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Shirley O. Corriher
Shirley O. Corriher has a B.A. in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She has problem-solved for everyone from Julia Child to Procter & Gamble and Pillsbury. She has taught and lectured throughout the world. She has long been a writer--... show more

Shirley O. Corriher has a B.A. in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. She has problem-solved for everyone from Julia Child to Procter & Gamble and Pillsbury. She has taught and lectured throughout the world. She has long been a writer-- authoring a regular syndicated column in The Los Angeles Times Syndicate's Great Chefs series as well as technical articles in the Journal of Biological Chemistry. Her first book, Cookwise: The Hows and Whys of Successful Cooking is a bestseller and won a James Beard Award for excellence. Shirley has received many awards, including the Best Cooking Teacher of the Year in Bon Appetit's "Best of the Best" Annual Food and Entertaining Awards in 2001. She lives in Atlanta with her husband, Arch.
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Community Reviews
Admitted Dilettante
Admitted Dilettante rated it 12 years ago
I love the way these chemists tell you how and why it works. Yum
lisa's reviews
lisa's reviews rated it 13 years ago
Recipes are far too complicated for me, and too many (expensive) ingredients. Liked learning little facts about cooking and food, but other people (like Harold McGee)have done it better.
Sarina Bowen
Sarina Bowen rated it 13 years ago
This book is so frustrating! The author knows a lot about baking, and has much to give. But the book is poorly edited. It always takes longer than necessary to find what I'm looking for. And it's rife with errors, like this one on page 432: "Baker's percentages are explained on pages 000 to 000." I ...
Reading Maketh a Full Man...
Reading Maketh a Full Man... rated it 14 years ago
A wonderful Mother's Day gift..... I am drooling over the pictures, and soon headed out to find a baking stone to put in the bottom of my oven so I can make souffle's at home! Experimentation here I come!
Allusion is not Illusion
Allusion is not Illusion rated it 15 years ago
I was not expecting controversy from this book. "Ooh," I thought, "a gastronomic memoir. Food, travel, color, some amusing autobiographical anecdotes..." Immediately, however, I found myself off balance. Kamman is clearly of another generation, another culture, another attitude towards feminism. Onl...
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