How to Squeeze a Lemon: 1,023 Kitchen Tips, Food Fixes, and Handy Techniques

by Fine Cooking Magazine

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.

Genres: Nonfiction, Cookbooks, Food, Reference, Cooking

272 pages, Hardcover

First published November 9, 2010

Reviews

[Dan Stern · Rating 4 out of 5]

A well organized book, offering advice to the cook. The reason it only got a THREE-STAR rating is, that a number of advises are outdated. For instance how to condition a cast iron pan, Pg.6 The MUCH more effective way to condition a cast iron piece of cookware is to thoroughly coat it with a film of Flaxseed oil, put it into a 500° oven for about 2 hours. Let it cool in the oven. Repeat. This molecularly bonded coating will survive rinsing with soap and the use of steel utensils.

Another missing part, the many uses of OXI CLEAN and similar Oxygen based cleaners.

[Julie · Rating 4 out of 5]

A comprehensive companion of food preparation tips that will be useful to novices and gourmands, alike. Tips from Fine Cooking Magazine staff, experts, and readers are organized in chapters by relevance. Subjects covered include the use of kitchen equipment and appliances, the preparation and storage of produce, meat, and pantry items, baking and grilling techniques, and information on choosing varieties of wine and beer. A final chapter on substitutions and solutions for when "things go wrong" might be of the most interest to new cooks. A good housewarming gift.

Review copy provided by publisher via NetGalley.

[Kathy · Rating 4 out of 5]

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:

Equipment
Produce
Meat, Fish & Poultry
Pantry
Techniques
Wine & Beer
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.

[Karen · Rating 3 out of 5]

Nothing to sit down and read straight through, but a great reference book that will be right at home on my cookbook shelf along with Secrets from the Southern Living Test Kitchen.

[Lisa · Rating 3 out of 5]

All sorts of tips and tricks.

(Netgalley)

[Nohreen · Rating 3 out of 5]

A compilation of tips for use in the kitchen. More like a 3.5, with some tips more useful and current than others.

[jillbertini · Rating 3 out of 5]

It's okay, but full of tips that one has to memorize. I thought How to Read a French Fry, with its kitchen science, was better, because it explains the underlying reason.

[Jamie · Rating 3 out of 5]

Useful information but could be organized better.

[Lara · Rating 4 out of 5]

Some great handy hints. A great reference book to have on the shelf.

[Pigeon · Rating 1 out of 5]

Unreadable