false 76875 1 Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, <i>Cookwise,</i> is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and reference source. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. Food companies pay Corriher fancy fees to troubleshoot their recipes, and <i>Cookwise</i> puts her encyclopedic knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this book contains the answers. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. "At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. If eight steps to a perfect Juicy Roast Chicken are daunting, think of the delight of Rich Cappuccino Ice Cream in three steps or the seductive Secret Marquise in five. 74343 3 9 1997 Cookwise: The Secrets of Cooking Revealed total:162|5:75|4:55|3:27|2:5|1:0| 162 686 332 35 3 0 false false Sat Mar 07 00:00:00 -0800 2009 Fri Feb 20 21:55:54 -0800 2009 Wed Jun 10 14:03:47 -0700 2009 1 more...]]> 5 0 false false Tue Jan 01 00:00:00 -0800 2008 Sun Jan 18 22:29:03 -0800 2009 Mon Jan 19 19:52:35 -0800 2009 more...]]> 5 0 false false Tue Aug 16 00:00:00 -0700 2005 Sun May 31 20:49:00 -0700 2009 Sun May 31 20:51:47 -0700 2009 more...]]> 2 0 false false Sun Aug 09 00:00:00 -0700 2009 Thu Mar 06 13:39:09 -0800 2008 Mon Aug 10 13:54:12 -0700 2009 Alton Brown and his Good Eats show. Shirley Corriher tells you what the different cuts of meat are on a cow, Alton gives pictures.

Overall, interesting descriptions on the science of cooking and looking at what makes food at a molecular level. There se...more...]]> 5 0 false false Mon Apr 20 21:11:13 -0700 2009 Tue Apr 21 10:55:55 -0700 2009 5 0 false false Tue Dec 30 10:46:15 -0800 2008 Tue Dec 30 10:47:11 -0800 2008 0 0 false false Wed Dec 03 08:50:26 -0800 2008 Wed Dec 03 08:51:04 -0800 2008 4 0 false false Mon Dec 15 08:04:59 -0800 2008 Mon Dec 15 08:05:36 -0800 2008 5 0 false false Sat Oct 10 10:59:29 -0700 2009 Sat Oct 10 11:02:07 -0700 2009 4 0 false false Fri Mar 06 05:18:53 -0800 2009 Fri Apr 03 08:57:45 -0700 2009
I did feel like some of t...more...]]> 4 0 false false Thu May 14 09:36:22 -0700 2009 Thu May 14 09:41:20 -0700 2009 5 0 false false Wed Sep 26 18:50:03 -0700 2007 Wed Sep 26 19:52:57 -0700 2007 more...]]> 3 0 false false Sat Sep 19 00:00:00 -0700 2009 Sun Sep 13 14:49:17 -0700 2009 Sat Sep 26 07:29:37 -0700 2009 5 0 false false Sat Apr 01 00:00:00 -0800 2006 Thu Apr 05 13:44:07 -0700 2007 Thu Apr 05 13:52:11 -0700 2007 It also has fun charts with the same recipe using different sorts of the same ingredient (like butter, shortening, oil, ...more...]]> 4 0 false false Mon Jan 19 08:21:02 -0800 2009 Wed Mar 25 13:49:43 -0700 2009 more...]]> 5 0 false false Wed May 30 07:33:22 -0700 2007 Wed May 30 07:36:31 -0700 2007 more...]]> 4 0 false false Thu Jan 29 16:50:59 -0800 2009 Thu Jan 29 16:50:59 -0800 2009 3 0 false false Fri Aug 01 00:00:00 -0700 2008 Thu Aug 21 12:19:48 -0700 2008 Thu Aug 28 18:43:57 -0700 2008 5 0 false false Tue Sep 30 14:24:25 -0700 2008 Tue Sep 30 14:32:09 -0700 2008 5 0 false false Tue May 08 20:40:22 -0700 2007 Tue May 08 20:42:37 -0700 2007