Cane Creek

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

Description: BakeWise by Shirley O. Corriher Estimated delivery 3-12 business days Format Hardcover Condition Brand New Description Synopsis coming soon....... Publisher Description The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science.Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley 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 Shirleys signature "What This Recipe Shows" in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips 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 pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. 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 such as 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. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable "little nuns" made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every bakers shelf. Author Biography Shirley O. Corriher has a BA in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She has consulted for Julia Child, Procter & Gamble, Pillsbury, and The Joy of Cooking, and is a noted international speaker and teacher, named by Bon Appetit as Best Cooking Teacher of the Year. Her media appearances include Good Eats, Smart Solutions, Real Simple, and Jimmy Kimmel Live!, and she has written a regular column for the Los Angeles Times and in publications including Cooks Illustrated and Fine Cooking. Her first book, CookWise, won a James Beard Award for excellence. She is also the author of BakeWise and KitchenWise. She lives in Atlanta. Details ISBN 1416560785 ISBN-13 9781416560784 Title BakeWise Author Shirley O. Corriher Format Hardcover Year 2008 Pages 544 Publisher Simon & Schuster GE_Item_ID:137626582; About Us Grand Eagle Retail is the ideal place for all your shopping needs! With fast shipping, low prices, friendly service and over 1,000,000 in stock items - you're bound to find what you want, at a price you'll love! Shipping & Delivery Times Shipping is FREE to any address in USA. Please view eBay estimated delivery times at the top of the listing. Deliveries are made by either USPS or Courier. We are unable to deliver faster than stated. International deliveries will take 1-6 weeks. NOTE: We are unable to offer combined shipping for multiple items purchased. This is because our items are shipped from different locations. Returns If you wish to return an item, please consult our Returns Policy as below: Please contact Customer Services and request "Return Authorisation" before you send your item back to us. Unauthorised returns will not be accepted. Returns must be postmarked within 4 business days of authorisation and must be in resellable condition. Returns are shipped at the customer's risk. We cannot take responsibility for items which are lost or damaged in transit. For purchases where a shipping charge was paid, there will be no refund of the original shipping charge. Additional Questions If you have any questions please feel free to Contact Us. Categories Baby Books Electronics Fashion Games Health & Beauty Home, Garden & Pets Movies Music Sports & Outdoors Toys

Price: 40.32 USD

Location: Fairfield, Ohio

End Time: 2024-12-31T10:03:54.000Z

Shipping Cost: 0 USD

Product Images

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

Item Specifics

Restocking Fee: No

Return shipping will be paid by: Buyer

All returns accepted: Returns Accepted

Item must be returned within: 30 Days

Refund will be given as: Money Back

ISBN-13: 9781416560784

Type: Does not apply

Book Title: Bakewise : the Hows and Whys of Successful Baking with over 200 Magnificent Recipes

Number of Pages: 544 Pages

Language: English

Publisher: Scribner

Item Height: 1.5 in

Publication Year: 2008

Topic: Courses & Dishes / Confectionery, Courses & Dishes / Cakes, Methods / Baking

Illustrator: Yes

Genre: Cooking

Item Weight: 48.6 Oz

Author: Shirley O. Corriher

Item Length: 9.2 in

Item Width: 8 in

Format: Hardcover

Recommended

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

$22.99

View Details
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recip
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recip

$13.38

View Details
BakeWise : The Hows and Whys of Successful Baking with over 200 M
BakeWise : The Hows and Whys of Successful Baking with over 200 M

$15.24

View Details
BAKEWISE: THE HOWS AND WHYS OF SUCCESSFUL BAKING WITH OVER By Shirley O. Mint
BAKEWISE: THE HOWS AND WHYS OF SUCCESSFUL BAKING WITH OVER By Shirley O. Mint

$32.75

View Details
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recip
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recip

$15.98

View Details
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent R...
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent R...

$12.78

View Details
Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent: New
Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent: New

$37.83

View Details
BakeWise: The Hows and Whys of Successful Ba... by Corriher, Shirley O. Hardback
BakeWise: The Hows and Whys of Successful Ba... by Corriher, Shirley O. Hardback

$23.06

View Details
BakeWise : The Hows and Whys of Successful Baking With over 200 Magnificent R...
BakeWise : The Hows and Whys of Successful Baking With over 200 Magnificent R...

$37.82

View Details
BakeWise : The Hows and Whys of Successful Baking with over 200 M
BakeWise : The Hows and Whys of Successful Baking with over 200 M

$15.24

View Details