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


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

Title : BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Author :
Rating :
ISBN : 9781416560784
Format Type : Hardcover
Number of Pages : 544 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

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

  • Melissa
    2019-02-24 13:48

    My New Year's resolution this year was to bake more. Eight new cakes & counting, this has been my most successful resolution yet! I always have great success using Cook's Illustrated recipes since they do all the work for you, but I am drawn to books like these because it's nice to feel smart about what you're doing in the kitchen. The section on cakes has already taught me so much, I not only feel like I could make up my own cake recipe, I was able to feel all superior watching a baking show on PBS that I dislike. "Ha," I thought, "She should've added that chocolate to the cream instead of the other way around. I bet her ganache got slightly grainy for a moment." Nothing like bringing out the smug. Disclaimer - I haven't finished this book yet. However, I feel safe in assuming that it won't a) have a dumb cliffhanger ending or b) end in a small child's death, like all the other stuff I've been reading lately, so I'd like to talk about a book I've actually enjoyed reading this month. So, baking! Hurray! The only bummer is that my house & the oven don't get along very well in the summer months, so all these tasty recipes will have to wait until fall before I can test them. I'm betting it will be well worth it.

  • Monika
    2019-03-19 17:38

    This book gets infinity stars from me.Here's my review for this book over at 101 Cookbooks Library, which has a bit more detail:Written by a biochemist, this book is *essential* for anyone that is serious about baking, especially if they are a recipe developer or make a lot of modifications/substitutions. Every possible variation and combination of all essential baking components - flour, egg whites, yolks, baking soda, baking powder, acids, sweeteners, fats, Dutch processed vs. natural cocoa, to name a few - is scrutinized, broken down and explained. Throwing in some applesauce to replace oil, mashed banana to replace eggs, or subbing whatever non-dairy milk or margarine you have on hand might be okay in a pinch when cooking for yourself or family, but if you intend to serve something that is as good as it can possibly be and you need to change out even one ingredient, this book will explain how the original ingredient worked in the first place, how it interacts with the other ingredients in a recipe, and how things such as temperature (both ambient and of the ingredients) and time will affect the outcome of a recipe.Even when I'm not developing/testing/modifying recipes, I often turn to this book to make simple improvements on recipes that just seem a little too underwhelming. Also, if you don't bake with eggs or dairy, this book is still a veritable wealth of information. As a vegan, I've found more answers in this book than all of my other books combined. The ratio and interplay of acid and alkaline, temperature, viscosity, protein level of flours, etc etc can be broken down and reassembled in countless ways, as long as you know what you're doing. It's pure and simple science (and makes Cook's Illustrated seem like child's play).

  • Laura
    2019-03-03 11:27

    Let's just be honest, I love lots of pictures in my cookbooks. Although this one was very interesting and scientific and I appreciate all of her research, I just found that the book was hard to follow in terms of the layout and the recipes.

  • Emily
    2019-03-03 09:39

    I read through this book, and there were a lot of amazing sounding recipes. So, I tried two of them and was underwhelmed. The science behind the recipes was interesting, and why she chose the amounts of ingredients that she chose. We tried the Apple Walnut Muffins, and agreed that there were just too many flavors in them. I also made the Lemon-White Chocolate cookies, and they were okay. For some reason they left a weird aftertaste in my mouth. So, if you like to read about the science of baking, this one is for you.

  • Joel Kahn
    2019-03-08 13:30

    If you are not very good at baking, like me, this book is a revelation. It gives you the knowledge to begin to understand what baking is all about. BakeWise is highly recommended!

  • Sherri
    2019-03-21 12:20

    I wanted to love this, I really did. After seeing the author's numerous appearances on Good Eats, I was excited to dive into her work and learn all about the science of baking. But in reality it was rather disappointing. The book is packed full of useful reference information - baker's formulas, scientific explanations, discussions of ingredients. I instantly learned why the sheet cakes I had tried to make for my son's birthday didn't rise and wished I had read the book beforehand. However, as I made my way through it I constantly found myself wondering who on Earth edited the thing. The entire volume was rife with typos, insufficient information, nonstop copy-and-paste of whole paragraphs, and disastrous organization. I desperately wanted to attack it with a red pen and send it back. Pictures are few and only of the finished product, and diagrams are completely absent. My eyes (and brain) swam while trying to decipher paragraphs of instructions for folding and shaping bread dough, when a few stepwise pictures or simple illustrations a la Joy of Cooking would have made the process crystal clear.Organizationally, at the chapter level everything's more or less fine - cakes, steam (pastries & meringues), pies, cookies, and breads. Within the chapters, though, one must constantly flip around to find recipes within the text. More frustratingly, many times recipes grouped together consistently reference a technique that has yet to be discussed, and while there is a pointer to the appropriate page, it would have made much more sense to put that information ahead of where it is needed rather than after.I found the writing style itself to quite irritating. So many recipes have long, cutesy names: "All-Time Favorite E-Z, Dee-licious Sour Cream Cornbread." Really? Ugh. The text is quite personable and conversational, but heavy use of copy and paste is employed, so the same passage repeats over and over. Not such a big deal (quite useful, in fact) in recipes, but when it happens in the reference text - and it does, MANY times - it gets old, fast. Very fast.Finally, there are the recipes themselves. I can't fault Corriher for researching her recipes and combining techniques from the masters to create the "ultimate" recipe. I do it myself when creating something new or trying to improve a less than ideal dish, although as a home cook my sources are obviously less renowned. Further, I have no doubt that her research produces fantastic results. But the fact is that the end recipe winds up being so complicated that it just completely turns me off of trying it at all. Sure, I'll take and extra one or two steps if it will improve the product, but not 5 or 6. I'd venture to say that most home cooks agree.Overall, I'm happy to own the book despite its faults. The text is something I'll refer to again and again, even with its deficiencies and the annoyance of the near-constant restating of information. I may even try some of the recipes. Most of them, however, I won't.

  • Elizabeth
    2019-03-09 10:30

    I admit that I bought this book mainly for the science and had no strong intention of ever making any of the recipes. But now I've read the book and am feeling tempted by a few. Which is why I really wish there were more photos. I'm not familiar with many of the baked goods the author includes, and pictures of the final products would help immensely. 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? I also could've done with a diagram or two at key points, such as when she's describing how to slash baguettes.That said, the science part promises to be really useful for future reference. Corriher talks about the various ingredients in each chapter, even if it means repeating herself, so that the reader will have the information they need near the recipe they're using. I found that a bit annoying as I read the book from cover to cover, but in the future, when I'm actually using the book, I'm sure I'll appreciate that part. And she has discussed the ingredients so thoroughly that I think I'll be able to use this to fix other recipes in my collection, not just make hers.

  • Tasha
    2019-02-24 17:30

    The science and secrets of baking revealed. The eternal question of why does my chocolate always seize is answered at last. Here is a woman who not only understands the exacting standards of baking, she embraces the hard science behind them. No pinch of this, a dash of that typical cookbook garbage here. 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 measured.My only complaints are that 1. no recipe can ever have an equal number of egg yolks as egg whites (indeed she encourages you to depart from such parsimonious concerns) and 2. she insists that pie crusts must have lard (triggering an automatic gross out factor for me). I continue to only make tarts (with their lardless crusts) and to pair up recipes needing more yolks with those needing more whites.

  • Iowa City Public Library
    2019-03-12 11:44

    Fans of Cooks Illustrated type cookbooks where the science and the experimenting are as important as the recipes will enjoy this book by James Beard Award winner, Shirley Corriher, the author of the classic, CookWise. The author uses her background as a chemist to explain the science of baking. Each recipe is accompanied by a section titled "What This Recipe Shows". For instance, "Cream of tartar speeds up the unwinding of the egg-white proteins and aids in forming and stablizing the meringue." If you could care less about the acidity of cake ingredients, just skip the science and move directly to the recipes for fabulous cakes, muffins, quick breads, meringues, pies, cookies and breads. --SusanFrom ICPL Staff Picks Blog

  • Hannah
    2019-03-08 16:29

    I received this book as a gift, and it's not one that I ever would have bought for myself. But I am thrilled to own it! I started flicking through and ended up skimming nearly the entire book. The recipes look phenomenal- I'm a baker who's confident to try a recipe the most complicated way possible, and most of these recipes have more than a few extra steps to ensure perfection in cooking. I think while I'm cooking, I'll have to be careful following the recipes. The layout of the recipes is very basic and I have a feeling I could end up muddled if I'm not careful. 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. Very excited for great things to come with this book!

  • Anna
    2019-03-23 16:25

    Oh how I love this book. I read about it on NPR and my hubby bought it for me for Christmas. I love knowing the science behind baking and cooking. I think it all started when I moved to a much more humid climate and couldn't get my favorite cookie recipe to work (the Nestle Tollhouse Chocolate Chip Cookie recipe). I was so sad because they were so, so good. Since that time, I had been on a quest to fix them. The funny thing about this book is that it directly addressed the recipe and gave the history of why it doesn't turn out and described how I could fix it. I've only made a few of the recipes because they are seriously intense but it is so much fun for me to learn about the hows and whys. Oh, and the recipes that I have tried are pretty amazing.

  • Starry
    2019-03-27 11:21

    Okay, I don't normally include cookbooks on my GoodReads list -- then again, I don't normal read cookbooks. But this one is different. This one was made for people like me don't have much interest in the process of preparing food... unless you make it scientific! The author talks about the science behind baking soda (now I know the difference between baking powder and baking soda!) and flour (now I know that the wide variance in all-purpose flour's protein levels explains why my cookies sometimes go flat even when I follow the recipe exactly!) and all the other ingredients commonly used in baking. This cookbook inspires the scientist in me to bake. The recipes are detailed and sound delicious -- can't wait to try them out.

  • Daisy
    2019-03-21 09:42

    FULL of valuable information.

  • Rikelle
    2019-03-13 14:27

    I love this book! I have become a big fan of Shirley after watching her on Alton Brown. This is not your ordinary cook book. Instead of just giving you a recipe she tells you the purpose for the ingredients and the science behind baking. This is great because you can now have the tools to tweak your own recipes. I also love her tips for tempering chocolate. The only thing I wish the book had was more pictures. Also the cookie section could use more information. I saw her once on television saying if you want chewy cookies add more egg yolk if you want cakey cookies add more flour, etc.. I was hoping to find that info in the cookie section but not so much. Other than those few things this is now my new favorite baking book.

  • Paula Quinene
    2019-03-16 14:29

    This is one of my two go-to baking science books. A great component here is that the author interviewed a good handful of chefs to get their "secrets." For instance, I love the section on making meringue. Shirley explains the differences between French, Swiss, and Italian meringue, including recipes for each. She shared Roland Mesnier's (White House pastry chef to 5 presidents) secret to a good seal between the meringue and the pie filling. She also elaborated on the use of starch in meringue, such as cornstarch in Bill Greenwood's lemon meringue pie. I gave it four stars because two of the author's own recipes were very, very sweet (compared to similar recipes I've made).

  • Yasmine Alfouzan
    2019-03-01 12:40

    The lemon pound cake is TO DIE FOR. I spent such a long time perfecting my recipe but I prefer hers. I made small modifications to bump up the flavor (using an organic lemon oil). However, I've found that a lot of people couldn't make it as well as I did even with thorough instructions. Hm. It's not for the beginner baker though the recipes in theory are simple. They're simple in ingredients not in method.I haven't made anything else from this book but if they're anything like her lemon cake then it's a five.

  • Kathryn
    2019-03-09 17:30

    Cookies, yum. Have you ever wondered why something you bake turns out perfect one time but less than perfect another time? This book will give you the answer to that and many more baking questions that you didn't even know you had. Shirley Corriher even gives you the formula to invent your own cake recipes. Do you prefer your brownies cake-like or fudgy? And what is up with that dry flaky crust they sometimes develop on the top? This book explains it all and tells you how to adjust the recipe to get the results you want.

  • Pash&peony
    2019-03-13 12:28

    Great book that provides lots of insight into how ingredients work to produce baked goods.I just wish the text was better organised and the layout more attractive. Photographs far and few between and were poorly shot extreme close-ups which did not do the recipes justice. It was like look under a magnifying glass at collections of crumb and cake slices. Such a shame as I really enjoyed the writing style but more attention should have been paid to presentation.

  • Mary Anne
    2019-03-13 14:30

    I haven't gotten very far in this book but I LOVE it. She goes into detail about how to get what you want out of a recipe. What alterations to make to get fugde-like brownies or cake-like brownies or brownies with a thick crust. I'm always tweaking recipes and love that this books has tons of info to help me do that more effectively. I had to return it to the library but I got Cookwise for Christmas. Haven't had time for it yet.

  • Susie
    2019-03-21 14:50

    I cannot give this book a rating. Not because it was bad or good, but because I realized I'm not ready for it. I got it thinking that understanding the science of baking would help me make an awesome pie, but instead I learned that I clearly don't know enough about either science or pie-making to understand this book. I've decided to try to make a few more pies and then re-read it and see if that helps. I bet this would be a good book for people who bake a lot. Or got A's in chemistry.

  • Matthew Gatheringwater
    2019-03-01 17:31

    This cookbook is good for both the intuitive "I don't use a recipe" Ratio-type home cook (because it illustrates general principles) and the "I've researched the optimum method of cracking eggs" Cook's Illustrated-type home cook (because it has clearly written and carefully researched recipes). The chocolate crinkle cookie recipe alone is worth the price of the book! My only complaint is that the recipes don't include serving amounts but then, I've researched the best way to crack an egg...

  • Maggie
    2019-03-02 11:31

    If you ever wondered why your baked goods didn't turn out--this is the book you need! This book goes in to the science behind why recipes work the way they do. Do you prefer a crispy cookie or a soft cookie? Fudge-like brownies or cake-like brownies? This book tells you what to do to get the result you want. Plus there are a number of recipes that look like fun to make.

  • Jessica
    2019-03-27 09:36

    Should be called Serious Baking for Serious Bakers. Buying all the gadgets and ingredients the recipes call for can make for some pretty pricey muffins. I've made two of the recipes with tasty but not so-mind-blowing-it's-worth-the-cost results. However, the tricks and techniques make the book worthwhile. Get it as a book on baking -- not a recipe book.

  • Kristina
    2019-03-09 09:50

    I love this book. Finally, someone breaks baking down for me into scientific terms I could understand. I have taken away so much from this book. Even if all you remember is how much baking powder or soda to use per cup of flower, I still say reading this is a great investment of your time.

  • Jessica
    2019-03-22 13:26

    Lovely, fun cook book. I really like how before each recipe there's a box that tells (bullet point wise) what makes this recipe work. Have come across some truly unique recipes that I can't wait to try. Wish there were more picture though.

  • Jan
    2019-02-24 14:39

    This cookbook is written by a biochemist that knows why things go well (or poorly!) when we bake. Does your recipe make chewy cookies and you want cake-like? She tells you how to make them "cakey" and why what she shows you works. It's a great book!

  • Courtney
    2019-03-25 16:50

    Amazing infomation to make sure all of your baking is perfect. I learned so many great things (use a pizza stone to ensure even distribution of heat and to bake evenly). Loved the coconut cake recipe.

  • Ashlie
    2019-03-16 09:31

    Baking is such a science that it was fun reading this book cover to cover. I didn't get all of it -- chemistry was never my best subject -- but I did pick up a few things that have helped me with baking since.

  • Jae
    2019-03-04 14:20

    I kid you not, I read it cover to cover in three days. Everything I have made from here is fabulous, and my church choir inhaled the lemony pound cake. More importantly, I learned so much. This is a life changing book.

  • Dawn Siemer
    2019-03-17 11:45

    I love cookbooks, but rarely read them cover-to-cover. I did that with this one, and learned a lot! From how to make perfect (for you) chocolate chip cookies to why how much gluten flour has is important--if you love to bake, you NEED this book.