It's called Scientifically Sweet!
The book has a food science spin on it with sections before each chapter that outline and explain the science behind the desserts we love. Like...
What creates that shiny, wrinkly crust on brownies?
What is the importance of cooking temperature when making candy?
It's all there, and more.
Each and every recipe is accompanied by a stunning full colour photo so you can see exactly what you should expect. The instructions are explained in detail for your convenience.
I am bonkers, over-the-moon excited about this and I can't wait for you all to see it!
It's going to be fun! Lots of fun! Join the party! Bring some gummy bears or fuzzy peaches. Good times.
It will be available through Amazon.com as well as through my eStore which you can access via this website. lMore details on how to get your hands on it and some sneak peaks are coming soon...
Until then, keep on baking!
xox
Christina.
hurry up, let do this :)
ReplyDeleteI hope it will be able to have one in France!!
ReplyDeletearrrghhh... I just hate your pics... 'cause I can't eat them!!!! :) Congrats for the book!
ReplyDeleteI can't wait for your cookbook!!
ReplyDeleteMe too! Thanks :)
Deleteoooh, can't wait! i'm a math/science geek who now has the luxury of time to incorporate two of my loves. i also love piano:ever notice how many math/science peeps are musical? with both sons now married across the country it provides opportunities to send favorite recipes as well as new ones (what? you don't HAVE a KA mixer? springform pan? the list goes on...) keep up the great blog and experiments.
ReplyDeleteThank you! How nice is it that you send recipes to your sons.
DeleteI can't wait for the new cookbook!! I'm an engineer, so I love your scientific approach to baking!
ReplyDelete