The James Beard Awardwinning, bestselling author of Cook Wise and Kitchen Wise 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 bigpot 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 waternot just brushing off the flourto make the pastry higher, lighter, and flakier.
She can help you make moist cakes; shrinkproof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, opentextured French breads, such as baguettes.Restaurant chefs and culinary students know Shirley from their greasesplattered copies of Cook Wise, an encyclopedic work that has saved them from many a cooking disaster.
With numerous Ata Glance charts, Bake Wise gives busy people information for quick problem solving.
Bake Wise also includes Shirley's 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.Bake Wise 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 Lentre and Chef Roland Mesnier, the White House pastry chef for twentyfive 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 sciencebetter 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 lightasair gnoise every time.Beginners can cook from Bake Wise 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, pte 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 recipesincredibly moist whipped cream pound cake made with heavy cream; flourless fruit souffls; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits.
But this book belongs on every baker's shelf.
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