Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and reference source. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. Food companies pay Corriher fancy fees to troubleshoot their recipes, and Cookwise puts her encyclopedic knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this book contains the answers. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. "At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. If eight steps to a perfect Juicy Roast Chicken are daunting, think of the delight of Rich Cappuccino Ice Cream in three steps or the seductive Secret Marquise in five.
Corriher is a well-known culinary consultant and problem solver whose answers to kitchen mysteries have appeared in many food publications. Now she has set down some of her vast knowledge in this big, wide-ranging reference/cookbook. In seven basic chapters, from The Wonder of Risen Bread to Sweet Thoughts and Chocolate Dreams, she explains why recipes work, what to do when they don't, and how to make them even better (anyone who's ever wondered why the same cake recipe always tastes better when her neighbor makes it will find out the probable reasons why). More than 200 recipes interspersed throughout demonstrate Corriher's explorations and explanations. Also included are At a Glance charts for easy reference (e.g., Finetuning Cookies), trouble-shooting charts (Yeast Bread Problems), charts on the basics (Whipped Cream: What To Do and Why), and dozens more. Although the recipes are delicious?and surely foolproof?this unique work will be far more valuable as a reference than as a cookbook. Highly recommended.
Copyright 1997 Reed Business Information, Inc.
The science in this book is not as comprehensive as McGee's, BUT!!! The recipe for sticky buns alone is worth the price of the book. Read morePublished 15 days ago by Robert L. Lamoreaux
I love the explanations of how ingredients work in recipes. I use this knowledge when I use recipes not in this book and the results are great. Read morePublished 3 months ago by Hard work'in gal
This is a must for every kitchen. I buy it to add to bridal shower and wedding gifts! Yes, as some reviewers have said, Harold McGee's books are fabulous, but they are more in... Read morePublished 3 months ago by Bibliophile
I shared this book with a roommate for several years. I'm finally going to buy my own copy as it's getting more difficult to remember certain sections.Published 4 months ago by Just Falcon
I have well over 100 cookbooks and this is my favorite. Why? Because until you understand food chemistry you can't "crack the code" of how to produce outstanding results! Read morePublished 5 months ago by Melissa Rider