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 tastebuds zing. Later in her cookbook she discusses how different cooking techniques or ingredient changes can turn a so-so recipe into a memorable one. In the Lemon Chicken with Thyme recipe the recipe has tips and technique that explain how the recipe is made to showcase all its flavors. She writes heating the empty pan prevents sticking or waiting until the chicken browns allows it to release itself from the pan.

If you truly want to learn the science and art of cooking, KitcehWise will help you reach that goal.

Recommend.

Review written after downloading a galley from NetGalley.

Great tips.
Good book from beginning to end.
Tons of nice advice how to... And what to... In the kitchen.
Loved it!

KitchenWise is more of a cooking field guide and less of a traditional cookbook. That being said, I found it very informative and helpful in learning more theory behind cooking through recipes and then explanations of what is happening when cooking and why.

This book is chock-full of useful information to help take the everyday home cook to the next level. I found it to be less of a sit down and read front to back type book and more of one that I would skim through and then come back to again and again to get more information about whatever I am cooking at the time.

Thank you to NetGalley for an ARC of KitchenWise.

I'm a lousy cook, but I love to eat and learn, so I was pleased when my request was approved.

This is well written and organized book about the science of cooking. It does get a bit technical but its chock full of useful information, cooking techniques and facts like why you should add salt to a chocolate cake and how to stop sliced fruit from browning.

There are interesting recipes to go along with the hows and why a particular food such as fish or a vegetable should be cooked.

KitchenWise is divided into categories like fish, protein, bread and desserts and contains helpful charts like how long you can freeze certain items.

I don't think this book will make me a better cook, but now I know why some of my dishes taste...not good.

I'd recommend this to anyone who is interested in improving their cooking techniques and enjoy reading about the science behind cooking. Cooking isn't easy; it is a science but a science anyone can learn.

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 don'ts behind the basics of cooking. You won't exactly find recipes in this book. It's purely techniques. Ever wondered how to make caramel? It's in here. Buerreblanc? DONE. Emulsions... yeah there's a secret. If you ever wanted to brush up on your techniques, this one is for you.

This cookbook is a little rough around the edges, but it did give me some tips on how to cook a few things more efficiently.

This book is filled with so much helpful information about the science behind why recipes work. I've been cooking for years and considered myself an experienced cook. But I learned so much from reading this book. It has helped me to take my cooking to the next level.

Shirley Corriher has delivered another essential cooking reference book. I actually read this like narrative non-fiction, and I look forward to buying it for my personal library and for work.

This book is everything I didn't know I needed. I'm a beginner cook trying to figure out the basics of cooking. Recipes are my go-to for making food but I never really understood the minds of the people who created the recipe. I just follow as they say but never understand why it works. That is until this book.

This book goes into detail of the food science behind the magic of great tasting food and honestly has given me confidence on actually experimenting with food on my own now that I know how to course-correct.

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 short ribs in 97 different and disappointing ways. She’s a biochemist, a cook, and a culinary sleuth, who specializes in explaining why recipes do or don’t work.

The author’s new book, “KitchenWise,” would be a good companion for anyone who wants to improve their mastery in the kitchen. The author explains the chemistry behind cooking fruits, vegetables, fish/meats, sauces, baked goods, and desserts. She includes a helpful section on freezing and about 30 illustrative recipes, each with bullet points about what that recipe demonstrates. The book is more reference volume than conventional cookbook, something to help you assess how a new recipe is likely to turn out and a way to troubleshoot issues with your current cooking.

If you have read the author’s prior books – “CookWise” and “BakeWise” – you may already know much of the foundational information in this volume. Even so, there were ideas I found fresh and new, and recipes that I prioritized in my “must try” file. The author’s approaches to lentils, popovers, and puff pastry were all – for me, at least – new, different, and thoroughly explained.

Unfortunately, when I tested the author’s lentil recipe, I was disappointed in the results. The recipe promises lentils with a creamy mouthfeel, the result of an alleged interaction with two secret ingredients. I noticed no improvement in the texture of the lentils, and I found the taste of one of the key ingredients to be overpowering.

Readers should also be aware that this book is presented very traditionally. The version I reviewed had no pictures, only the occasional chart, and fairly lengthy scientific discussions. The recipes tend toward the venerable.

Many thanks to NetGalley and Simon & Schuster for the ARC in exchange for an honest review.

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! I received a free digital copy of this book from NetGalley in exchange for my honest review

Thank you for allowing me to review this book. I thin this is a very helpful book for those who are a bit intimidated to cooking. It helps break down concepts such as when to and when not to brine and what that means. I know I am always searching online certain concepts like that and this will be very helpful to refer to when I am unsure what to do.

Thank you to NetGalley for allowing me to read and review this book.
This book is a great resource for upcoming chefs! I love the science and tips the book gives you about how to mix items or why a specific item would taste a certain way. There are several recipes that I cannot wait to try! Thank you for allowing me the opportunity to read and review.

A fact filled book great ideas will help any cook increase their kitchen skills and success.This is a book that would make perfect gift for a beginners kitchen or any cook who wants to add to their skills.#netgalley#scribnerboojs,

I’ve loved the author’s previous books. This was a little dry in comparison but still filled with useful tips and ideas.