BakeWise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes [NOOK Book]

Overview

For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled.

With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful ...
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BakeWise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes

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Overview

For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled.

With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.

BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.
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Editorial Reviews

Publishers Weekly
It's not surprising that James Beard Award-winner Corriher (CookWise) once worked as a chemist. Her no-nonsense approach to cakes, muffins, breads and cookies shows her deep knowledge and understanding that baking is, above all things, a science. This hefty collection of more than 200 recipes offers amateur and expert bakers alike clear, numbered steps and a plethora of information on ingredients, equipment and method. Invaluable troubleshooting sections solve pesky problems on everything from pale and crumbly cookies to fallen soufflés. With a sense of expertise and ease, the author showcases recipes from the basic (cherry pie, fudgy brownies, baguettes) to the more specialized Bordeaux Macadamia Crust and Bourbon Pecan Oatmeal Cookies, focusing on the reasons for each step (e.g., "using shortening limits the cookie's spread"). Astute references to a variety of chefs, cookbook authors and restaurants add a knowing punch to this solid collection that's sure to please bakers of all skill levels.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Corriher, trained as a research chemist, is well known as a culinary troubleshooter, and her first book, Cookwise, has become a standard reference. Ten years later, Bakewise expands on the baking information in that book (which does include sections on breads, piecrusts, cookies, and cakes) and goes beyond it, with the focus solely on baked goods, both savory and sweet. The cake chapter explores everything from the science behind different mixing methods to the acidity of cake ingredients to chocolate percentages. Each of the 200 recipes begins with a list of "What This Recipe Shows," and there are dozens of charts, boxes, and sidebars. The organization of the book sometimes seems confusing, and some home bakers will find the sheer bulk of the information overwhelming. However, those who are interested in the science of baking (and who like the Cook's Illustrated multiple-testing approach to recipes), as well as professionals in the field, will find Corriher's latest an invaluable resource.


—Judith Sutton
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Product Details

  • ISBN-13: 9781416560838
  • Publisher: Scribner
  • Publication date: 10/28/2008
  • Sold by: SIMON & SCHUSTER
  • Format: eBook
  • Pages: 544
  • Sales rank: 290,245
  • File size: 5 MB

Meet the Author

Shirley O. Corriher has a B.A. in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She has problem-solved for everyone from Julia Child to Procter & Gamble and Pillsbury. She has taught and lectured throughout the world. She has long been a writer-- authoring a regular syndicated column in The Los Angeles Times Syndicate's Great Chefs series as well as technical articles in the Journal of Biological Chemistry. Her first book, Cookwise: The Hows and Whys of Successful Cooking is a bestseller and won a James Beard Award for excellence. Shirley has received many awards, including the Best Cooking Teacher of the Year in Bon Appetit's "Best of the Best" Annual Food and Entertaining Awards in 2001. She lives in Atlanta with her husband, Arch.
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Customer Reviews

Average Rating 3.5
( 23 )
Rating Distribution

5 Star

(6)

4 Star

(6)

3 Star

(7)

2 Star

(3)

1 Star

(1)

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See All Sort by: Showing 1 – 20 of 24 Customer Reviews
  • Posted November 22, 2008

    Bakewise was a winner!

    Bakewise was a winner! I don't have Cookwise so I wasn't quite prepared for the level of detail! This lady has covered every aspect of baking you could ever have questions about. Want to know all about chocolate, where it comes from, different types, and how it works in baked goods - check! How about the science behind a flaky pie crust, a perfect meringue, or the emulsion process involved in making a buttercream frosting? That's all here too. Just want some good recipes? So far I've made:<BR/><BR/>Shirley's Crazy Cake - this recipe intrigued me. No eggs and you mix all the ingredients in the pan you bake it in! Literally no clean to clean! It turned out very good with a nice light crumb and a mocha flavor from the cocoa and coffee. She has a similar recipe called Serious Stuff Gingerbread that is on my list to try.<BR/><BR/>E-Z Delicious Peanut Butter Cookies Another interesting recipe technique-wise, no flour! This recipe is just peanut butter, brown sugar, an egg, and some toffee bits. These are the best peanut butter cookies I've ever had! They had an intense peanut butter flavor and a sort of soft, chewy texture almost like a chewy chocolate chip cookie. I took these to work and got numerous requests for the recipe.<BR/><BR/>Rooster's Famous Fire Crackers - This is the only one I've made so far that I didn't care for. It's essentially saltines with red pepper and cheese baked. She explains why they get really crispy and cheesy and I though the idea sounded intriguing, but the end product didn't do it for me.<BR/><BR/>Simpley Wonderful Strata - Brownes Billows of Cheesy Puff - wow! This was great! I've never had a strata puff up this much. It was cheesy and puffy and delicious! It would be a perfect Christmas morning meal.<BR/><BR/>There are so many other recipes in this cookbook I want to try! I have marked Take-Your-Breath-Away Lemon Pound Cake, Sweet Pears and Crunchy, Roasted Walnut Muffins, "Touch of Grace" Southern Biscuits and a bunch of others!

    3 out of 3 people found this review helpful.

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  • Posted December 28, 2011

    Nook book has no pictures

    Exceptional book with detailed science behind the recipes that can make you a better cook. If you buy it, get the hardcover. The Nook book while containing all the text lacks all of the pictures. 5 star book worth only 3 stars in Nook form.

    2 out of 2 people found this review helpful.

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  • Posted September 12, 2009

    I Also Recommend:

    Wise but not inspiring

    I got the book so I could hopefully solve the mystery/science of baking, not that I was ever bad at it but...wanted to know how it all worked. This book did that, but I have to say that I don't really want to cook any of the recipes. The only recipe that I felt the urge to make was the biscuits--and I don't generally eat biscuits.

    Overall the book answered my questions, however as a cookbook it is not that interesting. Maybe if there were more pictures of the finished product I would have found inspiration.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 8, 2013

    Yum

    All these books look deicous and theyre all torturing me!!!

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  • Posted April 20, 2011

    Kitchen Science

    This book has only 5 chapters, but they are stuffed with recipes and information you can't get many other places. Shirley explains almost exhaustively, the whys & how-to's of baking. Her scientific explanations are concise and easy to understand, broken into short segments of reading. Her 'What This Recipe Shows' boxes are the academic objectives, several of which are the same in like recipes. For anyone who likes to ask, 'Why?' or anyone needing to answer the 'Why?' questions, this book is an indispensable resource. It is also an excellent gift for anyone wanting to produce professional, 'culinary-degree-looking' finished baked goods. It would be tedious for someone who wants recipes with which to 'just get cooking.'

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  • Posted April 20, 2009

    What a wealth of information, even for an intermediate baker/cook

    This is one of the most prized of all my collection of cookbooks. I will continue to go to it and re-read, learn and enjoy it. There were tips and information that were new and some were reminders. It might be a bit over whelming to a new cook at first, but it would be a wonderful gift and well worth giving. I was a little intimidated by the "mathamatical" information/equations, it was pretty in-depth in some areas but overall it was a wonderful read and an awesome baking tool!

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