Bakewise
The book, that is.
I can never bake to save my life. As much as I love bread, I have never, ever been successful at baking. Which is kinda weird because it deals with exact measurements and I have a minor in Chemistry. Go figure. That’s why I love Shirley Corriher. She’s a Chemist-turned-baker. Made famous by Alton Brown on Good Eats, she’s the “Mad Scientist” on the show.
Shirley has a new book out, Bakewise, which she unveiled last Monday at the Margaret Mitchell House. Alton Brown was there as her special guest and they had this one-hour show where he interviewed Shirley on stuff about baking. Alton was hilarious as usual. I’ve met Alton three times and, although, he looks a little older, his spunk hasn’t changed a bit.
So for those of you who is as inept at baking as I am, this book is pretty cool — it explains the chemistry behind baking. I grabbed a copy to add to my stacks of never-been-opened baking books. It is a huge book. I paid $40 for my copy and although I wish there were more pictures, it is a great reference book.
P.S. I got one for my younger sister, too, an avid baker who is a Chemist by education and profession; in hopes that she will bake most stuff in the book and call me when the goodies are ready.
Technorati Tags: Alton Brown, Shirley Corriher, Bakewise, baking, Good Eats
