KitchenWise: Essential Food Science for Home Cooks

KitchenWise: Essential Food Science for Home Cooks Review

The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers essential cooking know-how based on her expansive understanding of food science.

Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cookbook author Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginner or a professional chef, Shirley’s guidance will save you time and money, and help you know exactly what to do at the stove.

A gifted teacher with a degree in chemistry, Shirley takes readers through the hows and whys of what she does in the kitchen, explaining the science behind common problems and offering solutions for how to fix them. (For example, salt has an amazing ability to suppress bitterness and allow other flavors to emerge.) In KitchenWise, which is filled with more than thirty of Shirley’s favorite time-tested recipes, readers will learn why certain ingredients work well together and what makes good food great.

Amazingly informative, approachable, and packed with proven techniques, KitchenWise serves up new ways to get the most from your meals.

Title:KitchenWise: Essential Food Science for Home Cooks

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    KitchenWise: Essential Food Science for Home Cooks Reviews

  • Susan Z

    When you want to geek out, this is the cookbook for you. It analyzes the recipe from a scientific perspective, explaining why some techniques work better than others.This more about kitchen science th...

  • Alicia Bayer

    While I enjoyed some elements of this book, it really frustrated me at times. The author uses science and an understanding of ingredients, heat, reactions, etc. to instruct you on cooking. She provide...

  • Annie

    To be published on my blog at release: Nonstop Reader. KitchenWise: Essential Food Science for Home Cooks is an indepth science based instruction manual about the chemistry and physics involved in ...

  • Rosemary Reeve

    You may already know Shirley Corriher as the daffy food scientist on “Good Eats” or the oracle to whom “Cook’s Illustrated” writers turn in desperation after they have prepared 97 pounds of ...

  • Penmouse

    Research chemist Shirley Corriher uses her science background,, and refined tastebuds, to create tasty or to repair "bad" recipes. She starts her cookbook explaining the chemical make-up of what makes...

  • Susan

    Offers the hows and whys that tells you why Certain things happen in food preparations. She explains the various roles of ingredients. There are recipes throughout the book but this is not a cookbook....

  • Jen

    This is an interesting guide, covering the science behind cookery in order to help home cooks overcome kitchen issues and solve problems with recipes. Some of the explanations felt a bit longwinded an...

  • Amary Chapman

    This is an interesting cookbook. It presents the recipes inside in a scientific manner...the what and why the recipe evolves as it does. Learning how the cooking process works and the chemical reactio...

  • Laney Estel

    Much of this book is about the theory of cooking. This is really important in order to succeed in cooking in general. From Proteins, to veggie, sauces, even freezing, this book carries the do's and do...

  • Cozy Book Spot

    This book is awesome and It has great tips! It teaches you how to cook, how to get the best flavor, how to keep the nutrients in the food, the right temperature! This is exactly what I was looking for...