By Shirley O. Corriher

ISBN-10: 1416560785

ISBN-13: 9781416560784

For years, foodstuff editors and writers have stored CookWise right via their desktops. Now that spot they have been protecting for BakeWise might be stuffed.

With her years of expertise from big-pot cooking for one hundred forty teenage boys and her vintage French culinary education to her paintings as a examine biochemist at Vanderbilt collage university of drugs, Shirley Corriher manages to place and jointly in special and interesting methods. She describes worthwhile suggestions, akin to brushing puff pastry with ice water—not simply disregarding the flour—making the puff pastry more straightforward to roll. the end result? better, lighter, and flakier pastry. and also you will not locate those recipes at any place else, no longer even on the web. she will assist you make wet truffles; flaky pie crusts; shrink-proof ideal meringues that may not leak yet nonetheless reduce like a dream; tremendous, crisp cream puffs; outstanding French pastries; mild génoise; and crusty, exceedingly flavorful, open-textured French breads, resembling baguettes and fougasses.

BakeWise doesn't have only a unmarried resource of information; Shirley loves analyzing the works of cooks and different strong chefs and stocks their details with you, too. She applies not just her services yet that of the numerous artisans she admires, equivalent to recognized French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White apartment government pastry chef for twenty-five years; Bruce Healy, writer of learning the artwork of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the prior corresponding to Monroe Boston Strause, the pie grasp of Thirties the United States. For one dish, she can provide you concepts from 3 or 4 diverse cooks plus her personal contact of science—“better baking via chemistry.” She provides proof in regards to the correct temperature, the fitting blending pace, and the appropriate blending time for the totally so much good egg foam, so that you can create a light-as-air génoise each time.

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


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