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Summary: Food for Thought
Review: I purchased this book over a year ago and have been reading it little by little. It is fascinating! I've learned so much about food and cooking and why things work (or don't work) the way that they do. I'm nearing the end of the book and intend to start over again as there is just so much to learn.
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Summary: Why does it do that????? AHA!
Review: I have been cooking forever, a devotee of Food Channel, myriads of cookbooks, a fan of Alton Brown (a lot of whose stuff has apparently come from Shirley who appears on the show). I can whip up a masterpiece (so I've been told) from the leavings in the refrigerator, recipes never to be repeated. I have created recipes from tasting commercial products for duplication and improvement. At last, the knowledge of how it all fits together in one place! This book is amazing. It is NOT a cookbook in the usual sense of a collection of recipes, but a Cook's book, that will teach you to cook better, more wisely, with better assurance of the results. It allows you to truly become a cook rather than a blind recipe follower. It tells you how AND why cooking works in all the big areas of baking, frying, candies, ice creams and lots of others. It is a friendly textbook that will confer a master's degree worth of useful knowledge. It is a must read if you care about food preparation beyond opening a box and mixing.
Rating:
Summary: Outstanding Understanding what you are doing and Why
Review: This Cookbook can be read like a novel, used to cook great food from or studied like a text. All cooks that want to know more about why they are doing what they are doing Must read this great well written book.
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Summary: The thinking person's cookbook
Review: Why does food do what it does? What happens to it when you apply heat (i.e., cook or bake)? Can you be a better cook if you understand the inner-workings of the molecules that make up food?Two authors say yes: Alton Brown and Shirley Corriher. Unlike other cookbooks that are just about recipies, books by Brown and Corriher will teach you all sorts of fascinating facts about the food. You will understand meat and fish and foul, vegetables, and bread in new and fun ways. More importantly, this knowledge will help you become a better, more versatile cook, able to improvise better than befofe. And the book is full of great recipies, interspersed throughout the informative text. If you like Alton Brown's "knowledge is power" based approach to cooking, you will enjoy Corriher's book, I suspect.
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