“Chef Jialin has created a very informational book packed with great photos and useful graphics!”
— Jacquy Pfeiffer, president and founder o f the French Pastry School in Chicago and author of The Art of French Pastry
"From classic to whimsical, Ms. Tian has created an ode to one of the most versatile of all French pastries. Beautifully-illustrated and painstakingly thorough, Choux Temptations will serve as a fun and confidence-boosting resource for beginners and an inspiration for professionals."
—Sébastien Canonne, M.O.F., Co-founder and Academic Dean for Faculty & Programs of the French Pastry School in Chicago
"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, Co-founder and Dean of Student Affairs of the French Pastry School in Chicago and star of the critically acclaimed film Kings of Pastry
"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
"...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
"What happens when you give a NASA research engineer a pastry bag? The most amazing book of meticulously crafted macarons you've ever seen."
—Addie Broyles, Austin American-Statesman
"Tian's book espouses the careful precision and methodology of a highly disciplined and analytical mind."
—Wendell Brock, The Atlanta Journal-Constitution
Macaron Magic 2: Individual Desserts and Showpieces
"NASA research engineer turned macaron magician..."
—Dessert Professional Magazine
"Impossible synergies...Tian managed to find a viable connection which runs in two directions, from system engineering to pastry and vice versa."
—So Good: The Magazine of Haute Patisserie
Also featured in Dulcypas and The Woodlands Lifestyles and Homes magazines