Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
SethG

"Bakewise" by Shirley Corriher

Recommended Posts

Today's New York Times has a nice article (free registration required) on Shirley O. Corriher's forthcoming book Bakewise.

Fans of Cookwise will be disheartened to learn that she won't have the book out until at least next Christmas. But three very tasty-sounding cakes are published along with the article-- look at the "Related" sidebar.

Share this post


Link to post
Share on other sites

Actually, a year wait isn't so bad. It'll give everyone a chance to digest McGee before moving on to the next "kitchen science" book. :raz:

Share this post


Link to post
Share on other sites

Apparently she's been under "house arrest" for the past year in order to finish up this book!!

Share this post


Link to post
Share on other sites

I just hope they don't do a rush job on the production to make up for the book being late, to get it out in time for the holiday. What am I saying? Of course they will.

Share this post


Link to post
Share on other sites

Methinks Shirley will never "sign off on" anything not done quite properly and to her exacting standards ... after all, she is a biochemist by profession!

Share this post


Link to post
Share on other sites
I just hope they don't do a rush job on the production to make up for the book being late, to get it out in time for the holiday. What am I saying? Of course they will.

Now I know what to wish for for my birthday :wink:

Share this post


Link to post
Share on other sites

I assisted Shirley at a cooking demonstration. She is something else. And I love her. I use Cookwise for reference more than anything, especially when trying to dissect what went wrong on something. I now will look forward to the new book.

Share this post


Link to post
Share on other sites

I was reminded this week that a year has passed with no publication date in sight for Bakewise! :sad:

Anyone have any info? A Google search turns up nothing, Amazon has no listing, and B&N says it was published in 1924(!).

I made her tunnel of fudge cake the other day for a party. The Times article and the accompanying recipes are still accessible a year later. I thought the cake was good but it is absurdly sweet. (The overwhelming amount of sugar is what keeps the cake from solidifying in the center.) Mine was pretty loose in the middle, but it didn't run the way Shirley's does in the picture that appears next to the Times article. I guess I cooked it a couple minutes too long, but I was grateful; it made for easier serving.

Share this post


Link to post
Share on other sites
I was reminded this week that a year has passed with no publication date in sight for Bakewise:sad:

Anyone have any info?  A Google search turns up nothing, Amazon has no listing, and B&N says it was published in 1924(!).

I made her tunnel of fudge cake the other day for a party.  The Times article and the accompanying recipes are still accessible a year later.  I thought the cake was good but it is absurdly sweet.  (The overwhelming amount of sugar is what keeps the cake from solidifying in the center.)  Mine was pretty loose in the middle, but it didn't run the way Shirley's does in the picture that appears next to the Times article.  I guess I cooked it a couple minutes too long, but I was grateful; it made for easier serving.

I came across and article from the El Paso Times from July, 2005 saying that BakeWise is due out in 2007 :angry:

Here's the link:

http://www.borderlandnews.com/apps/pbcs.dl...mplate=printart

Share this post


Link to post
Share on other sites

Has anyone picked up this book? Any first impressions would be appreciated.

Can't find a table of contents or index anywhere.

Share this post


Link to post
Share on other sites

Amazon is shipping it on or after Oct 28; there's a video available but no peeks inside the book

Share this post


Link to post
Share on other sites

My copy arrived from Amazon some time last week. I haven't had a chance to do more than flip through it.

There are five chapters (and a hefty bibliography):

Cakes, Lucious Cakes! Muffins, Quick Breads, & More

Puff, The Magic Leavener -- Steam

Pie Marches On & On

As the Cookie Crumbles

Great Breads -- Great Flavours

Share this post


Link to post
Share on other sites

Very very interesting. I'm curious about this book. I know a little bit of gossip about it. Apparently Shirley Corriher is not a baker, which is why it took so long to write the book . . .

Share this post


Link to post
Share on other sites
Apparently Shirley Corriher is not a baker, which is why it took so long to write the book . . .

She is now!

Share this post


Link to post
Share on other sites
My copy arrived from Amazon some time last week.  I haven't had a chance to do more than flip through it.

There are five chapters (and a hefty bibliography):

Cakes, Lucious Cakes!  Muffins, Quick Breads, & More

Puff, The Magic Leavener -- Steam

Pie Marches On & On

As the Cookie Crumbles

Great Breads -- Great Flavours

Mine came last week too, after I had forgotten I'd put in an advance order. After waiting so long (years), I am trying to save it for Christmas reading, but think Thanksgiving will feature her Crust for Pumpkin pie, which Shirley says will still be crisp after several days in the fridge. Strange little recipe with Wondra flour, butter flavored shortening, corn syrup and vinegar!

Another find, a meringue which is easy to cut, non-weeping and safe against salmonella. Shirley gives credit to others for the originals of both these recipes, and many more.

I don't see too many unique recipes, but you can be sure that Shirley's versions are the most reliable--and probably the richest--around.

Share this post


Link to post
Share on other sites

Like others, I've been looking forward to this book for a long time, but after seeing her recipe for pound cake and reading some of the ingredients for the pumpkin pie crust, I'm not sure how useful the book will be to people living outside the United States. Wondra flour and butter-flavoured shortening certainly aren't easily found where I live (Japan).

Are a lot of the recipe in the book like that?

Share this post


Link to post
Share on other sites

So I was suckered in by a 30% off coupon at Borders and picked this up last weekend. I haven't baked anything from it yet, but my take is that there are some interesting tips buried in one of the most confusingly written cookbooks ever. Cheesecake recipes in the pie section. Genoise in the meringue section. Recipes you are not supposed to make. I know there is a logic to the organization, but it is very different to that of the average cookbook. It's probably better to think of this as a Harold McGee type book with some recipes for illustration. My other thought is that baking by nature is more "scientific" than cooking and a lot of baking books already use that perspective, a la Beranbaum and most serious bread books. So Corriher has less unique to offer here than in her Cookwise book. May be why it took so long to finish.

Share this post


Link to post
Share on other sites

The Cook's Warehouse in Atlanta will be having a book signing:

Midtown 11/17/2008

7:00 PM - 9:00 PM FREE

Share this post


Link to post
Share on other sites
The Cook's Warehouse in Atlanta will be having a book signing:

Midtown 11/17/2008

7:00 PM - 9:00 PM FREE

Shirley lives in Georgia so i guess they get first crack at a book signing with her.

Shirley's background is as a food scientist like Mr McGee. In the course of writing the book she has had some serious health problem to deal with.

To meet her in person, Shirley is a very funny person filled with so much knowledge of food and the science of food. I backed her up for a cooking school class one time and fell in love with her then.

Share this post


Link to post
Share on other sites
So I was suckered in by a 30% off coupon at Borders and picked this up last weekend. I haven't baked anything from it yet, but my take is that there are some interesting tips buried in one of the most confusingly written cookbooks ever. Cheesecake recipes in the pie section. Genoise in the meringue section. Recipes you are not supposed to make. I know there is a logic to the organization, but it is very different to that of the average cookbook. It's probably better to think of this as a Harold McGee type book with some recipes for illustration. My other thought is that baking by nature is more "scientific" than cooking and a lot of baking books already use that perspective, a la Beranbaum and most serious bread books. So Corriher has less unique to offer here than in her Cookwise book. May be why it took so long to finish.

I agree that the organization is quite confusing. Overall, it is stuffed with fascinating info, but you must plow through lots of cross-referencing, asides, and a fair bit of repetition to squeeze out the good stuff. Did the editor quit mid-stream? A firm reorganization might have increased the flow & clarity. It isn't quite the masterpiece compared to her first book.

One minor quibble: the layout/typesetting/body design appear to have been carried out by a legal secretary only allowed to use the most conservative fonts in MS Word 2000. Times Roman for body copy? Arial Bold for headlines & sub-heads? Part of the confusing nature of the text is caused by the lack of attention to good informational design...too much space between sections, overall weird line spacing. Again, a minor quibble, but if you look at Alford & Duguid's last few books, you'll get a stellar example of good design elevating good material into something extraordinary.

Share this post


Link to post
Share on other sites
I agree that the organization is quite confusing.  Overall, it is stuffed with fascinating info, but you must plow through lots of cross-referencing, asides, and a fair bit of repetition to squeeze out the good stuff.  Did the editor quit mid-stream?  A firm reorganization might have increased the flow & clarity.  It isn't quite the masterpiece compared to her first book.

One minor quibble:  the layout/typesetting/body design appear to have been carried out by a legal secretary only allowed to use the most conservative fonts in MS Word 2000.  Times Roman for body copy?  Arial Bold for headlines & sub-heads?  Part of the confusing nature of the text is caused by the lack of attention to good informational design...too much space between sections, overall weird line spacing.  Again, a minor quibble, but if you look at Alford & Duguid's last few books, you'll get a stellar example of good design elevating good material into something extraordinary.

Boy, are you going to get slammed for that one! :biggrin:

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By boilsover
      Solid intermediate cook, here.  Not especially intimidated by elaborate preps.  But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
       
      I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful.  What do you all like, and why?
       
      Thanks!
    • By Chris Hennes
      On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got.
       
      One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level.
       
      The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
  • Recently Browsing   0 members

    No registered users viewing this page.

×