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BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes Hardcover – October 28, 2008
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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.
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About the Author
Shirley O. Corriher has a B.A. in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She has problem-solved for everyone from Julia Child to Procter & Gamble and Pillsbury. She has taught and lectured throughout the world. She has long been a writer-- authoring a regular syndicated column in The Los Angeles Times Syndicate's Great Chefs series as well as technical articles in the Journal of Biological Chemistry. Her first book, Cookwise: The Hows and Whys of Successful Cooking is a bestseller and won a James Beard Award for excellence. Shirley has received many awards, including the Best Cooking Teacher of the Year in Bon Appetit's "Best of the Best" Annual Food and Entertaining Awards in 2001. She lives in Atlanta with her husband, Arch.
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Top customer reviews
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Love to bake? Looking for tips to bake better? Want to understand why something fails or succeeds in the oven? Get this book!
We bought this 4 years ago and it helped transform our cupcake recipes for a cupcake shop we started. We sold the show and handed the book off to the new owners. They are about to open their 5th location, and all this off the back of the techniques learned in this book!
Now, 4 years later... I bought another copy for the house.
If you bake... get this book. Period.
By profession, Corriher says that she is a chemist; however she doesn't give herself enough credit for being a wonderful instructor and superb chef.
The authors writing is so effortless that this reads like a compelling non-fiction book! As with Cookwise, Bakewise is Corriher's vehicle by which she takes cooking and ingredients and science and melds them into informative snippets of information and foolproof recipes.
Each section is set up at the beginning, telling the reader what they will learn and how this applies to rules of science. Baking is chemistry; Corriher does the experimentation, and then walks you through her processes at how she arrived at the recipe. As a baker you know have an understanding why you need to beat the eggs at this speed, or what happens if you don't get the dry ingredients mixed correctly.
Are your cakes tough? Your muffin tops loose? Are you even using the correct pan type (and it matters), Shirley Corriher explains it all, and so well, you'll sing her praises after investing in this book and reading it.
Most recent customer reviews
References other cookbook recipes with slight changes or none at all.Read more
Food science.Read more