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Shirley O. Corriher

Autor(a) de Cookwise: The Secrets of Cooking Revealed

4+ Works 1,399 Membros 15 Reviews 4 Favorited

About the Author

Shirley O. Corriher has a BA in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She is the author of the James Beard Award winners CookWise and BakeWise. Shirley has consulted for Julia Child, Procter Gamble, Pillsbury, the Joy of Cooking, and other mostrar mais brands. She is a noted international speaker and teacher and has won numerous awards, among them Bon Apptit's Cooking Teacher of the Year. She has appeared on many television shows, including Good Eats, and has written a regular column for the Los Angeles Times and for publications such as Cook's Illustrated and Fine Cooking. She lives in Atlanta. mostrar menos

Obras de Shirley O. Corriher

Associated Works

When French Women Cook: A Gastronomic Memoir (1976) — Prefácio, algumas edições184 cópias
The Art of the Cake: Modern French Baking and Decorating (1999) — Prefácio, algumas edições65 cópias
The Marilyn Harris Cooking School Cookbook (2001) — Prefácio — 6 cópias

Etiquetado

Conhecimento Comum

Membros

Resenhas

The lemon pound cake is TO DIE FOR. I spent such a long time perfecting my recipe but I prefer hers. I made small modifications to bump up the flavor (using an organic lemon oil). However, I've found that a lot of people couldn't make it as well as I did even with thorough instructions. Hm.

It's not for the beginner baker though the recipes in theory are simple. They're simple in ingredients not in method.

I haven't made anything else from this book but if they're anything like her lemon cake then it's a five.… (mais)
 
Marcado
womanwoanswers | outras 3 resenhas | Dec 23, 2022 |
One of my favorite cookbooks of all time. Not just recipes, she teaches you how to "read" your food to determine both what went right/wrong and how to change things next time to get the result you want. This is a book I pick up used copies of whenever I find them in order to pass on to friends who want to level up their cooking.
 
Marcado
JhoiraArtificer | outras 9 resenhas | Sep 15, 2021 |
not bad but limited to French/American and she uses cups and spoons in her baking recipes which I find odd for a scientist
1 vote
Marcado
TheoSmit | Nov 27, 2020 |
Hows and Whys of Successful Baking
 
Marcado
jhawn | outras 3 resenhas | Jul 31, 2017 |

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Estatísticas

Obras
4
Also by
3
Membros
1,399
Popularidade
#18,364
Avaliação
½ 4.3
Resenhas
15
ISBNs
9
Favorito
4

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