Spring

on Mastodon

"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.

Cinnamon Sugar Topped Southern Peach Cobbler

Blueberry Rhubarb Pie aka Bluebarb Pie [Sponsored Post]

British Eton Mess

Sheet Pan Miso-Glazed Salmon with Spring Vegetables [Sponsored Post]

Walnut Banana Bread

Miso Butter Glazed Green Beans

Raspberry Oat Bars

Cherry Almond Muffins

Chocolate Banana Bread

Orange Miso Glazed Carrots

Strawberry Rhubarb Pie

Semla (Swedish Cardamom Almond Buns)

Cherry Tomato Focaccia with Rosemary and Sea Salt

Strawberry Rhubarb Syrup (with an optional touch of lime and ginger)