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BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes Hardcover – Illustrated, October 28, 2008

4.6 out of 5 stars 229 ratings

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Editorial Reviews

From Publishers Weekly

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.

Review

“At last! For years I’ve been getting tantalizing previews of BakeWise when Shirley would call with her most recent baking mystery or cogitations or discovery. Our talks were always eye-openers, and always left me hungry to have That Book. Well here it is, and it’s been worth the wait. Shirley’s thoroughness and doggedness and enlightened common sense will make BakeWise a treasure for novices and advanced bakers alike. And her warmth and sheer delight in baking—and savoring the results!—make every page a pleasure to read.”
—Harold McGee, Author of On Food and Cooking

“The hardest thing in all of cooking is how to be a creative baker and Shirley Corriher’s BakeWise is the best book you can own to find out the how and why of it all. I will reach for BakeWise before flour and eggs.”
—Ethan Becker, Coauthor of the Joy of Cooking

“Finally, Moses has come down the mountain with another five commandments.”
—Alton Brown, Host of Food Network’s Good Eats and Author of I’m Just Here for the Food

“’What does Shirley Corriher say about that in CookWise?’ was often my reply to students who asked me cooking questions that I couldn’t answer. But BakeWise is the book I’ve really been waiting for, specifically focused on all that dough wisdom, yes, but also containing some of the best recipes in the known baking and pastry universe, each one illustrating a dynamic baking principle. I will be making full use of this book for years to come.”
—Peter Reinhart, Johnson & Wales University, and Author of Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor

“Specific, learned, and precise, BakeWise is the ultimate teaching guide on baking, elucidating many baking mysteries, from the fluctuation of your oven temperature to the size of the air bubble in your beaten egg whites.”
—Jaques Pépin, Dean of Special Programs at the French Culinary Institute and Author of Chez Jacques: Traditions and Rituals of A Cook

Product details

  • Item Weight : 3 pounds
  • Hardcover : 544 pages
  • ISBN-10 : 1416560785
  • ISBN-13 : 978-1416560784
  • Product Dimensions : 8 x 1.5 x 9.25 inches
  • Publisher : Scribner; Illustrated Edition (October 28, 2008)
  • Language: : English
  • Customer Reviews:
    4.6 out of 5 stars 229 ratings
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