BakeWise

BakeWise
افزودن به بوکمارک اشتراک گذاری 0 دیدگاه کاربران 5 (1)

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

مشارکت: عنوان و توضیح کوتاه هر کتاب را ترجمه کنید این ترجمه بعد از تایید با نام شما در سایت نمایش داده خواهد شد.
iran گزارش تخلف

فرمت کتاب

ebook

تاریخ انتشار

2008

نویسنده

Shirley O. Corriher

ناشر

Scribner

شابک

9781416560838
  • اطلاعات
  • نقد و بررسی
  • دیدگاه کاربران
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نقد و بررسی

Publisher's Weekly

October 27, 2008
It's not surprising that James Beard Award-winner Corriher (CookWise) once worked as a chemist. Her no-nonsense approach to cakes, muffins, breads and cookies shows her deep knowledge and understanding that baking is, above all things, a science. This hefty collection of more than 200 recipes offers amateur and expert bakers alike clear, numbered steps and a plethora of information on ingredients, equipment and method. Invaluable troubleshooting sections solve pesky problems on everything from pale and crumbly cookies to fallen souffles. With a sense of expertise and ease, the author showcases recipes from the basic (cherry pie, fudgy brownies, baguettes) to the more specialized Bordeaux Macadamia Crust and Bourbon Pecan Oatmeal Cookies, focusing on the reasons for each step (e.g., "using shortening limits the cookie's spread"). Astute references to a variety of chefs, cookbook authors and restaurants add a knowing punch to this solid collection that's sure to please bakers of all skill levels.



Library Journal

Starred review from October 15, 2008
Corriher, trained as a research chemist, is well known as a culinary troubleshooter, and her first book, "Cookwise", has become a standard reference. Ten years later, "Bakewise" expands on the baking information in that book (which does include sections on breads, piecrusts, cookies, and cakes) and goes beyond it, with the focus solely on baked goods, both savory and sweet. The cake chapter explores everything from the science behind different mixing methods to the acidity of cake ingredients to chocolate percentages. Each of the 200 recipes begins with a list of "What This Recipe Shows," and there are dozens of charts, boxes, and sidebars. The organization of the book sometimes seems confusing, and some home bakers will find the sheer bulk of the information overwhelming. However, those who are interested in the science of baking (and who like the "Cook's Illustrated" multiple-testing approach to recipes), as well as professionals in the field, will find Corriher's latest an invaluable resource.

Copyright 2008 Library Journal, LLC Used with permission.




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