Kitchenwise : essential food science for home cooks / Shirley O. Corriher.
"Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher's down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley's guidance will save you time and money, and let you know exactly what to do behind 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.) Filled with more than 30 of Shirley's favorite time-tested recipes, in KitchenWise readers learn how to cook more successfully, why certain ingredients work well together, and what makes good food great.
Record details
- ISBN: 9781982140687
- ISBN: 1982140682
- Physical Description: x, 278 pages : charts ; 24 cm
- Edition: First Scribner edition
- Publisher: New York, NY : Scribner, [2020]
- Copyright: ©2020
Content descriptions
- General Note:
- Includes index.
- Formatted Contents Note:
- Introduction -- Flavor -- Proteins -- Vegetables and fruits -- Beans, tubers, and grains -- Perfect sauces -- On freezing -- Baking -- More desserts -- Conclusion -- Food safety basics.
Search for related items by subject
- Subject:
- Cooking.
Flavor.
Food > Composition. - Genre:
- Cookbooks.
Available copies
- 14 of 14 copies available at NC Cardinal. (Show)
- 1 of 1 copy available at McDowell County Public Library.
Holds
- 0 current holds with 14 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Marion Library | 641.5 COR (Text) | 37810435772339 | Adult Nonfiction | Available | - |
Accessibility Features
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| 500 | . | ‡aIncludes index. | |
| 505 | 0 | . | ‡aIntroduction -- Flavor -- Proteins -- Vegetables and fruits -- Beans, tubers, and grains -- Perfect sauces -- On freezing -- Baking -- More desserts -- Conclusion -- Food safety basics. |
| 520 | . | ‡a"Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher's down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley's guidance will save you time and money, and let you know exactly what to do behind 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.) Filled with more than 30 of Shirley's favorite time-tested recipes, in KitchenWise readers learn how to cook more successfully, why certain ingredients work well together, and what makes good food great. | |
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