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The Secrets of Cooking Revealed
William Morrow Cookbooks
September 1997
On Sale: August 27, 1997
544 pages
ISBN: 0688102298
EAN: 9780688102296
Hardcover
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Cookbooks
Can you tell whether a recipe will work before you cook it?
You can if you really know what's cooking.
In the long-awaited CookWise, food sleuth Shirley Corriher
tells you how and why things happen in cooking. When you
know how to estimate the right amount of baking powder, you
can tell by looking at the recipe that the cake is
overleavened and may fall. When you know that too little
liquid for the amount of chocolate in a recipe can cause
the chocolate to seize and become a solid grainy mass, you
can spot chocolate truffle recipes that will be a disaster.
And, in both cases, you know exactly how to "fix" the
recipe. Knowing how ingredients work, individually and in
combination, will not only make you more aware of the
cooking process, but transform you into a confident and
exceptional cook -- a cook who is in control. CookWise is a different kind of cookbook. There are over
230 outstanding recipes -- from Snapper Fingers with Smoked
Pepper Tartar Sauce to Chocolate Stonehenge Slabs with
Cappuccino Mousse -- but here each recipe serves not only
to please the palate but to demonstrate the roles of
ingredients and techniques. A What This Recipe Shows
section summarizes the special cooking points being
demonstrated in each recipe. This little bit of science in
everyday language indicates which steps or ingredients are
vital and cannot be omitted without consequences. Among the recipes you'll also find some surprises. Don't be
afraid of a vinaigrette prepared without vinegar or a high-
egg-white, crisp pâte â choux. Many of the concepts used
here are Shirley's own. Try her method of sprinkling
croissant or puff pastry dough with ice water before
folding to keep it soft and easy to roll. CookWise covers everything from the rise and fall of cakes,
through unscrambling the powers of eggs and why red cabbage
turns blue during cooking but red peppers don't, to the
essential role of crystals in making fudge. Want to learn
about what makes a crust flaky? Try the Big-Chunk Fresh
Apple Pie in Flaky cheese Crust. Discover for yourself what
brining does to poultry in Juicy Roast Chicken. No matter what your cooking level, you'll find CookWise a
revelation. Different people will use CookWise in different
ways: Home cooks will value CookWise as a collection of
extraordinarily good recipes.
The busy chef can use CookWise as a reference book to look
up and solve problems. Major headings are shown in the
Contents and 42 At-a-Glance summary charts make problem
solving quick and easy
Beginning cooks can use CookWise as a howto book with easy-
to-follow recipes that produce dishes looking and tasting
like the work of an experienced chef.
Food writers and test-kitchen chefs who are developing
recipes can find the formulas and tips for successful
recipes,
Anyone who wants to improve a recipe can use CookWise as a
guide. Here is how to make cakes moister, a pate A choux
drier and crisper, a dish lighter or darker in color; how
to make muffins peak better, cookies spread less, or a
roast chicken juicier.
Everyone who cooks needs to be able to spot bad recipes and
save the time, money, and frustration that they cause. Many
of the At-a-Glance charts point out specific problems.
CookWise is not only informative, it's engrossing, and many
sections react like a mystery story. The knowledge you gain
from its pages will transform you, too, into a food sleuth,
an informed and assured cook who can track down why sauces
curdle or why the muffins were dry -- a cook who will never
prepare a failed recipe again!
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