By Shirley O. Corriher
For years, nutrition editors and writers have saved CookWise right by way of their pcs. Now that spot they've been retaining for BakeWise should be filled.
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 learn biochemist at Vanderbilt college tuition of drugs, Shirley Corriher manages to place and jointly in certain and intriguing methods. She describes worthy concepts, similar to brushing puff pastry with ice water—not simply brushing aside the flour—making the puff pastry more uncomplicated to roll. the outcome? greater, lighter, and flakier pastry. and also you won't locate those recipes anyplace else, now not even on the net. she will be able to assist you make wet tarts; flaky pie crusts; shrink-proof ideal meringues that won't leak yet nonetheless lower like a dream; monstrous, crisp cream puffs; outstanding French pastries; gentle génoise; and crusty, awfully flavorful, open-textured French breads, equivalent to baguettes and fougasses.
BakeWise doesn't have only a unmarried resource of data; Shirley loves analyzing the works of cooks and different strong chefs and stocks their info with you, too. She applies not just her services yet that of the various artisans she admires, corresponding to recognized French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White condominium govt pastry chef for twenty-five years; Bruce Healy, writer of learning the artwork of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the previous reminiscent of Monroe Boston Strause, the pie grasp of Nineteen Thirties the US. For one dish, she can give you recommendations from 3 or 4 diversified cooks plus her personal contact of science—"better baking via chemistry." She provides proof in regards to the correct temperature, the correct blending velocity, and the suitable blending time for the totally such a lot good egg foam, so that you can create a light-as-air génoise whenever.
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Extra resources for BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate it, or remove the fresh berry decorations, then wrap and freeze for up to 1 month. 38 Junior’s Cheesecake Cookbook No matter when I go to the bakery, chances are good these cheesecakes are either coming out of the oven or being decorated or packed for shipping. And for good reason—this is one of their most popular cakes. It’s Junior’s famous creamy New York cheesecake crowned with plenty of juicy fresh berries, glistening with a shiny strawberry glaze, and finished with crunchy macaroon crumbs decorating the edge.
Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust. (continued on page 41) 3. Place the cake in a large shallow pan containing hot water that comes about 3 tablespoons cornstarch 1 tablespoon pure vanilla extract 2 extra-large eggs 2⁄3 cup heavy or whipping cream For the macaroon crunch: 1⁄2 cup chopped blanched almonds 1⁄2 cup chopped walnuts cup sweetened shredded coconut 13 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 11⁄4 hours.
Dissolve the instant espresso in the hot water in a small cup and let stand. Put one package of the cream cheese, 1⁄ 3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 11⁄ 3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one.
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher