Offering “the hows and whys of successful cooking,” Cookwise, by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things. Cookwise: The Secrets of Cooking Revealed. Shirley O. Corriher, Author Morrow Cookbooks $ (p) ISBN I’ve just opened Shirley Corriher’s page masterpiece Cookwise to a random page, hoping to find true wisdom. If the random opening technique works with.
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Your name or email address: We’ll see how those turn out. Your rating has been recorded. I love Cookwiseand I love Shirley Corriher. CookWise is a guide to the hows and whys of cooking, the science behind cookwis bread rises or doesn’tcookwuse turns a juicy piece of meat into a tough lump Please create a new cookwose with a new name; move some items to a new or existing list; or delete some items.
Jul 13, Cindy rated it it was amazing Shelves: Seoul Food Nov 8, at 8: If you are having difficulty with a particular recipe you can research solutions to the problem in her book. I followed the recipe instead of using my own instincts, so I should have cooked the potatoes until done, checking them myself, instead of going by the time in the recipe. See the newest novels, discuss with other book lovers, buy romance books online.
Refresh and try again.
I found the recipes not to my taste. It also has fun charts with the same recipe using different sorts of the same ingredient like butter, shortening, oil, lard so you can play lab at home for the sole purpose of inspecting the different ways the recipe turns out and not at all as an excuse to make lots of chocolate chip cookies.
Click here for a list of interest-specific sites grouped by category. There is a recipe or two to illustrate each point. I’m probably going to get some flack for saying this, but, generally speaking, food scientists can’t cook. Linked Data More info about Linked Data.
Cookwise : the hows and whys of successful cooking (Book, ) 
You may have already requested this item. Shirley Corriher takes us through a wide swath of cooking techniques, teaching the whys of cooking, not just the hows. I wish Corriher was my aunt.
Episode Three Chips for Sister Marsha is blatantly stolen from Shirley’s 3 dueling chocolate chip cookie recipes – cookwisr to show the interaction of the baking ingredients. Jun 16, Mardel Fehrenbach rated it liked it. Shirley Corriher tells you what the different cuts of meat are on a cow, Alton gives pictures. Please enter your name.
CookWise: The Secrets of Cooking Revealed
If you have a recipe that isn’t working for some reason, this is a good place to look for why. In the end I find Cookwise excellent as a reference work and only so-so as a cookbook.
This is the first time I’ve ever read a cookbook all the way through. Citations are based on reference standards. Cook’s Illustrated and their books achieve this end too but with good food and more depth of info. Goodreads helps you keep track of books you want to read.
WorldCat is the world’s largest library catalog, helping you find library materials online. Coowkise trying to get opinions on books, not giving opinions, so I’m a little unsure if this is the spot to be. I can’t wait to get started!
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CookWise: The Secrets of Cooking Revealed by Shirley O. Corriher
The key is that she teaches you how food works — which helps you to figure out how to make better food. Books by Shirley O. Jan 11, Benjamin Duffy cookwisse it really liked it Shelves: I first heard of the author on ‘Good Eats’ where he uses her as a reference, normally admitting that she is more qualified than he. Home About Help Search. The name field is required. Cooking is a science, and she reveals the basics in this textbook for working with what you have, and knowing why something turned out the way it did.
Ingredient by Coowkise Bouzari.
Cookwise: The Secrets of Cooking Revealed
I found it odd. Shirley offers the recipes as examples of the chemical reactions that she explains in the text.
If it weren’t for her explanation of denatured protein I would never have arrived at the counter-intuitive revelations that skim milk is the best for a good sturdy cappuccino foam, or that usin Only the Kitchen Gods know how many ingredients I would have gone on throwing in the garbage had I coookwise discovered this book and learned how to vet a recipe before even breaking out my bowls. It’s filled with insight and science based explanation as to why food reacts the way it does depending on different variables.
But I don’t think I’ll bother with this one again. Corriher’s seminal book of food science is not to be missed. From the Heart romance readers.