Friday, May 27, 2011

Review: How to Squeeze a Lemon: 1,023 Kitchen Tips, Food Fixes, and Handy Techniques by Fine Cooking Magazine

  • Hardcover: 272 pages
  • Publisher: Taunton Press (November 9, 2010)
  • Language: English
  • ISBN-10: 9781600853265
  • ISBN-13: 978-1600853265

Product Description


Ever wonder how to cut lemon wedges so they won’t squirt you in the eye? Or what to do with those overgrown zucchinis from the garden? How to save that bread that just won’t rise? In How to Squeeze a Lemon, home cooks and chefs alike will find a delightful and nearly endless source of cooking information reference. The follow-up to the IACP-award winning, How to Break an Egg, the wonderfully informative and entertaining How to Squeeze a Lemon is chock full of more than 1,000 fresh tips, kitchen-tested techniques, and smart substitutions that bedevil cooks every day, and all from the readers, contributors, and editors of Fine Cooking, one of America’s favorite cooking magazines.

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

My Review

How To Squeeze A Lemon is a great reference books for cooks that contains a multitude of tips and techniques. The book is divided into seven chapters:
  1. Equipment
  2. Produce
  3. Meat, Fish &  Poultry
  4. Pantry
  5. Techniques
  6. Wine & Beer
  7. When Things Go Wrong
It is a great book to keep with your cookbooks for quick and easy reference when needed.  The only thing I found lacking was the lack of illustrations.  I find illustrations to be extremely helpful most of the time.

Highly recommend this book for cooks as a helpful addition to the kitchen.

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