The something-went-wrong-what-do-I-do-now cookbook;: What to do about salty soup, burned stew, fallen cakes, overcooked cauliflower, runny eggs, ... and hundreds of other kitchen catastrophes,

by John Bear

Book Overview

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 015183735X
• ISBN13: 9780151837359
• Release Date: January 1970
• Publisher: Harcout Brace Jovanovich New York
• Length: 158 Pages
• Weight: 0.65 lbs.

Customer Reviews

This book is so funny, I must give it all the stars!

My grandmother used to keep my twin sister and myself when our parents would used to go on trips or just to show us some fun. Although they were French, like I am French, they were like a lot of old people all over the world. They did not like to waste anythings or throw anythings out even if they were not working properly. My grandmother had a very, very old toaster that used to burn the toast, so instead of throwing it out and starting over, she would take a knife and scrape off the black burns. So, for a long time, I thought that was a specialty, burnt toasted, scraped off! Now, my twin sister and I are gourmet cooks ( a French word!), and if something goes wrong....we just throw it out! If I burnt the meat or the soup, I would just start over. That is why this book is so funny. We are French and no respectable French woman is going to serve burnt anythings. The best things you can do, is know your foods and kitchen, and don't leave it in the first place. Also, it does not hurt to study with a great cooks like many French women do. That's what we did, because we are French, so we know how to keep from having the troubles in the kitchen.

This book is so funny, I must give it all the stars!

My grandmother used to keep my twin sister and myself when our parents would used to go on trips or just to show us some fun. Although they were French, like I am French, they were like a lot of old people all over the world. They did not like to waste anythings or throw anythings out even if they were not working properly. My grandmother had a very, very old toaster that used to burn the toast, so instead of throwing it out and starting over, she would take a knife and scrape off the black burns. So, for a long time, I thought that was a specialty, burnt toasted, scraped off! Now, my twin sister and I are gourmet cooks ( a French word!), and if something goes wrong....we just throw it out! If I burnt the meat or the soup, I would just start over. That is why this book is so funny. We are French and no respectable French woman is going to serve burnt anythings. The best things you can do, is know your foods and kitchen, and don't leave it in the first place. Also, it does not hurt to study with a great cooks like many French women do. That's what we did, because we are French, so we know how to keep from having the troubles in the kitchen..........................Presented for you by Summer

Perfect for Emergencies!

In the early days of my culinary training, I encountered practically every "disaster" known to cooks! Although I have made improvements, I still keep this book always close by. Every cook, regardless of skill or talent, knows the frustration of something going wrong. This book will show readers not only how to repair and salvage the food but also how to best avoid potential disasters. A copy of this book should be in every kitchen!

The Something-Went-Wrong-What-Do-I-Do-Now Cookbook

I found this excellent book shortly after highschool. This book has many helpful hints to recover from culinary disaster, but it also lists the utensils and basic spices for a 'starter' kitchen. I gave about 3 dozen copies of this book, along with the "starter kitchen" as wedding gifts.