CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
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Book Reviews of CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed
Book Review: One of the best cookbooks I own.
Summary: 5 Stars
I have read this cookbook from cover to cover and learned an incredible lot. It's the chemistry in cooking and baking that you need to know, if you want to understand recipes, make them work, and even be able to alter them to your tastes. I had devised a cookie recipe that was perfect except that the cookies didn't brown enough on top; this book taught me about adding just a bit of baking soda to counteract the acidity and increase browning. But, oh my, if there's one recipe that you must try, it's Shirley Corriher's Touch-of-Grace Biscuits -- the most feather-light, utterly heavenly biscuits I have ever tasted! No wonder these biscuits are famous among foodies. These biscuits are my family's favorite, the only ones they want. In short, this is a terrific cookbook that is a must for serious cooks and bakers.Book Review: A Paris trained American Chef loves Shirley Corriher
Summary: 5 Stars
I was trained at the best culinary school in Paris and probably the world and bought this book before I began my studies. Every time a question would come up about why something should be done and the chefs couldn't answer, I gave the technical answer from this book. How are Kosher salt, sea salt and regular salt different and what are the effects of those differences on cooking? Shirley knows. Why is it that bread flour and other flours perform differently? Shirley will not only tell you why but explain in clear terms how to use them all effectively. If you have an inquisitive mind and love mysteries to be solved, and you love knowing as much as you can about cooking, this is a GREAT book. I love it and keep it with me wherever I go go cook or just to read for enjoyment.!!Book Review: Once your start reading you cant put it down.
Summary: 5 Stars
If you ever wanted to know "why?" when fallowing a recipe or the science behind cooking then you will love this book. The author explains everything you need to know to fix problems when cooking and how to avoid them. I was an amature cook at best before I bought this book. It has turned me into a much better cook, and I have even created a few recipes of my own with the knowledge I have learned from this book(something I would have never dared before to do). Any "average joe" can read and understand this book, though I suspect if you didn't at least have an high school education you may have trouble understanding some of "science" in this book. As for the recipes in this book, well I haven't fallowed one yet that didn't turn out great.Book Review: Indispensible book for the kitchen
Summary: 5 Stars
Quite simply, this book is a necessity for every person who wants to know the "why" of cooking and baking. Ms. Corriher explains the science of baking in terminology that is easily understood. Although I've been cooking and baking since I was 8, it's only been since I purchased this book that I've come to understand why ingredients act and interact with each other the way they do, and why certain changes in the form of an ingredient (softened versus melted butter, for example) render one form a completely different ingredient than the other form.As a result, I'm now able to correct and improve recipes, and create my own recipes, having a better idea before I even start cooking of what the results will be.
Book Review: A Must Have
Summary: 5 Stars
An excellent book for any level of cook. Shirley O. Corriher is a food scientist. She explains the chemical reactions that happen between certain ingredients. For example, if you are making a fresh mayonnaise (oil, eggs, lemon juice), she said that you must never use extra-virgin olive oil as this oil contains a chemical that prevents it from emulsifying with other ingredients.In her book, she also includes over 230 recipes which help support this technique.
She is in high demand as chefs and cookbook authors are forever
consulting her on why their new recipes have failed.
I would strongly recommend this book to anyone who wants to understand what is happening when they use a recipe.