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.
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 3 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 4 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 5 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 7 months ago by Sweetie, the cat
Too much technical information I don't care about, the recipes don't appeal to me, and there is far too much fussing for some pretty simple concepts. Read morePublished 7 months ago by Gail
I've owned this book since the 1990s. It's where I got my lemon meringue pie and buttermilk biscuit recipes. For those alone I love this book, always get raves for both. Read morePublished 8 months ago by Library Gaga
Great cook book with scientific help and tips on how to cook better. Recipes are tried and true. will be using frequently.Published 9 months ago by QA Joe