How to Repair Food

When the inevitable kitchen calamities befall us, this useful kitchen reference saves the day with culinary counsel, recipe rescues, and a good dose of levity.
First published in 1970, "How to Repair Food" is a handy tool for finding kitchen substitutions, dealing with uncooperative ingredients, coping with culinary mishaps, and rescuing dishes from the brink of disaster. More than 100,000 copies later-and in honor of its 40th anniversary-the book is once again refreshed to keep apace with trends in food and cooking, including the shift toward healthful eating, using organic ingredients, and reducing kitchen waste. An all-new section on coping with holiday disasters comes to the cook's aid if special-occasion preparations go awry.