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

More

Amazon.comLibraryThing
Page: 0.399 seconds