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BakeWise电子书

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作       者:Shirley O. Corriher

出  版  社:Scribner

出版时间:2008-10-28

字       数:101.2万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back—it's all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef. Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears. For years, food editors and writers have kept CookWise, Shirley's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Len?tre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-inlaw's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch ofscience—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, p?te à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley's popovers are huge.
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Cover

Dedication

My Gratitude and Thanks

Introduction

Chapter 1: Cakes, Luscious Cakes! Muffins, Quick Breads, and More

The Great American Pound Cake

Soaking Solution for Pound Cake

Shiny Glaze for Pound Cake

Icing for Pound Cake

Chef Heather Hurlbert’s Magnificent Moist Whipped Cream Pound Cake

Shirley’s Even Greater American Pound Cake

Cream Glaze for Pound Cake

Pound Cake Icing

Take-Your-Breath-Away Lemon Pound Cake

Lemon Glaze

Serious Rum Cake

Serious Rum Cake Glaze

Serious Rum Cake Icing

Magnificent Moist Golden Cake (Dissolved-Sugar Method)

Dinner-on-the-Grounds Coconut Cake

Betty McCool’s Ole Time Coconut Soaking Solution

Betty McCool’s Coconut Icing

Chocolate-Walnut Frosted Golden Layer Cake

Golden Layers Soaking Solution

Shirley’s Boston Cream Pie

Shirley’s Not-the-Traditional Lane Cake

Lane Cake Soaking Solution

Lane Cake Filling

Pop Corriher’s Original Applesauce Cake

Shirley’s Version of Pop Corriher’s Applesauce Cake

“Flourless” Luscious, Decadent Chocolate Torte

Golden, Moist Carrot Cake

Carrot Cake Cream Cheese Icing

Improved Tunnel of Fudge Cake

Rum Drizzle

Ruth Fowler’s Beautiful Morning Glory Muffins

Shirley’s Crazy Cake

Simple Cream Cheese Icing

Serious Stuff Gingerbread

Bali’s Alabaster Chocolate Tower

Strawberry-Chambord Sauce

Simple Chocolate Mousse

Shiny Ganache Glaze

Velvety Ganache Glaze

Satin-Smooth Ganache Glaze

Famous Smoothest-Ever Truffles with Chambord and Macadamia Dust

Deep, Dark Chocolate Cake

Chocolate-on-Chocolate: Dark Moist Cake with Chocolate-Walnut Frosting

Chocolate-on-Chocolate Cake Soaking Solution

Satin-Glazed Midnight Black Chocolate Cake

Deep, Dark Chocolate Cake with Ganache and Chocolate Ruffles

Modeling Chocolate for Chocolate Ribbons

Chocolate Ribbons

Magnificent Moist Golden Cake (Creaming Method)

Magnificent Moist Golden Cake (Two-Stage Method)

Dena’s Great Apple-Walnut Muffins

Blueberries and Cream Muffins

Sweet Pears and Crunchy, Roasted Walnut Muffins

Moist Banana Nut Bread

French Cake aux Fruits

Double-Icing Technique

Luscious, Creamy Chocolate Icing

White Chocolate Cream Cheese Icing

Cherry-Chambord Butter Icing

Basic Confectioners’ Sugar Buttercream

Crusting Confectioners’ Sugar Buttercream

Shirley Corriher’s “Touch-of-Grace” Southern Biscuits

Cherry-Chambord Butter

Shirley’s Not-So-Sconey Scones

Scone Icing

All-Time Favorite E-Z, Dee-licious Sour Cream Cornbread

Old-Fashioned Spoon Bread

Golden Brown Puffed Cheesy Rice Spoon Bread

Chapter 2: Puff, The Magic Leavener—Steam

Floating Islands

Caramel

Delicate French Meringue

Featherlight Meringue Spheres with Silky Crème Anglaise Coffee Buttercream and Chocolate

Hazelnut-Almond Meringue Layers with Silky Crème Anglaise Coffee Buttercream

Hazelnut-Almond Soft Dacquoise

Heavenly Mocha Hazelnut-Almond Meringue Cake

Blueberries with Honey Mascarpone Cream in Walnut-Oat Meringue

Alice Medrich’s Safe Meringue

Italian Meringue (Magnificent Pie Meringue)

Greenwood’s Great High Meringue

Carol Moore’s Easy Magnificent Meringue

Soufflé Magnifique!

Easy—Without Foam—Soufflé

Simply Wonderful Strata—Browned Billows of Cheesy Puff

Fresh Peach Soufflé à la Roland Mesnier

Peach Sauce

Salzburger Nockerl

Incredibly Creamy Soufflés

Swiss Buttercream

Italian Buttercream

Silky French Buttercream à la Roland Mesnier

Silky Crème Anglaise Coffee Buttercream

Mimi’s Magnificent Angel Food Cake

Improved Génoise

Génoise Syrup

Basic Heavy Syrup

Delicate Hazelnut Génoise

Intense Chocolate Lava Cakes

Financiers

Lemon-Orange Cream Chiffon Cake

Simplified La Joconde

Shirley’s Simplified Clichy Cake (Opera Cake)

Espresso Syrup

Chocolate Pecan Torte with a Hint of Bourbon

Great Flower Cake

Pâte à Choux Ordinaire

Pâte à Choux “Somewhat Spéciale”

Cream Puffs

Éclairs

Religieuses (Little Nuns)

Mocha Glaze

Puits d’Amour (Wells of Love)

Shiny Apricot-Orange Glaze

Pont Neuf

Gougères—Magnificent Little Bits of Cheese Clouds

Turkey Gougère

Turkey Filling

Cocktail Puffs with Escargots

Shirley’s Mile-High Popovers

Chapter 3: Pie Marches On and On

Bordeaux Macadamia Crust

Judy Brady’s Blueberries and Bordeaux

Honey Mascarpone Cream

Modern Basic Honey Graham Crumb Crusts

Monroe Boston Strause’s Crumb Crust

Cracker-Nut Crust

Herb-Crusted Goat Cheese Tart

Chocolate Cookie Crumb Crust

Rum Cream Pie

Gingersnap-Pecan Crust

E-Z Delicious Chocolate-Nut Crust

Croustade

Lemon Tartlets

Lemon Curd

The Best-Ever Chess Tarts

Cream Cheese Crust

Rustic Pear Tart

Frangipane—Almond-Hazelnut Paste

Rustic Cherry Tart

Shirley’s Adaptation of Strause’s Special Crust for Pumpkin Pie

Memorable Creamy Pumpkin Pie

Sour Cream Topping

Simple Very Flakey Crust

Flakey Butter Crust in a Mixer

Flakey Crust in a Food Processor

Crust for Hand-Held Pies

Fried Apple Pies Extraordinaire

Golden-Leafed Peach Pie

Dark, Sweet Bing Cherry Pie with Pastry Lattice

Cherries and More Cherries, Cherry Pie with Streusel Topping

Streusel Topping

Whipped Cream Topping

Clide Ogletree’s Famous Strawberry Pie

Rolled-In Crumbs Crust

Bill Greenwood’s Great Dome with a Braided Base

Pastry Cream (Crème Pâtissière)

Crème Anglaise

Custard Pie Supreme

The Creamiest Ever Amaretto Cheesecake

Memorable Silky Chocolate Meringue Pie

Butterscotch Meringue Pie

E-Z Crust with the Fresh, Sparkling Taste of Lemon Zest

Herbed Parmesan Cheesecake

Crust with Instant Flour

Greenwood’s Great Buttermilk Crust

Lard Crust

Pâte Sablée

Flakey Cheddar Crust

Quick Puff Pastry or “Rough Puff”

Pear Tart with Frangipane in Puff Pastry

Mustard-Dill Salmon en Croûte

Piroshkis

Cream Sauce

Great Shell with Fresh Crabmeat and Sweet Creamed Corn

Real Homemade Chicken Pot Pie

Puff Pastry Lattice

Chapter 4: As the Cookie Crumbles

Roasted Pecan Chocolate Chip Cookies

Lace Cookies

Cinnamon Walnut Oatmeal Cookies

Bourbon Pecan Oatmeal Cookies

Laura Berry’s Extra-Crunchy Oatmeal Cookies

E-Z Delicious Peanut Butter Cookies

Buttery Jelly-Jeweled Cookies

Stained Glass Cookies

Diamond-Edged Melt-in-Your-Mouth Butter Cookies

Taste Sensation Lemon–White Chocolate Butter Cookies

Roosters’ Famous Fire Crackers

Cracked-Surface Crunchy Gingersnaps

Chocolate Crinkle Cookies

Grandmother’s Pecan Macaroons

Lava Cookies

Shirley’s Corrupted Black Gold

Crispy, Flakey Cheese Coins

Old New England Hermit Bars

Shirley’s Fudgy Brownies

Shirley’s Cakey Brownies

Super Rich Espresso Brownies

Great Grandmother Schorr’s Moravian Molasses Cookies

Snowflake Cookies

Wedding Cookies

Chapter 5: Great Breads—Great Flavors

Straight Dough with Autolysis Baguettes

Straight Dough with Autolysis Bâtards

Straight Dough with Autolysis Fougasse

Cheese ’n’ Rice Bread

Poolish

Baguettes Made with Poolish

Rustic Boules Made with Poolish

Biga

Ciabatta with Biga

Biga (50% Water)

Basic Dough Made with Biga

Fougasse with Biga

Focaccia Farcita

Shirley’s Adaptation of Whitley’s Rye Sourdough Starter

Working Rye or Wheat Starter

Rye with Pumpkin and Sunflower Seeds

Rye and Wheat Starter

Sourdough Rustic Boules

Semolina Bread

Anadama Bread

Land of Milk and Honey Whole Wheat

The Ultimate Brioche I: Light, Airy, Bread-Like Brioche

The Ultimate Brioche II: Buttery, Cake-Like Brioche

Flakey, Buttery Croissants

Ingredients

Photographs

About Shirley O. Corriher

References and Bibliography

Sources

Index

Copyright

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