Picture of author.
4+ Works 1,414 Membros 15 Reviews 4 Favorited

Resenhas

Exibindo 15 de 15
The lemon pound cake is TO DIE FOR. I spent such a long time perfecting my recipe but I prefer hers. I made small modifications to bump up the flavor (using an organic lemon oil). However, I've found that a lot of people couldn't make it as well as I did even with thorough instructions. Hm.

It's not for the beginner baker though the recipes in theory are simple. They're simple in ingredients not in method.

I haven't made anything else from this book but if they're anything like her lemon cake then it's a five.
 
Marcado
womanwoanswers | outras 3 resenhas | Dec 23, 2022 |
One of my favorite cookbooks of all time. Not just recipes, she teaches you how to "read" your food to determine both what went right/wrong and how to change things next time to get the result you want. This is a book I pick up used copies of whenever I find them in order to pass on to friends who want to level up their cooking.
 
Marcado
JhoiraArtificer | outras 9 resenhas | Sep 15, 2021 |
not bad but limited to French/American and she uses cups and spoons in her baking recipes which I find odd for a scientist
1 vote
Marcado
TheoSmit | Nov 27, 2020 |
Hows and Whys of Successful Baking
 
Marcado
jhawn | outras 3 resenhas | Jul 31, 2017 |
Not the kind of book you just sit down and read cover to cover - it is a cookbook, after all - and lacking the adorable, elementary school science teacher vibe she brings to her spots on Alton Brown's Good Eats, but still a pretty amazing book. As someone who would rather learn underlying principles and then be shooed out the door than master recipes by rote, this dense volume is right up my alley. You can see why Alton hero-worships her so fervently.
 
Marcado
benjamin.duffy | outras 9 resenhas | Jul 28, 2013 |
BakeWise is an encyclopedia of baking. Chapter 1 is on cakes, muffins and quick breads. Chapter 2 is devoted to puffs and the magic leavener, steam. Chapter 3 is on pie-making. Chapter 4 is on cookies. And Chapter four is about the "Great Breads" and their flavors.

Shirley Corriher is something of a science sleuth. Not stopping with practical instructions on how to bake, she provides answers to the questions we all have when a cake is too dry or the cookie too crumbly or the genoise deflated.
As for the last, just reading the instructions for "Mimi's Magnificent Angel Food Cake" made me want to make clouds of these foam cakes which use air for leavening.

All endeavors can be enhanced by techniques, and even outright "tricks" of the trade, but Shirley is constantly providing useful ideas. Want higher, lighter, flakier pastry without more butter? Brush off the flour with ice water to make it easier to roll.

BakeWise also has "At a Glance" Charts
 
Marcado
keylawk | outras 3 resenhas | Apr 29, 2013 |
This is my favorite Science of Cooking book -- comprehensive, clear, more approachable than McGee's and less affected than A. Brown's.
 
Marcado
Rubygarnet | outras 9 resenhas | Mar 15, 2012 |
Definitely cooking with the chemistry/science buff in mind. Somehow I appreciate the info and yet yearn for the mystery. When I get more upset about failed recipes, this the book to which I will turn. :-)
 
Marcado
professormommie | outras 9 resenhas | Jul 24, 2010 |
I have enjoyed the recipes and explanations in this cookbook. Thanks to one of the recipes (Chili Oil) I actually really like broccoli for the first time. Contains other great recipes (apple pie, potato/french fries). I only wish I had more time to try out more of the recipes.
 
Marcado
klementine | outras 9 resenhas | Apr 14, 2010 |
Now that I've looked through this one, I vaguely remember reading it a few years ago, but I liked it better then, for some reason. This time around, I went from being totally impressed to completely overwhelmed in just a few pages. The book starts with bread. Well, I bake bread. So I know about that. But this went so far over my head, it was into the stratosphere. I was overwhelmed with a discussion of which kind of flour I needed, based on protein content. Then we got into the importance of adding a little crushed ice to the batter for some reason and a little malt barely syrup and something else, and on and on and on.

The one recipe I did try, shallot mashed potatoes with garlic, was a complete disaster. Too soupy and too hard. I followed the recipe instead of using my own instincts, so I should have cooked the potatoes until done, checking them myself, instead of going by the time in the recipe.

I did copy a couple of dessert recipes (what else?), one for this decadent chocolate thingy and one for pralines. We'll see how those turn out.

In my opinion, this cookbook is best used as a reference. If you have a recipe that isn't working for some reason, this is a good place to look for why. Maybe more experienced cooks or ones willing to follow all the complicated directions and look for all the special ingredients would turn out some fabulous food, but I do not have the time or patience for that. I did enjoy all the name dropping and hints from famous chefs. But I don't think I'll bother with this one again.
1 vote
Marcado
cmbohn | outras 9 resenhas | Jun 10, 2009 |
This cookbook is fabulous. You don't just learn how to cook things, you learn the science of WHY the recipes work. I love the multigrain bread recipe in this book.
 
Marcado
iBeth | outras 9 resenhas | Mar 27, 2009 |
Bakewise was a winner! I don't have Cookwise so I wasn't quite prepared for the level of detail! This lady has covered every aspect of baking you could ever have questions about. Want to know all about chocolate, where it comes from, different types, and how it works in baked goods - check! How about the science behind a flaky pie crust, a perfect meringue, or the emulsion process involved in making a buttercream frosting? That's all here too. Just want some good recipes? So far I've made:

Shirley's Crazy Cake - this recipe intrigued me. No eggs and you mix all the ingredients in the pan you bake it in! Literally no clean to clean! It turned out very good with a nice light crumb and a mocha flavor from the cocoa and coffee. She has a similar recipe called Serious Stuff Gingerbread that is on my list to try.

E-Z Delicious Peanut Butter Cookies Another interesting recipe technique-wise, no flour! This recipe is just peanut butter, brown sugar, an egg, and some toffee bits. These are the best peanut butter cookies I've ever had! They had an intense peanut butter flavor and a sort of soft, chewy texture almost like a chewy chocolate chip cookie. I took these to work and got numerous requests for the recipe.

Rooster's Famous Fire Crackers - This is the only one I've made so far that I didn't care for. It's essentially saltines with red pepper and cheese baked. She explains why they get really crispy and cheesy and I though the idea sounded intriguing, but the end product didn't do it for me.

Simpley Wonderful Strata - Brownes Billows of Cheesy Puff - wow! This was great! I've never had a strata puff up this much. It was cheesy and puffy and delicious! It would be a perfect Christmas morning meal.

There are so many other recipes in this cookbook I want to try! I have marked Take-Your-Breath-Away Lemon Pound Cake, Sweet Pears and Crunchy, Roasted Walnut Muffins, "Touch of Grace" Southern Biscuits and a bunch of others!
 
Marcado
frisbeesage | outras 3 resenhas | Nov 22, 2008 |
Cookwise lifts the veil surrounding the culinary arts, allowing anyone to become the master of their own kitchen.

Before I got a copy of this book, I saw cooking as a confusing, random process requiring a combination of extraordinary good luck and expensive ingredients. How can you tell when something is cooked all the way through, without a timer and a prayer? Why do you need baking soda and what appears to be a frightening amount of butter? What type of oil should you use to grease that pan, if at all?

I realized, though, (while watching Ace of Cakes actually) that there is a definite science to cooking, something far more basic than the Top Chef world of foams, proteins and molecular gastronomy. You need these things for leavening, forming structures, blending tastes! But where could I get this information outside of a chemistry class?

The answer is Cookwise. This book explains the WHY behind every recipe - down to the way molecules bind at different temperatures - arming the reader with the foundation of culinary knowledge necessary for successfully selecting, revising and preparing any recipe.

Cookwise is a thick book, perfect for browsing and studying at a leisurely pace, to ensure you absorb all it has to offer.
3 vote
Marcado
lehall | outras 9 resenhas | Nov 17, 2008 |
I first came across Shirley Corriher talking on NPR around Thanksgiving several years ago talking about brining a turkey. She has been a regular on Good Eats too. If you are an Alton fan, you must buy this book. If you want to understand the cooking process, you must buy this book.
 
Marcado
Ragnorok | outras 9 resenhas | Oct 19, 2007 |
The best book on cooking I have seen. Every cook should read.
 
Marcado
landegger | outras 9 resenhas | Feb 6, 2007 |
Exibindo 15 de 15