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.
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 21 days ago by Melissa Rider
Arrived in pretty good time, and was in excellent condition. Only one page was bent. Thank you! This book is a great view on the chemistry of cooking and it walks through the... Read morePublished 24 days ago by Amber
Shirley's books are much more than cookbooks; they are cook classes. Love, love, love her books!Published 2 months ago by G. J. Tidmore
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 4 months 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 5 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 9 months ago by Neotoma