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1 Beaverton Cooking and Food- Baking General

Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

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Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes Cover

ISBN13: 9781416560784
ISBN10: 1416560785
Condition: Standard
Dustjacket: Standard
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Synopses & Reviews

Publisher Comments:

Great day in the morning, andlt;iandgt;BakeWiseandlt;/iandgt; 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, andlt;iandgt;BakeWiseandlt;/iandgt; reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to gand#233;noise deflation and why the cookie crumbles. andlt;BRandgt; andlt;BRandgt; 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 gand#233;noise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. andlt;BRandgt; andlt;BRandgt; There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and andlt;iandgt;ABC's Jimmy Kimmel Live!andlt;/iandgt;, with Snoop Dogg as her fry chef. andlt;BRandgt; andlt;BRandgt; Restaurant chefs and culinary students know her from their grease-splattered copies of andlt;iandgt;CookWiseandlt;/iandgt;, an encyclopedic work that has saved them from many a cooking disaster. With numerous "At-a-Glance" charts, andlt;iandgt;BakeWiseandlt;/iandgt; gives busy people information for quick problem solving. andlt;iandgt;BakeWiseandlt;/iandgt; 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. andlt;BRandgt; andlt;BRandgt; For years, food editors and writers have kept andlt;iandgt;CookWiseandlt;/iandgt;, Shirley's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled. andlt;BRandgt; andlt;BRandgt; andlt;iandgt;BakeWiseandlt;/iandgt; 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 Lenand#244;tre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of andlt;iandgt;Mastering the Art of French Pastryandlt;/iandgt;; 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 gand#233;noise every time. andlt;BRandgt; andlt;BRandgt; andlt;iandgt;BakeWiseandlt;/iandgt; 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, pand#226;te and#224; 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. andlt;BRandgt; andlt;BRandgt; 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 souffland#233;s (purand#233;ed 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

Review:

"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." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

The James Beard Award-winning, bestselling author of "CookWise" presents an accessible compendium of more than 250 great-tasting recipes combined with cooking know-how and the simply explained science behind successful baking.

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 hasandnbsp;problem-solved for everyone from Julia Child to Procter andamp; Gamble and Pillsbury. She hasandnbsp;taught and lectured throughout the world. She has long been a writer-- authoring a regular syndicated column in andlt;Iandgt;The Los Angeles Times Syndicate's Great Chefs andlt;/Iandgt;series as well as technical articles in the andlt;Iandgt;Journal of Biological Chemistryandlt;/Iandgt;.andnbsp;Herandnbsp;first book, andlt;Iandgt;Cookwise: The Hows and Whys of Successful Cookingandnbsp;isandlt;/Iandgt; a bestseller andandnbsp; wonandnbsp;a James Beard Award for excellence. Shirley has received many awards, including the Best Cooking Teacher of the Year in andlt;Iandgt;Bon Appetit's andlt;/Iandgt;"Best of the Best" Annual Food and Entertaining Awards in 2001. She lives in Atlanta with her husband, Arch.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

BBCaddict, November 3, 2009 (view all comments by BBCaddict)
Bakewise is one of those cookbooks that I return to time and time again. It's not a splashy cookbook, it's not colourful on the inside (apart from a few pages of photo inserts), but it's jammed full of things that you've always wanted to know about baking.
You learn how to troubleshoot when things turn out poorly and you learn what the science is behind the baking. You learn why certain ingredients are called for. It's not very dry like a textbook (but it is heavy like one!) and the author has an engaging conversational style. It's a cookbook that both professionals and amateurs can enjoy.

There are so many recipes to mention that are great within the book but I keep coming back to the Rum Cake time and time again. It's a huge hit amongst everyone who has tried it and I enjoy making it quite a bit. I think I almost have it memorized.

Bakewise has enhanced my baking quite a bit. I highly recommend it.
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(3 of 5 readers found this comment helpful)
Denise Morland, November 22, 2008 (view all comments by Denise Morland)
Bakewise was a winner! I don't have Cookwise so I wasn't quite prepared for the level of detail! This lady has covered every aspect of baking you could ever have questions about. Want to know all about chocolate, where it comes from, different types, and how it works in baked goods - check! How about the science behind a flaky pie crust, a perfect meringue, or the emulsion process involved in making a buttercream frosting? That's all here too. Just want some good recipes? So far I've made:

Shirley's Crazy Cake - this recipe intrigued me. No eggs and you mix all the ingredients in the pan you bake it in! Literally no clean to clean! It turned out very good with a nice light crumb and a mocha flavor from the cocoa and coffee. She has a similar recipe called Serious Stuff Gingerbread that is on my list to try.

E-Z Delicious Peanut Butter Cookies Another interesting recipe technique-wise, no flour! This recipe is just peanut butter, brown sugar, an egg, and some toffee bits. These are the best peanut butter cookies I've ever had! They had an intense peanut butter flavor and a sort of soft, chewy texture almost like a chewy chocolate chip cookie. I took these to work and got numerous requests for the recipe.

Rooster's Famous Fire Crackers - This is the only one I've made so far that I didn't care for. It's essentially saltines with red pepper and cheese baked. She explains why they get really crispy and cheesy and I though the idea sounded intriguing, but the end product didn't do it for me.

Simpley Wonderful Strata - Brownes Billows of Cheesy Puff - wow! This was great! I've never had a strata puff up this much. It was cheesy and puffy and delicious! It would be a perfect Christmas morning meal.

There are so many other recipes in this cookbook I want to try! I have marked Take-Your-Breath-Away Lemon Pound Cake, Sweet Pears and Crunchy, Roasted Walnut Muffins, "Touch of Grace" Southern Biscuits and a bunch of others!

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Product Details

ISBN:
9781416560784
Author:
Corriher, Shirley
Publisher:
Scribner Book Company
Author:
Corriher, Shirley O.
Subject:
Methods - Baking
Subject:
Courses & Dishes - Cakes
Subject:
General Cooking
Subject:
Desserts
Subject:
Cookies
Subject:
Baking
Subject:
Cooking and Food-Baking General
Copyright:
Edition Description:
Hardback
Publication Date:
20081031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
16-page color insert; 1 int graph
Pages:
544
Dimensions:
9.25 x 8 in

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Related Subjects

Cooking and Food » Award Winners » General
Cooking and Food » Baking » Cakes » General
Cooking and Food » Baking » General

Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes Used Hardcover
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$23.00 In Stock
Product details 544 pages Scribner Book Company - English 9781416560784 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , The James Beard Award-winning, bestselling author of "CookWise" presents an accessible compendium of more than 250 great-tasting recipes combined with cooking know-how and the simply explained science behind successful baking.
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