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Learn to COOK - Cookwise: The Secrets of Cooking Revealed
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List Price: $30.00
Our Price: $19.80
Your Save: $ 10.20 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: William Morrow Cookbooks
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780688102296
ISBN: 0688102298
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 544
Publication Date: 1997-09-03
Publisher: William Morrow Cookbooks
Release Date: 1997-08-21
Studio: William Morrow Cookbooks
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Editorial Reviews:
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Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and reference source. 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. Food companies pay Corriher fancy fees to troubleshoot their recipes, and Cookwise puts her encyclopedic knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this book contains the answers. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. "At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. 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.
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Spotlight customer reviews:
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Customer Rating:
Summary: a classic filled with information
Comment: This book is often rated tops in terms of well presented, thorough information on the basics of how cooking and baking work.
Customer Rating:
Summary: Great book!
Comment: I enjoy reading this book bits at a time. Usually, I have to re-read the same section just to make sure I've understood the science Shirley is laying out.
I haven't tried any of the recipes. I bought it because I always like how Shirley explains things to us when she pops in on Alton Brown's show, Good Eats.
It's a very enjoyable and interesting book. If you like learning the science behind cooking, but you're not a scientist. This book may be for you.
Customer Rating: 
Summary: Duh! CookWiser
Comment: Little I didn't know.
Lots of info on subjects I'm not interested in.
Andy
Customer Rating:
Summary: not just for chefs
Comment: I just wanted to add my voice, as a counterpoint to the culinary experts, and say that as an absolute novice cook I still appreciated the mix of science and delicious recipes in this book. It's a great gift for anyone who is ready to learn something in the kitchen.
Best of all, I will be able to apply various lessons from "Cookwise" to a lot of other dishes, should I choose to improvise.
Lots of fun!
Customer Rating:
Summary: too much salt
Comment: I really wanted to like this cookbook. I tried to read it cover to cover, and was at first fascinated by the explanations of how and why recipes work. When I tried making the recipes though, I found that nearly all of them call for way too much salt. I ruined two before I caught on, and now I remind myself to add only a pinch where the recipe calls for a tsp. or more. I'm curious as to why that mistake seems to be repeated over and over. It's as if some editor was trying to sabotage the book. I'm going to try the chocolate chip cookies this afternoon -- but instead of the 3/4 tsp. of salt, I'll only add a tiny bit.
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