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Shirley O. Corriher, who is well known for her books explaining the science of cooking and baking, will be sharing some of her secrets in tomorrow?s plenary lecture.
Shirley O. Corriher, who is well known for her books explaining the science of cooking and baking, will be sharing some of her secrets in tomorrow’s plenary lecture. Her first book, Cookwise: The Hows and Whys of Successful Cooking, is a bestseller and won a James Beard Award for excellence. She has also authored 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.
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 a range of clients in the world of food and cooking, including Julia Child, Procter & Gamble, and Pillsbury. She has taught and lectured throughout the world. Corriher also 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.
Hear Corriher’s talk on Thursday at 4:45 pm in Exhibit Hall A.
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