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BakeWise : The Hows and Whys of Successful Baking With over 200 Magnificent Recipes (Hardcover) (Shirley

BakeWise : The Hows and Whys of Successful Baking With over 200 Magnificent Recipes (Hardcover) (Shirley - image 1 of 1
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Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back—it's all here. Lively and fascinating,BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.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 manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley's wildly connecting brain cells. 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.There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network andABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef.Restaurant chefs and culinary students know her from their grease-splattered copies ofCookWise, 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 “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.For years, food editors and writers have kept CookWise, Shirley's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled.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 ofMastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-inlaw'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 ofscience—“better baking through che
Number of Pages: 53216
Genre: Cooking + Food + Wine
Sub-Genre: Methods / Baking, Courses + Dishes / Cakes
Format: Hardcover
Publisher: Simon & Schuster
Author: Shirley O. Corriher
Language: English
Street Date: October 28, 2008
TCIN: 11794911
UPC: 9781416560784
Item Number (DPCI): 247-02-1900

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