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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.
Corriher is a well-known culinary consultant and problem solver whose answers to kitchen mysteries have appeared in many food publications. Now she has set down some of her vast knowledge in this big, wide-ranging reference/cookbook. In seven basic chapters, from The Wonder of Risen Bread to Sweet Thoughts and Chocolate Dreams, she explains why recipes work, what to do when they don't, and how to make them even better (anyone who's ever wondered why the same cake recipe always tastes better when her neighbor makes it will find out the probable reasons why). More than 200 recipes interspersed throughout demonstrate Corriher's explorations and explanations. Also included are At a Glance charts for easy reference (e.g., Finetuning Cookies), trouble-shooting charts (Yeast Bread Problems), charts on the basics (Whipped Cream: What To Do and Why), and dozens more. Although the recipes are delicious?and surely foolproof?this unique work will be far more valuable as a reference than as a cookbook. Highly recommended.
Copyright 1997 Reed Business Information, Inc.
This is a great reference book for cooking and baking. I'm a bit of chemistry nerd and treat my kitchen as a lab so this book helps me a lot. It's one of my favourites.Published 1 month ago by jk100
Excellent book to help any cook. Nice binding and good print. I think every household should have one. thanks. thanksPublished 21 months ago by Thea
Right off the bat, I wanted to like this book. I really really did. I have a tremendous respect for someone like Shirley Corriher, who is a huge advocate of better cooking through... Read morePublished on April 17 2004 by m.e.
Several months ago I got 'CookWise', which became the first cookbook I read cover-to-cover. What I appreciate about this book is that it explained how ingredients interact. Read morePublished on March 29 2004 by Ann
This Cookbook can be read like a novel, used to cook great food from or studied like a text. All cooks that want to know more about why they are doing what they are doing Must... Read morePublished on Dec 21 2003 by Robb Saye
Why does food do what it does? What happens to it when you apply heat (i.e., cook or bake)? Can you be a better cook if you understand the inner-workings of the molecules that... Read morePublished on Aug. 30 2003 by B. Mann
This is a wonderful book which has improved my cooking tremendously. My cake baking is so much better now, and folks are begging me to bake cakes for them. Read morePublished on Feb. 2 2003
For my nephew's birthday, I tried making the Basic Moist Sweet Cake, Version I (p.143). I am a good cook and generally do not have problems with recipes. Read morePublished on Jan. 24 2003