Cookwise: The Hows and Whys of Successful Cooking (Paperback)
In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. 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. 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. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cooka cook who is in control.
CookWise is a different kind of cookbook. There are more than 230 outstanding recipesfrom Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Moussebut here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation.
About the Author
Shirley O. Corriher has a B.A. in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She has problem-solved for everyone from Julia Child to Procter & Gamble and Pillsbury. She has taught and lectured throughout the world. She has long been a writer-- authoring a regular syndicated column in "The Los Angeles Times Syndicate's Great Chefs "series as well as technical articles in the "Journal of Biological Chemistry". Her first book, "Cookwise: The Hows and Whys of Successful Cooking is" a bestseller and won a James Beard Award for excellence. Shirley has received many awards, including the Best Cooking Teacher of the Year in "Bon Appetit's ""Best of the Best" Annual Food and Entertaining Awards in 2001. She lives in Atlanta with her husband, Arch.