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Feb 29, 2008 05:45 AM

Shirley Corriher's Bakewise finally has a release date

and a title! (Bakewise: The Hows and Whys of Successful Baking with Over 250 Magnificent Recipes) and page length (544)!

It will be published by Scribner, on October 28, 2008. Just added it to my Amazon wish list!

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  1. Saints be praised! I remember how looooooooooooong we (and she!) waited for Cookwise.

    2 Replies
    1. re: ChefJune

      I wonder when Amazon will take reserve orders for this tome?

      1. re: Kelli2006

        Amazon already does for $26.40. If you order now, you get 5% off, and if the price drops between now and then, you automatically get the lowest price AND the 5% (I'd assume of the price you originally ordered at)

    2. Yee-hah!!

      Put me on that waiting list!

      1. I know there is much love for Ms. Corriher among chowhounds. Forgive my ignorance, but for what reason is she so revered? (I'm not familiar with her, though, I did see her on Good Eats the other night when I was flipping channels and stopped to admire Alton Brown's fudge...) I know I should be excited about her book, too, but I want to know why!


        4 Replies
        1. re: The Dairy Queen

          Hey TDQ,

          If Harold McGee is the extremely smart and geeky uncle, Shirley Corrihor is the extremely smart and semi-geeky Southern aunt, who along with being a great cook, explains things in a way that is just really charming and straightforward, without giving the reader the vague feeling that they must have somehow slept through all of their high school chemistry classes.

          Also, the fact that she includes recipes that illustrate the subject of the chapter is wonderful. And, all of the recipes that I've tried out of "Cookwise" are foolproof and delicious.

          And, since her stints on "Good Eats" let us know what she sounds like, it is fun to read her writing in her voice. She writes just like she talks.


          1. re: AndyP

            In Cookwise, Shirley Corriher explains the hows and whys of cooking techniques -- sort of like applied chemistry for the home cook and others. And then there are recipes that demonstrate the principles. A valuable reference guide, such as if you can't figure out why your cakes don't rise properly, her book explains what's needed for success.

            1. re: NYchowcook

              Neat, thank you NYchowcook and AndyP.


            2. re: AndyP

              It's funny, when I read her book, I can hear her voice exactly like she speaks too. I thought it was just me!