Serious bakers often turn to Shirley Corriher for advice and knowledge. A former biochemical researcher, she has become one of the US’s foremost authorities on the science of baking, problem-solving for clients that have included Julia Child and major baking products manufacturers. In this detailed, fascinating, and highly useful book, she offers more than two hundred recipes that illuminate basic principles of baking and highlight subtle distinctions often overlooked, such as differences between baking powder brands and the decline in yolks as a percentage of egg volume industrially-farmed eggs.
Hardcover. Color inserts.