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Cookwise: The Secrets of Cooking Revealed |
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Cookwise: The Secrets of Cooking Revealed |
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Dewey Decimal Number: 641.5 EAN: 9780688102296 Edition: 1 ISBN: 0688102298 Label: William Morrow Cookbooks Languages: Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 544 Publication Date: September 03, 1997 Publisher: William Morrow Cookbooks Release Date: August 21, 1997 Studio: William Morrow Cookbooks Editorial Review: Product Description: Can you tell whether a recipe will work before you cook it? You can if you really know what's cooking. In the long-awaited 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, but transform you into a confident and exceptional cook -- a cook who is in control. CookWise is a different kind of cookbook. There are over 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. A 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. Among the recipes you'll also find some surprises. Don't be afraid of a vinaigrette prepared without vinegar or a high-egg-white, crisp pâte â choux. Many of the concepts used here are Shirley's own. Try her method of sprinkling croissant or puff pastry dough with ice water before folding to keep it soft and easy to roll. CookWise covers everything from the rise and fall of cakes, through unscrambling the powers of eggs and why red cabbage turns blue during cooking but red peppers don't, to the essential role of crystals in making fudge. Want to learn about what makes a crust flaky? Try the Big-Chunk Fresh Apple Pie in Flaky cheese Crust. Discover for yourself what brining does to poultry in Juicy Roast Chicken. No matter what your cooking level, you'll find CookWise a revelation. Different people will use CookWise in different ways:
CookWise is not only informative, it's engrossing, and many sections react like a mystery story. The knowledge you gain from its pages will transform you, too, into a food sleuth, an informed and assured cook who can track down why sauces curdle or why the muffins were dry -- a cook who will never prepare a failed recipe again! Amazon.com Review: 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. Related Items:
Average Rating:
 Rating:  - must haveThis is a "must have" book. Even if you have 1,000 cookbooks and know it all - this is really essential reading. Even professionals can learn something here and that is always exciting. Don't miss any part. Rating: - great food science bookI am really enjoying this book. Has food science in it - something I've never been exposed to before. I bought it because the author appears on "Good Eats" and always is educational as well as entertaining. I have not been disappointed. Rating:  - Great food science. No diagramsI love the food science and the depths to which things are explained. However,its impossible to replicate shapes and arrangements without diagrams or pictures! For example, pastry wreaths or bread shapes are really hard to make without pictures. Arranging the fruit in a fruit tart is best shown rather than written about. I can't believe this book made it the presses without someone giving that feedback to the author. Rating: - Understanding ingredients for delicious foodsFor an ordinary home cook like me who loves to putter around in the kitchen, this book is an essential kitchen resource to help understanding ingredients for delicious foods. It has been enjoyable reading and cooking by as well. The book contains by far more food science information than a standard cookbook although it does have hundreds of exquisite and delicious recipes. It helps the cook make sound judgements in the preparation of foods, like what ingredients to use and why, where you can make substitutions and how, and where not, and which measurements are critical to be highly acurate and which can be gauged approximately, and it explains why that is so as well. Shirley O Corriher explains in easy to understand language the chemical reactions that can happen when certain ingredients are combined, what causes these reactions and why you'd want it to be so. She also explains what could go wrong and why, and how to repair an item provided it can be corrected. CookWise is a complete collection of the recipes for everyday food prepratition for a family including partys and other gatherings, from breakfast to lunch all the way to dinner and desert. While it can be read from cover to cover, it does allow the reader to skip around to those segments or recipes of interest without missing important detail, in other words, it's o.k. bake a cake without knowing about cabage. Additonally it provides information what can be prepared ahead and what must be done last minute to have a perfect meal. It has only a few color photos of some of the prepared dishes. Yet, if I could only afford a few cookbooks, this is one I'd want. The other one is by Jaques Pepin.
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