NPR coverage of Cookwise: The Hows and Whys of Successful Cooking by Shirley O. Corriher. News, author interviews, critics’ picks and more. Get this from a library! Cookwise: the hows and whys of successful cooking. [ Shirley O Corriher] — In “CookWise”, Shirley Corriher, the “Sherlock Holmes of. Cookwise: the hows and whys of successful cooking. Responsibility: Shirley O. Corriher. Edition: 1st ed. Imprint: New York: William Morrow, c Physical.

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The lowest-priced brand-new, unused, unopened, undamaged item in its original packaging where packaging is applicable. Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag. See details for additional description. I no longer buy softcover aftermarket books. The best part about this book–for me–is that it discusses, with text and hand-drawn descriptive images–no photographs–the chemical reactions, interactions and their associations within the human body of some of the different food products.

With emphasis on “some”, alas! Food science must still be a developing, investigatory progression. I’ll hafta ask my daughter: Emilie is somewhat the food test-consumer.

With a plate of food to try, she gobbles it down, and weighs in with a “keeper” or “dumper”! In other words, put the recipe into the inventory, or throw it out and don’t make it again. CookWise xooking a scientific take on cooking. Looking up rice, for instance, I discovered that short grain rice contains less amylose, a substance that turns hard once the rice cools after cooking, than long rice does.

So if you’re going to make rice pudding, you don’t want to use long cookwkse rice, or the grains of rice in your rice pudding will turn hard once it’s cooled, which is how I like to eat rice pudding. I don’t use the book all the time, but it’s full of in-depth information as well as lots of recipes that work, and it’s one of the most worthwhile cookbooks that I’ve ever owned. Shirley is the scientists cook when creating a cookbook. The book is a must have for foodies who want to know the science behind the process of having your product come out perfect.

Her volume is a wonderfully written and interesting masterpiece of cullinary art. We are fortunate to have her expertise and skills as a writer and practitioner of the cooking succesful to instruct us in the subtilities of cuisine. If you like Alton Brown’s approach to cooking based on science this cook book may be for you. As a techical professional her presentation suits me well. The purpose of a book like this is to the reader the background to create or adapt recipes to there taste with out disasters.


I consult it and my copy of Joy of Cooking the most out of my twenty plus cookbooks. This book shows the science behind cooking, which is just what I was looking for!

Skip to main content. CorriherHardcover 12 product ratings 4. See all 5 brand new listings. About this product Synopsis Can you tell whether a recipe will work before you cook it? You can if you really know what’s cooking. In the long-awaited CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall.

When you know that too little liquid for the amount of chocolate in a recipe can cause the cookinv to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to “fix” the recipe.

CookWise: The Secrets of Cooking Revealed

Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, but transform you into a confident and exceptional cook — a cook who is in control. CookWise is a different kind of cookbook. There are over outstanding recipes — cookimg Snapper Hhe with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse — but here each recipe serves not only to please the palate but to demonstrate the cookiing of ingredients and techniques.

A What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. Among the recipes you’ll also find some surprises. Don’t be afraid succcessful a vinaigrette prepared without vinegar or a high-egg-white, crisp p’te ‘ choux. Many of the concepts used here are Shirley’s own.

Try her method of sprinkling croissant or puff pastry dough with ice water before folding to keep it soft and easy to roll.

Cookwise : the hows and whys of successful cooking (Book, ) []

CookWise covers everything from the rise and fall of cakes, through unscrambling the powers of eggs and why red cabbage turns blue during cooking but red peppers don’t, to the essential role of crystals in making fudge. Want to learn about what makes a crust flaky?

Discover for yourself what brining does to poultry in Juicy Roast Chicken. No matter what your cooking level, you’ll find CookWise a revelation. Different people will use CookWise in different ways: Home cooks will successfuo CookWise as a collection of extraordinarily good recipes.

The busy chef can use CookWise as a reference book to look up and solve problems. Major headings are shown wyhs the Contents and 42 At-a-Glance summary charts make problem sucecssful quick and easy Beginning cooks can use CookWise as a howto book with easy-to-follow recipes that produce dishes looking and tasting like the work of an experienced chef.


Food writers and test-kitchen chefs who are developing recipes can find the formulas and tips for successful recipes, Anyone who wants to improve a recipe can use CookWise as a guide. Here is how cookingg make cakes moister, a pate A choux drier and crisper, a dish lighter or darker in color; how to make muffins peak better, cookies spread less, or a roast chicken juicier. Everyone who cooks needs to be able to spot bad recipes and save the time, money, and frustration that they cause.

Many of the At-a-Glance charts point out specific problems. CookWise is not only informative, it’s engrossing, and many sections react like a mystery story. The knowledge you gain from its pages will transform you, too, into a food sleuth, an informed and assured cook who can track down why sauces curdle or why the muffins were dry — a cook who will never prepare a failed recipe again!

In “CookWise”, Shirley Corriher, the “Sherlock Holmes of cooking”, reveals the astonishing drama set in motion every time a potato hits hot fat to become a French fry or the oven’s heat bakes the outside of a chicken into a caramel crust. Offering “the hows and whys of successful cooking,” Cookwiseby well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food preparation.

The more than outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques–making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

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Cookwise by Shirley O. CorriherHardcover great book Cookwise with science If you like Alton Brown’s approach to cooking based on science this cook book may be for you. Excellent, easy to understand book! Best Selling in Cookbooks See all.

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