Scientifically Sweet: A Scientific and Delicious Approach to Artisanal Baking Paperback – February 24, 2012

great book!

Great book, arrived super quick.

A great cookbook for anyone who loves baking already or wants to learn how to bake. People always tell me that they love to cook but are too scared to bake. I used to be one of those people but now I love baking and especially love how baked goods seem to make everyone happier. I've made several of Christina's recipes and each time they turn out perfect and delicious! The extra tips and instructions, like what the batter should look like at each stage and when to stop mixing for example, are very helpful and encouraging especially when trying something completely new. The pictures alone make me want to bake more often, though be warned that they induce sweet cravings and uncontrolled drooling.

You will love this book if you are a foodie, a baking nerd, or if you just want a collection of recipes that leaves you wanting to rush to the kitchen and make every single item it depicts! I relax on the couch each evening with this book deciding what to bake next. So far the Golden Vanilla Purist Cupcakes with accompanying frosting and the Buttery Vanilla Bean Birthday Cake have been perfect. I will be making two other cakes this week as well.This is an informative, well-written assortment of delectable recipes. You won't regret adding it to your collection.

Scientifically Sweet is a necessary book for those who pride themselves in exceptional baked goods. The pictures are beautiful and would inspire anyone to become a baker. The explanations for different textues within the same product are what I've been searching for...why did I get thin, crispy cookies? or how did I get that glossy top on my brownie? Christina's writing style is so entertaining, I read the book as if it were a top-rated novel. Great book!

This is an excellent cookbook. It has become my gift of choice for many brides. It is visually appealing with beautiful pictures. The extra "scientific" information is very interesting. In easy to understand language, Ms. Marsigliese has explained many facts about cooking that I had wondered about. The book is organized in a clear and logical way. The bits of personal information makes "Scientifically Sweet" fun to just read. I recommend trying the ginger cookie recipe first.

I am in love with her blog so I had to get this. I love the baking science. There are so many tips, like how to stop cookies from turning out flat. The pictures are lovely and it's great to have one for every recipe so I know what it's supposed to look like. I made the brown butter pecan cookies...and OMG! amazing. Hard to believe this is a self-published title. I can't wait to bake more recipes from this book. Creme brulee cupcakes are next!

This is probably the most expensive cookbook I bought. I ordered on March 29, and the book was literally printed the next day (the last page said made on March 30). It's pretty pricey for a paperback. The author bases herself on being scientific, yet she uses cups for her measurements and then oz for scoop size. Who uses oz?! All the recipes I've come across either give diameter or spoon size. She also calls for ingredients you'd only use once.... like cultured butter or goat cheese. I think she tries a little too hard.