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
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 and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef.
Restaurant chefs and culinary students know her 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 "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 of Mastering 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 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.
BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable "little nuns" made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit.
Some will want it simply for the recipes -- incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley's popovers are huge From Publishers Weekly so far, at page 41, with some reading ahead.... Perfect book for the serious baker Misses the markProduct Details
Editorial Reviews
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.Customer Reviews
I wonder how my mother and grandmother baked such wonderfully perfect cakes without sprayed on grease, baking stones, thermometers, etc....In this book, hawked on Martha Stewart, I had hoped for a more old style, Joy of Cooking approach where it is assumed that not everyone has every piece of equipment and where math is at a minimum so ones head does not swim through the whipped cream.....
This book is magnificent. It seems to be written for the professional, but it is really written for the novice who wants to learn and improve their baking through knowledge rather than mimicking a recipe. Shirley explains why ingredients are paired and why they must be precisely measured to get the results you really want. After you learn the science of baking, you can create your own recipes and tweak other recipes to give the result that you want. Baking is chemistry...savory cooking is artful. I am a cook that can fix almost anything savory. Baking has been my short suit. I feel that Shirley has given me the informational tools to "fix" baking recipes. Believe me there are too many bad recipes floating around claiming to be the greatest. Now I have the knowledge to evaluate a recipe and know if it is good or not.
If you are looking for a recipe book that has quick recipes using only items you happen to have in your cupboard, look elsewhere. If you are looking for a cookbook book that actually explains what's happening and what could happen with different ingredients, you have found it with "Bakewise". Shirley is not just sharing recipes, she teaches.
By the way, Shirley's "Touch of Grace" biscuits are phenomenal. I have been experimenting for quite awhile to come up with a superior biscuit and thought I had until I tried these...I needn't look further. I cook for a living and am always trying to educate myself and mine for pearls of wisdom from other cooks...I have found the mother lode in both Bakewise and Cookwise: The Secrets of Cooking Revealed. Thank you Shirley.
If you are serious about learning about cooking and baking, these two books are essential. This is coming from a person with hundreds of "recipe" books. I have now added two fine "cookbooks" that happen to have many, many fabulous recipes to my arsenal.
I perused the book at a bookstore and thought about ordering it but then I tried her recipe for Chocolate Crinkle Cookies after listening to an interview she gave. The cookies were too sweet, overwhelming the chocolate and the recipe used 8 ounces of chocolate! Texture was grainy and tough, yuck..I know its only one recipe but if this is her favorite cookie I will not be buying this book.
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