BakeWise : The Hows and Whys of Successful Baking with over 200 Magnificent Recipes.

ISBN:

9781416560838

Title:

Author:

Corriher, Shirley O.

Personal Author:

Corriher, Shirley O.

Physical Description:

1 online resource (641 pages)

Contents:

Intro -- Dedication -- My Gratitude and Thanks -- Introduction -- Chapter 1: Cakes, Luscious Cakes! Muffins, Quick Breads, and More -- The Great American Pound Cake -- Soaking Solution for Pound Cake -- Shiny Glaze for Pound Cake -- Icing for Pound Cake -- Chef Heather Hurlbert's Magnificent Moist Whipped Cream Pound Cake -- Shirley's Even Greater American Pound Cake -- Cream Glaze for Pound Cake -- Pound Cake Icing -- Take-Your-Breath-Away Lemon Pound Cake -- Lemon Glaze -- Serious Rum Cake -- Serious Rum Cake Glaze -- Serious Rum Cake Icing -- Magnificent Moist Golden Cake (Dissolved-Sugar Method) -- Dinner-on-the-Grounds Coconut Cake -- Betty McCool's Ole Time Coconut Soaking Solution -- Betty McCool's Coconut Icing -- Chocolate-Walnut Frosted Golden Layer Cake -- Golden Layers Soaking Solution -- Shirley's Boston Cream Pie -- Shirley's Not-the-Traditional Lane Cake -- Lane Cake Soaking Solution -- Lane Cake Filling -- Pop Corriher's Original Applesauce Cake -- Shirley's Version of Pop Corriher's Applesauce Cake -- "Flourless" Luscious, Decadent Chocolate Torte -- Golden, Moist Carrot Cake -- Carrot Cake Cream Cheese Icing -- Improved Tunnel of Fudge Cake -- Rum Drizzle -- Ruth Fowler's Beautiful Morning Glory Muffins -- Shirley's Crazy Cake -- Simple Cream Cheese Icing -- Serious Stuff Gingerbread -- Bali's Alabaster Chocolate Tower -- Strawberry-Chambord Sauce -- Simple Chocolate Mousse -- Shiny Ganache Glaze -- Velvety Ganache Glaze -- Satin-Smooth Ganache Glaze -- Famous Smoothest-Ever Truffles with Chambord and Macadamia Dust -- Deep, Dark Chocolate Cake -- Chocolate-on-Chocolate: Dark Moist Cake with Chocolate-Walnut Frosting -- Chocolate-on-Chocolate Cake Soaking Solution -- Satin-Glazed Midnight Black Chocolate Cake -- Deep, Dark Chocolate Cake with Ganache and Chocolate Ruffles -- Modeling Chocolate for Chocolate Ribbons.

Chocolate Ribbons -- Magnificent Moist Golden Cake (Creaming Method) -- Magnificent Moist Golden Cake (Two-Stage Method) -- Dena's Great Apple-Walnut Muffins -- Blueberries and Cream Muffins -- Sweet Pears and Crunchy, Roasted Walnut Muffins -- Moist Banana Nut Bread -- French Cake aux Fruits -- Double-Icing Technique -- Luscious, Creamy Chocolate Icing -- White Chocolate Cream Cheese Icing -- Cherry-Chambord Butter Icing -- Basic Confectioners' Sugar Buttercream -- Crusting Confectioners' Sugar Buttercream -- Shirley Corriher's "Touch-of-Grace" Southern Biscuits -- Cherry-Chambord Butter -- Shirley's Not-So-Sconey Scones -- Scone Icing -- All-Time Favorite E-Z, Dee-licious Sour Cream Cornbread -- Old-Fashioned Spoon Bread -- Golden Brown Puffed Cheesy Rice Spoon Bread -- Chapter 2: Puff, The Magic Leavener-Steam -- Floating Islands -- Caramel -- Delicate French Meringue -- Featherlight Meringue Spheres with Silky Crème Anglaise Coffee Buttercream and Chocolate -- Hazelnut-Almond Meringue Layers with Silky Crème Anglaise Coffee Buttercream -- Hazelnut-Almond Soft Dacquoise -- Heavenly Mocha Hazelnut-Almond Meringue Cake -- Blueberries with Honey Mascarpone Cream in Walnut-Oat Meringue -- Alice Medrich's Safe Meringue -- Italian Meringue (Magnificent Pie Meringue) -- Greenwood's Great High Meringue -- Carol Moore's Easy Magnificent Meringue -- Soufflé Magnifique! -- Easy-Without Foam-Soufflé -- Simply Wonderful Strata-Browned Billows of Cheesy Puff -- Fresh Peach Soufflé à la Roland Mesnier -- Peach Sauce -- Salzburger Nockerl -- Incredibly Creamy Soufflés -- Swiss Buttercream -- Italian Buttercream -- Silky French Buttercream à la Roland Mesnier -- Silky Crème Anglaise Coffee Buttercream -- Mimi's Magnificent Angel Food Cake -- Improved Génoise -- Génoise Syrup -- Basic Heavy Syrup -- Delicate Hazelnut Génoise -- Intense Chocolate Lava Cakes.

Financiers -- Lemon-Orange Cream Chiffon Cake -- Simplified La Joconde -- Shirley's Simplified Clichy Cake (Opera Cake) -- Espresso Syrup -- Chocolate Pecan Torte with a Hint of Bourbon -- Great Flower Cake -- Pâte à Choux Ordinaire -- Pâte à Choux "Somewhat Spéciale" -- Cream Puffs -- Éclairs -- Religieuses (Little Nuns) -- Mocha Glaze -- Puits d'Amour (Wells of Love) -- Shiny Apricot-Orange Glaze -- Pont Neuf -- Gougères-Magnificent Little Bits of Cheese Clouds -- Turkey Gougère -- Turkey Filling -- Cocktail Puffs with Escargots -- Shirley's Mile-High Popovers -- Chapter 3: Pie Marches On and On -- Bordeaux Macadamia Crust -- Judy Brady's Blueberries and Bordeaux -- Honey Mascarpone Cream -- Modern Basic Honey Graham Crumb Crusts -- Monroe Boston Strause's Crumb Crust -- Cracker-Nut Crust -- Herb-Crusted Goat Cheese Tart -- Chocolate Cookie Crumb Crust -- Rum Cream Pie -- Gingersnap-Pecan Crust -- E-Z Delicious Chocolate-Nut Crust -- Croustade -- Lemon Tartlets -- Lemon Curd -- The Best-Ever Chess Tarts -- Cream Cheese Crust -- Rustic Pear Tart -- Frangipane-Almond-Hazelnut Paste -- Rustic Cherry Tart -- Shirley's Adaptation of Strause's Special Crust for Pumpkin Pie -- Memorable Creamy Pumpkin Pie -- Sour Cream Topping -- Simple Very Flakey Crust -- Flakey Butter Crust in a Mixer -- Flakey Crust in a Food Processor -- Crust for Hand-Held Pies -- Fried Apple Pies Extraordinaire -- Golden-Leafed Peach Pie -- Dark, Sweet Bing Cherry Pie with Pastry Lattice -- Cherries and More Cherries, Cherry Pie with Streusel Topping -- Streusel Topping -- Whipped Cream Topping -- Clide Ogletree's Famous Strawberry Pie -- Rolled-In Crumbs Crust -- Bill Greenwood's Great Dome with a Braided Base -- Pastry Cream (Crème Pâtissière) -- Crème Anglaise -- Custard Pie Supreme -- The Creamiest Ever Amaretto Cheesecake -- Memorable Silky Chocolate Meringue Pie.

Butterscotch Meringue Pie -- E-Z Crust with the Fresh, Sparkling Taste of Lemon Zest -- Herbed Parmesan Cheesecake -- Crust with Instant Flour -- Greenwood's Great Buttermilk Crust -- Lard Crust -- Pâte Sablée -- Flakey Cheddar Crust -- Quick Puff Pastry or "Rough Puff" -- Pear Tart with Frangipane in Puff Pastry -- Mustard-Dill Salmon en Croûte -- Piroshkis -- Cream Sauce -- Great Shell with Fresh Crabmeat and Sweet Creamed Corn -- Real Homemade Chicken Pot Pie -- Puff Pastry Lattice -- Chapter 4: As the Cookie Crumbles -- Roasted Pecan Chocolate Chip Cookies -- Lace Cookies -- Cinnamon Walnut Oatmeal Cookies -- Bourbon Pecan Oatmeal Cookies -- Laura Berry's Extra-Crunchy Oatmeal Cookies -- E-Z Delicious Peanut Butter Cookies -- Buttery Jelly-Jeweled Cookies -- Stained Glass Cookies -- Diamond-Edged Melt-in-Your-Mouth Butter Cookies -- Taste Sensation Lemon-White Chocolate Butter Cookies -- Roosters' Famous Fire Crackers -- Cracked-Surface Crunchy Gingersnaps -- Chocolate Crinkle Cookies -- Grandmother's Pecan Macaroons -- Lava Cookies -- Shirley's Corrupted Black Gold -- Crispy, Flakey Cheese Coins -- Old New England Hermit Bars -- Shirley's Fudgy Brownies -- Shirley's Cakey Brownies -- Super Rich Espresso Brownies -- Great Grandmother Schorr's Moravian Molasses Cookies -- Snowflake Cookies -- Wedding Cookies -- Chapter 5: Great Breads-Great Flavors -- Straight Dough with Autolysis Baguettes -- Straight Dough with Autolysis Bâtards -- Straight Dough with Autolysis Fougasse -- Cheese 'n' Rice Bread -- Poolish -- Baguettes Made with Poolish -- Rustic Boules Made with Poolish -- Biga -- Ciabatta with Biga -- Biga (50% Water) -- Basic Dough Made with Biga -- Fougasse with Biga -- Focaccia Farcita -- Shirley's Adaptation of Whitley's Rye Sourdough Starter -- Working Rye or Wheat Starter -- Rye with Pumpkin and Sunflower Seeds -- Rye and Wheat Starter.

Sourdough Rustic Boules -- Semolina Bread -- Anadama Bread -- Land of Milk and Honey Whole Wheat -- The Ultimate Brioche I: Light, Airy, Bread-Like Brioche -- The Ultimate Brioche II: Buttery, Cake-Like Brioche -- Flakey, Buttery Croissants -- Ingredients -- Photographs -- About Shirley O. Corriher -- References and Bibliography -- Sources -- Index -- Copyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2008

Publication Information:

New York :

Scribner,

2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.815	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

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, 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 baker's shelf.

Author Notes

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 Cook's 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.

Reviews (2)

Publisher's Weekly Review

It's not surprising that James Beard Award-winner Corriher (CookWise) once worked as a chemist. Her no-nonsense approach to cakes, muffins, breads and cookies shows her deep knowledge and understanding that baking is, above all things, a science. This hefty collection of more than 200 recipes offers amateur and expert bakers alike clear, numbered steps and a plethora of information on ingredients, equipment and method. Invaluable troubleshooting sections solve pesky problems on everything from pale and crumbly cookies to fallen souffles. With a sense of expertise and ease, the author showcases recipes from the basic (cherry pie, fudgy brownies, baguettes) to the more specialized Bordeaux Macadamia Crust and Bourbon Pecan Oatmeal Cookies, focusing on the reasons for each step (e.g., "using shortening limits the cookie's spread"). Astute references to a variety of chefs, cookbook authors and restaurants add a knowing punch to this solid collection that's sure to please bakers of all skill levels. (Oct.) Copyright 2008 Reed Business Information.

Library Journal Review

Corriher, trained as a research chemist, is well known as a culinary troubleshooter, and her first book, Cookwise, has become a standard reference. Ten years later, Bakewise expands on the baking information in that book (which does include sections on breads, piecrusts, cookies, and cakes) and goes beyond it, with the focus solely on baked goods, both savory and sweet. The cake chapter explores everything from the science behind different mixing methods to the acidity of cake ingredients to chocolate percentages. Each of the 200 recipes begins with a list of "What This Recipe Shows," and there are dozens of charts, boxes, and sidebars. The organization of the book sometimes seems confusing, and some home bakers will find the sheer bulk of the information overwhelming. However, those who are interested in the science of baking (and who like the Cook's Illustrated multiple-testing approach to recipes), as well as professionals in the field, will find Corriher's latest an invaluable resource. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.