A basic book that addresses more than fivehundred common cooking problems, The Cook's Problem Solver isorganized to help chefs find solutions to cooking problems quickly and easily.Learn simple tricks to avoid dry biscuits, thin custards, soggy cakes, stickyrice, wilted lettuce, and curdled cream soups. Breads, cakes, and puddings willcome out right every time whether they're made in a conventional or microwaveoven.Advice is given on how to follow recipes, including the correct way tomeasure both dry and wet ingredients. Steaming, broiling, poaching, and otherbasic cooking methods are reviewed. Special attention is paid to microwavecooking and the variables that can affect cooking items in such ovens.The culmination of more than twenty years of cooking experience, TheCook's Problem Solver is designed to help novice cooks as well asgourmet chefs discover hundreds of practical ways to improve their recipes andavoid unnecessary mistakes.