CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher

One sentence summary:

Learn the science behind successful cooking with Shirley O. Corriher’s guide, CookWise.

Book genre:

Non-fiction, cooking

Main topic of the book:

The science and techniques behind successful cooking, breaking down the why and how of recipes.

Key ideas:

• Understanding the fundamentals of cooking, such as flavors, texture, and ingredients.
• The importance of accurate measurements, temperatures, and equipment in cooking.
• The science behind various cooking methods and techniques, including roasting, braising, and baking.
• How to troubleshoot common cooking mistakes.
• The role of different ingredients and their reactions in cooking.
• Tips for improvising and creating your own recipes.
• The connection between food and science.

Main parts of the book and a short summary:

• Introduction: Sets the foundation for understanding the science behind successful cooking.
• Part 1: The Basics of Cooking: Explores the fundamentals of cooking, including heat, flavor, textures, and how ingredients work together.
• Part 2: Food Textures and Flavors: Delves into the science behind different cooking textures and flavors, such as crispy, tender, sweet, and savory.
• Part 3: Ingredients – What They Really Do: Examines the role and reactions of different ingredients in cooking, such as flour, eggs, and fats.
• Part 4: Techniques and Methods: Discusses the different cooking techniques and how they affect the final outcome of a dish.
• Part 5: Best Tips and Techniques for Good Cooking: Provides helpful tips and tricks for successful cooking, from troubleshooting to improvising.
• Part 6: Recipes: Includes over 230 recipes that demonstrate the principles and techniques discussed throughout the book.
• Appendix: Lists measurement conversions and helpful charts for ingredient substitutions.

Key takeaways:

• Understanding the science behind cooking can improve your skills and make you a more successful cook.
• Accurate measurements, temperatures, and equipment are crucial for successful cooking.
• Don’t be afraid to experiment and improvise in the kitchen.

Author’s background and qualifications:

Shirley O. Corriher is a well-respected food writer, teacher, and speaker. She holds a degree in chemistry and has worked as a research scientist, food consultant, and culinary instructor. She has also contributed to publications such as Cook’s Illustrated and Fine Cooking and has appeared on several cooking shows, including Good Eats with Alton Brown.

Target audience:

Home cooks looking to improve their skills and understanding of cooking, as well as culinary students and professionals.

Publisher and first publication date:

Published by William Morrow Cookbooks in 1997.

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