Rating: 
Summary: She will tell you things about cooking that you never knew
Review: Okay. I haven't read it yet.
But I will.
I heard Shirley on 'Fresh Air' on NPR a couple nights ago. She understands the chenistry behind baking. It sounds boring, and I'll never do it justice. However, if you've ever wondered why your muffins rise way up there, then fall to nothing, you should buy this book.
Plus, this will get me major brownie points with my wife...
Rating: 
Summary: Disappointing book that fails through lack of organization
Review: I was looking forward to reading Shirley Corriher's Cookwise, but I have found her book to be very disappointing. The book's organization is very strange--it may make sense from a biochemical standpoint, but not from a cooking standpoint. For example, while having a chapter on fats may make sense chemically, having information on pastry doughs, deep frying, and sauteeting all in the same chapter makes no sense for the home cook. Admittedly, Corriher does provide a conventional index for her recipes, but the organization of the book is so confusing that I find it takes me far longer than it should to look up information. While I do think that she gives some useful factual information, the recipes she provides are less than helpful. Corriher has tried so hard to make recipes that are foolproof that she loses sight of what the typical cook has in the pantry. As a frequent breadmaker, I found her approach to breadmaking especially strange in this regard. I have never before seen a bread recipe which calls for Vitamin C tablets, and while I have no doubt that the recipe works, I doubt that many of us have it available in the kitchen. It would be far easier for me to try to make bread without Vitamin C and crushed ice and risk a failure (which is rare in basic breadmaking) rather than go to the trouble that Corriher goes to. In fact, very few of the recipes are feasible unless you have duplicated Corriher's pantry--a bread recipe which calls for four different flours plus flax seeds (?!) may work well, but is not helpful for the cook who wants to make bread NOW and is lax enough to only have two types of flour on hand. On the whole, I would much rather be reading Harold McGee's The Curious Cook or Anne Willan's La Varenne Practique.
Rating:
Summary: Terrific!
Review: This book is designed for the person who wants not just some good recipes, but also is interested in learning the "whys" behind the various techniques described. Why are sauces cooked in this or that way? What properties of certain vegetables affect their shelf life and usage? How does the chemistry of an ingredient affect the preparation of a dish? If you'd like to know the science (no, not the baccalaureate kind) behind what we do in the kitchen, this is one great book. I never thought I'd READ a cookbook, but I did. It succeeds on both levels.
Rating:
Summary: A classic reference for anyone who enjoys cooking!
Review: An excellent addition to any cooking library, this book was written for cooks who not only enjoy cooking, but also strive for perfection. Have you ever had a great recipe that could be improved if only you could add just the right ingredient or change the cooking process to achieve the desired effect? CookWise will not just tell you how, but it will also explain why. With its abundance of recipes and clear explanations, you will want to make room on your bookshelf next to your favorite cookbooks for this soon-to-be Classic reference. Shirley Corriher has written the "engineering manual" for the art of cooking.
Rating: 
Summary: A very good addition to the cookbook shelf
Review: This is a very educational book for anyone who likes to cook, but often wonders why something didn't turn out as it should. It is easy to read, well thought out and the personal anecdotes add a warm touch. I enjoyed just thumbing through it when it arrived. A bigger enjoyment was making the recipe for Touch of Grace Biscuits and having them turn out perfectly
Rating:
Summary: Must Read Before You Turn on the Oven!
Review: I took a class from Shirley before buying the book. In that 2-hour class, I learned more "rules-of-thumb" about cooking than I had gathered in 25 years of cooking. Finally, it all makes sense - the necessary logic to alter recipes when they're not right - the ability to read a recipe and KNOW it is right or wrong before you waste the time and ingredients! Let's take biscuits: they sound simple; most are awful. After listening to Shirley - or reading about biscuits in her book, I realized I could apply the same principle to a box of Bisquick! I took an unmeasured amount of mix, added milk to a manageable consistancy, rolled in flour, and now my biscuits are the best in town. It's just hard not to share the secret!This should be regarded as a textbook, not a recipe book for entertaining. I read it slowly, applied her wisdom -tried to challenge it, and by the time I finished the book, I feel as if I finished my first year at the Cullinary Institute. If you care about what you cook, if you enjoy puttering in the kitchen, this book is the key to success. Example 2: a famous cook used two boxes of light brown sugar - same brand. One carmelized, the other flunked. They called Shirley in a panic. It took her a while to realize that at that time, the FDA did not reguire brown sugar to be labeled cane or beet based. Cane carmelizes, beet does not. Now, don't we need that information BEFORE we try to impress our closest friends - or the boss - with an elegant creme brulee! You'll appreciate what you learn here, but don't expect an easy read. My copy is already dog-earred; I can't possibly remember it all, and so much is vital to success.
Rating:
Summary: Gluten and Foam and Emulsions, oh my. The Gold Standard!
Review: 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 ...'.
Rating:
Summary: Great Cake ever best
Review: This book can't be beat! If you're wondering why your cake is lopsided, you're cookies are too crumbly, or you just don't know what to do with chocolate, this is the book for you! Easy to understand, includes recipies to show you how the ingredients effect each other, and trouble shoots recipies you've found and my want to try. I feel like a better, more prepared, cook now that I've gone through this book. I can guestimate how a recipie will turn out before I even start, and I know what's going on during the preparation and cooking time. I recomend this to anyone who feels cooking is a hobby for them!
Even though I have baked hundreds of cakes, I made a loaf of rye bread that was light and delicious, and pie crust that was very tender, even after freezing and thawing. Understanding the role of ingredients and necessity of cooking techniques changes how you cook, and the improvement is instantaneous and gratifying. I highly recommend this book and I never knew why I had to cream the butter and sugar before I added the eggs and why it is important to add the dry ingredients after the wet ones are combined,This book is truly a gift to share with others. Just like my new beverage of choice that replaced my morning brew. Its called s oyfee and taste so wonderful with no caffeine or acids. Organic and made from soya! Bye bye acid stomach and hello healthy tummy! Google it under "acid free coffee"
Rating:
Summary: Buy McPhee Instead.
Review: Please note that many of the rave reviews discuss the science in this book which is, in fact, very interesting and very solid. On the other hand, please note that all of the pans discuss the recipes, which, in the baking section at least, tend to the disastrous. I am a fine baker, but the instructions for lemon meringue pie were impossible. I tried them three times, tossed all three in the trash, and gave up, returning to my never-fail standby, the Joy of Cooking. If you want a really thorough book on cooking science without the recipe clutter, buy Harold MePhee's "On Food and Cooking" and don't bother with this one.
Rating:
Summary: Gluten and Foam and Emulsions, oh my. The Gold Standard!
Review: 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 ...'.
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