A Scientific Approach to Dessert
19th April 2009
BakeWise, by former research biochemist Shirley Corriher, is one of the latest entries in this field, and, despite some home-run recipes, the book is more valuable as a highly readable baking textbook than as a cookbook. It provides a fascinating explanation of how component parts come together in the baking process, particularly how variables such as protein level in flours affect the process and the final product. Here I’d always thought that self-rising flour was for wimps who couldn’t be bothered to measure a few more ingredients; Corriher explains that flour companies use different leaveners than those available in the average supermarket, producing a more efficient rise and a better product.
We have the technology.
April 19th, 2009 at 09:44
Her earlier book, CookWise is very helpful. It’s more of a ‘how and why’ book than a recipe/cook book.
April 19th, 2009 at 16:52
Although not as bad as McGee, I should hope. Excellent. I will add that to my list.
April 20th, 2009 at 08:37
No, not as nerdy/geeky as McGee. She’s a down home gal who just happens to have a degree.