Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : CookBooks : Review - CookWise by Shirley O. Corriher

Save To My Favorites Save to Recipe Box!
Rated 9 of 10
by 1 Votes
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Review - CookWise by Shirley O. Corriher

Contributed by: Jennifer Wickes

Book Review: "CookWise" by Shirley O. Corriher
by Jennifer A. Wickes
copyright 2003

I first heard of the Shirley Corriher while watching a television show on the Food Network, "Cooking Live" with Sara Moulton. The next week, I saw Shirley Corriher again on "Good Eats" with Alton Brown. I suddenly wondered who was this Shirley O. Corriher? And why was she on everyone's shows?

CookWise: The Secrets of Cooking Revealed
Shirley O. Corriher is a food scientist. What is that? A person who studies food from a scientific background. She is capable of reading a recipe and being able to tell if the recipe will work or not!

An example of what you could learn from reading this book is: If you were making a Caesar Salad Dressing, for example, and the recipe asked for Extra Virgin Olive Oil, then if you have read "CookWise", then you will know that the recipe will not work! Why? Extra Virgin Olive Oil has a property that will not allow it to emulsify!

Other information Corriher shares with her readers includes how to store foods as well as offering over 250 recipes!

Celebrity chefs hire Corriher so that she can help them figure out why their new recipes don't work! She is also featured semi-regularly on the Alton Brown's "Good Eats" on the Food Network.

This book is excellent if you are interested in WHY you need to do something. I find it invaluable and give it credit for when I created my Strawberry Scone recipe. After I read this book, I realized that there is a component in red berries that makes them turn purple when cooking them. If you use buttermilk in a recipe, the berries will retain their bright red color.

The recipes contained within these pages are good, strong, basic recipes. I found them flavorful. But if you are looking for an artisit's flair with your meals, it's not here. Ms. Corriher is a scientist, not an artist. But with the content of this book, she can help you understand your recipes better, even possibly, help you create recipes too.

"CookWise" is highly recommended. Rush out and buy your copy today! And look out for Shirley Corriher. She is known for traveling across the country teaching cooking classes!

"CookWise: The Secrets of Cooking Revealed"
by Shirley O. Corriher
William Morrow; (September 1997)
Hardcover: 544 pages ; Dimensions (in inches): 1.60 x 10.32 x 8.27
ISBN: 0688102298

This article was originally published at Suite 101.

Jennifer Wickes is the editor at "Cookbook Reviews", "Foreign Films" and "Cooking With The Seasons", which has been voted to be one of the Top 100 Culinary Sites on the Internet! For more information about Jennifer Wickes or her columns, please go to:



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy