September 26, 2008
The Chef’s Secret Cook Book (Mel Martin Ad #16)
For people who are almost (but not quite) satisfied with their own cooking — and can't figure out what's missing.
• If your crepes are delicious but too heavy, see page 263.
• The gourmet uses of kosher salt? See page 3 and page 22.
• If your cooked shrimp gets dry or rubbery when you
keep it overnight. see page 136.
• If your fried eggplant tastes oilier than it should, see
page 176.
• If you sauté chicken livers perfectly but they come out
tough, see page 152.
•How to make bottled horseradish taste like the fresh
kind. See page 211.
•How to keep sour cream from burning when you cook
with it. See page 23.
• What to add to domestic paprika if you can't find the
imported kind. See page 69.
• A substitute for champagne sauce that isn't perfect, but
works. See page 97.
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