Your coupon has been activated.
Coupon Activated

Similar Items

BakeWise: The Hows and Whys of Successful Baking With over 200 Magnificent Recipes (Hardcover)

Today: $31.24
Out of stock

Club O Gold Members Earn

$1.56 | 5% Rewards*

Rewards

SILVER

FREE

2% Rewards

Keep shopping on Overstock

Exclusive Offers

Straight to your inbox

5% Dining Rewards

Get paid to go out tonight

GOLD

$19.95/yr.

5% Rewards

Earn even faster

Exclusive Offers

Straight to your inbox

5% Dining Rewards

Get paid to go out tonight

Free Shipping

Never pay extra

Exclusive Rewards

Save big-- up to 40%

ITEM# 11173414
    Notify me when it is back in stock!

    Enter your email address, we will notify you if it comes back in stock.

Love this item?

Save it to a list so you can find it anytime!


Oops,

something went wrong.

Please refresh the page and try again.


Details

ITEM#: 11173414

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 genoise 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 genoise; 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 andABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef.

Restaurant chefs and culinary students know her from their grease-splattered copies ofCookWise, 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 Lenotre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author ofMastering 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 genoise 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, pate a 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

Specs

ISBN 9781416560784
Genre COOKING / Methods / Baking
Format Hardcover
Pages 532
Publisher Date 2008-10-28 00:00:00.0
Publisher Scribner
Copyright Year 2008
Height 9.5 in
Wdth 8.75 in
Thickness 2.0 in
Unit weight 3.15 lb
Language English
Subtitle The Hows and Whys of Successful Baking With over 200 Magnificent Recipes
Audience General/trade
Authors Corriher, Shirley O.
Dimensions 9.0x6.0x1.0
Country of Origin United States

Product Reviews


5 Stars
1
4 Stars
0
3 Stars
0
2 Stars
0
1 Stars
0
  • Most Recent

  • Bakewise

    One of the very few times I have bought a cook book of any kind. Shirley has done a fantastic job, of clearing up some of my questions, about why a recipe has failed , or not met the standards I had expected. Well worth the money!

    Read More

Questions & Answers

Yay! Be the first to ask a question about this product.

Shopping Tips & Inspiration

Shipping & Returns

This product is not yet released, and is expected to ship on Oct. 28, 2008.

This date is subject to change. In order to assure you receive Overstock.com's low price on this item, your credit card will be charged upon order placement. The item will ship immediately upon release.

Standard Return Policy:

Items must be returned in new or unused condition and contain all original materials included with the shipment. More Details

FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.

For your protection, all orders are screened for security purposes. If your order is selected for review, our Loss Prevention Team may contact you by phone or email. There may be a two business day delay to process your order.

** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.

You May Also Like

|