<p><b>A multitude of ideas, tips and techniques to reward any serious cook.</b></p><p>A prerequisite for every kitchen veteran or aspiring home cook, this comprehensive reference answers virtually every kitchen query and speaks to every culinary concern and condition.</p><p>For example, how do professional chefs get more juice from a lemon? They simply heat it in a microwave for 10 seconds and roll it on a work surface before cutting and squeezing it. Is wrestling with a pastry cutter frustrating? Pastry chefs grate cold butter with the large holes of a box grater for their dough.</p><p>In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including:</p><p><ul><li>Techniques such as altitude cooking, brining, emulsifying, Kosher foods and food dyes</li><li>Keeping produce safe from spoilage and keeping equipment free of nasty bacteria</li><li>Condiments, dairy products, eggs, grains, nuts, seeds, pasta, rice, sweeteners and vinegars</li><li>Ground meat, pork, game, organ meats, fish and mollusks</li><li>Secrets for great breads, biscuits, cookies, bars, muffins, cakes, puff pastry and chocolate</li><li>Shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.</li></ul></p><p>Whether they are just browsing or desperately trying to solve a vexing emergency, every home cook will treasure <i><b>12,167 Kitchen and Cooking Secrets.</b></i></p>