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Books by John Bear

How to Repair Food, Third Edition

For the distressed cook, How to Repair Food is a handy tool for finding kitchen substitutions (need sweet cream but only have sour?), fixing the unexpected (brown sugar turned to concrete?), dealing with uncooperative ingredients (onions making you weep?), coping with culinary mishaps (gravy cooked up lumpy?), and rescuing dishes from the brink of disaster (brussels sprouts almost dead from overcooking?).
     How to Repair Food was first published in 1970 and was revised and given its current title in 1998. 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, employing fresh and organic ingredients, and reducing kitchen waste. An all-new section on coping with holiday disasters comes to the cook's aid just when he or she needs it most.

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