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Baking & Desserts
- General
 Sharing Sweet Secrets: Gluten & Wheat Free
Pamela Moriarty
Here are gluten-free desserts that look tempting even to those who do not have a gluten problem. Even better, many of these desserts, particularly the fruit-based dishes, do not require hard-to-find ingredients. Other recipes call for commercial gluten-free flour, rice flour. Softcover, 168 pp, $19.95.
 A Passion for Baking
Marcy Goldman
Just the recipe titles should be enough to make you salivate: Strawberries and Cream Cookies, Caramel-Chocolate Cookie-Stuffed Sour Cream Deluxe Cake. . . .Marcy Goldman, pastry chef, food writer, and doyenne of the invaluable web resource betterbaking.com presents tempting recipes to treat family and friends. Those who quail at making pastry can rest assured, as step-by-step instructions and photos for pie crust and other recipes make the process clear. Hardcover, 320 pp, $34.95.
 Sticky, Chewy, Messy, Gooey
Jill O'Connor
If you have a serious sweet-tooth, first buy this gorgeous book, then stock up on napkins...you'll be needing them. It is quirky, hilarious and does not ever suggest 'low-fat' anything (sigh of relief...) With recipe titles such as "Ooh! Brown sugar! and Almond Pound Cake" and "White Trash Panini" it'll be sure to summon a chuckle or two. Trust me...you want this book. Hardcover, 167 pp. $24.95.
 Dolce Italiano: Desserts from the Babbo Kitchen
Gina De Palma
Gina De Palma, pastry chef at Babbo in New York city, brings both classic Italian desserts and favourites from the restaurant to cooks interested in life beyond tiramisu. She gives some background on what constitutes Italian sweets, baking tips, and also anecdotes and history about special desserts and festivals. Colour photographs.
 Desserts by the Yard
Sherry Yard
Executive pastry chef for Wolfgang Puck Worldwide sounds daunting, but Yard manages to create desserts that range from the spectacular, Marshmallow Bonsai Tree, to the wonderfully simple, Black-and-White Cookies. Hardcover, 400 pp. $44.95.
 Sweet Diversions
Yann Duytsche
From hotel management school in northern France to Valrhona’s technical director in southern Europe, Yann Duytsche has moved from pinnacle to pinnacle in the world of avant-garde pastry. Along the way, he has worked in Roger Verge’s kitchen, and with Joan Baixas, Oriol Balaguer, and Fréderic Bau. Duytsche’s creations take flight from traditional bases - eg. linzer, speculoos, or white cake - which may transform into a sweet/savory club sandwich or gravity defying geometric shape. Colour photos. Hardcover, 415 pp. $160.00.
 Savory Baking from the Mediterranean
Anissa Helou
Here is proof that there is more to Mediterranean baking than pizza, focaccia, and pita. Helou has certainly included those recipes but you will also find the more unusual qurban, the communion bread of the Eastern Orthodox church, Neapolitan macaroni pie made in a special mould, and Cretan spinach crescents. The instructions are in a simple numbered format. Bibliography for those who want to learn more. Black and white photos. Hardcover, 339 pp. $37.95.
 The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies
George Geary
As the titles says, this book is filled with many recipes for classic home baked goods such as delectable Quadruple Chocolate Chip Cookies and Monkey Bread. There are treats for any time of day, from breakfast pastries to dinner party desserts. Colour photographs and useful tips and techniques make this book ideal for beginning and experienced bakers alike. Softcover, 447 pp. $29.95.
 The Perfect Scoop
David Lebovitz
Sorbets, granitas, ice creams and so much more from this former pastry chef at Chez Panisse. Now based in Paris, this is his fourth dessert book. A vastly under served area of desserts, when it comes to cookbooks, yet all things chilly are as popular as ever. Interesting chapters titled 'vessels' as well as 'mix-ins' and of course an excellent section on basics, round an extremely useful book. Hardcover, 246 pp. $31.50.
 Italian Baking Secrets
Father Giuseppe Orsini
So much more than a cookbook, Father Orsini weaves a tale about the emergence of grain cultivation, the origins of bread, and the role of baking in Italy before one even comes to the wonderfully authentic recipes. Along with a variety of Italian breads there is a selection of biscotti and other sweets as well as cakes (torte) and tarts (crostate). This really is a lovely book for any baker. Hardcover, 272 pp. $31.95.
 Classic Stars Desserts
Emily Luchetti
Anyone who missed Stars Desserts and Four-Star Desserts the first time around should run to pick up a copy of this compilation of Luchetti’s 150 favorite recipes. Then, indulge in a pan of the best lemon squares ever. By contemporary pastry chef standards, Luchetti’s desserts now seem quite restrained but her taste combinations always make sense. We are so happy to have these recipes available again that we hesitate to complain that they have not used all the photos of which we were so fond or that the paper is not the best quality. But does it really matter when the recipes are so fine? Hardcover, 312 pp. $38.95.
Cooking Light Dessert
Cooking Light magazine
62 essential recipes to eat smart, be fit and live well. These desserts are worth the splurge. From rich, fluffy Banana Pudding(page 26) to Irish Bread Pudding with Caramel-Whiskey Sauce (page 128), even the most sinfully good desserts can be deceptively light. All’s well that ends well. Hardcover, 144 pp. $23.95.
 21st C: The New Generation in Pastry
Oriol, Isaac, and Abraham Balaguer are three of the new generation of Spanish pastry chefs making their mark not just in their homeland but also around the world. This is the English edition of Siglio 21, which arrived last year. Colour photos. Hardcover, 248 pp, $95.00.
 The Essential Baker
Carole Bloom
This is a fine collection of recipes organized by main ingredient: dark milk chocolate ganache and hazelnut tart, dried cherry and almond scones, key lime squares or sesame seed biscotti, sandbagged at every turn by bad design. Ingredients and procedures are divided into sections so that you cannot perceive the whole ingredient list at a glance. Much flipping is required as recipes spread over more than one page. The type is tiny and pale There is solid information backing up the recipes and chocolate tasting charts. Bakers who persist will find camouflaged pleasures within this book. Colour photos. Hardcover, 645 pp, $47.99.
 Panna Cotta
Camilla V. Saulsbury
A specialty of Piedmont, panna cotta combines the unctuous pleasure of custard with the jiggly joys of gelatin. There are classic and contemporary dessert versions vanilla bean, coffee –and contemporary inventions like chai and cherries jubilee. For an unusual first course , try a savory panna cotta: queso fresco with chimichurrim & cherry tomatoes or cauliflower with white truffle oil. Black and white photos, small print. Hardcover, 141 pp. $21.95.
 S'mores
Lisa Adams
Who doesn't love s'mores? This humble campfire treat, long a staple of childhood summers, is here elevated into the truly spectacular dessert it can be. With plenty of imagination Adams has created over 50 versions of the classic s'mores by adding ingredients like popcorn and fruit, swapping graham crackers for cookies, brownies, and even a croissant, and using different chocolates. Her suggestion that any of these could possibly be just as good without a roasted marshmallow seems doubtful though! Hardcover, 128 pp. $21.95.
 175 Fruit Desserts
Edited by Ann Kay
From the simplicity of pineapple flambé, to the intensity of minted raspberry bavarois, fruit-based dessert make a refreshing and colourful—and sometimes low-cal—finale to any meal. Along with the recipes there are techniques for preparing and plating. Colour photos. Softcover, 96 pp. $18.99.
150 Years of Magic
Eagle Brand
There is hardly a North American baker who hasn't at some point used sweetened condensed milk for making treats, and Eagle Brand was and is one of the most popular brands. Now, with 150 years of experience in their test kitchens behind them, the company has put out a commemorative cookbook. The first recipes is, of course, for Hello Dolly squares. Here they are renamed magic cookie bars and are accompanied by several different variations. Colour photos. Softcover, 128 pp. $12.95.
 Ices
Sunil Vijayakar
Subtitled Sorbets, Granitas, Sherberts, and More, and the emphasis should be on more. More mouthwatering, hot weather relief in creative homemade popsicles, frozen souffles, and molded treats. The ices come in a variety of innovative flavours like spicy plum sherbert and green tea and mint granita. Instructions are for both ice cream makers and those working by hand. Colour photos. Hardcover, 64 pp. $16.95.
Savory Sweets
Amy Felder
An associate instructor at Johnson & Wales, Amy Felder has produced a textbook guide to an art which has become synonymous with Dominique and Cindy Dube - the transformation of savory ingredients into desserts. The focus is on the ingredients, techniques, and flavour pairings which will produce a wow on the plate. A few colour photos of plated desserts. Softcover, 253 pp. $45.99.
 Best of the Pillsbury Bake-off Desserts
Pillsbury
The Pillsbury Bake-Off has been around for more than half a century, and it is still going strong. First place now nets the winner a million dollars. Here you will find a wide variety of prizewinners from years gone by, although the recipes skew to winners from the past few years and, for some reason, the 70's. The desserts all tend to feature packaged products, though Pillsbury brand isn't specified. If you insist on homemade you can always use your favourite recipes to replace the bought items, because these desserts are quite creative. Colour photos. Softcover, 158 pp. $21.99.
 Children's Party Cakes & Cookies
Edited by Martha Day
There are simple instructions for theme cakes to fulfill almost any child’s fantasy: treasure chest, lion, train, spider, fairy castle… There is also a selection of muffins, rolls, and cookies that will appeal to both children and adults. Colour photos. Softcover, 96 pp. $18.99.
 Short & Sweet
Melanie Barnard
There is no excuse for serving store-bought desserts anymore. In under 30 minutes you can whip up raspberries in chantilly cream, warm mocha truffle cakes, or country apple tart. With Barnard’s list of basic ingredients on hand - eg. almond paste, graham cracker crumbs, dried fruit - you need never be caught with nothing for dessert. Colour photos. Softcover, 238 pp. $19.95.
 Sweet
Cuisine
Francisco Marfull Piquer, Editor
Originally published in Spain as Cocina Dulce, this book surveys
Europeís top pastry chefs. Abraham and Isaac Balaguer, Frederic Bau, Jordi
Roca, and Yann Duytsche are among the creators of a spectacular selection of
desserts, mostly fruit-based, that include Strawberry Soup with Rasberry Ice
Cream; Lemon, Banana, and Balsamic Vinegar; and Layered Pineapple with Chocolate.
Hardcover, 214 pp. $85.00.
  Another Cup of Sugar
Anna Olson
Pastry chef extrodinaire. Host of the popular Food Network Canada show, Sugar,
Anna delivers a new book that will satisfy the sweet tooth and then some. Each
chapter is focused around a them ingredient eg. brown sugar. Get the butter,
flour and sugar to the ready! Softcover 272 pp. $24.95.
 Sweet
Life: Desserts from Chanterelle
Kate Zuckerman
This book is more about the talented Zuckerman than the venerable Chanterelle,
and rightly so. Voted one of the ten best pastry chefs in America in 2005 by Pastry
Art & Design magazine. From tarts to cakes to candies to souffles,
only three of the ten chapters to whet your appetite. Hardcover, 223 pp. $46.00.
 Tartine
Elisabeth Prueitt & Chad Robertson
San Francisco's beloved neighbourhood bakery and cafe has produced
a book that has caught the attention of the most discerning of professional
bakers who have given the book positive reviews. The lemon buttermilk pudding
cake is on our list of recipes to try! Hardcover, 223 pp. $44.00.
 New
York Times Dessert Book
Edited by Florence Fabricant
Hard to believe this is the first time the NY Times has done
a major book on desserts. It features recipes from Times staffers, such as Marion
Burros' Plum Torte to name chefs/cooks, such as Nigella Lawson, Francois Payard.
Hardcover, 567 pp. $39.95.
 Heirloom
Baking
Marilynn Brass
You have got to trust authors who can claim 95 years of baking experience between
them—especially when it appears they have been using your mother’s
handwritten recipes for fluffy white cake, marshmallow brownies, custard rice
pudding… Features photos of vintage cookbooks and kitchen gadgets. Bonus:
a pocket on the inside back cover to hold r recipe clippings. Hardcover, 300
pp. $45.00.
 How to be a Domestic Goddess
Nigella Lawson
Woman-about-the-arts and confirmed coobook addict Jane Marsland has given her
stamp of approval to Nigella Lawson's Domestic Goddess based on the banana
loaf.Since, like us, her previous gold standard for same was James Beard's recipe
(the one without the nuts) in Beard on Bread ($21), we respect her opinion.
Like the late Richard Sax, Lawson writes with the voice of a good friend offering
suggestions rather than rules which must be followed because she knows best.
Colour photos. Hardcover, $35.00.
 Alain
Ducasse's Grand Livre de Cuisine Desserts and Pastries
Robert Frederic
Superstar Chef Alain Ducasse weighs in with another tome,
now desserts & pastries
take centre stage. Inspiring for the experienced home cook, or the professional
chef. This beautifully illustrated edition, in English for the first time, should
be in every pasty chefs library. Ducasse's instructions for preparation, construction
and presentation are meticulous. Hardcover, 567 pp. $250.00.
 Luscious Berry Desserts
Lori Longbotham
A berry lovers dream book. Crammed full of colorful delectable ideas for
luscious berries to cook all year round using fresh fruits or frozen.
Great tips of selecting, storing fresh berries too. Hardcover, 167
pp. $24.95.
 Granita Magic
Nadia Roden
Fifty-five tasty granitas that are perfect for all occasions. Each recipe has
a sidebar full of hints for serving each classic Italian ice. Please try the
Ruby Grapefruit and Campari Granita on page 58. Hardcover, 120 pp. $24.00.
 A Passion for Ice Cream
Emily Luchetti
Who knew there were so many delectable things to do with frozen cream and
eggs. 95 ideas for scrumptious all natural ice cream, sherbert, gelato,
granitas, sorbet, and much more. Hardcover, 223 pp. $46.00.
 Baking
from My Home to Yours
Dorie Greenspan
Well-known for her behind the sceneís work (author of Baking
with Julia, $59.95, translator of Pierre Herme), Dorie Greenspan
is a master baker in her own right. The memories and tips that accompany
these recipes, some dramatic, some simple, reveal a generosity of spirit
to match her ability. Hardcover, 514 pp, $53.95.
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The
Italian Baker 
A
Cook’s Book of Baking Butter Sugar Flour
Martha
Stewart’s Baking Handbook
Wine
Lover's Dessert Cookbook 
Holiday
Baking 
A
Baker’s Tour 
125
Best Ice Cream Recipes 
English
Puddings Sweet & Savoury 
Paris
Sweets 
I'm
Just Here for More Food
Once
Upon a Tart 
Linda
Collister's Book of Baking 
Baking
and Pastry 
Baking
Illustrated
Ice
Cream
La
Patisserie de Pierre Hermé
Although there are English language books featuring Pierre Hermé (Desserts by
Pierre Hermé, $47.00; Chocolate Desserts by
Pierre Hermé, $60.00), this lavishly illustrated bilingual edition
shows Hermé at his best. Hardcover, 320 pp, $185.00.
The Secrets
Of Baking
A Passion
For Desserts
Ripe For Dessert 
The
Gluten-Free Gourmet Makes Dessert 
Kaffeehaus
Understanding
Baking 
Room for Dessert 
The Baker's
Dozen Cookbook