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Hard to believe it's been a dozen years since Cookwise came out; must be getting old.
I cherry picked a few items for the cooking-by-the-book review and have to say it's a tome.
Some recipes are best used for their demonstration powers but they're worth making and adapting for the science-based results from her little twists and turns. Luckily she points out what's going in her framed recipe preface, so you could follow a favourite recipe you know and play scientist.
One word, SUGAR! I know those Southerners like "a little sugar" but man, I was overwhelmed. Luckily it's not crucial for the chemistry in some of the items I tried. Her dialogue about the evolution of the recipes, trial and error tests, is fascinating and it reiterates that simple food is as complex as molecular gastronomy, it just takes less toys.