CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed

by Shirley O. Corriher

Hardcover, 1997

Status

Call number

Food Science -- COR

Call number

Food Science -- COR

Tags

Reference--Food Science

Publication

William Morrow Cookbooks (1997), Edition: 1, Hardcover, 524 pages

Description

Offering "the hows and whys of successful cooking," Cookwise, by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques--making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

Subjects

Cookery

Language

English

Physical description

524 p.; 10.34 inches

Similar in this library

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking by Madeleine Kamman
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher
What Einstein Kept Under His Hat: Secrets of Science in the Kitchen by Robert L. Wolke
I'm Just Here for More Food: Food x Mixing Heat = Baking by Alton Brown
34 more
The Curious Cook: More Kitchen Science and Lore by Harold McGee
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science by Marlene Parrish
The Cake Bible by Rose Levy Beranbaum
How To Cook Everything: Simple Recipes for Great Food by Mark Bittman
What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke
Alton Brown's Gear for Your Kitchen by Alton Brown
The bread baker's apprentice : mastering the art of extraordinary bread by Peter Reinhart
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (King Arthur Flour Cookbooks) by King Arthur Flour
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
Baking with Julia Savor the Joys of Baking with America's Best Bakers by Dorie Greenspan
The Pie and Pastry Bible by Rose Levy Beranbaum
The Bread Bible by Rose Levy Beranbaum
The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques by David Joachim
Essentials of Cooking by James Peterson
Sauces: Classical and Contemporary Sauce Making by James Peterson
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
The Professional Chef by The Culinary Institute of America
James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking, 2) by James Beard
Silver Palate Cookbook 25th Anniversary Edition by Julee Rosso
I'm Just Here for the Food: Version 2.0 by Alton Brown
The Way to Cook by Julia Child (Sep 28 1993) by Julia Child
Culinary Artistry by Andrew Dornenburg
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers
The Science of Cooking by Peter Barham
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax
The Oxford Companion to Food 2nd Ed by Alan Davidson
The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries With 150 Foolproof Recipes by Christopher Kimball
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page
How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, by Nick Malgieri
The Gourmet Cookbook: More than 1000 recipes by Ruth Reichl
Chef's Secrets: Insider Techniques from Today's Culinary Masters by Francine Maroukian
The Cook's Bible: The Best of American Home Cooking by Christopher Kimball
On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition) by Sarah R. Labensky
The New Best Recipe: All-New Edition by Cook's Illustrated Magazine

More

Amazon.comLibraryThing
Page: 0.2227 seconds