KitchenWise : essential food science for home cooks

Title
KitchenWise : essential food science for home cooks / Shirley O. Corriher.
Author
Corriher, Shirley O.
Publication
New York, NY : Scribner, 2020.

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFD 20-4008Schwarzman Building - Main Reading Room 315

Details

Description
x, 278 pages : charts; 24 cm
Alternative Title
Kitchen wise
Genre/Form
  • Recipes.
  • Cookbooks.
Note
  • Includes index.
Contents
Introduction -- Flavor -- Proteins -- Vegetables and fruits -- Beans, tubers, and grains -- Perfect sauces -- On freezing -- Baking -- More desserts -- Conclusion -- Food safety basics.
Call Number
JFD 20-4008
ISBN
  • 9781982140687
  • 1982140682
OCLC
1139768892
Author
Corriher, Shirley O., author.
Title
KitchenWise : essential food science for home cooks / Shirley O. Corriher.
Publisher
New York, NY : Scribner, 2020.
Edition
First Scribner hardcover edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"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.
Added Title
Kitchen wise
Research Call Number
JFD 20-4008
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