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 ...
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.
New. 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers. Sewn binding. Cloth over boards. With dust jacket. 544 p. Contains: Illustrations.
I met this author in a pool in Florida, she is hilarious and told us tales of the Gallopiing Gourmet and Julia Child. Her cookbook is interesting, as she is a chemist and explains how ingredients work together. The book was smelly as mentioned, but I sprayed it with Febreze, and hung it on a hanger in the garage for a few days. No smell!
Mar 2, 2012
I have owned a copy for almost 15 years. I love this book. This is the third copy I have purchased to give away. Everyone that I know who owns this book thinks it is a very useful tool. Ms. Corriher's writing is almost conversational in her explanations, descriptions & recipes. It is easy to read, comprehend & follow. I think anyone who has ever wondered why or how some recipes work & others do not, will enjoy this. It teaches how to understand the science of cooking without needing a degree.
Sep 23, 2011
I have both Cookwise and Bakewise by Shirley O. Corriher. I recommend both to serious cooks and bakers who want to understand the principles by which one can achieve excellent results in the kitchen. She's done all the hard work of researching ingredients and techniques and provided excellent but very readable explanations of food chemistry you didn't know you needed to know!
Feb 10, 2011
Why Cooking Happens
This is so informative. I heard this author speak on Nat'l Public Radio, and decided to try one of her books. She clearly explains the science of What Works in cooking and baking. I've had better results with things I've cooked for ages because of her advice.
Oct 5, 2007
This book is a great read, resource, cookbook and gift. When something goes wrong in the kitchen, like a cream custard pie that sets up and then falls, look no further than Shirley Corriher's terrific book. Freatured are great recipes like Touch-of-grace biscuits with specific instructions. This book is for all of us who like to know the why and the how of cooking. Shirley does a great job of explaining it to us. And surely this is one of the best gifts that just keeps giving.
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.