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. With her years of experience from big-pot cooking for 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.
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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.
With her years of experience from big-pot cooking for 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.
There is simply no one like Shirley Corriher. 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.
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. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of s America. 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. And Shirley's popovers are huge. Read more Read less. Customers who bought this item also bought these digital items. Page 1 of 1 Start over Page 1 of 1. The Cake Bible. Rose Levy Beranbaum. Kristen Miglore. Maida Heatter. The Wholesome Kitchen: Nourish. The Detox Diet.
Shonali Sabherwal. Bake with Shivesh. Shivesh Bhatia. Customers who viewed this item also viewed these digital items. Big Book of Treats. The Flavour Thesaurus. Niki Segnit. Gemma Stafford. About the Author Shirley O. She lives in Atlanta. To get the free app, enter mobile phone number. See all free Kindle reading apps. Start reading BakeWise on your Kindle in under a minute.
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Review this product Share your thoughts with other customers. Write a product review. Top international reviews. Translate all reviews to English. Verified Purchase. Purchased this book after tirelessly looking for the hows and whys for each of my baking trials. This book is informative easy to read and full of some great receipes. It goes through various coooking methods in detail and explains the benefits of each method.
Could not find this in the UK so had to buy from a US seller which meant the delivery time was little longer than ususal but definately worth it. Already have her other book cookwise on my wishlist. Thank you for your feedback.
Sorry, we failed to record your vote. Please try again. Fabulous tips. A must have. The book has recipes, I have not tried any of them and most likely will never try them. So please keep that in mind when reading this review. This is a excellent book, but not for everyone and not for beginners.
I use this book to help solve problems with some recipes that I'm developing. I want to create some breads and cookies. In the various sections in the book, after each recipe there is a breakdown on how each ingredient impacts the recipe. Which is exactly what I'm looking for. It also has some hints on how to manipulate the a recipe with the ingredients so to get the right characteristics. So If you trying to understand a ingredients impact and get a better understanding on the science behind baking then I think this book is well worth it.
Ich bin ein neugieriger Mensch. Ich will immer wissen, warum Dinge sich auf welche Weise verhalten. Daher bekommt das Buch von mir 3 Sterne. Die Rezepte im Buch waren nicht mein Kaufgrund und ich habe bisher keines ausprobiert, daher kein Kommentar hierzu. One person found this helpful. Translate review to English. Finally some explanations I can use! This book has helped me a great deal understanding what actually happens during the different processes and what factors influence it.
It's a great book for people who want to create their own recipes and improve some old ones Load more international reviews. My favourite baking book. When I first opened it, I wanted to return it. It looks and reads like a thick school textbook--boring font, no illustrations, black and white EXCEPT for the center section of a few photos which look like they were taken in Basically, this book has no design to it whatsoever.
It looks like…well…a science book, minus any illustrations! It's experimental, hypothetical, tested and concluded. Which makes sense, since she is foremost a scientist! It does contain recipes of course, but the main function is to show a recipe, what problems are in the recipe, and revised recipes on how those problems were corrected.
It's about pages But she has lots of scientific info about baking, including the problems like too much leavener and solutions. I think it'll be a good reference book for those who want to dig into the problems, solutions, and science of baking. Would not recommend if you just want a recipe book. But do recommend for those who want to get a grasp on how all things work in baking. I just hope they do a revision one day and ditch those hideous photos, maybe add some design and color to the book!
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
By Shirley O. In spite of running his own very demanding cleaning service and catering business, and later attending a culinary academy, Marty would get up at 5 a. Young as he was, Marty loved cooking and read every food book that he could get his hands on for years before he had the opportunity to become an outstanding student in an Atlanta culinary academy. One of his teachers would address questions to the class prefaced by, Does anyone other than Mr.