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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CookWise gives a scientific take on cooking. Then make it with White Lily Flour or any soft southern flourand you’ll understand why a good biscuit is treasured in southern cooking. I followed the recipe instead of using my own instincts, so I should have cooked the potatoes until done, checking tue myself, instead of going by the time in the recipe.
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And I am not convinced that adding more sugar and starch cookwsie food to make up for fat and flavor is all that healthy of a choice either. All those who love to cook, or just need help. 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.
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Tbe is a great reference for the latter. But I don’t think I’ll bother with this one again. Food science must still be a developing, investigatory progression.
But I’m in the part about frying right now. As Succesful mentioned, I have used if for reference, and I will refer to it again and again as it has some tables and charts that are either not available or not as clearly presented in my other cookbooks.
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.
Offering “the coookwise and whys of successful cooking,” Cookwiseby well-known food writer and culinary sleuth Shirley O. Shirley O Corriher Find more information about: Please create a new list with a new name; move some items to a new or existing list; or delete some items.
I was overwhelmed with a discussion of which kind of flour I needed, based on protein content.
You may hpws this item to up to five recipients. Shirley is the scientists cook when creating a cookbook. Some features of WorldCat will not be available. About this product Synopsis Hoqs you tell whether a recipe will work before you cook it? Just a moment while we sign you in to your Goodreads account. Your rating has been recorded. It also has fun charts with the same recipe using different sorts of the same ingredient like butter, shortening, oil, lard so you can play lab at home for the sole purpose of inspecting the different ways the recipe turns out and not at all as successfful excuse to make lots of chocolate chip cookies.
Home About Help Search. Open Preview See a Problem? Shirley tells you the ins and out of making everything from perfect pie dough to wonderfully prepared meats and veggies. As for the recipes; I find these less successful.
Many of the concepts used here are Shirley’s own.
Cookwise : the hows and whys of successful cooking (Book, ) 
When you know that too little liquid 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.
The one recipe I did try, shallot mashed potatoes with garlic, was a complete disaster. Maybe more experienced cooks or ones willing to follow all the complicated directions and look for all the special ingredients would turn out some fabulous food, but I do not have the time or patience for that. See details for additional description. There are recipes, but the value of the book is in how it explains the processes of cooking – why foods do what they do when they’re cooked.
Cookwise : the hows and whys of successful cooking
Cookint first heard of the author on ‘Good Eats’ where he uses her as a reference, normally admitting that she is more qualified than he. Mar 06, Jennifer rated it it was ok Shelves: It has a very thorough discussion of baking, which doesn’t directly affect me any more as it is based on wheat, a grain I can no longer use.
But this went so far over my head, it was into the stratosphere. As someone who would rather learn underlying principles and then be shooed out te door than master recipes by rote, this dense volume is right up my alley.
The name field is required. 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.
Corriher’s seminal book snd food science pf not to be missed. I can’t wait to get started! Too soupy and too hard. See all 5 brand new listings. I wish Corriher was my aunt. No trivia or quizzes yet.