By Shirley O. Corriher
With her years of expertise from big-pot cooking for a hundred and forty teenage boys and her vintage French culinary education to her paintings as a study biochemist at Vanderbilt collage tuition of drugs, Shirley Corriher manages to place and jointly in particular and fascinating methods. She describes worthy strategies, similar to brushing puff pastry with ice water—not simply disregarding the flour—making the puff pastry more straightforward to roll. the end result? greater, lighter, and flakier pastry. and also you will not locate those recipes at any place else, no longer even on the net. she will assist you make wet muffins; flaky pie crusts; shrink-proof excellent meringues that will not leak yet nonetheless minimize like a dream; immense, crisp cream puffs; impressive French pastries; gentle génoise; and crusty, enormously flavorful, open-textured French breads, similar to baguettes and fougasses.
BakeWise doesn't have only a unmarried resource of data; Shirley loves interpreting the works of cooks and different stable chefs and stocks their details with you, too. She applies not just her services yet that of the numerous artisans she admires, reminiscent of well-known French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White condo govt pastry chef for twenty-five years; Bruce Healy, writer of learning the paintings of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the earlier reminiscent of Monroe Boston Strause, the pie grasp of Thirties the United States. For one dish, she can provide you concepts from 3 or 4 assorted cooks plus her personal contact of science—“better baking via chemistry.” She provides proof concerning the correct temperature, the appropriate blending velocity, and the suitable blending time for the completely so much solid egg foam, so that you can create a light-as-air génoise each time.
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