Joel, December 21, 2006 (view all comments by Joel)
An excellent book. Better written and easier to read than McGee (sp?). This plus Madeleine Kamman's book and very little can stump you in the kitchen.
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Part scientist, part cook, and all storyteller, Shirley Corriher gives you the tools you need to 'fiddle' with a recipe. She gives cause and effect of ingredients, techniques, and methods for your culinary science experiments. Whether your dish succeeds or fails, you'll know why.
Truly for the foodie, this book is a wonderful find. Shirley Corriher deconstructs in an easy-to-understand manner the science behind our daily cooking endeavors. Ever wish your pie crust was just a bit flakier, or your roast more tender? Corriher explains how our food cooks or doesn't and what you can do to achieve the exact final product you desire. I read this book in bed at night from cover to cover (well not all in one night!) definitely my idea of a real page-turner!
by Harper Collins,
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. The more than 230 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.
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. "Corriher is a true original--an experienced cook and teacher who also happens to be a trained chemist and a great storyteller".--Harold McGee. 235 recipes. Illustrations. of color photos.
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