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Good cooks want good books. This is a good cook's book., December 29, 1997 By A Customer This review is from: Pancakes-Waffles: The Fine Art of Pancake, Waffle, Crepe and Blintz Cooking (Hardcover) When the discussion in the kitchen turns to ideas or techniques for preparing foods using crepe pans, griddles or irons, this book provides everything necessary for being both successful and creative. It will help those new to cooking avoid many of the early disappointments associated with this craft and the experienced cook will enjoy exploring a variety of international recipes which excite the culinary imagination. Help other customers find the most helpful reviews  Was this review helpful to you?  Report abuse | Permalink  Comment

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1 of 1 people found the following review helpful Extremely Tasty Breakfast Food, February 8, 2012 By  Jeff B (Grand Rapids) - See all my reviews Amazon Verified Purchase(What's this?) This review is from: High Fat High Calorie Breakfasts & Brunch (F**k The Diet) (Kindle Edition) This is an impressive group of tasty breakfast recipes here. Many of them I haven't heard of before but can't wait to give them a try for an occassion when I need some extra calories to get my day going. Everything is explained in an easy to understand way which is a nice benefit. Help other customers find the most helpful reviews  Was this review helpful to you?  Report abuse | Permalink  Comment 1 of 1 people found the following review helpful Can't Wait To Use This Cookbook!, February 7, 2012 By  Kat - See all my reviews Amazon Verified Purchase(What's this?) This review is from: High Fat High Calorie Breakfasts & Brunch (F**k The Diet) (Kindle Edition) This is a wonderful collection of breakfast and brunch recipes. Now,I do not intend to use it every day, but every once in awhile, you need to treat yourself to something really delicious. The Savory Breakfast Cheesecake is right up my alley. That recipe has all of my favorite things. Can't wait to try this recipe out. Help other customers find the most helpful reviews  Was this review helpful to you?  Report abuse | Permalink  Comment 1 of 1 people found the following review helpful Mmmmmg, tasty...., February 1, 2012 By  Chris Stomper (NJ, USA) - See all my reviews Amazon Verified Purchase(What's this?) This review is from: High Fat High Calorie Breakfasts & Brunch (F**k The Diet) (Kindle Edition) Mmmmmg, tasty were the first words out of my mouth when I got this book! It is rare to find a cookbook that does not obsess about low calories and no fat. Everyone has the need to let go of the healthy diet from time to time and indulge into the guilty pleasures of life and this book is the ultimate guide for that. The recipes are well laid out and although I have tried only a couple of them, they were all amazingly delicious! Help other customers find the most helpful reviews  Was this review helpful to you?  Report abuse | Permalink  Comment

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288 of 294 people found the following review helpful Gluten and Foam and Emulsions, oh my. The Gold Standard!, July 15, 2004 By  B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews          Amazon Verified Purchase(What's this?) This review is from: CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed (Hardcover) I suspect Shirley O. Corriher and her book, `Cookwise' are two of the most commonly quoted sources in culinary writing today. Like James Beard's `American Cookery' and Julia Child's `Mastering the Art of French Cooking', this book has become such a well-established authority in it's field that any attempt at criticism may seem like sacrilege. Well, I'm here to tell you that the reputation of this book is entirely deserved, and you should have no feelings whatsoever that there is any hype involved in the book's good name. The primary value of the book is not that it explains mysteries of cooking technique, but that it explains them so well. I just finished a review of a book that attempted to explain the difference between saturated, mono-unsaturated, and poly-unsaturated fats, and it made a complete botch of the job. Shirley's explanation is so clear, it embarrasses you into having dozed through that lesson in high school. In fact, Shirley's book gives the clearest possible argument... Read more Help other customers find the most helpful reviews  Was this review helpful to you?  Report abuse | Permalink  Comment 342 of 351 people found the following review helpful Comparison: McGee, Corriher and Brown, October 26, 2007 By  J. Fuchs "jax76" (Los Angeles, CA United States) - See all my reviews          Amazon Verified Purchase(What's this?) This review is from: CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed (Hardcover) I've now read from cover to cover Harold McGee's "On Food and Cooking: the Science and Lore of the Kitchen," Shirley Corriher's "Cookwise," and Alton Brown's three books "I'm Just Here for the Food," "I'm Just Here for More Food," and "Gear for Your Kitchen" (the three of which I will count as one book for purposes of this review). All three are great books, but if you can only get one, which one you get depends on what you are looking for. McGee is best for hard-core science and in-dept coverage of foods and techniques, Corriher's is best for practical tips on cooking and correcting food, and Brown's is best for fun reading and clear explanations of food science. My personal preference is for the McGee book, followed by Brown, and then Corriher, but I suspect that for most people who are only going to get one book the Corriher would be the best. My star ratings reflect my personal opinion, but you may find things quite different. Here then are the pluses and minuses of each of... Read more Help other customers find the most helpful reviews  Was this review helpful to you?  Report abuse | Permalink  Comments (13) 87 of 87 people found the following review helpful Must Read Before You Turn on the Oven!, July 21, 2001 By  C. Rogers "carrellee" (Dallas, TX United States) - See all my reviews    This review is from: CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed (Hardcover) I took a class from Shirley before buying the book. In that 2-hour class, I learned more "rules-of-thumb" about cooking than I had gathered in 25 years of cooking. Finally, it all makes sense - the necessary logic to alter recipes when they're not right - the ability to read a recipe and KNOW it is right or wrong before you waste the time and ingredients! Let's take biscuits: they sound simple; most are awful. After listening to Shirley - or reading about biscuits in her book, I realized I could apply the same principle to a box of Bisquick! I took an unmeasured amount of mix, added milk to a manageable consistancy, rolled in flour, and now my biscuits are the best in town. It's just hard not to share the secret! This should be regarded as a textbook, not a recipe book for entertaining. I read it slowly, applied her wisdom -tried to challenge it, and by the time I finished the book, I feel as if I finished my first year at the Cullinary Institute. If you care about... Read more Help other customers find the most helpful reviews  Was this review helpful to you?  Report abuse | Permalink  Comment

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*** Terms and Disclaimer *** CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED ‘AS IS’ AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.
This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com. Some content that appears on this site come from AMAZON Services LLC This content is provided 'as' and are subject to change or remove it at any time.
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