunton Press
   schema:url <http://catdir.loc.gov/catdir/toc/ecip0511/2005011616.html> ;
   schema:workExample <http://worldcat.org/isbn/9781561587988> ;
   umbel:isLike <http://bnb.data.bl.uk/id/resource/GBA617217> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/60312555> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/57205519#CreativeWork/taunton_s_fine_cooking> # Taunton's fine cooking.
    a schema:CreativeWork ;
   schema:name "Taunton's fine cooking." ;
    .

<http://id.worldcat.org/fast/1754966> # Cooking
    a schema:Intangible ;
   schema:name "Cooking"@en ;
    .

<http://worldcat.org/isbn/9781561587988>
    a schema:ProductModel ;
   schema:isbn "1561587982" ;
   schema:isbn "9781561587988" ;
    .

<http://www.worldcat.org/title/-/oclc/60312555>
    a genont:InformationResource, genont:ContentTypeGenericResource ;
   schema:about <http://www.worldcat.org/oclc/60312555> ; # How to break an egg : 1,453 kitchen tips, food fixes, emergency substitutions, and handy techniques
   schema:dateModified "2016-05-09" ;
   void:inDataset <http://purl.oclc.org/dataset/WorldCat> ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.