Shirley Corriher
Cookbook Author, Food Scientest, Food Writer
Shirley Corriher is an internationally renowned food scientist, writer, and lecturer, who has helped thousands of home cooks, top professionals, and celebrity chefs put science to work in their kitchens. Her scientific, yet down-to-earth approach to cooking, and her easy going, conversational manner, have made her a culinary hero to her fans everywhere.
Years of cooking curiosity and professional training have enabled Shirley Corriher to solve hundreds of cooking problems and help others avoid them in the first place. She explains why recipes work, what to do when they don't, and even how to make them better, explaining why strange things can happen when cooking and how to prevent them. It's been said that having access to Shirley's encyclopedic knowledge is like having a biochemist in your own kitchen.
Her background is an interesting combination of scientific education and practical cooking experience. She studied writing and chemistry at Vanderbilt University and worked as a biochemist at Vanderbilt Medical School. For eleven years she cooked three meals a day for 140 teenaged boys and teachers at a boys boarding school, and over then next four years she set-up, taught, and even washed dishes for basic, intermediate, and advanced French cooking classes.
Shirley Corriher has been writing and lecturing about food for more than 20 years. She teaches at cooking schools and test kitchens all over the United States and Canada, gives lectures at conventions for organizations like the American Dietetic Association and the International Association of Culinary Professionals, and is a consultant to food companies and appliance manufacturers. She has made presentations to the Smithsonian here in the U.S., as well as at the International Symposia on Gastronomy and Science in Europe.
Her 1997 book CookWise: The Secrets of Cooking Revealed won the James Beard Ward (1998) for Best Food Reference & Techniques Book of the Year, is in its 12th printing, and has sold over 140,000 copies. She's been a syndicated columnist for the Los Angeles Times, food science columnist for Fine Cooking Magazine, and has written numerous articles for publications such as Food & Wine, Martha Stewart Living, and Gourmet. Her big city knowledge and country charm have also made Shirley Corriher a popular guest on television shows such as the Food Network's Good Eats and Smart Solutions on Home & Garden Television.
Shirley Corriher's Basic Rules
- food has to taste good
- food has to be easy to prepare
- recipes have to work
She teaches us how to be more aware of the cooking process, and how to take control of recipes for maximum results. With Shirley Corriher's explanation of the how's and the why's of successful cooking, you can help put an end to recipe failures and kitchen fiascoes.
