I have been eagerly anticipating this episode for well over a year now!!! I’m here with Dikla Frances, whom many of you already know as Dee of One Sarcastic Baker, and her first book Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More is coming out very, very soon - April 5th, in fact!!! I’ve already pre-ordered 3 myself!! 

Here’s why I’m so excited about this episode - first, Dee has been a true friend to me over the last few years, helping me from the very beginning. (See her first episode, Jewish Flavors, The World's Flavors about her family's Iranian, Moroccan, and Greek heritage, her immigration from Israel to the US, and the beginning of her food science/baking journey). So, on a personal level, I am *thrilled* to celebrate her huge, huge accomplishment today. 

But beyond that, I have been waiting for her book Baking Science because..... I want to be a better baker!! I don’t feel I understand baking - and I know *this* book, which covers over 40 baking concepts (!!) is the one to teach me. 

Dee is incredibly well-qualified to write this book! She first started taking baking sciences when she immigrated to the US in 2008. In 2013, she took a food science class from Harvard that she admits she had to study over and over and over again before she absorbed all the information. Now, in this accessible, clearly-written book titled Baking Science, Dee acts as a translator from the science world to the baking world. She tells us why it’s even MORE important for home bakers to be scientists than commercial bakers and teaches us how to take the frustration *out* of home baking and replace it with curiosity!!! Welcome, welcome, welcome, Dee - I am SO proud of you - and welcome to you, listeners!!! Thanks for being here!

Almond & Chocolate Swirl Cake

Dee's Bakery Style Challah Bread

Facebook: One Sarcastic Baker

Twitter: @DiklaFrances

Instagram: @onesarcasticbaker

Pinterest: @onesarcasticbaker

Buy her book on Amazon: Baking Science

Her website: onesarcasticbaker.com

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