KitchenWise: Essential Food Science for Home Cooks (Hardcover)

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Description


The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers essential cooking know-how based on her expansive understanding of food science.

Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cookbook author Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginner or a professional chef, Shirley’s guidance will save you time and money, and help you know exactly what to do at the stove.

A gifted teacher with a degree in chemistry, Shirley takes readers through the hows and whys of what she does in the kitchen, explaining the science behind common problems and offering solutions for how to fix them. (For example, salt has an amazing ability to suppress bitterness and allow other flavors to emerge.) In KitchenWise, which is filled with more than thirty of Shirley’s favorite time-tested recipes, readers will learn why certain ingredients work well together and what makes good food great.

Amazingly informative, approachable, and packed with proven techniques, KitchenWise serves up new ways to get the most from your meals.

About the Author


Shirley O. Corriher has a BA in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She has consulted for Julia Child, Procter & Gamble, Pillsbury, and The Joy of Cooking, and is a noted international speaker and teacher, named by Bon Appetit as Best Cooking Teacher of the Year. Her media appearances include Good Eats, Smart Solutions, Real Simple, and Jimmy Kimmel Live!, and she has written a regular column for the Los Angeles Times and in publications including Cook’s Illustrated and Fine Cooking. Her first book, CookWise, won a James Beard Award for excellence. She is also the author of BakeWise and KitchenWise. She lives in Atlanta.

Praise For…


"Cooks of any experience level will walk away from this sharp guide with some new tricks."
—Publishers Weekly 


Product Details
ISBN: 9781982140687
ISBN-10: 1982140682
Publisher: Scribner
Publication Date: November 17th, 2020
Pages: 288
Language: English

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