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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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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Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
0 stars -
Scribner Book Company -
"Publishers Weekly Review"
by 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." Publishers Weekly (Copyright Reed Business Information, Inc.)
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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