Binding: Hardcover
List Price: $40.00
Our Price: $10.00 USD
Qty Avail: 0

ISBN: 9781416560784
Publisher: Scribner Book Company
Language: English
Page Count: 532
Size: 9.57" l x 8.46" w x 1.55"
Series: N/A

Category Subject
Cooking, Food & Wine Baking
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 Corriher 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.

You May Also Like