Home Feed
Home
Search
Search
Add Review, Blurb, Quote
Add
Activity
Activity
Profile
Profile
BakeWise
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes | Shirley O. Corriher
2 posts | 2 read | 10 to read
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 waternot just brushing off the flourmaking 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 gnoise; 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 Lentre 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 sciencebetter 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 gnoise every time.
Amazon Indiebound Barnes and Noble WorldCat Goodreads LibraryThing
Pick icon
100%
blurb
RestingBodiceFace
post image

Merry Christmas to myself! 🍪🍰🥖 This cookbook focuses on the science behind baking techniques and ingredients, and I am really enjoying it. I am already known for my baking, so I expect this cookbook to take me to the next level.

review
BarbaraTheBibliophage
post image
Pickpick

Bakewise is hands-down the most fascinating cookbook I've ever owned. The author takes recipes and explains ALL the science behind them. I learned skills and secrets that I'll use for the rest of my life. If you don't bake, she also has another cookbook called Cookwise.

#cookbooklove #photoadaynov16

queerbookreader The Victory Garden Cookbook sounds cool! Is it based off of what people did and how they cooked during wartime last century? 8y
Lynnsoprano Love New Basics! I didn't have Moosewood, but had Katzen's Broccoli Forest Cookbook, which was a lot of fun. 8y
Readingrobin @BarbaraTheBibliophage thanks for mentioning this book! I think my library cookbook club would like it. 8y
See All 6 Comments
BarbaraTheBibliophage @lemonlime799 Yes, that's pretty much correct. It's a collection of old school vegetable recipes. Very mid-twentieth century. 8y
BarbaraTheBibliophage @Lynnsoprano I used to have the Enchanted Broccoli Forest too. I think I gave it to one of my kids! 8y
108 likes9 stack adds6 comments