Nothing is more frustrating than trying a new recipe, only to have the dish totally flop - the cake doesn't rise, the souffle falls, the bread is too doughy on the inside while the crust is a charred mess - any number of things go wrong, depending on what it is you're trying to make.
Well, here's a book that will help you eliminate those types of culinary disasters. With COOKWISE: THE HOWS AND WHYS OF SUCCESSFUL COOKING WITH OVER 230 GREAT-TASTING RECIPES by Shirley O. Corriher, you'll learn why sauces curdle, cakes poof too much in the center, and souffles sometimes don't poof at all.
Use this book as a guide to make cakes moister, a dish lighter or darker in color, or a roast chicken juicier. With the knowledge you'll gain from this book you'll never prepare a failed recipe again. If something starts to go wrong troubleshoot the problem with the "at a glance" pages that tell you exactly "what to do" and "why."
This book is a valuable resource for anyone who likes to cook. In fact, you'll probably wonder how you ever cooked without it.
"I don't know much about the details of cooking - I mean, what's a 'twist' of lemon?" - Kool Moe Dee
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