How to Squeeze a Lemon

How to Squeeze a Lemon

SKU# 071325

1,023 kitchen tips, food fixes, and handy techniques

From the editors of Fine Cooking


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Other Formats
  • Product # 071325
  • Type Hardcover
  • ISBN 978-1-60085-326-5
  • Published Date 2010
  • Dimensions 7 x 9
  • Pages 272
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
Table of Contents
Kitchen Appliances
Knives, Cutting Boards, and Kitchen Tools
You Use that to Do What?


Meat, Fish, and Poultry

Dairy and Eggs
Dry Goods
Food Storage

Other Techniques
-- Braising
-- Brining
-- Broiling
-- Canning & Freezing
-- Cooking Sugar
-- Deep- and Stir-frying
-- Measuring
-- Roasting
-- Searing
-- Steaming

Wine and Beer

When Things Go Wrong
Cake Catastrophes, Muffin Mishaps, and Befuddled Biscuits
Pie Pitfalls and Tart Tribulations
Cookie Chaos and Brownie Blunders
Bad Bread Blues
Candy Calamities
Saucy Situations
Stovetop Struggles
Emergency Substitutions

Ingredient Equivalents
Measurement Conversions
Temperature Conversions

Contributors' Bios

It's not unusual to hear the word "geek" used in the halls or around the table at Fine Cooking: It's a term of endearment. We like the science behind cooking, the more we know, the more we have to share with you--from why a batch of whipped cream will go from light and fluffy to grainy and unusable in seconds to how to actually squeeze a lemon so that it won't squirt you in the eye in the process--the more you'll learn. Because becoming a good cook is really just a long, delicious learning process.

Which is where this book comes in. It's a chance for the crack cooks in our Test Kitchen to share some "Aha!" secrets they've learned in the process of triple-testing every recipe that runs in Fine Cooking. We've also included dozens of handy tips, any one of which may change the way you prepare something from this moment forward. But we didn't stop there. We invited our contributors (which include cookbook authors and chefs) and some of the best cooking teachers we know to contribute too, along with our smart, savvy readers (recognize your advice in here?). All in all, there are more than 1,000 great tips and techniques in the pages that follow, all culled from the collective wisdom of hundreds of amazing cooks.

This companion volume to Fine Cooking's first book of tips, the award-winning How to Break an Egg, begins where that handy reference left off five years ago. So it's high time for a new collection of creative shortcuts, kitchen-tested techniques, and smart substitutions. Since then, we've added 30 issues of Fine Cooking to our archives and created, a total resource for home cooks that features more than 4,000 recipes, how-to videos, and a community of passionate cooks just like you. Here's to becoming an ever-smarter, better cook.

--Laurie Buckle
Editor, Fine Cooking

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