COOKWISE THE HOWS AND WHYS OF SUCCESSFUL COOKING PDF

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NPR coverage of Cookwise: The Hows and Whys of Successful Cooking by Shirley O. Corriher. News, author interviews, critics’ picks and more. Get this from a library! Cookwise: the hows and whys of successful cooking. [ Shirley O Corriher] — In “CookWise”, Shirley Corriher, the “Sherlock Holmes of. Cookwise: the hows and whys of successful cooking. Responsibility: Shirley O. Corriher. Edition: 1st ed. Imprint: New York: William Morrow, c Physical.

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I can’t wait to get started! Jun 16, Mardel Fehrenbach rated it liked it. Goodreads helps you keep track of books you want to read. Now I enjoy me a good dessert now and then, but everything that I have tried is too sweet for my taste.

Shirley Barber Illustrated Hardcover Children.

Cookwise : the hows and whys of successful cooking in SearchWorks catalog

I did feel like successfful of the recipes she listed detracted from the material, however. There are over 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.

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As for the recipes; I find these less successful. But this went so far over my head, it cokowise into the stratosphere. Dec 25, Patty rated it it was amazing. Food writers and test-kitchen chefs who are developing recipes can find the formulas and tips for successful recipes, Anyone who wants to improve a recipe can use CookWise as a guide.

Also full of recipes that illustrate her points, and choices in ingredients to affect the outcome. But I’m in the part about frying right now. As I mentioned, I have used if sucdessful reference, and I will refer to it again and again as it has some tables and charts that are either not available or not as clearly presented in my other cookbooks.

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The key is that she teaches you how oc works — which helps you to figure out how to make better food.

I was overwhelmed with a discussion of which kind of flour I needed, based on protein content. I will save the book forever just successfup the cooming materials and because it contains this cornbread recipe.

The busy chef can use CookWise as a reference book to look up and solve problems. Try her method of sprinkling croissant or puff pastry dough with ice water before folding to keep it soft and easy to roll. I borrowed this one from the Library only to realize several pages in that I will want to own a copy and begin scribbling in the margins.

Books by Shirley O. One of my favorite all-time books on food. See details for additional description.

Cookwise is a great reference for the latter. Linked Data More info about Linked Data. People who bought this also bought. I found this helpful as I improvise and modify different recipes. Everyone who cooks needs to be able to spot bad recipes and save the time, money, and frustration that they cause. May 31, Miss Poppy rated it it was amazing.

No trivia or quizzes yet. The more than 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 hws chicken juicier.

Cookwise : the hows and whys of successful cooking (Book, ) []

Shirley is the scientists cook when creating a cookbook. This is an amazing book. The only drawback for me was the section on breads; there are techniques recommended by others Peter Reinhart and Jeffrey Hammelman that produce better results. In other words, put the recipe into the inventory, or throw it out and don’t make it again. There are other recipes in this book but I find they all emphasize sugar and starch too much as a substitute for fat.

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Remember me on this computer. Your request to send this item has been completed. Mar 28, Matthew rated it really liked it. Feb 04, Stephen Simpson rated it really liked it Shelves: Overall, interesting descriptions on the science of cooking and looking at what makes food at a molecular level.

The purpose of a book like this is to the reader the background to create or adapt recipes to there taste with out disasters. But I don’t think I’ll bother with this one again.

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One of my favorite tips was to use vodka for flaky pie I first heard of the author on ‘Good Eats’ where he uses her as a reference, normally admitting that she is more qualified than he.

One of my favorite tips was to use vodka for flaky pie crusts. There are really only two recipes I have tried in this book that I will make again. I sucxessful to randomly work my way through some of them, cooking and reading, mostly out cookwjse curiosity about why I originally purchased them and what I thought about them now. We’ll see how those turn out.