Cookwise : The Hows and Whys of Successful Cooking
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 cook--a cook who is in control.CookWise is a different kind of cookbook. There are more than 230 outstanding recipes--from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse--but 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.
- Paperback | 526 pages
- 200.66 x 246.38 x 38.1mm | 1,247.37g
- 28 Jun 2011
- HarperCollins Publishers Inc
- HarperCollins Publishers
- New York, NY, United States
- Illustrations, color
"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., Fine tuning 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."--"Library Journal""Besides the background procedures and transformations discussed in chapter introductions, Corriher spells out the science lesson to be learned from each of the recipes, e.g., chilling potatoes in the fridge converts some of the starch to sugar and promotes the browning process in Oven-Fried Herbed Potatoes. Corriher, passing up no chance to inform is a persuasive tutor with many terrific ideas.... Curious-minded home cooks who are satisfied as much by the process of cooking as by its other rewards will find much to relish here."--"Publishers Weekly"