Shirley O. Corriher has a BA in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She has consulted for Julia Child, Procter & Gamble, Pillsbury, and The Joy of Cooking, and is a noted international speaker and teacher, named by Bon Appetit as Best Cooking Teacher of the Year. Her media appearances include Good Eats, Smart Solutions, Real Simple, and Jimmy Kimmel Live!, and she has written a regular column for the Los Angeles Times and in publications including Cook’s Illustrated and Fine Cooking. Her first book, CookWise, won a James Beard Award for excellence. She is also the author of BakeWise and KitchenWise. She lives in Atlanta.
“At last! For years I’ve been getting tantalizing previews of
BakeWise when Shirley would call with her most recent baking
mystery or cogitations or discovery. Our talks were always
eye-openers, and always left me hungry to have That Book. Well here
it is, and it’s been worth the wait. Shirley’s thoroughness and
doggedness and enlightened common sense will make BakeWise a
treasure for novices and advanced bakers alike. And her warmth and
sheer delight in baking—and savoring the results!—make every page a
pleasure to read.”
—Harold McGee, Author of On Food and Cooking
“The hardest thing in all of cooking is how to be a creative baker
and Shirley Corriher’s BakeWise is the best book you can own to
find out the how and why of it all. I will reach for BakeWise
before flour and eggs.”
—Ethan Becker, Coauthor of the Joy of Cooking
“Finally, Moses has come down the mountain with another five
commandments.”
—Alton Brown, Host of Food Network’s Good Eats and Author of I’m
Just Here for the Food
“’What does Shirley Corriher say about that in CookWise?’ was often
my reply to students who asked me cooking questions that I couldn’t
answer. But BakeWise is the book I’ve really been waiting for,
specifically focused on all that dough wisdom, yes, but also
containing some of the best recipes in the known baking and pastry
universe, each one illustrating a dynamic baking principle. I will
be making full use of this book for years to come.”
—Peter Reinhart, Johnson & Wales University, and Author of Peter
Reinhart’s Whole Grain Breads: New Techniques, Extraordinary
Flavor
“Specific, learned, and precise, BakeWise is the ultimate teaching
guide on baking, elucidating many baking mysteries, from the
fluctuation of your oven temperature to the size of the air bubble
in your beaten egg whites.”
—Jaques Pépin, Dean of Special Programs at the French Culinary
Institute and Author of Chez Jacques: Traditions and Rituals of A
Cook
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