Explains why as well as providing recipes, Reviewed in the United Kingdom on September 28, 2018. Category: Cooking. Try her method of sprinkling croissant or puff pastry dough with ice water before folding to keep it soft and easy to roll. Reviewed in the United States on September 14, 2019, Understanding ingredients for delicious foods, Reviewed in the United States on August 21, 2009. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. Explains the use and measurement of ingredients and what they do in baking which was helpful to me. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. CookWise is a different kind of cookbook. Highly recommended. Shirley Corriher, author of Cookwise: The Hows and Whys of Successful Cooking, has tips on taking the bitter bite out of coffee, and holding onto cabbage's red hue while it's in the pan. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. 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 happen in the course of food preparation. There are over 230 outstanding recipes -- from Snapper Fingers 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 roles of ingredients and techniques. Love it. Cookwise: The Secrets of Cooking Revealed. If eight steps to a perfect Juicy Roast Chicken are daunting, think of the delight of Rich Cappuccino Ice Cream in three steps or the seductive Secret Marquise in five. Want to learn about what makes a crust flaky? BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes. Try the Big-Chunk Fresh Apple Pie in Flaky cheese Crust. A What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This compendium of over 230 recipes is also an instructional resource that helps you understand cooking techniques and apply them to your kitchen. Top subscription boxes – right to your door, © 1996-2020, Amazon.com, Inc. or its affiliates. Corriher comprehensively details cooking and baking techniques in a cookbook that is much more than a compendium of recipes. Condition: new. Although the recipes are delicious--and surely foolproof--this unique work will be far more valuable as a reference than as a cookbook. The Good Cook's Book of Mustard: One of the World's Most Beloved Condiments, with m... How Food Works: The Facts Visually Explained (How Things Work). Also included are At a Glance charts for easy reference (e.g., Finetuning Cookies), trouble-shooting charts (Yeast Bread Problems), charts on the basics (Whipped Cream: What To Do and Why), and dozens more. 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. Want to get Bake Wise next, since I bought it as a Christmas gift, and glanced through before I wrapped it, and it does the same thing for baking. Is it safe to let a biochemist into your kitchen? A+ Customer service! Put the pan or bowl of yolks back above the hot water. I do highly recommend this book and I haven't started reading Bakewise, but when I get through this book, I will read the other one. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler or the bowl from above the hot water and continue whisking. 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... Free Shipping on all orders over $10. Publisher: ISBN: OCLC:1028559883. Yes, as some reviewers have said, Harold McGee's books are fabulous, but they are more in depth and hardcore food science. Find all the books, read about the author, and more. A quick overview: CookWise is a guide to the hows and whys of cooking, the science behind why bread rises (or doesn't), what turns a juicy piece of meat into a tough lump ... and so much more. A What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. Written in a friendly, informative style, it's mostly facts & info, not photos, and every time I read it I learn something new (like how to make and peel a perfect soft-boiled egg. This book explains everything from A to Z as far as food is concerned. Cookwise The Hows & Whys of Successful Cooking with Over 230 Great Tasting Recipes by Shirley O Corriher available in Hardcover on Powells.com, also read synopsis and reviews. You can if you really know what's cooking. 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. This specific ISBN edition is currently not available. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. Book is in NEW condition. "At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher 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 happen in the course of food preparation. For ten years, Shirley was a syndicated columnist for the Los Angeles Times Syndicate and Tribune Media Services. Something we hope you'll especially enjoy: FBA items qualify for FREE Shipping and Amazon Prime. --"Library Journal", Fannie Farmer 1896 Cook Book: The Boston Cooking School. Adding salt to the hollandaise after the ice cubes are added and the hot water has cooled prevents the yolks from scrambling. For years, food editors and writers have kept CookWise right by their computers. 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 … She explains, for example, why you shock green vegetables in cold water, or in detail how to get the perfect biscuit or cake. Shirley has received many awards, including the Best Cooking Teacher of the Year in Bon Appetit's "Best of the Best" Annual Food and Entertaining Awards in 2001. Anecdotes leaven what might otherwise be dull, dry text. This shopping feature will continue to load items when the Enter key is pressed. In addition, eggs, meats, and sauces receive her probing analyses of what goes awry in the kitchen and how to remedy it. Reviewed in the United States on May 19, 2015. FREE This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. : A Food Lover's Guide to America's Favorite Dishes. Whisk constantly. Fast Customer Service!!. Corriher applies her astounding food science to all aspects of the baker's art: biscuits, pies, cakes, and breads. Add four ice cubes to cool the hot water a little. Read Now » Wrap each artichoke in microwave-safe plastic wrap. !. Cookwise The Hows And Whys Of Successful Cooking The Secrets Of Cooking Revealed PDF complete is limited edition and best seller in the year. Different people will use CookWise in different ways: CookWise is not only informative, it's engrossing, and many sections react like a mystery story. A brilliant book by a scientist who cooks, explaining why we do things, and their effect. Please try again. Highly recommended." These items are shipped from and sold by different sellers. Publisher description for Cookwise : the hows and whys of successful cooking / Shirley O. Corriher. If you want to use it in a salad, add a little oil. Shirley O. Corriher, Author Morrow Cookbooks $ (p) ISBN … It's enlightening to read cover to cover (as I did); it's a great reference for specific questions. The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, R... Who Put the Devil in Deviled Eggs? Discover for yourself what brining does to poultry in Juicy Roast Chicken. Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Her book Cookwise: The Hows and Whys of Successful Cooking is received a James Beard award. Can you tell whether a recipe will work before you cook it? I believe it's an industry standard and a must have for every kitchen library! (Prices may vary for AK and HI.). Shipping: Within U.S.A. Book Description William Morrow Cookbooks. I find that the majority of people need Shirley's book. Seller Inventory # Bill_new_06881022981231_2298, CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed. CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher Hardcover $59.90 Only 1 left in stock - order soon. CookWise is not only informative, it's engrossing, and many sections react like a mystery story. She lives in Atlanta with her husband, Arch. CookWise: The Hows & Whys of Successful Cooking with Over 230 Great-Tasting Recipes View larger image. Turn off the heat. Shirley O. Corriher is a writer, author, biochemist, teacher and lecturer. "synopsis" may belong to another edition of this title. You're listening to a sample of the Audible audio edition. It is a wonderful book for someone who lives to bake/cook, who collects cookbooks, reads them as novels and dreams recipes, and has a system to find exactly the recipe you are looking for. Your recently viewed items and featured recommendations, Select the department you want to search in. There are over 230 outstanding recipes -- from Snapper Fingers 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 roles of ingredients and techniques. 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! For years, food editors and writers have kept CookWise right by their computers.Now that spot they've been holding for BakeWise can be filled. Also included are At a Glance charts for easy reference (e.g., Fine tuning cookies), trouble-shooting charts (Yeast Bread Problems), charts on the basics (Whipped Cream: What to Do and Why), and dozens more. If it's Shirley Corriher, extend an open invitation. What this recipe shows: Microwaving is a quick, simple way to prepare an artichoke. Ships from and sold by book light. Want to learn about what makes a crust flaky? 4 large egg yolks3 1/2 tablespoons fresh lemon juice (about 2 lemons)1 tablespoon water1/2 pound (2 sticks) unsalted butter, melted1/4 teaspoon salt1/8 teaspoon cayenne. Discover for yourself what brining does to poultry in Juicy Roast Chicken. She also explains what could go wrong and why, and how to repair an item provided it can be corrected. Satisfaction Guaranteed! Reviewed in the United States on August 19, 2011. CookWise shows how scientific insights can be applied to traditional cooking, while BakeWise applies the same idea to baking. I would highly recommend to anyone interested in wanting to know why some recipes turn out great, and a similar recipe turns out not so great. View: 157. Shirley O. Corriher, national and international speaker, food writer, and culinary food sleuth, solves problems for everyone from large corporations, food editors, and test-kitchen chefs to home cooks. Reviewed in the United Kingdom on November 9, 2020. Shirley O Corriher explains in easy to understand language the chemical reactions that can happen when certain ingredients are combined, what causes these reactions and why you'd want it to be so. Her long-awaited book. Now she has set down some of her vast knowledge in this big, wide-ranging reference/cookbook. CookWise is a different kind of cookbook. Microwave one at a time for 6 to 7 minutes on High. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. I am reading from head to toe and I do admit that it will take me a long time to get through it all, but I do want to learn EVERYTHING that she has to say. To get the free app, enter your mobile phone number. Dieses ist mehr als eine (sehr gute) Rezepten Sammlung. 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 happen in the course of food preparation. But If you want a textbook that you can go to for standard recipes, Joy of Cooking is still your best bet. Is it safe to let a biochemist into your kitchen? Learn more about the program. Seller Inventory # 0688102298-2-1, Book Description Condition: new. In seven basic chapters, from The Wonder of Risen Bread to Sweet Thoughts and Chocolate Dreams, she explains why recipes work, what to do when they don't, and how to make them even better (anyone who's ever wondered why the same cake recipe always tastes better when her neighbor makes it will find out the probable reasons why). Why does this happen even though the cook scrupulously followed a tested, reliable recipe? First introduced to Shirley Corriher from watching her appearances on Alton Brown's shows. Have the melted butter ready to drizzle in. *FREE* shipping on qualifying offers. Something went wrong. For example, cooked rice goes hard when cooled. … After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. Nothing wrong with that. Can you tell whether a recipe will work before you cook it? 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