If you love to bake or want to learn how to bake; if you’d consider dessert for breakfast and like looking at pretty things, then you’re making the right choice. This book holds all the secrets! Pro techniques, scientific tips and easy-to-follow detailed instructions for over 100 recipes paired with over 100 colour photographs - it’s all right here and it comes from Christina, a Food Scientist Baker! Scientifically Sweet is a baking cookbook with a scientific twist; it is full of answers and inspiration. It is essential for beginner bakers as it provides them with tools to get started and feel confident with step-by-step, easy to understand instructions. It is also a must-have for experienced bakers who are interested in learning the science behind baking and improving their technique. Love chocolate chip cookies? Christina shares unique ingredients to help you make the chewiest CCC's ever. You don't need to go specialty shopping to make jam - all you need is fruit, sugar and acid. Find out why. You will learn about foams and why egg whites can fill out like shaving cream. Learn what stabilizes foams and the big role they play in making French macarons. You will never buy chocolate truffles again once you learn how easy they are to make. Since chocolate can be quite finicky though, there are a few techniques to know so that you can make silky smooth ganache. Ever think you could make candy at home? You totally can, and you can give it away wrapped in pretty jars with a bow (or you can just eat it all. No judging). Christina spilled all of her secrets. The elegant and unique recipes and photography in this book alone are enough to intrigue any cookbook enthusiast. Christina's writing makes it easy to understand the backbone of a recipe to give you confidence and help you become a more fearless baker!
Christina Marsigliese is a Food Scientist, a baker and a never-recovering chocaholic. She was raised in the kitchen between her mom running around with her hands covered in flour and her dad yelling at her to stop making a mess. She cooks every day, but mostly she likes making and eating things that involve butter, sugar and insurmountable amounts of cocoa. Christina has spent six years in post secondary education focused on Food Science. She has worked in the food industry developing products that you buy at the supermarket, and has also worked as a pastry cook at some top fine dining restaurants.
Her passion (or obsession) with food started at a very young age as she comes from a large Italian family where food has always been at the center of attention. She's armed with a Bachelors degree in Food Science from the University of Guelph and a Masters degree in the same field earned from several countries in Europe. Christina believes that any baking-related issue can be resolved or realized using a scientific eye and hopes that she can rub her nerdy food obsession off on you. Her recipes are sure to win you over.
To follow more of Christina's stories, baking tips and recipes, visit
www.christinamarsigliese.com
