(book, Shirley O. Corriher)

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h4. From the publisher

In CookWise, food sleuth Shirley Corriher sets out not only to please the palate but to demonstrate the roles of ingredients and techniques. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. 

Each of CookWise's 230 recipes summarizes the special cooking points being demonstrated. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, but transform you into a confident and exceptional cook.
Deviled Eggs with Caviar
Homemade Mayonnaise