The science of cooking came alive for me through Corriher’s book. I also learned from her about White Lily flour and the power of Touch of Grace Biscuits. The recipe creates a wet biscuit dough that you have to scoop and squeeze into a cake or pie pan. I didn’t understand the appeal of biscuits until I interviewed Corriher and made these biscuits.
Editor-in-Chief, Fine Cooking Magazine
This is the first book I reach for when I need to figure out what’s going on with a recipe that’s not working. It makes food science very approachable and easy to understand for non-scientists like me.
Former food scientist, writer and broadcaster
The book that I wish I'd written, if Shirley had not got there first! Packed with information about WHY cooking techniques and recipes work.
Food writer, cookbook author and cookery teacher
Wide and useful range of recipes backed by excellent easy-to-understand science-based explanations
Blogger and cookbook author
Culinary Consultant, Route to Market LLC
Baking instructor and author
Cookbook author and TV producer
Bakers and cookbook authors