HOW TO SQUEEZE A LEMON
BY EDITORS, CONTRIBUTORS, AND READERS OF FINE COOKING | TAUNTON | 272 PAGES | $19.95
The culinarily inclined folks at Fine Cooking prevented many a shell laced omelet with their award winning kitchen handbook, How to Break an Egg. Now they're back to explain the science and proper techniques behind some of cooking's greatest FAQs. How to Squeeze a Lemon is not just there for your own good, but also for the good of the food . Because, yes, there is a humane way to execute that delicious Maine lobster. And no, brown sugar doesn't have to be dry and clumpy. Can't remember how to mash an avocado? Just check this collection of advice from cooks and gormandizing scribes. It's a lot quicker than calling grandma.
PHOTOS EDITED BY EAMONN MCCABE, TEXT BY TERENCE MCNAMEE | PHAIDON | 504 PAGES | $39.95
Photographic collections are a dime a dozen. But this massive tome captures some of the most beautiful, heartbreaking, and defining images of the early 21st century. Photographs of everything from Katrina-ravaged New Orleans to a turtleneck-clad Steve Jobs at the launch of Apple's iPhone highlight the ups and downs of an era. Every page is a new issue, a new portrait of contemporary existence. Flipping through the pages of Decade will take you back through the first exciting, and often turmoil-filled ten years of the new millennium.
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