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

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Simon and Schuster, Oct 28, 2008 - Cooking - 544 pages
For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled.

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. 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.

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-in-law'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 of science—“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.

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LibraryThing Review

User Review  - keylawk - LibraryThing

BakeWise is an encyclopedia of baking. Chapter 1 is on cakes, muffins and quick breads. Chapter 2 is devoted to puffs and the magic leavener, steam. Chapter 3 is on pie-making. Chapter 4 is on cookies ... Read full review


User Review  - mizzpegg -

One of the very few times I have bought a cook book of any kind. Shirley has done a fantastic job of clearing up some of my questions about why a recipe has failed or not met the standards I had expected. Well worth the money! Read full review


SatinSmooth Ganache Glaze
Deep Dark Chocolate Cake
Modeling Chocolate for Chocolate Ribbons
Magnificent Moist Golden Cake Creaming Method
Blueberries and Cream Muffins
Moist Banana Nut Bread
Luscious Creamy Chocolate Icing
Crusting Confectioners Sugar Buttercream
Pie Marches On and On
As the Cookie Crumbles
Great BreadsGreat Flavors
Sourdough Rustic Boules
Land of Milk and Honey Whole Wheat

Shirleys NotSoSconey Scones
Puff The Magic LeavenerSteam

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About the author (2008)

Shirley O. Corriher has a B.A. in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She has problem-solved for everyone from Julia Child to Procter & Gamble and Pillsbury. She has taught and lectured throughout the world. She has long been a writer-- authoring a regular syndicated column in The Los Angeles Times Syndicate's Great Chefs series as well as technical articles in the Journal of Biological Chemistry. Her first book, Cookwise: The Hows and Whys of Successful Cooking is a bestseller and won a James Beard Award for excellence. Shirley has received many awards, including the Best Cooking Teacher of the Year in Bon Appetit's "Best of the Best" Annual Food and Entertaining Awards in 2001. She lives in Atlanta with her husband, Arch.

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