COOKBOOK WATCH

Chemist and food writer Shirley O. Corriher combines the curiosity of food scientist Harold McGee and the practicality of “The Joy of Cooking” in her new book, “CookWise: The Hows & Whys of Successful Cooking” (William Morrow, $28.50). Her motto: “No more failed recipes.” Each of the 230 recipes, from lemon meringue pie to brined turkey to Indian vegetable stir-fry, are designed to show why food cooks the way it does and to teach people how to be better cooks.