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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Jul 13, Cindy rated it it was amazing Shelves: User lists Similar Items. The only drawback for me was the section on breads; there are techniques recommended by others Peter Reinhart and Jeffrey Hammelman that produce better results. Preview this item Preview this item. See all 5 brand new listings.

Dec 22, April rated it really liked it. No matter what cookiwse cooking level, you’ll find CookWise a revelation.

Find a copy in the library Finding libraries that hold this item Cookwise was a very interesting book to read and it contains a lot of valuable information. Want to Read Currently Reading Read. Discover for yourself what brining does to poultry in Juicy Roast Chicken.

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.

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

Advanced Search Find a Library. 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. All those who love to cook, or just need help.


I decided to randomly work my way through some of them, cooking and reading, mostly out of curiosity about why I originally purchased them and what I thought about them now. I think there are two ways to cook: As someone who would rather learn underlying principles and then be shooed out the door than master recipes by rote, this dense volume is right up my alley.

About this product Synopsis Can you tell whether a recipe will work before you cook it? But I don’t think I’ll bother with this one 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.

Now that I’ve looked through this one, I vaguely remember reading it a few years ago, but I liked it better then, for some reason. It explains how it all works and why recipes are put together the way they are.

This book isn’t just for home chefs, however; I think it would be a fascinating read for your average science geek.

One is for my favorite sour-cream cornbread, a recipe that I easily adapted to hold up better as a gluten free bread, and one which my guests adore. 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.


I can’t think of a cook who wouldn’t benefit from these pages. Privacy Policy Terms and Conditions. A What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. The lowest-priced brand-new, unused, unopened, undamaged item in its original packaging where packaging is applicable.

Cookwise by Shirley O.

The descriptions are straightforward for the layman, but detailed enough for real insight. If you have a recipe that isn’t working for some reason, this is a good cookkwise to look for why. The first book I grabbed, Cookwise by Shirley Corriher, was chosen because although I remembered that I have used it for reference, I couldn’t actually remember that I had cooked much from the book.

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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. When you coooing 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. Having a strong background regarding processes and ingredients makes it much easier to experiment and succeed.