“How to Squeeze a Lemon: 1,023 Kitchen Tips, Food Fixes, and Handy Techniques” (Taunton Press, $19.95) isn’t exactly a cookbook, but it’s a good reference to have in the kitchen. It’s the sequel to the award-winning “How to Break an Egg.”

Who doesn’t love learning tidbits like this one about preparing kale: The secret to tender kale is to freeze it to break down the fibers, then cook it directly out of the freezer.

Doesn’t it drive you crazy when you forget to soften the butter when you’re baking? Fill a water glass with very hot water and let it sit a moment to warm the glass. Then empty the water and turn the glass upside down over the butter. The butter will soften in less than a minute without melting or splattering all over the inside of your microwave.

This book, put together by the editors of Fine Cooking magazine, includes a section called “When Things Go Wrong,” which offers advice on what to do when your Bearnaise sauce is broken or your gravy is lumpy.

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