ABOUT THE AUTHORA NASA research engineer by day, a pastry enthusiast by night, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation on the reconstruction of irregularly sampled interferograms in imaging Fourier transform spectrometry. Since then, the art of pastry making has brought her endless enjoyment. She studied pastry and chocolate art with world-renowned pastry chefs Stéphane Glacier, M.O.F., Jean-Pierre Wybauw, and Stéphane Leroux, M.O.F., at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. In addition to pastry art, she enjoys painting, piano, travel, graphic design, photography, web design, cookbook writing, and video production and editing. She is the author of Macaron Magic, Macaron Magic 2: Individual Desserts and Showpieces, and The Bear and Fish Family Cookbook.She is currently an electro-optical systems engineer at NASA Langley Research Center. Jialin received her BS and MS degrees in electrical engineering from North Carolina State University and Purdue University in 1997 and 1999, respectively. She received her PhD in electrical and computer engineering from the Georgia Institute of Technology in 2004. She lives in Yorktown, Virginia.