Yvette Zuniga Jemison

Food writer and recipe developer

The way that I've filled this cookbook with highlighted sections, underlined sentences and handwritten notes in the sidebar makes my copy of this cookbook look almost like one of my graduate school textbooks. I’m an overly curious person in the kitchen and the way that Shirley addresses both how and why things happen while baking has been wonderfully helpful to me as a home cook. Now that I develop recipes for articles and for my own cookbooks, I appreciate this book even more. The section on How Leaveners Work has been invaluable and one that I often apply throughout my recipe development.

Gaitri Pagrach-Chandra

Food writer and author

What Shirley Corriher doesn't know about baking is simply not worth knowing. She explains about chemical processes and reactions in such a chatty and easy way that you hardly realise how much information you have actually absorbed. Then she provides recipes to illustrate her points.

Maxime Bilet

Founder of Imagine Food and author

Kristine Kelly

Freelance pastry chef

Florian Pinel

Lead engineer for the Chef Watson project

Peter Reinhart

Baking instructor and author

Ina Pinkney

Chef

Cheryl Day and Griffith Day

Bakers and cookbook authors