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The New Food Lover's Tiptionary Paperback – Jul 25 2002


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Product Details

  • Paperback: 528 pages
  • Publisher: Cookbooks; Rev Exp edition (July 25 2002)
  • Language: English
  • ISBN-10: 0060935707
  • ISBN-13: 978-0060935702
  • Product Dimensions: 3.3 x 14.9 x 22.9 cm
  • Shipping Weight: 499 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #570,851 in Books (See Top 100 in Books)

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By A Customer on April 17 2003
Format: Paperback
I flipped open this book at random the minute I got it and learned something new . . . and I keep learning the more pages I keep turning . . . cooking tips galore for everything I can think of. Thought I knew a lot about cooking, but The Food Lover's Tiptionary just seems to fill in the spaces and then some. This book's a pip . . . loads of info . . . a huge thanks to this book's author for making me feel even more at ease in the kitchen.
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By Stacy on Dec 3 2002
Format: Paperback
I got this book because I love one of this author's other indispensable books, the New Food Lover's Companion. Whereas I use the latter for everything from good conversation fodder to look up menu terms, the Tiptionary, for me, a "cook's" book, tailor-made for those who love to cook. On the other hand, I think it would be great for people who don't love to cook, as it shows you how to navigate through almost any problem effortlessly. This Tiptionary has so many solutions for cooking questions big and small. For example, I finally learned how to prepare artichokes correctly (the book even has the technique for eating them, although I knew that). Oh, and so much, much more. I highly recommend this book and wouldn't give it up for anything.
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Format: Paperback
Well, I got this book for my wife for her birthday, but I think I've referred to it as often as she has (we both like to cook). It has become indispensable for both of us because it always seems to have the answer to some cooking problem that, before, we would have muddled through on our own. There is so much information in this fat, friendly book that, so far, there hasn't been anything we needed to know that we couldn't find an answer to (now we know why our low-calorie muffins and biscuits always taste like hockey pucks--it is because there's no fat in them, and fat tenderizes baked goods.) My wife calls Sharon Tyler Herbst the "Dear Abby" of the kitchen and, as much as I hate to admit that she's right (again), I have to agree with her!
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