By Shirley O. Corriher
With her years of expertise from big-pot cooking for one hundred forty teenage boys and her vintage French culinary education to her paintings as a examine biochemist at Vanderbilt collage college of drugs, Shirley Corriher manages to place and jointly in exact and fascinating methods. She describes worthwhile concepts, similar to brushing puff pastry with ice water—not simply pushing aside the flour—making the puff pastry more uncomplicated to roll. the outcome? better, lighter, and flakier pastry. and also you will not locate those recipes anyplace else, now not even on the web. she will be able to assist you make wet brownies; flaky pie crusts; shrink-proof excellent meringues that will not leak yet nonetheless lower like a dream; gigantic, crisp cream puffs; extraordinary French pastries; mild génoise; and crusty, quite flavorful, open-textured French breads, comparable to baguettes and fougasses.
BakeWise doesn't have only a unmarried resource of data; Shirley loves analyzing the works of cooks and different solid chefs and stocks their details with you, too. She applies not just her services yet that of the numerous artisans she admires, similar to recognized French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White condo govt pastry chef for twenty-five years; Bruce Healy, writer of gaining knowledge of the artwork of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the earlier comparable to Monroe Boston Strause, the pie grasp of Nineteen Thirties the USA. For one dish, she can give you ideas from 3 or 4 diversified cooks plus her personal contact of science—“better baking via chemistry.” She provides evidence concerning the correct temperature, the ideal blending pace, and the appropriate blending time for the totally so much solid egg foam, so that you can create a light-as-air génoise each time.
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