citrus

Blood Orange & Coconut Velvet Cake with Whipped Cream and Cream Cheese Frosting and DIY Desserts at 18 Reasons

Seville Orange & Noyaux Semolina Pound Cake and Never Being Alone in the Kitchen

Sour Cream Blood Orange Bundt Cake with Cocoa Filling and a late Christmas dinner

Dark Chocolate Chip Orange Olive Oil Ice Cream and the Bi Rite Creamery

Sweet Cherry Rhubarb Semolina Cake with Candied Clementines & a Photo Workshop with Andrew Scrivani

Strawberry Rhubarb Lime Pie with Toasted Coconut Meringue and a trip to Driscoll’s Berry Farms and Pebble Beach Food & Wine Festival

Bergamot Orange & Thyme Semolina Olive Oil Cake with Honey Vodka Glaze & Inn at Cedar Falls

Blood Orange Chiffon Cake with Blood Orange Curd and Rich Vanilla Bean Buttercream Frosting

Blood Orange Strawberry Rosemary Crust Fry Pies with Buttermilk Glaze and a drive through Ohio Amish Country with a stop at Miller’s Bakery

Blueberry Citrus Marble Brownies and a return to the Gluten Free Ratio Rally

Cherry Pistachio Meyer Lemon Cornmeal Muffins with Streusel Topping & a dream of penguins

Gluten Free Caramelized Cornflake Lemon Poppyseed Cookies and weekend with food bloggers but not making food

Gluten Free Lemon Blueberry Bars and how I need to let go of the pretty.

Lemon Pudding on Romaine Leaf Lettuce with Fresh Strawberries, Candied Pistachios and Cypress Black Sea Salt. Also a tour of the Tanimura & Antle Lettuce Farm as part of the Know a California Farmer initiative.

Pie Party (real and virtual): Blood Orange Lemon Vanilla Infused Shaker Pie

Blood Orange Strawberry Marmalade

Ginger Lemon & Bourbon Blood Orange Tart With Cardamom Almond Crust: A DIY Dessert event at 18 Reasons

"Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. He doesn’t just paint the lily; he bejewels and shellacs it, too."
–MELISSA CLARK for the New York Times

“My goodness, this cookbook! It’s filled to the brim with recipes for the most splendidly beautiful cakes, cookies, breads, and tarts I think I’ve ever seen. My eyes kept getting wider and wider as I turned every page—both the flavor combinations and the photos are out of this world. Irvin Lin has most definitely outdone himself. This book is a triumph!”
—REE DRUMMOND, New York Times best-selling author of The Pioneer Woman Cooks

“Irvin Lin gives home-baked treats a twist, ramping them up with a range of contemporary flavors that are sure to surprise and delight. From beer-battered brownies to smoky butterscotch taking a classic cake to the next level, I can’t wait to mix, stir, and bake my way through Marbled, Swirled, and Layered!”
—DAVID LEBOVITZ, author of My Paris Kitchen

Hey there! Thanks for visiting my blog. I'm Irvin Lin, a critically acclaimed cookbook author, IACP-Award winning photographer, IACP-nominated blogger, award winning baker, award winning former graphic designer, storyteller, recipe developer, writer and average joe bon vivant. I currently reside in San Francisco a block from Dolores Park and right near Tartine Bakery, Bi Rite Market & Creamery, and Delfina.

Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com.