Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes — Methods & Techniques

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🔪 Methods & Techniques

Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

Name: Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Price: 45.00 USD
Availability: BackOrder
ISBN: 9781416560784

✍️ Corriher, Shirley O

Reader Score

4.6

(1 review)

$45.00

Backordered — usually ships in 1–4 weeks

📚 WHAT THE BOOK IS ABOUT

A scientific guide to baking by biochemist Shirley Corriher.

Corriher uses her expertise as a research biochemist to demystify the chemical reactions in baking. She integrates advice from renowned pastry chefs and historical figures to explain why specific techniques work. The book provides over two hundred fifty recipes with educational notes on each one. Readers learn how to create flakier pastries, stable meringues, and flavorful breads through clear explanations of food science.

Key Themes

baking science French pastry traditions recipe techniques

Literary Context

Published in 2008 by Scribner Book Company, this hardcover edition reflects Corriher's unique position as both a scientist and a culinary expert. It bridges the gap between academic biochemistry and traditional American home baking, drawing on French techniques and historical American pie masters to offer a comprehensive resource for serious enthusiasts.

Corriher, Shirley O

Difficulty

●● Medium

Recommended For Fans Of

Joy of Cooking · The Bread Baker's Apprentice · On Food and Cooking

🔪

Methods & Techniques

🏛 Scribner Book Company 📅 2008 📔 Hardcover ISBN: 9781416560784

📚 This Book in Collections

🍞 Bread & baking

📝 Description: Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

Shirley Corriher applies her background as a research biochemist at Vanderbilt University School of Medicine to explain the science behind successful baking in this comprehensive guide. The text draws on techniques from classic French culinary training and the works of artisans like Gaston Lenôtre, Roland Mesnier, Bruce Healy, and Monroe Boston Strause. It covers topics ranging from puff pastry and meringues to crusty French breads, offering practical advice for achieving specific textures and flavors. The book features over two hundred fifty recipes alongside detailed explanations of the chemical processes involved in baking. Each recipe includes a section titled "What This Recipe Shows," which highlights applicable techniques that extend beyond the immediate dish. The author also incorporates tips from various chefs and historical experts to provide a broad perspective on pastry arts. Charts labeled "At-a-Glance" allow readers to quickly find solutions for common problems, making it useful for busy cooks who need clear, scientific guidance rather than just instructions. This volume suits those interested in the mechanics of baking and the history of pastry techniques. It may not appeal to readers seeking only simple recipes without context. The content is grounded in Corriher's experience from boarding school cooking and her academic work, ensuring a unique blend of practical skill and theoretical knowledge for serious home bakers.

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

Corriher excels at translating complex biochemical reactions into actionable kitchen wisdom. The educational notes on each recipe provide genuine value for learners who want to grasp the 'why' behind successful outcomes. However, readers seeking quick, no-nonsense instructions without scientific context may find the text dense and distracting. It is not a casual glance-through book but rather a reference guide for serious enthusiasts willing to engage with the theory.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.6/5

★★★★★

Home bakers seeking to understand the science behind their craft rather than just following steps. Ideal for curious cooks who want reliable results through chemical principles. Perfect for those tired of failed meringues or dense cakes and desire a deeper, educational approach to mastering pastry…

Reader rating

4.6

Based on 1 reviews

Eatbook Family editorial team

Corriher excels at translating complex biochemical reactions into actionable kitchen wisdom. The educational notes on each recipe provide genuine value for learners who want to grasp the 'why' behind successful outcomes. However, readers seeking quick, no-nonsense instructions without scientific context may find the text dense and distracting. It is not a casual glance-through book but rather a reference guide for serious enthusiasts willing to engage with the theory.

❓ Frequently asked questions

It balances both by providing over two hundred fifty recipes alongside educational notes that explain the chemical reactions and techniques behind each dish.

Published in 2008 by Scribner Book Company.

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📖 Who should read this

📜 Historical context

This volume stands apart from standard recipe collections by leveraging biochemistry to explain baking mechanics. It bridges the gap between academic food science and practical home cooking. By integrating expert advice with historical context, it offers a unique pedagogical framework for understanding ingredient interactions that other contemporary guides often overlook or simplify.