by Shirley Corriher

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Recommended by

Gaitri Pagrach-Chandra

Food writer and author

What Shirley Corriher doesn't know about baking is simply not worth knowing. She explains about chemical processes and reactions in such a chatty and easy way that you hardly realise how much information you have actually absorbed. Then she provides recipes to illustrate her points.

Kristine Kelly

Freelance pastry chef

Florian Pinel

Lead engineer for the Chef Watson project

Peter Reinhart

Baking instructor and author

Maxime Bilet

Founder of Imagine Food and author

Cheryl Day and Griffith Day

Bakers and cookbook authors