Author(s): "Fine Cooking" Magazine

Cooking

This is a delightful and nearly endless source of cooking information. Ever wonder how to cut lemon wedges so they won't squirt you in the eye? Or what to do with those overgrown courgettes 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 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 for problems that bedevil cooks every day, all from the readers, contributors and editors of "Fine Cooking", one of America's favourite cooking magazines.