"I wrote Sugar Baby because it was the book I couldn't find when I was starting out baking." Gesine Bullock-Prado left her life in Los Angeles and followed her sweet tooth to Vermont, to pursue a career in the kitchen. She opened a bakery, launched a line of candy and baked goods, and then realized that no current cookbook explained how to work with her favorite ingredient: sugar. "It's this magical transformation that is like alchemy . . . water and sugar, transformed just by heat," explains Bullock-Prado. "I wanted to demystify these things and make them totally accessible to everyday bakers."