Shirley Corriher

Shirley Corriher

Shirley O. Corriher (born 1935) is a biochemist and author of "CookWise: The Hows and Whys of Successful Cooking", winner of a James Beard Foundation award. "CookWise" shows how scientific insights can be applied to traditional cooking. Some compare Corriher's approach to that of Harold McGee and Alton Brown. She has made a number of appearances as a food consultant on Alton Brown's show "Good Eats". Shirley has also completed a new DVD, "Shirley O. Corriher's Kitchen Secrets Revealed".

After graduating from Vanderbilt University, in 1959 she and her husband opened a boys' school in Atlanta where she was responsible for cooking the meals for 30 boys. In 1970, she divorced her husband and left the school. She took up cooking to support herself and her three children.

Shirley lives with her husband, Arch, in Atlanta where she is working on her second book, "Bakewise". Bakewise has a scheduled release date of October 2008, published by Scribner.

Books

* cite book
title = CookWise: The Hows and Whys of Successful Cooking
isbn = 0-688-10229-8
year = 1997
first = Shirley O.
last = Corriher
* cite book
title = BakeWise: The Hows and Whys of Successful Baking
isbn = 1-4165-6078-6
year = 2008
first = Shirley O.
last = Corriher

References

* [http://www.shirleycorriher.com ShirleyCorriher.com.]
* [http://www.iceculinary.com/news/article_21.shtml "An Interview with Shirley Corriher", from "The Institute of Culinary Education"]


Wikimedia Foundation. 2010.

Игры ⚽ Поможем решить контрольную работу

Look at other dictionaries:

  • Ötzi the Iceman — Ötzi redirects here. For the Austrian singer and entertainer, see DJ Ötzi. Ötzi the Iceman Born fl. c.3300 BC near the present village of Feldthurns (Velturno), north of Bolzano …   Wikipedia

  • Cooking — This article is about the preparation of food by heating. For food preparation generally, see Food preparation. Modern fruit salad and a Russian cigarette pastry stuffed with cottage cheese Cooking is the process of preparing food by use of heat …   Wikipedia

  • Food writing — A list of some prominent writers on food, cooking, dining, and cultural history related to food.Authors*Athenaeus *Jean Anthelme Brillat Savarin *Jeffrey Steingarten *James Beard *Mrs Beeton *Raymond Blanc *Anthony Bourdain *Alton Brown *Henri… …   Wikipedia

  • Harold McGee — Infobox Writer name = Harold McGee imagesize = caption = pseudonym = birthname = birthdate = birthplace = deathdate = deathplace = occupation = Scientist and author nationality = usa ethnicity = citizenship = period = genre = subject = Chemistry… …   Wikipedia

  • Russ Parsons — is a food columnist of the [http://www.latimes.com] Los Angeles Times. He has been writing about food for 25 years, including almost 20 years at The Times, where he has also been food editor, managing editor, and deputy editor. He is the author… …   Wikipedia

  • Molecular gastronomy — includes the study of how different cooking temperatures affect eggs,[1][2] and their viscosity, their surface tension, and different ways of introducing air into them …   Wikipedia

  • Harold McGee — Nombre completo Harold McGee Nacionalidad estadounidense Género Gastronomía Sitio web oficial …   Wikipedia Español

  • Cooking spray — is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from… …   Wikipedia

  • Baker's yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast.  Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… …   Wikipedia

  • Hollandaise sauce — served over white asparagus and potatoes Hollandaise sauce (   …   Wikipedia

Share the article and excerpts

Direct link
… Do a right-click on the link above
and select “Copy Link”