Baking can be one of the biggest challenges in the kitchen. But do not fear, you can know the hows and whys to all your baking questions with Shirley O. Corriher's follow-up to Cookwise, "BakeWise". I was first introduced to Shirley on Alton Brown's Good Eats. She is a food scientist. This book is as good as her previous work. The book contains over 200 recipes, but it's not just a recipe book. This book will teach you to cook and why some the common failures in baking take place. The book contains chapters on cakes, muffins, quick breads, leavening via steam, pies, cookies, and yeast breads. She also talks about baking equipment like pans, rolling pans, and more. What I like best about the book is that for each recipe, Shirley tells you why she is using certain ingredients. For anyone that wants to be a serious baker, this is a must have book for your cooking library.
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