Review, The kitchen answer book

Acknowledgments
Introduction

Chapter1.) Baking
Chapter 2.) Chocolate, Coffee and Tea
Chapter 3.) Dairy
Chapter 4.) Eggs
Chapter 5.) Fruits and Nuts
Chapter 6.) Grains, Beans and Pasta
Chapter 7.) Meat
Chapter 8.) Poultry
Chapter 9.) Seafood
Chapter 10.) Seasoning and the Oils
Chapter 11.) Stocks, Sauces and Soups
Chapter 12.) Vegetables
Chapter 13.) Utensils

Index

From The Publisher:

The Only Reference Book You will Ever Need in the Kitchen!

Whether you are a professional chef, a cooking enthusiast, or a hungry novice- in these pages you will find concise, direct answers to thousands of cooking and kitchen questions arranged in easy-to-find categories; Baking; Coffee, Chocolate and Tea; Dairy; Eggs; Fruits and Nuts; Grains, Beans and Pasta; Meat; Poultry; Seafood; Seasonings; Stocks, Sauces and Soups; Vegetables; and Utensils.

For Example:

-Should the original amounts be changed proportionately when recipes are halved or doubled?
- What is a good substitute for sour cream?
-How can you tell if a cantaloupe is ripe?
-What kind of wood should be used in smoking meats?
-How far from the broiler's heat source should food be placed?
-What are some uses for potatoes other than eating?
-How can Kebobs be kept from spinning on the skewer?
-What adjustments need to be made when baking at high altitudes?
-How often does a good knife need sharpening?
-How is white stock made?

All the answers are here at your fingertips, where and when you need them. For all who cook, this handy reference offers the know-how and wisdom that make cooking a pleasure for you and your guests.

Hank Rubin has several decades of experience as an executive chef, restaurant owner, cooking teacher, and food and wine writer. His weekly wine column in The San Francisco Chronicle from 1965-1982 was the first in the United States. He lives in San Francisco.

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