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-- 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.

Books by this Author

Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back—it's all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.

With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her...


Author Voices

November 25, 2008

It's me Shirley Corriher. Below are the chief concerns of bakers everywhere as well as the solutions I give them. Hope this helps with your holiday baking:



How to Make Muffins with Peaks

For a peak on muffins, the outside of the muffins must set while the inside is still juicy and rising. You need an oven temperature of at least 400°F/ 204°C. Also, an acidic batter (made with buttermilk or sour cream), which makes batters set faster, is an advantage.


Crumbly Cookies

When the cook adds water to flour, two proteins (glutenin and gliadin) in the flour join... see more

November 21, 2008

When I come up with a really great recipe, or figure out how or why something happens, I can’t wait to share it with everybody. I just get really excited if I can make something taste better or have a better texture or just be a lot better than it was before. My Chocolate Crinkle Cookies, for example, I roll them in regular table sugar before I roll them in confectioners’ sugar. This does two things--the confectioners’ sugar doesn’t soak in so it is snow-white against the black chocolate instead of a spotty gray and, best of all, the cookies have a crunchy surface that makes a perfect bite with the soft fudgy... see more