The Washington Post remembers the How to Repair Food cookbook by Marina and John Bear. It’s a very quirky cookery book first published in 1970 by Harcourt. The book provides solutions for foods that are “over-cooked or undercooked, stale, burned, lumpy, salty, bland or too spicy, mushy or tough, too wet or too dry, wilted, fatty, collapsed, curdled or just stuck together.” That’s most things cooked by most people.
