Cookwise: The Secrets of Cooking Revealed
Author: Shirley O Corriher
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 foldingto 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!
Publishers Weekly
Corriher, a research chemist, food writer and cook, promises no more failed recipes for those who take up her hefty, scientifically based work disclosing how to make just about everything and why. The background to nearly 250 recipes crosses a broad culinary landscape explaining such processes as gluten's role in breadmaking and the affects that the different ways in which vegetables store glucose have on cooking methods. Besides the background procedures and transformations discussed in chapter introductions, Corriher spells out the science lesson to be learned from each of the recipes, e.g., chilling potatoes in the fridge converts some of the starch to sugar and promotes the browning process in Oven-Fried Herbed Potatoes. While some of this material is covered in Christopher Kimball's The Cook's Bible without quite as much solemn scholarship, Corriher, passing up nochance to inform, is a persuasive tutor with many terrific ideas. Dissolving salt in water distributes flavor evenly in a Flaky Butter Crust; lemon juice inhibits cheesy stringiness in Fettuccine with Mozzarella, Mushrooms and Tomatoes; adding corn syrup to sugar in Caramel Grand Marnier Sauce promotes caramelizing without crystallization. Curious-minded home cooks who are satisfied as much by the process of cooking as by its other rewards will find much to relish here. Photos not seen by PW. Author tour. (Aug.)
Library Journal
Corriher is a well-known culinary consultant and problem solver whose answers to kitchen mysteries have appeared in many food publications. Now she has set down some of her vast knowledge in this big, wide-ranging reference/cookbook. In seven basic chapters, from The Wonder of Risen Bread to Sweet Thoughts and Chocolate Dreams, she explains why recipes work, what to do when they don't, and how to make them even better (anyone who's ever wondered why the same cake recipe always tastes better when her neighbor makes it will find out the probable reasons why). More than 200 recipes interspersed throughout demonstrate Corriher's explorations and explanations. Also included are At a Glance charts for easy reference (e.g., Finetuning Cookies), trouble-shooting charts (Yeast Bread Problems), charts on the basics (Whipped Cream: What To Do and Why), and dozens more. Although the recipes are deliciousand surely foolproof, this unique work will be far more valuable as a reference than as a cookbook. Highly recommended.
Ben and Jerry's Homemade Ice Cream and Dessert Book
Author: Ben Cohen
MORE CHUNKS LESS BUNK
Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream.
Now they share all the recipes and techniques that have been made them nationwide heroes. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. All you have to do is remember Ben & Jerry's two rules of ice-cream making:
RULE #1
You don't have to be a pro to make incredibly delicious ice cream.
RULE #2
There's no such thing as an unredeemingly bad batch of homemade ice cream.
NEW FLAVORS TO TRY:
Orange Cream Dream
Chocolate Chip Cookie Dough
Honey Apple Raisin Walnut
Peanut Butter Fudge Swirl
Chocolate Superfudge Brownie
FLAVORS YOU KNOW AND LOVE:
Heath Bar Crunch
Dastardly Mash
Fresh Georgia Peach
Oreo Mint
BEN & JERRY REVEAL:
How to break Heath Bars into the perfect bite-size chunks.
How to add chunks so they don't sink to the bottom.
Why you must eat honey-flavored ice cream in one sitting.
Bio
Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. He began seriously testing ice-cream flavors at the age of five.
Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.
Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.
Table of Contents:
Our Story by Ben
Ice Cream Theory by Jerry
Recipes
Sweet Cream Bases
11 Greatest Hits
Chocolate Ice Creams
Fruit Flavors
Downtown Specials
Cookies and Candies
Sorbets
The Bakery
Sundaes and Concoctions
Sauces
Drinks
Index
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