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 genoise
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 genoise; 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 Lenotre 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 genoise 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, pate a 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 souffles (pureed 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
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