Lin shows how to marble, layer, and swirl doughs, batters, toppings, or frostings to create inventive flavor combinations that look as fantastic as they taste. He offers variations to suit any taste, as well as baking and decorating tips throughout on topics like making your own all‑natural food coloring, rolling up jelly roll–style cakes, and discovering the magic of browned butter.

"Recipes for gluten-free pastries, breads, sweets, savories and other baked dishes. Includes recipes for wheat-free flour mixes"--Provided by publisher.

"At Publican Quality Breads in Chicago, Greg Wade bakes rich, flavorful, naturally leavened breads with local organic flours. His philosophy draws from the music of the Grateful Dead, encouraging readers to 'live no particular way but our own' (make the bread you want to make) and to 'hang it up and see what tomorrow brings' (when things don't turn out perfectly). Wade, who is largely self-taught, presents a laid-back master class that any home cook...

Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.