KitchenWise
eBook - ePub

KitchenWise

Essential Food Science for Home Cooks

  1. 288 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

KitchenWise

Essential Food Science for Home Cooks

About this book

The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers kitchen wisdom based on her knowledge of food science so that "cooks of any experience level will walk away from this sharp guide with some new tricks" ( Publishers Weekly ). 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 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 Shirley's favorite time-tested recipes, this guide shows you how to cook more successfully, 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 cooking.

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Yes, you can access KitchenWise by Shirley O. Corriher in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Scribner
Year
2020
Print ISBN
9781982140700
eBook ISBN
9781982140694
Topic
Art

Table of contents

  1. Cover
  2. Title Page
  3. Dedication
  4. Introduction
  5. Chapter One: Flavor
  6. Chapter Two: Proteins
  7. Chapter Three: Vegetables and Fruits
  8. Chapter Four: Beans, Tubers, and Grains
  9. Chapter Five: Perfect Sauces
  10. Chapter Six: On Freezing
  11. Chapter Seven: Baking
  12. Chapter Eight: More Desserts
  13. Conclusion
  14. Food Safety Basics
  15. Acknowledgments
  16. About the Author
  17. Index
  18. Copyright