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Book Description
"...A gorgeous, lavishly illustrated cookbook with step-by-step instructions that will have even beginning bakers turning out these impossibly light and flavorful French sandwich cookies. And the flavors are a breakthrough in the genre..."
--Lorraine Eaton, The Virginia Pilot
"It's a great book. The macarons are well made; the recipes are original and clearly written. Very impressive!"
--Stéphane Glacier, Meilleur Ouvrier de France (MOF 2000), World Pastry Team Champion 2006, and author of the best seller Un Amour de Macaron
"Macaron Magic is fun and informative book for anyone who wants to learn the art of these delicious cookies. Jialin takes her readers on a journey where they will discover the intricacies of making macarons and creating wonderful flavor combinations"
--Jacquy Pfeiffer, Founder and Dean of Student Affairs of the French Pastry School in Chicago and star of the critically acclaimed film Kings of Pastry
Almonds, egg whites, sugar, and magic! The Parisian macaron we know today is a symphony of sweet delight with endless possibilities. Now you can learn to make these delectable treats right in your own kitchen! Macaron Magic guides you through the essential steps for making the perfect macaron. It teaches you how to control three key elements―temperature, moisture, and viscosity―to produce the perfect result every time. The book also introduces the important concept of "quasi-meringue" in the most crucial step of macaron making. From there, it takes you on an adventure to explore the most delicious macarons, from your favorite happy hour special to an exotic tropical paradise, from the land of coffee and tea to the morning bazaar, from an array of nutty transformations to a sweet-and-savory wonderland, with the final chapter dedicated to holiday celebrations. Macaron Magic includes more than forty recipes ranging from timeless classics such as raspberry, espresso, and rose to innovative creations such as maple bacon, margarita, Guinness caramel, green pea & wasabi, cashew, and bitter almond & amaretto, from exotic flavors of acai, coconut & lemongrass, jasmine tea, and fig & saffron to spectacular showpieces for Valentine's Day, Fourth of July, and Christmas.
--Lorraine Eaton, The Virginia Pilot
"It's a great book. The macarons are well made; the recipes are original and clearly written. Very impressive!"
--Stéphane Glacier, Meilleur Ouvrier de France (MOF 2000), World Pastry Team Champion 2006, and author of the best seller Un Amour de Macaron
"Macaron Magic is fun and informative book for anyone who wants to learn the art of these delicious cookies. Jialin takes her readers on a journey where they will discover the intricacies of making macarons and creating wonderful flavor combinations"
--Jacquy Pfeiffer, Founder and Dean of Student Affairs of the French Pastry School in Chicago and star of the critically acclaimed film Kings of Pastry
Almonds, egg whites, sugar, and magic! The Parisian macaron we know today is a symphony of sweet delight with endless possibilities. Now you can learn to make these delectable treats right in your own kitchen! Macaron Magic guides you through the essential steps for making the perfect macaron. It teaches you how to control three key elements―temperature, moisture, and viscosity―to produce the perfect result every time. The book also introduces the important concept of "quasi-meringue" in the most crucial step of macaron making. From there, it takes you on an adventure to explore the most delicious macarons, from your favorite happy hour special to an exotic tropical paradise, from the land of coffee and tea to the morning bazaar, from an array of nutty transformations to a sweet-and-savory wonderland, with the final chapter dedicated to holiday celebrations. Macaron Magic includes more than forty recipes ranging from timeless classics such as raspberry, espresso, and rose to innovative creations such as maple bacon, margarita, Guinness caramel, green pea & wasabi, cashew, and bitter almond & amaretto, from exotic flavors of acai, coconut & lemongrass, jasmine tea, and fig & saffron to spectacular showpieces for Valentine's Day, Fourth of July, and Christmas.
About the Author
A NASA research engineer by day, a pastry enthusiast by night, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation on the reconstruction of irregularly sampled interferograms in imaging Fourier transform spectrometry. Since then, the art of pastry making has brought her endless enjoyment. She studied pastry and chocolate art with world-renowned pastry chefs Stéphane Glacier, M.O.F., Jean-Pierre Wybauw, and Stéphane Leroux, M.O.F., at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. In addition to pastry art, she enjoys painting, piano, travel, graphic design, photography, web design, cookbook writing, and video production and editing. She has previously co-authored her family cookbook, The Bear and Fish Family Cookbook, with her mother. She is currently an electro-optical systems engineer at NASA Langley Research Center. Jialin received her BS and MS degrees in electrical engineering from North Carolina State University and Purdue University in 1997 and 1999, respectively. She received her PhD in electrical and computer engineering from the Georgia Institute of Technology in 2004. She lives in Yorktown, Virginia.
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