Title

  • BakeWise

Author

Publisher

BakeWise

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

Overview

From the publisher

A scientific sleuth in the kitchen, Shirley O. Corriher reveals the secrets of baking in BakeWise. Here you’ll learn why cakes and muffins can be dry, why génoise deflates, and why the cookie crumbles.

Corriher also describes useful techniques, such as brushing puff pastry with ice water to make the pastry easier to roll. The result? Higher, lighter, and flakier pastry. She’ll 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; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.

With numerous “At A Glance” charts, BakeWise also gives busy people information for quick problem solving. Beginning cooks can cook from it and know exactly what they are doing, while experienced bakers will find out why the techniques they use work.

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice