Cookwise: The Secrets of Cooking Revealed by…

Cookwise: The Secrets of Cooking Revealed (edition 1997)

by Shirley Corriher

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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.… (more)

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Member:	landegger
Title:	Cookwise: The Secrets of Cooking Revealed
Authors:	Shirley Corriher
Info:	Morrow Cookbooks (1997), Hardcover, 544 pages
Collections:	Your library
Rating:
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Cookwise: The Secrets of Cooking Revealed by Shirley O. Corriher

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On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee (sbuehrle)
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What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke (sbuehrle)

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Showing 1-5 of 10 (next | show all)

One of my favorite cookbooks of all time. Not just recipes, she teaches you how to "read" your food to determine both what went right/wrong and how to change things next time to get the result you want. This is a book I pick up used copies of whenever I find them in order to pass on to friends who want to level up their cooking. (

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JhoiraArtificer | Sep 15, 2021 |

Not the kind of book you just sit down and read cover to cover - it is a cookbook, after all - and lacking the adorable, elementary school science teacher vibe she brings to her spots on Alton Brown's Good Eats, but still a pretty amazing book. As someone who would rather learn underlying principles and then be shooed out the door than master recipes by rote, this dense volume is right up my alley. You can see why Alton hero-worships her so fervently. (

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benjamin.duffy | Jul 28, 2013 |

This is my favorite Science of Cooking book -- comprehensive, clear, more approachable than McGee's and less affected than A. Brown's. (

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Rubygarnet | Mar 15, 2012 |

Definitely cooking with the chemistry/science buff in mind. Somehow I appreciate the info and yet yearn for the mystery. When I get more upset about failed recipes, this the book to which I will turn. :-)

professormommie | Jul 24, 2010 |

I have enjoyed the recipes and explanations in this cookbook. Thanks to one of the recipes (Chili Oil) I actually really like broccoli for the first time. Contains other great recipes (apple pie, potato/french fries). I only wish I had more time to try out more of the recipes.

klementine | Apr 14, 2010 |

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▾Awards and Honors

Awards

IACP Cookbook Award (Winner – Culinary Classics – 2016)

James Beard Foundation Award (Winner – Food Reference & Technique – 1998)

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▾Book descriptions

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.

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