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[This review was collected as part of a promotion.] If you don't know food chemist Shirley Corriher from the Good Eats show or from her other book, Cookwise, you may be in for a treat.  She doesn't just have you watch her perform (bam), but actually explains the chemistry that goes into cooking.  Or here, baking.  Many cooks won't like that: they just want to read the magic spell and hope for the best.  Others, like me, know that understanding the process and chemistry liberates the cook from rigid recipes and enhances the chances of a winning result.  My only complaint is the frivolous writing style manifest here.  I don't remember that from Cookwise.

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