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Macaron Magic

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Macaron Magic by Jialin Tian
$31.99

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Description

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.

Author Biography

A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. She has studied pastry and chocolate art with world-renowned pastry chefs Stephane Glacier, M.O.F., Jean-Pierre Wybauw, Stephane Leroux, M.O.F., Franck Michel, M.O.F., and Ramon Morato, at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. She is the author of five cookbooks including Macaron Magic, Macaron Magic 2, Choux Temptations, Litte Choux Temptations, and The Bear and Fish Family Cookbook. She is also a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) credited by the Society of Wine Educators. She is currently an image processing engineer at Johns Hopkins University Applied Physics Laboratory. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in Ellicott City, Maryland. A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. She has studied pastry and chocolate art with world-renowned pastry chefs Stephane Glacier, M.O.F., Jean-Pierre Wybauw, Stephane Leroux, M.O.F., Franck Michel, M.O.F., and Ramon Morato, at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. She is the author of five cookbooks including Macaron Magic, Macaron Magic 2, Choux Temptations, Litte Choux Temptations, and The Bear and Fish Family Cookbook. She is also a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) credited by the Society of Wine Educators. She is currently an image processing engineer at Johns Hopkins University Applied Physics Laboratory. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in Ellicott City, Maryland.
Release date Australia
June 24th, 2019
Author
Contributors
By (photographer) Jialin Tian By (photographer) Yu Yabin
Illustrations
Illustrations
Imprint
Jayca
Pages
116
Dimensions
216x216x6
ISBN-13
9780983776451
Product ID
31032557

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