Stories from the Kitchen with Dikla Levy Frances & Belinda Smith-Sullivan
Join us on Sunday, November 6 for a conversation with Dikla Levy Frances and Belinda Smith-Sullivan at Bookmarks!
Stories from the Kitchen is a new quarterly conversation with chef and author Belinda Smith-Sullivan that will feature a southern cookbook author. Everyone with a love of cooking and stories is invited to join!
There will be samples of one of Dikla's recipes from Baking Science prepared by a Bookmarks volunteer.
Tickets are $5 (+tax & fees) per person. You can also add-on both books from the authors when you purchse tickets for the event. Books will also be available for purchase at the event.
- When: Sunday, November 6 at 2 pm
- Where: Bookmarks
- Cost: $5 (+tax & fees) include food samples
Dikla Levy Frances is the creator of One Sarcastic Baker, a blog dedicated to sharing recipes and teaching foolproof baking tips to readers. Her work has been featured on feedfeed, Wilton.com and The Nosher. She currently lives in North Carolina with her family.
Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More
The Scientifically Guaranteed Guide to Better Baked Goods
For every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do your cookies crumble and cheesecakes crack? You’re not alone! A lot of bakers struggle with selecting the right ingredients or choosing the right method and temperature to yield flawless end results. With this book, One Sarcastic Baker creator Dikla Levy Frances is here to help you recognize your baking mistakes and learn how to get the best results—the scientific way. She teaches you the chemistry behind successfully baking everything from cakes to cookies to breads with approachable explanations and simple formulas so easy that anyone can create these sweet experiments.
Learn the molecular breakdown of basic ingredients like flour, butter and sugar, and how they react with each other to make the baked goods you love, like Triple Coconut Cake and Monday Night Football Cookies. Explore how mixing methods like beating vs. whisking vs. stirring affect your final product, and which method is best for the particular treat you’re trying to make, like Almond- Chocolate Pound Cake or Reese’s® Peanut Butter Quick Bread. Discover how different temperatures transform ingredients into the baked goods of your dreams, and how to use more or less heat to create everything from creamy, never-cracked Funfetti® Cheesecake to the perfect pie crust. Each section is also accompanied by scrumptious recipes to help you practice your newfound knowledge.
Improve your technique tenfold with simple, science-based tips that’ll have your baked goodies looking like masterpieces every time. Whether you’re a kitchen amateur or baking pro, you’re guaranteed to perfect your craft with Dikla’s approachable methodology and mouth-watering recipes.
Belinda Smith-Sullivan is a chef, food writer, spice blends entrepreneur, and a commercially rated pilot. She has a culinary arts degree from Johnson & Wales University, and writes a monthly column for South Carolina Living. She also is featured on South Carolina Living’s website with monthly how-to videos. Smith-Sullivan is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d’Escoffier.
Let Chef Belinda enhance your sweets menu with her warm hospitality, cooking tips, and approximately 100 flavor-packed recipes for decadent southern desserts and treats. You don't have to be from the South to embrace the food--especially the sweets. Let Southern Sugar transport you back to your "Southern" roots by reintroducing you to some of the favorites that you may have forgotten and fresh takes on Southern classics.