Food is their love language, but can they follow a recipe for romance?When an unexpected and forbidden attraction starts to simmer between judge and contestant on the set of a TV baking competition, both women must decide what they're willing to risk for the ultimate prize in this debut rom-com.Tori Moore, popular high school chemistry teacher, avid home baker, and soon-to-be empty nester, auditions for the American Bake-o-Rama TV competition at the urging of her twin teenagers. If she somehow makes it all the way, the prize money could allow her to finally open her own bakery. But still reeling from her divorce and being naturally risk-averse, it’s not just money that’s standing between Tori and her dreams.Once on set, Tori catches the eye of Kendra Campbell, the notoriously ruthless celebrity chef and Bake-o-Rama judge. Kendra is desperate to save her restaurant and expand her Chippy Chunk cookie empire, and the show is her ticket to financial security. But she’s been told to soften her approach in order to appease viewers seeking feel-good entertainment. After years spent fighting for space in a male-dominated industry, Kendra finds it challenging—and surprisingly rewarding—to make the shift from harsh critique to encouragement.Tori, drawn to the uncompromising way Kendra moves through the world, senses a tenderness beneath her tough exterior. She and Kendra find it increasingly hard to keep their distance amid six weeks of cooking challenges and kitchen disasters. For both of them, the best prize of all might just be love.Sparks fly in this delightful debut lesbian rom-com set in Sonoma wine country that’s as warm and satisfying as a chocolate lava cake.
My Review:
Love at 350° comes out next week on October 10, 2023, and you can purchase HERE! I loved this book and can't wait for more from this author!
Tori Moore scanned her classroom, checking her fifth period Biochemistry of Baking students' progress. Three of Sequoia High's star football players were pulverizing dry ice in a blender ahead of mixing it into their strawberry and chocolate bases to fast freeze the ice cream. Another team hovered around a saucepan, willing a cup of caramel sauce into existence out of white sugar, water, kosher salt, and immense patience. Some students were candying walnuts; others were making marshmallow fluff. A pair of ambitious sophomores was attempting to make a homegrown version of M&Ms. Each student had already written a term paper describing the chemical reactions and biodiversity that conjured the magic of dessert. At the end of today's class-if all went well they'd get to eat their homework. All that stood between them and summer vacation was making ice cream sundaes. With all the ingredients made from scratch.
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