
KitchenWise
Essential Food Science for Home Cooks
by Shirley O. Corriher
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Pub Date Nov 17 2020 | Archive Date Nov 03 2020
Description
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.
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.
Available Editions
EDITION | Other Format |
ISBN | 9781982140687 |
PRICE | $26.00 (USD) |
PAGES | 256 |
Featured Reviews

For fan's of Alton Brown's Good Eats! In fact (I only learned after I finished this) - the author of this book made guest appearances on that show. While this book does have a smattering of recipes, it's far from a cookbook. Instead, it will tell you everything you ever wanted to know about food science (and plenty you didn't know to ask about). How do proteins cook and what do varying cooking methods do differently? Do vegetables really lose nutrient when they cook? Why are my cakes coming out wrong?
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