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BakeWise: The Hows and Whys of Successful Baking by Shirley O. Corriher HCDJ VER
US $13.99
ApproximatelyRM 59.19
Condition:
“Hardcover with DJ in Very Good Condition”
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Shipping:
US $4.99 (approx RM 21.11) USPS Media MailTM.
Located in: Highland, Michigan, United States
Delivery:
Estimated between Tue, 12 Aug and Thu, 21 Aug to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
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eBay item number:396895827091
Item specifics
- Condition
- Good
- Seller Notes
- “Hardcover with DJ in Very Good Condition”
- Brand
- Ex Libris Used Books
- ISBN
- 9781416560784
About this product
Product Identifiers
Publisher
Scribner
ISBN-10
1416560785
ISBN-13
9781416560784
eBay Product ID (ePID)
65669855
Product Key Features
Book Title
Bakewise : the Hows and Whys of Successful Baking with over 200 Magnificent Recipes
Number of Pages
544 Pages
Language
English
Topic
Courses & Dishes / Confectionery, Courses & Dishes / Cakes, Methods / Baking
Publication Year
2008
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.5 in
Item Weight
48.6 Oz
Item Length
9.2 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-032681
Reviews
"At last! For years I've been getting tantalizing previews of BakeWise when Shirley would call with her most recent baking mystery or cogitations or discovery. Our talks were always eye-openers, and always left me hungry to have That Book. Well here it is, and it's been worth the wait. Shirley's thoroughness and doggedness and enlightened common sense will make BakeWise a treasure for novices and advanced bakers alike. And her warmth and sheer delight in baking--and savoring the results!--make every page a pleasure to read." --Harold McGee, Author of On Food and Cooking "The hardest thing in all of cooking is how to be a creative baker and Shirley Corriher's BakeWise is the best book you can own to find out the how and why of it all. I will reach for BakeWise before flour and eggs." --Ethan Becker, Coauthor of the Joy of Cooking "Finally, Moses has come down the mountain with another five commandments." --Alton Brown, Host of Food Network's Good Eats and Author of I'm Just Here for the Food "'What does Shirley Corriher say about that in CookWise? ' was often my reply to students who asked me cooking questions that I couldn't answer. But BakeWise is the book I've really been waiting for, specifically focused on all that dough wisdom, yes, but also containing some of the best recipes in the known baking and pastry universe, each one illustrating a dynamic baking principle. I will be making full use of this book for years to come." --Peter Reinhart, Johnson & Wales University, and Author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor "Specific, learned, and precise, BakeWise is the ultimate teaching guide on baking, elucidating many baking mysteries, from the fluctuation of your oven temperature to the size of the air bubble in your beaten egg whites." --Jaques Pépin, Dean of Special Programs at the French Culinary Institute and Author of Chez Jacques: Traditions and Rituals of A Cook
Dewey Edition
22
Dewey Decimal
641.8/15
Synopsis
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 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. 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, p'te 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 baker's shelf., 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. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to g noise deflation and why the cookie crumbles. 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 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. 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 g noise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live , with Snoop Dogg as her fry chef. 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. With numerous "At-a-Glance" charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's "What This Recipe Shows" in every recipe. 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. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Len tre 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-inlaw'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 ofscience--"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 g noise every time. 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. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, p te choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable "little nuns" made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit. Some will want it simply for the recipes--incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit souffl s (pur ed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then i
LC Classification Number
TX765.C657 2008
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Seller feedback (2,572)
- e***n (1482)- Feedback left by buyer.Past monthVerified purchaseVery fast shipping and like new condition, thank you!
- 6***c (454)- Feedback left by buyer.Past monthVerified purchaseThe book was just as described and well packed for shipment. A+++
- 3***k (40)- Feedback left by buyer.Past monthVerified purchaseFast shipping. Very well packaged. As described. Great value.
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Seller feedback (2,572)
- e***n (1482)- Feedback left by buyer.Past monthVerified purchaseVery fast shipping and like new condition, thank you!
- 6***c (454)- Feedback left by buyer.Past monthVerified purchaseThe book was just as described and well packed for shipment. A+++
- 3***k (40)- Feedback left by buyer.Past monthVerified purchaseFast shipping. Very well packaged. As described. Great value.