The Leading eBooks Store Online 4,130,202 members ⚫ 1,348,641 ebooks

New to

Learn more


The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

BakeWise by Shirley O. Corriher
Buy this eBook
US$ 33.99
(If any tax is payable it will be calculated and shown at checkout.)
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.
Scribner; October 2008
544 pages; ISBN 9781416560838
Read online, or download in secure EPUB
Title: BakeWise
Author: Shirley O. Corriher
  • News
4 Excellent Food Science Books - Mother Earth News
Wed, 02 Dec 2015 14:01:29 -0800
Mother Earth News4 Excellent Food Science BooksMother Earth NewsIn her second book, BakeWise, Corriher moves on to offer ...
Chocolate Crinkle Cookies - The Splendid Table
Fri, 22 Mar 2013 10:33:38 -0700
The Splendid TableChocolate Crinkle CookiesThe Splendid TableReprinted from BakeWise: The Hows and Whys of Successful Baking by ...
Life is like a Tunnel of Fudge Cake; you never know what you're gonna get -
Mon, 03 May 2010 13:09:47 -0700
AnnArbor.comLife is like a Tunnel of Fudge Cake; you never know what you're gonna getAnnArbor.comBy recommendation of an A ...