Jennifer Lindner McGlinn is a trained pastry chef, food writer, author, and historian and is a graduate of the University of Pennsylvania, the Culinary Institute of America (with A.O.S. and Baking and Pastry Arts degrees), and the Winterthur Program in Early American Culture. She has worked as executive editor of professional chefs’ magazine Art Culinaire, as well as in the curatorial departments at Winterthur Museum & Country Estate, Rosenbach Museum and Library, and Valley Forge National Historic Park. Her growing online and freelance confections business, Sweet Lilly Confections, specializes in designing one-of-a-kind cakes, cookies, and candies. As a full-time writer, Mrs. McGlinn has coauthored a number of chef books, including The City Tavern Baking & Dessert Cookbook (Running Press 2003), Black Forest Cuisine (Running Press 2006), and Delilah’s Everyday Soul (Running Press 2006). She has also edited recipes for and contributed to Dining at Monticello (Thomas Jefferson Foundation 2005), Winterthur Museum’s community cookbook, Recipes from Winterthur (fall 2007), and Mount Vernon’s Dining with the Washingtons (Mount Vernon Ladies’ Association 2011). Mrs. McGlinn’s cookbook, Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy, was published by Chronicle Books in the fall of 2009. She has contributed food and entertaining articles to Hunt Magazine and Main Line Magazine and regularly writes for Signature Brandywine Magazine. Mrs. McGlinn lives and works in Gladwyne, Pennsylvania.