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Recommended by

Hsiao-Ching Chou

Food journalist

The science of cooking came alive for me through Corriher’s book. I also learned from her about White Lily flour and the power of Touch of Grace Biscuits. The recipe creates a wet biscuit dough that you have to scoop and squeeze into a cake or pie pan. I didn’t understand the appeal of biscuits until I interviewed Corriher and made these biscuits.

Jennifer Armentrout

Editor-in-Chief, Fine Cooking Magazine

This is the first book I reach for when I need to figure out what’s going on with a recipe that’s not working. It makes food science very approachable and easy to understand for non-scientists like me.