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BakeWise : The Hows and Whys of Successful Baking with over 200 Magnificent Recipes by Shirley O. Corriher (2008, Hardcover)

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About this product

Product Information

The James Beard Award-winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water--not just brushing off the flour--to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise , an encyclopedic work that has saved them from many a cooking disaster. With numerous "At-a-Glance" charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature "What This Recipe Shows" in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips 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 pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry . 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 such as 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. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, p'te à choux, and pastry cream) and Religieuses, adorable "little nuns" made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes--incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.

Product Identifiers

Publisher
Scribner
ISBN-10
1416560785
ISBN-13
9781416560784
eBay Product ID (ePID)
65669855

Product Key Features

Book Title
Bakewise : the Hows and Whys of Successful Baking with over 200 Magnificent Recipes
Author
Shirley O. Corriher
Format
Hardcover
Language
English
Topic
Courses & Dishes / Confectionery, Courses & Dishes / Cakes, Methods / Baking
Publication Year
2008
Genre
Cooking
Number of Pages
544 Pages

Dimensions

Item Length
9.2in
Item Height
1.5in
Item Width
8in
Item Weight
48.6 Oz

Additional Product Features

Lc Classification Number
Tx765.C657 2008
Reviews
"At last! For years I've been getting tantalizing previews of BakeWise when Shirley would call with her most recent baking mystery or cogitations or discovery. Our talks were always eye-openers, and always left me hungry to have That Book. Well here it is, and it's been worth the wait. Shirley's thoroughness and doggedness and enlightened common sense will make BakeWise a treasure for novices and advanced bakers alike. And her warmth and sheer delight in baking--and savoring the results!--make every page a pleasure to read." --Harold McGee, Author of On Food and Cooking "The hardest thing in all of cooking is how to be a creative baker and Shirley Corriher's BakeWise is the best book you can own to find out the how and why of it all. I will reach for BakeWise before flour and eggs." --Ethan Becker, Coauthor of the Joy of Cooking "Finally, Moses has come down the mountain with another five commandments." --Alton Brown, Host of Food Network's Good Eats and Author of I'm Just Here for the Food "'What does Shirley Corriher say about that in CookWise? ' was often my reply to students who asked me cooking questions that I couldn't answer. But BakeWise is the book I've really been waiting for, specifically focused on all that dough wisdom, yes, but also containing some of the best recipes in the known baking and pastry universe, each one illustrating a dynamic baking principle. I will be making full use of this book for years to come." --Peter Reinhart, Johnson & Wales University, and Author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor "Specific, learned, and precise, BakeWise is the ultimate teaching guide on baking, elucidating many baking mysteries, from the fluctuation of your oven temperature to the size of the air bubble in your beaten egg whites." --Jaques Pépin, Dean of Special Programs at the French Culinary Institute and Author of Chez Jacques: Traditions and Rituals of A Cook
Copyright Date
2008
Target Audience
Trade
Lccn
2008-032681
Dewey Decimal
641.8/15
Dewey Edition
22
Illustrated
Yes

All listings for this product

item 1 BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recip
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item 2 BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recip
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item 3 BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recip
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item 4 BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Reci
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item 6 BakeWise : The Hows and Whys of Successful Baking with over 200 M
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item 7 BakeWise: The Hows and Whys of Successful Baking with Over 200 Magn - ACCEPTABLE
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4.9

4.9 out of 5 stars based on 12 product ratings

12 product ratings

11 users rated this 5 out of 5 stars
1 users rated this 4 out of 5 stars
0 users rated this 3 out of 5 stars
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Most relevant reviews

See all 11 reviews

5 out of 5 stars
by ww2ttJan 19, 2021
Great starter cookbook
I learned how to cook using my Mom’s original Betty Crocker Cookbook, which I still have, covered with contact paper and hole reinforcers. It simply explains the basics of preparation, baking and cooking, as well as tried and true recipes. The BakeWise cookbook as well as the others (CookWise), explain modern baking and cooking, and would make great additions to one’s cookbook library and wedding gifts.
Verified purchase: Yes | Condition: New
5 out of 5 stars
by dianvarles_0May 04, 2021
Diane varlesi
Best book on Baking ever!! Gives you all the reasons "why" and is like having a private tutor at your side!
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by benandpaulJan 30, 2018
Best Baking Book
Love this book and it is easy to read and maneuver.
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by loualex52Feb 19, 2022
What a Masterpiece
What a find. I used to watch her on Elton Brown's Food Network show.
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by marbe_7941Nov 02, 2022
Bake wise
If you like to bake and find out little "tricks of the trade" this is the book for you.
Verified purchase: Yes | Condition: Pre-owned

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BakeWise : The Hows and Whys of Successful Baking with over 200 Magnificent Recipes by Shirley O. Corriher (2008, Hardcover)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

All listings for this product

Ratings and Reviews

Most relevant reviews

Great starter cookbook

Diane varlesi

Best Baking Book

What a Masterpiece

Bake wise

Best Selling in Books

Save on Books

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