BakeWise: The Hows And Whys Of Successful Baking With Over 200 Magnificent Recipes (2003) - Plot & Excerpts
I read through this book, and there were a lot of amazing sounding recipes. So, I tried two of them and was underwhelmed. The science behind the recipes was interesting, and why she chose the amounts of ingredients that she chose. We tried the Apple Walnut Muffins, and agreed that there were just too many flavors in them. I also made the Lemon-White Chocolate cookies, and they were okay. For some reason they left a weird aftertaste in my mouth. So, if you like to read about the science of baking, this one is for you. Cookies, yum. Have you ever wondered why something you bake turns out perfect one time but less than perfect another time? This book will give you the answer to that and many more baking questions that you didn't even know you had. Shirley Corriher even gives you the formula to invent your own cake recipes. Do you prefer your brownies cake-like or fudgy? And what is up with that dry flaky crust they sometimes develop on the top? This book explains it all and tells you how to adjust the recipe to get the results you want.
What do You think about BakeWise: The Hows And Whys Of Successful Baking With Over 200 Magnificent Recipes (2003)?
Nearly no pictures (in my edition). Makes the reading less entertaining.
—monikah
pretty cool...and the poundcake recipe is fabulous!
—lovebooksalyssa
