*NEW!* Scientifically Sweet Occasions
In this exciting 3rd publication of the Scientifically Sweet cookbook series, Food Scientist & Baker Christina Marsigliese creates a complete guide of irresistible recipes for every occasion from holiday classics to impressive indulgent desserts! Inside you’ll find your favourite Christmas cookies, festive log cakes and pies, celebration cakes for all occasions from birthdays to anniversaries, light Summer lunch and brunch bakes as well as simple tea time treats and decadent date night desserts. Look for gluten-free and vegan recipes sprinkled throughout too. Christina has all of the bases covered – there’s no reason NOT to bake with this selection!
All 133 recipes are easy & accessible with clear, stepwise instructions and an enticing photo for each one. As with all of the Scientifically Sweet cookbooks, there is so much useful baking science-based information including helpful FAQs, the chemistry of flour, how to temper chocolate, how to successfully make caramel, and ingredient measurement conversion charts. Scientifically Sweet Occasions offers creative recipes with reliable technique, valuable baking tips and so many useful ingredient substitutions – it’s the ultimate baking resource and a must-have for every home baker! As usual, expect plenty of chocolate recipes too.
Chapter 1: Harvest
Chapter 2: Happy Holidays
Chapter 3: Happy Birthdays
Chapter 4: Sunday Brunch
Chapter 5: Light Summer Lunch
Chapter 6: Tea Time
Chapter 7: Date Night
This delicious cookbook is a for the ULTIMATE chocolate lover with over 100 decadent recipes across 6 chapters!! If you are a chocoholic, or you know a chocoholic, this book is the perfect gift! As you know, Christina is a total chocolate addict and this is a collection of all of her most favourite and most popular easy & irresistible chocolate recipes with helpful hints to go with them!
In this book, we'll dive deep into the science and history of chocolate! You will also learn about the different origins, flavours and varieties, PLUS the science and techniques for tempering chocolate 3 different ways! There are baking tips, food science facts and ingredient substitutions along the way. There's a drool-worthy photograph for each and every recipe. Prepare to have all of your chocolate dreams come true!
Chapter 1: Chocolate for Breakfast
Chapter 2: Chocolaty Cookies
Chapter 3: Brownies & Bars
Chapter 4: Pies & Pastries
Chapter 5: Layer Cakes, Loaf Cakes & Cupcakes
Chapter 6: Chocolate Truffles & Special Sweets
My debut cookbook is a self-published title made from a lot of passion. The decision to self-publish was to ensure that my vision of a marriage between food science and delicious desserts was captured and that all the tips and baking science info that I thought was important to successful baking was crammed in there to give you the best baking reference you could have in your kitchen. It was all worth it.
This book holds all the secrets with over 100 recipes, each with colour photographs! It 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 and helpful tips. It is also a must-have for experienced bakers who are interested in learning the science behind baking and improving their technique. Do you find yourself always asking "why" when there are specific instructions in a recipe? Ever think "why can't I just put it all in a bowl and mix it together?" - you'll learn why through these recipes.
Chapter 1: Cookies & Brownies
Chapter 2: Cakes & Cupcakes
Chapter 3: Pies & Tarts
Chapter 4: Confectionery
Here's a bit about what you can expect...
The Secret Life of Brownies
- the science behind ingredient functions and methods.
Learn about how to create that thin crackly, shiny crust on brownies every time!
The Secret Life of Cake
- learn how to make soft and moist cakes, and how to prevent them from turning out tough and dry.
This handsome Dark Chocolate Threat Cake on the cover? It's my favourite chocolate cake. It's so rich and intensely chocolaty unlike so many chocolate cakes that don't really deliver on the chocolate WOW factor!
A recipe for the BEST Yellow Butter Cupcakes.
These Triple Chocolate Cupcakes are a chocoholic's dream, and learn how to make an incredibly simple chocolate peanut butter Swiss roll - it's my Drumstick Roulade!
Learn about egg foams and how to make perfect meringue.
Learn what stabilizes foams and the big role they play in making delicate French macarons.
The Secret Life of Cookies
- learn how to make THE BEST chewy Chocolate Chip Cookies!
Christina shares unique ingredients to help you make every kind of Chocolate Chip Cookie. Find out how to make them chewy, thick or tender. Do you like them chewy? I do!. I've got the recipe and tricks to help you make the chewiest Bakery-Best Chocolate Chip Cookies EVER!
There's nothing better than these oozing molten Chocolate Lava Cookies as a personal little indulgent treat after a weeknight dinner! It's all the decadence of a molten chocolate cake that you'd order after a fancy dinner out, but instead you can make it a home and it is way more convenient! Bake up a batch at the beginning of the week and then pop one in the microwave for 10 seconds for a gooey center all week long!
Pecan Praline Thumbprint Cookies (aka. Turtle Cookies!)The Secret Life of Confectionery - the science of Chocolate & Candy-Making.
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).
Why do you need a thermometer to make candy?What is the importance of cooking temperature when making candy?
Don't buy fancy chocolate truffles, MAKE fancy chocolate truffles.
Or how about Homemade Baci Chocolates!?
Impress your guests with a classic French Bistro-style Chocolate Mousse! It's a make-ahead recipe too, so you don't have to sweat it during the actual get together!
The Secret Life of Pastry
- learn how to make flaky pastry for decadent pies and tarts!
One of my most requested recipes: French Chocolate Truffle Tart with sea salt cashew brittle.
You'll learn how to make perfect pie dough. You will become a pro.
Salted Chocolate Caramel Tartlets. You know I went there.
Step aside lemon curd because Strawberry Curd is taking over.
You don't need to go specialty shopping to make jam.All you need is fruit, sugar and acid. I'll tell you why.
I hope that Scientifically Sweet can be formerly introduced to your kitchen.Make a mess of her. Get some batter splatter on her. Use her!
I hope this book will make you a better baker and, most of all, inspire you. I am inspired by thousands of different people and things that I see every day and I only hope that this book can do the same for you.
With love and chocolate,
To sum it all up, inside Scientifically Sweet cookbooks you will find over 200 pages of useful information including...
- over 100 delicious & sweet recipes
- over 100 colour photographs
- metric and imperial conversion charts
- Equipment - what you need for successful baking
- useful definitions for common baking terms
- Measuring Technique - important tips and instructions
- FAQ - answers to frequently asked questions, such as the difference between natural and Dutched cocoa, unsalted vs. salted butter, bleached vs. unbleached flour, baking powder vs. baking soda, and more!
- full Index