A basic book that addresses more than five hundred common cooking problems, The Cook’s Problem Solver
is organized to help chefs find solutions to cooking problems quickly and easily. Learn simple tricks to avoid dry biscuits, thin custards, soggy cakes, sticky rice, wilted lettuce, and curdled cream soups. Breads, cakes, and puddings will come out right every time whether they’re made in a conventional or microwave oven.
Advice is given on how to follow recipes, including the correct way to measure both dry and wet ingredients. Steaming, broiling, poaching, and other basic cooking methods are reviewed. Special attention is paid to microwave cooking and the variables that can affect cooking items in such ovens.
The culmination of more than twenty years of cooking experience, The Cook’s Problem Solver is designed to help novice cooks as well as gourmet chefs discover hundreds of practical ways to improve their recipes and avoid unnecessary mistakes.