Chris Taylor and Paul Arguin are research scientists. Paul is an M.D. specialist in malaria, now retired from the CDC. Chris still works at the CDC and is an epidemiologist. Their love for baking brought them together as a couple, and that love for baking has won them hundreds of awards.
The authors will present their first cookbook, “THE NEW PIE: Modern Techniques for the Classic American Dessert” at the AJC Decatur Book Festival this Sunday.
But before that, on Friday, the ever nimble actors at Dad’s Garage will improvise their interpretation of the cookbook.
Taylor, Arguin and Dad’s Garage Artistic Director Kevin Gillese joined Lois Reitzes on “City Lights” to discuss the partnership.
When asked how their science background informed their baking skills in this cookbook, Arguin replied, “It’s commonly said that baking is more of a science and less of an art, so there’s a lot of precision that’s required. If you really want your pie to turn out every single time, there’s some precise steps you have to follow and we’ve outlined them in the book.”
