I highly recommend this book for beginners to intermediate level cooks.
Like Cook's Illustrated publications, Shirley Corriher gives you in this book a lifetime of experimentation and a depth of understanding of food chemistry.
This is a great learning book and almost as much fun to just sit and read for enjoyment as McGhee's classic.
Wonderful book! I had forgotten I had seen Shirley on Alton Brown's shows and when someone of Harold McGee's stature recommends Shirley's book, nothing else is left on the... Read morePublished 1 month ago by Peter
What a great book. It is fascinating to learn what role each ingredient plays in a recipe; I had no idea the importance of some of them. Read morePublished 2 months ago by Veronica
This was an older edition. While the written information is fine, it did not contain the color photographs of the results of variations of baking ingredients for chocolate chip... Read morePublished 6 months ago by Neotoma
Next to Harold McGee, Corriher is a as good as it gets when it comes to the science of cooking. If you wonder why as much or more as what when you cook, you want this book.Published 7 months ago by UrbanMonique
I have been cooking for a long time but I have learned a lot with this book about how various ingredients work together and what to substitute and why in a recipe. Read morePublished 9 months ago by Amazon Customer
A great book for the person who wants to know the hows and whys; good recipes, too. I just wish bake wise was as reasonably priced. I'll just wait for it to come down in price.Published 10 months ago by Sweetie, the cat