<Embed>
& FREE Shipping. Details
Arrives: Thursday, Aug 20 Details
Fastest delivery: Wednesday, Aug 19 Details
In Stock.
As an alternative, the Kindle eBook is available now and can be read on any device with the free Kindle app.
Your transaction is secure
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Ships from and sold by Amazon.com.
Marbled, Swirled, and Lay... has been added to your Cart
FREE Shipping on your first order. Details
Condition: Used: Good
Comment: Minimal signs of wear. Super FAST Amazon shipping!

Other Sellers on Amazon
Add to Cart
$21.28
+ $3.99 shipping
Sold by: allnewbooks
Add to Cart
$19.99
+ $5.29 shipping
Sold by: buymycollectibles
Add to Cart
$29.12
+ Free Shipping
Sold by: TheWorldShop
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Follow the Author

Something went wrong. Please try your request again later.


Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More Hardcover – Illustrated, November 1, 2016

4.7 out of 5 stars 64 ratings

See all formats and editions Hide other formats and editions
Price
New from Used from
Kindle
Hardcover, Illustrated
$30.00
$19.99 $8.29

The Amazon Book Review
The Amazon Book Review
Book recommendations, author interviews, editors' picks, and more. Read it now.
click to open popover

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
    Apple
  • Android
    Android
  • Windows Phone
    Windows Phone
  • Click here to download from Amazon appstore
    Android

To get the free app, enter your mobile phone number.

kcpAppSendButton

Frequently bought together

  • Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More
  • +
  • Dorie's Cookies
Total price: $52.99
Buy the selected items together

Special offers and product promotions


From the Publisher

Editorial Reviews

Review

“My goodness, this cookbook! It’s filled to the brim with recipes for the most splendidly beautiful cakes, cookies, breads, and tarts I think I’ve ever seen. My eyes kept getting wider and wider as I turned every page—both the flavor combinations and the photos are out of this world. Irvin Lin has most definitely outdone himself. This book is a triumph!”
—REE DRUMMOND, New York Times best-selling author of The Pioneer Woman Cooks

“Irvin Lin gives home-baked treats a twist, ramping them up with a range of contemporary flavors that are sure to surprise and delight. From beer-battered brownies to smoky butterscotch taking a classic cake to the next level, I can’t wait to mix, stir, and bake my way through Marbled, Swirled, and Layered!”
—DAVID LEBOVITZ, author of My Paris Kitchen
 
“Leave it to Irvin to hit it out of the park with Marbled, Swirled, and Layered. Every recipe is an inspiration! I want to make, and eat, every. single. one.”
—ELISE BAUER, founder of Simply Recipes
 
“Irvin is not only an accomplished and creative baker, he is a generous teacher. Home cooks will find all of the tips and techniques necessary to feel supported and comfortable—as well as inspired—in the kitchen. No one should miss the recipe variations! I love the modern versions of traditional recipes, great new flavor combinations, and—of course—the invitation to use flavorful flours other than wheat!”
—ALICE MEDRICH, author of Flavor Flours and Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies
 
“Irvin Lin is a master at creative baking. I’ve admired his Eat the Love blog for the delicious goodies and lovely storytelling. I’m excited to see desserts with such interesting flavor combinations in his first cookbook. They are truly works of art!”
—LORI LANGE, author of The Recipe Girl Cookbook and founder of RecipeGirl.com
 
“If the old aphorism ‘Life is uncertain. Eat dessert first’ is true—and I believe it is—then Marbled, Swirled, and Layered should be the cookbook every sweet-loving baker reaches for first. Between its sinfully delicious covers are recipes for some of the most luscious, tempting desserts ever. I dare you not to lick the pages.”
—DAVID LEITE, publisher of the James Beard Award–winning website LeitesCulinaria.com
 
“Love this book. It’s packed with all the style and brilliance that made Irvin Lin such a must-read food writer online. This book is all about incorporating big flavors into your baking with style: swirling, studding, and supercharging recipes to a magical effect. Cakes are cut to reveal extraordinary fillings or sliced to show beautiful marbling. Cookies and bars offer striking geometric effects. Recipes are easy enough to encourage, but with enough intricacy to keep you interested and, yes, impress friends and family. Five-star baking at its best.”
—DAN LEPARD, food writer and baker
 
“This book is captivating. The recipes are unique, but more so, they are carefully crafted. The ingredients were chosen to complement each other to create the most magical experience. I found myself smiling as I read this book. The combination of amazing recipes and entertaining words makes it one of my favorites!”
—AMANDA RETTKE, best-selling author
 
“I couldn’t be more excited for Marbled, Swirled, and Layered. Irvin’s recipes are so unique and his flavor combinations inspire me to be more creative in my own kitchen. This book belongs on the bookshelf of every baker, no matter their level of expertise.”
—TORI AVEY, PBS food columnist and creator of ToriAvey.com

"This debut cookbook's no-frills title belies a wealth of thoughtfully composed and marvelously complex desserts, such as jumbo Arnold Palmer cookies, Seville orange bars with salted shortbread and gin meringue, and pumpkin and ginger swirl ice cream pie with pecan-maple crust. In chapters for cookies, brownies and bars, cakes, breakfast goods, and more, food writer Lin competently explains baking basics and shares supplementary information on ingredients, techniques, and food science. Most recipes include two to three flavor variations, and many can be made gluten-free using flour blends and conversion tips appearing in an introductory section. VERDICT Lin's outstanding first book can help all home bakers to expand their repertoire and think more creatively about flavor combinations."Library Journal (starred review)

"The pastry chef’s skills range wide, calling upon training in physics, chemistry, and culinary technique to produce artful and tasty desserts appealing to the widest possible audience. San Franciscan Lin has mastered his craft, and he shares his deep knowledge to educate others. The cookies and cakes Lin has imagined here go far beyond the commonplace. Some of the recipes will challenge even the chef’s professional peers, but a few will prove attractive and intriguing to the everyday home baker. The sharply defined pinwheel effect of his cinnamon honey bun cookies can be duplicated with some practice and patience. Lin’s sense of humor extends to a cake that duplicates commercial cream-filled chocolate cupcakes. Every recipe has one or two variations that transform flavors from the basic version. For those who need to avoid gluten, Lin has developed wheat flour substitutions that perform perfectly. Culinary students can glean much from Lin."
Booklist

Lin…takes risks in nearly every one of the 150 elaborate recipes in his book. He doesn’t just paint the lily; he bejewels and shellacs it, too. You can almost see his mind buzzing as he adds mesquite powder and teff flour to malt chocolate-chip cookies, and roasts white chocolate until it caramelizes to make extra-gooey blondies with strawberry-balsamic jam. At times the recipes sound over the top (Rosemary Caramel and Dark Chocolate-Potato Chip Tart, for one), but in the end they were artfully balanced.” 
The New York Times
 
"Before you devour Lin’s bars and pies, be sure to pause and admire his artful frosting and beautifully scattered crumbles.” 
Entertainment Weekly
 

About the Author

IRVIN LIN is an IACP Award−winning photographer and nationally recognized blogger (www.eatthelove.com) who has made the transition from graphic designer and art director to baker, food writer, recipe developer, and professional photographer.

Product details


Beyond your wildest dreams
From DC & Neil Gaiman, The Sandman arises only on Audible. Listen free with trial

Customer reviews

4.7 out of 5 stars
4.7 out of 5
64 customer ratings
How does Amazon calculate star ratings?
Reviewed in the United States on November 13, 2016
Verified Purchase
16 people found this helpful
Comment Report abuse
Reviewed in the United States on November 2, 2016
Verified Purchase
16 people found this helpful
Comment Report abuse
Reviewed in the United States on November 10, 2016
Verified Purchase
11 people found this helpful
Comment Report abuse
Reviewed in the United States on January 1, 2017
Verified Purchase
41 people found this helpful
Comment Report abuse
Reviewed in the United States on December 15, 2016
Verified Purchase
8 people found this helpful
Comment Report abuse
Reviewed in the United States on March 10, 2017
Verified Purchase
9 people found this helpful
Comment Report abuse

Top international reviews

lamaclellan
4.0 out of 5 stars Hit and miss
Reviewed in Canada on July 30, 2017
Verified Purchase
One person found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse
Leslie Willer
5.0 out of 5 stars Pastry Cookbook
Reviewed in Canada on June 15, 2019
Verified Purchase
Sending feedback...
Thank you for your feedback.
Report abuse
Pages with related products. See and discover other items: houghton mifflin harcourt cooking, baking recipe, dessert book, cake recipe, square meal