BakeWise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes

BakeWise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes

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by Shirley O. Corriher
     
 

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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, ShirleySee more details below

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:
NOOK Book
Pages:
544
Sales rank:
225,667
File size:
5 MB

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