Guo Yicheng, food writer.(Photo by Liu Zhihua/China Daily)
It also tells readers how to distinguish quality sweet delicacies from poorly made ones, and includes detailed recipes for desserts.
"I hope to help readers know more about desserts and other sweet flavors they love," Guo Yicheng, the author, says.
Born in Beijing in 1984, Guo graduated from China Agricultural University, and is now the content director for Natural History, a natural science magazine that's popular with young Chinese.
He has also been writing food columns for Natural History and other magazines since the past few years, and this is his debut book.
Guo says he has always wanted to write an easy read that also presents scientific knowledge to readers.
"I like to read articles and books on food and restaurants, but many of the books are disappointing," Guo says. "They either lack in-depth of information, just describing flavors and looks of food in cliches, or are too dense with information and lose readability."
