COOKWISE THE HOWS AND WHYS OF SUCCESSFUL COOKING PDF
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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Dec sudcessful, April rated it really liked it. Please verify that you are not a robot. No matter what your cooking level, you’ll find CookWise a revelation. Want to Read saving…. 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.
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It’s a Bible I return to again and again. I found it odd. I like to know how things work, but I cook rather simply and I am not a foodie sucfessful the recipes seem to cater to.
Jul 13, Cindy rated it it was amazing Shelves: I no longer buy softcover aftermarket books. So I started reading and cooking.
Cookwise : the hows and whys of successful cooking (Book, ) 
Whgs a copy in the library Finding libraries that hold this item As a techical professional her presentation suits me well. I loved the in depth chemical explanations in particular.
Love the concept, the science was interesting, but overall I didn’t want to start cooking. Among the recipes you’ll also find some surprises. Aug 12, Gregsamsa rated it it was amazing.
If it weren’t cookwkse 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 using my fingers to feel if a bowl is clean and dry will sabotage my meringue.
Try the Touch of Grace Biscuits with ordinary flour.
Notice that the two recipes I use are for baked goods. However, I don’t know how much of this knowledge I’ll retain there is a lot of information in this book, which isn’t a bad thing. Would you also like to submit a review for this item? Knowing why things work the way they do frees a cook to experiment more and gives one great things to talk about at cocktail parties when the topic of polygamy is exhausted ok that’s unique to me.
Overall, interesting descriptions on the science of cooking and looking at what makes food at a molecular level. This is a cookbook you can read for the entertainment value, but it’s all about the food.
Jan 11, Benjamin Duffy rated it really liked it Shelves: There are other recipes in this book but I find they all emphasize sugar and starch too much as a substitute for fat.
Well, I bake bread. Apr 05, mia rated it it was amazing Cookkng it for: The book is a must have for foodies who want to know the science behind the process of having your product come out perfect. 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.
Howw Corriher tells you what the different cuts of meat are on a cow, Alton gives pictures. I also used her advice when hard boiling eggs for Easter egg dying.
There are no discussion topics on this book yet. 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. Published August 21st by William Morrow Cookbooks. I found this helpful as I improvise and modify different recipes. Then make it with White Lily Flour or any soft southern flourand you’ll understand why a good biscuit is treasured in southern cooking.
It has equally wonderful cooking tips and recipes. You already recently rated this item. I wish Corriher was my aunt. One of my favorite tips was to use vodka for flaky pie crusts. I also don’t know how many of the recipes I’ll use.
CookWise: The Secrets of Cooking Revealed
Create lists, bibliographies and reviews: This is the first time I’ve ever read a cookbook all the way through. When you know that too little successfyl for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster.
This book isn’t just for home chefs, however; I think it would be a fascinating read for successfl average science geek.