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

Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, 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 Cookwise 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.

• BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
• On Food and Cooking: The Science and Lore of the Kitchen
• I'm Just Here for More Food: Food x Mixing + Heat = Baking
• Sara Moulton's Home Cooking 101: How to Make Everything Taste Better
• On Food and Cooking
• The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
• ServSafe CourseBook with Answer Sheet (7th Edition)
• How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
• The Pie and Pastry Bible
• The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition