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

I suspect Shirley O. Corriher and her book, `Cookwise' are two of the most commonly quoted sources in culinary writing today. Like James Beard's `American Cookery' and Julia Child's `Mastering the Art of French Cooking', this book has become such a well-established authority in it's field that any attempt at criticism may seem like sacrilege. Well, I'm here to tell you that the reputation of this book is entirely deserved, and you should have no feelings whatsoever that there is any hype involved in the book's good name.The primary value of the book is not that it explains mysteries of cooking technique, but that it explains them so well. I just finished a review of a book that attempted to explain the difference between saturated, mono-unsaturated, and poly-unsaturated fats, and it made a complete botch of the job. Shirley's explanation is so clear, it embarrasses you into having dozed through that lesson in high school. In fact, Shirley's book gives the clearest possible argument I have seen in a long time for justifying subjects like physics and chemistry in High School for people who plan to go into law or computer sciences or hair dressing. Everyone must eat. Therefore, everyone must either cook or rely on someone to cook for them. And, no sass about a raw cuisine either, because understanding what the absence of heat does to foods is as important as the application of heat.My first very pleasant surprise when I started this book is that the first two chapters deal with baking subjects rather than savory cooking. And, I have read many an essay in the beginning of books on baking, and not a single one of them explains the mysteries of wheat flour, yeast, gluten, and bread making quite as well as Shirley's first chapter. Even Shirley's very good friend, Rose Levy Beranbaum does not tell the story quite as effectively. (No reason to pass on Beranbaum's books, however, she covers the whole picture very, very well.) The legendary star of the first chapter is Shirley's grandmother's `Touch-of-Grace Biscuits' on pages 77 - 78. James Villas has done a whole book on biscuits and intimates that none of his recipes quite reach the heights of this one spectacular biscuit. Shirley repeats this performance in the second chapter on pastry and piecrusts. One of the many lessons in this chapter which make you wish you had read this book years ago is the connection between creaming butter and sugar and the lightness of the resulting baked product. I won't give away the punch line. You should read the book.The end of chapter has a section explaining fats and their role in cooking and baking which alone is worth the price of the book and so much more. The section begins by simply reviewing all the advantageous things fats do for various types of cooking, and various methods for reducing the amount of fat in various cooking methods. It is essential that this section be read in the light of the fact that we simply cannot live without some dietary fat as a source of fat soluble vitamins and other stuff, so don't get carried away with fat reduction.Lots of people do not bake, but there is probably not a soul on the planet, or a least a soul within these United States who does not have the opportunity to cook or eat eggs. The nutritional value versus cost for eggs is staggering, and, it is probably the ingredient whose use depends more on technique than any other. And, this is even before you get into graduate level dishes such as souffles and omelets. One of my greatest revelations as I have been teaching myself cooking is the fact that egg foams are one of the three major leaveners, along with yeasts and chemical mixtures. Needless to say, this chapter covers the reason for beating eggs in a copper bowl. You must get the details on this, as no one to my knowledge has explained the effect completely before, let alone the reason for the effect. All you get from everyone else is that it's a good thing for fluffy egg foams.The chapter on sauces presents the benefits of knowledge to cooking technique like no other. One of the most annoying errors speakers and writers make on things culinary is when they use the term dissolve to mean so many other things such as `incorporate', `mix', and especially `emulsify'. The whole world of French sauces would simply not be possible without the emulsifying power of eggs and butter. And, you will generally fail at even the simplest sauces unless you have some basic understandings on these matters built into your psyche. I'm not saying that French chef's are taught the physics of emulsions, because they don't need to. They are taught the proper techniques and repeat them a thousand times over until they can do it in their sleep. You will make a hollandaise or a mayonnaise or a buerre blanc two or three times a year, and have to study the recipe every time you make any of these, so any book learning you can get will make up for a lot of practice.I hope Alton Brown has paid Shirley well for her appearances on `Good Eats', as I can see at least half a dozen of his shows which seem to be lifted straight from the pages of `Cookwise'. Ultimately, I rate this book even higher for the average reader than books by Harold McGee, as Shirley does a much better at explaining the connection between science and the practical application. I dare say she seems to do it as well or better than my hero, Alton.Very highly recommended for enhancing your cooking and baking experience. A bit steep for complete novices, but `Cooks Illustrated' fans will be as happy as pigs in ...'.

Like many, I love cookbooks and have my favorites, but a few I consider *must own* for any serious home chef/cook. This is one of them. It's a general cooking book that covers scientific and tested methods for common techniques and recipes. Written in a friendly, informative style, it's mostly facts & info, not photos, and every time I read it I learn something new (like how to make and peel a perfect soft-boiled egg.)This is a book I buy copies of to give to friends, along with Harold McGee's "On Food and Cooking." Get them both, read them thoroughly and I guarantee your cooking skills will raise by quite a few notches. I've given copies to professional chefs and they've all come away better educated and impressed.(I haven't read Shirley's "Bakewise" book yet, as I've just started getting into baking, but it'll be the first one I do.)

Shirley is honestly one of my all time heroes. I am actually reading this book from front to back and I learn something new every time I pick the book up. I have been using it as a resource in the kitchen a great deal and have been finding greater ease with my recipes and things just come together a great deal better when I check to see what this book has to say on the subject.The photographs in this book are gorgeous, I mean I want to blog them up, frame them in hang them in my house sorta gorgeous. The book itself is giant which makes sense with everything that is covered in it. Honestly, this book is just over all amazing. If you are someone who wants to know what is happening in food, how to prepare things better and how to understand recipes instead of just reading them..or if you are someone who is developing your own recipes I advise you to pick this book up.I picked up a used copy which didn't come with the jacket with the gorgeous bird on the front and the product information said something about some writing on the inside. Well there is some small writing on the inside cover that is some sort of user name or something..which I thought was the writing, many weeks later while actually flipping through the first five pages, I found an actually signed section and a note to the women who owned the book from Shirley her self..because of my above review and then this..the book is never leaving my home..it may not be autographed to me..but it's still pretty cool.. One of the times i've been truly pumped to by a used copy of something over a new one

The substance of this book, which I have had since 1998 and frequently consult, is worth a five-star rating. Unfortunately, the editorial idiots got a little too creative with the layout, resulting in a book which is neither a textbook nor a cookbook.The topics have interspersed illustrative recipes which detract from the logical presentation of the material. I would have included the recipes as an appendix, or at a minimum, at the end of each chapter. This would have enhanced the presentation and would have made it easier to wade through the material.The book makes sense for folk like me with formal training in science, however, it is not a chemistry textbook. Yes, the author authoritatively explains physical principles, but does so at a newspaper reading level.To reiterate: the content is solid; the layout is weak.

When a biochemist writes cookbooks that can win James Beard awards, I listen and learn. Haven’t had it long enough to read it all or to try many of its tempting recipes, but each one las informative notes about why that particular one works. I bought Bake Wise for a gift for a family member who’s a great baker, and she loves it.

Arrived quickly and in better condition than described I thought.The book- one of the best books for understanding the Why and How of cooking. Was used as a course book in my culinary school class “Food Science”. I’m a head Chef and I bought this time to give to two of my Chef de partie to encourage their growth.

Dieses ist mehr als eine (sehr gute) Rezepten Sammlung. Shirley O. Corriher beschreibt ausführlich was, warum und wie die Rezepte Funktionieren.Zum Beispiel beschreibt sie ausführlich was Fette sind und wie die sich verhalten. Es ist nicht vom Niveau von Harrold McGee, aber dafür gibt es viel mehr tolle Rezepte.Das Buch hat folgende ThemenBrot, und alles was es sich damit auf sich hatFett, was es ist und welche Funktion es in Rezepte bzw. Gerichte hatEier, von Anatomie des Eies bis zur ZubereitungSaucen, wie man die macht und warum man was machen sollteGemüse, ObstFleisch, Geflügel und FischSüße Träume und Schokolade, Desserts, Zucker und Eis.Klare Empfehlung für jeder der was mehr wissen will

This is a great reference book for cooking and baking. I'm a bit of chemistry nerd and treat my kitchen as a lab so this book helps me a lot. It's one of my favourites.

Great book, lots of good tips!

A brilliant book by a scientist who cooks, explaining why we do things, and their effect. Also look out for a document called Corriher's compendium, downloadable from various places, full of useful tips (not recipes). For example, cooked rice goes hard when cooled. If you want to use it in a salad, add a little oil. Lots like this in the book and the download.