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 by Shirley O. Corriher 2019-01-25

Bakewise the hows and whys of successful baking with over 200 magnificent recipes Rating: 8,1/10 1704 reviews

9781416560784: 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

They're simple in ingredients not in method. Erik Hilyard: Do you one of the book lovers? I thought she'd then recommend measuring by weight, but fails to do so. The flour was close on, but the weight given in the recipe for the sugar, of all things, was about 50% more than I had obtained. 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. 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. The center of the book has several pages of large, glossy, color photos of the food.

Next

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

I've made two of the recipes with tasty but not so-mind-blowing-it's-worth-the-cost results. I think it'll be a good reference book for those who want to dig into the problems, solutions, and science of baking. She details the recipes with step by step technique rich descriptions; if she calls for a cup of flour, she specifiesy exactly what type and brand she means and reminds you how a cup is to be me The science and secrets of baking revealed. I also feel that procedures and hardware e. By subscribing, you get access to a huge library of multimedia content, which is updated daily. 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. 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.

Next

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent ...

bakewise the hows and whys of successful baking with over 200 magnificent recipes

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 Corriher manages to put two and two together in unique and exciting ways. 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. I also wished for some figures again and again. Since that time, I had been on a quest to fix them. And this led to a two additional criticisms. Now that spot they've been holding for BakeWise can be filled.

Next

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes: Shirley O. Corriher: 9781416560784: pfactory.in: Books

bakewise the hows and whys of successful baking with over 200 magnificent recipes

Beginners can cook from it and know exactly what they are doing and why. Her first book, Cookwise: The Hows and Whys of Successful Cooking is a bestseller and won a James Beard Award for excellence. But in reality it was rather disappointing. 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. It is invaluable in implementing correct baking procedures, understanding why we're often instructed in recipes to do something in a certain way, knowing what went wrong and how to fix it next time, and modifying, or creating, recipes to achieve your desired goals. There are a few spelling and grammatical errors I would have expected to be caught, though it's still only a first edition, so hopefully they will be fixed for later editions. Some will read it for the adventure of problem solving with Shirley.

Next

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher

bakewise the hows and whys of successful baking with over 200 magnificent recipes

Shirley also retrieves lost arts from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. Higher, lighter, and flakier pastry. I also love her tips for tempering chocolate. I would most closely compare this book to Alton Brown's. The author of Bakewise, Shirley Corriher, is a food scientist probably best known to foodies for her previous book, Cookwise: The Secrets of Cooking Revealed, and her guest appearances on the Food Network show Good Eats with Alton Brown. Higher, lighter, and flakier pastry. Beginners can cook from it and know exactly what they are doing and why.

Next

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recip

bakewise the hows and whys of successful baking with over 200 magnificent recipes

Some will read it for the adventure of problem solving with Shirley. However, I've found that a lot of people couldn't make it as well as I did even with thorough instructions. Higher, lighter, and flakier pastry. Here is a woman who not only understands the exacting standards of baking, she embraces the hard science behind them. Some will read it for the adventure of problem solving with Shirley. She goes into detail about how to get what you want out of a recipe. Some information is straight out of Shirleys wildly connecting brain cells.

Next

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

I have become a big fan of Shirley after watching her on Alton Brown. This book will give you the answer to that and many more baking questions that you didn't even know you had. Which makes sense, since she is foremost a scientist! No pinch of this, a dash of that typical cookbook garbage here. Plus there are a number of recipes that look like fun to make. When she talks about her Double-Icing Technique for ganache, I want a photo to see just how smooth she can get it—are the results worth the effort? You are holding the book that everyone has been waiting for. What alterations to make to get fugde-like brownies or cake-like brownies or brownies with a thick crust. I feel bad that I've had the book for several weeks since receiving it through the Vine program and have not yet reviewed it, but I wanted to have a chance to read it through and try several recipes.

Next

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

The eternal question of why does my chocolate always seize is answered at last. I went straight for Bakewise. And Shirley's popovers are huge. However, as I I wanted to love this, I really did. Do you prefer your brownies cake-like or fudgy? There is simply no one like Shirley Corriher. Her first book, Cookwise: The Hows and Whys of Successful Cooking is a bestseller and won a James Beard Award for excellence. My only complaints are that 1.

Next