Baking & Desserts
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See also: Baking & Desserts alphabetically by author A to C: D to H; I to M; N to S and T to Z.
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Anna Olson
A very simple and elegant book with detailed instuctions and side notes to help the baker stay on track. The book contains mouthwatering pictures to shoot for and to provide exemplars. Anna provides basic baking tips to give you the best results. Hardcover, 330 pp.
 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.
 Desserts from the Famous Loveless Cafe
Alisa Huntsman
The Loveless Cafe in Nashville has been a visitor's landmark for fantastic desserts and sweets. Now you can prepare your favorite recipes in the comfort of your own kitchen. True deep South recipes include Red Velvet Cake and rich, deep chocolate pudding so thick you can stand a spoon up in it! It's true when they say that Southerners are magicians of sweetness and Loveless Cafe is no exception! Hardcover, 220 pp. $28.95.
 Dolci: Italy's Sweets
Francine Segan
The topic of Italian sweets is one area of this popular cuisine that has not been over written already. This collection of regional Italian desserts embraces both the familiar,such as tiramisu, and the more obscure such as chocolate eggplant, eggplant layered with ricotta and chocolate. As a food historian, author Francine Segan provides fascinating notes about the desserts and customs surrounding their consumption. Colour photos. Hardcover, 208 pp. $40.00.
 The Butch Bakery Cookbook
David Arrick
How men have changed over the past three decades. Back then, real men did not make, or even eat, quiche. Now they not only bake and eat quiche, they make cupcakes -- and decorate them with bacon. Each of these cupcake recipes incorporates a baking lesson. There is also spaces for notes and comments after each. Color photos. Hardcover, 192 pp. $23.99.
 Bake me I'm Yours...Christmas
Though tiny, this book packs a lot of information--everything from basic holiday recipes to what decorating equipment to have and how to use it.In fact, it provides a primer on decorating with instructions on chocolate, sugarpaste,royal icing, and buttercream. Color photos. Hardcover, 121 pp. $15.99.
Baking Made Easy
Lorraine Pascale
Simple dessert recipes that take the stress out of baking at home. For the nervous baker, no long, complicated recipes here! Just straight up solid dessert cookery. Hardcover, 239 pp. $39.95.
Baking Style
Lisa Yockelson
Classic American favorites co-mingle with creative, original desserts in this all-encompassing baked good book. Featuring recipes such as the ever-popular Peanut Butter Cookie (complete with marking made by the tines of a fork; just like used to do!) and puffy, light-as-air potato rolls, this is definitely a book one should turn to in search of traditional, childhood flavors. Hardcover, 511 pp. $54.00.
 Bake Something Great!
Jill Snider
400 recipes for every bar, square and cookie you can think of! Jill Snider shares a humongous repertoire of delectable desserts that are a snap to whip up and taste like they took all day. The binder format allows the book to lay flat on the counter, because baking is a two-hand type of thing, and we just can't have you wrestling with a book that won't stay open, can we? Binder, 480 pp. $29.95.
 Frozen Desserts
Francisco J. Migoya
The busy folks at the Culinary Institute of America bring you this all-encompassing book that's sure to wow friends and family alike. Not just ice creams or granitas, recipes are geared towards composed desserts with such exotic and refreshing flavors as hibiscus and verbena. If you're tired of plain old vanilla in the frozen desserts department, pick this book up and rediscover frozen treats. Hardcover, 440 pp. $72.00.
 Miette
Meg Ray & Leslie Jonath
Mirroring it's namesake bakery in San Francisco, Miette screams "fun" at the top of it's lungs from it's innovative and whimsical recipes to the scalloped edges of the physical pages. From chewy caramels to multi-tiered cakes, a well-rounded spectrum of the pastry arts are available for your dining pleasure! Hardcover, 223 pp. $29.95.
 Jeni's Splendid Ice Creams At Home
Jeri Britton Bauer
In the age of liquid nitrogen and pacojet ice creams, it's nice to see an ice cream book come out that utilizes the nearly forgotten ice cream machine. Jeni Britton Bauer supplies hit recipes from her popular ice cream franchise in Columbus, Ohio. Not just the norm; unique and exotic ingredients make routine appearances to guarantee a fresh and exciting experience every time you fire up your sorbetiere. Hardcover, 217 pp. $28.95.
 Jellymongers
Parr & Bompas
Doing their part to dispel the negative light of jelly desserts, Bompas and Parr provide innovative recipes for gelatin-set treats that are sure to inspire you to follow suit! The mundane Jell-O shot is taken to the next step as a section on spiked desserts is sure to make your next party a hit! Hardcover, 160 pp. $23.95.
 Perfect Pops
Charity Ferreira
Why spend excessive amounts of money on store-bought frozen pops when you can learn to make it yourself? Charity Ferraira brings you 50 fantastic recipes for innovative and delicious ice pops. Flavors include Balsamic-Strawberry and Key Lime. Recipes are easy to follow and encourage you to use the technique with flavor profiles of your own creation! Hardcover, 92 pp. $18.95.
 Baking Artisan Pastries and Breads
Ciril Hitz
For those who learn best when shown first hand, this book comes with a dvd that accompanies recipes to provide visual aid. Learn to make traditional pastries and breads with the ease and grace of a true baker. Softcover, 176 pp. $31.99.
 Fearless Baker
Emily Luchetti & Lisa Weiss
While we are big fans of Luchetti (Stars Desserts) we were somewhat disappointed in this rather basic book. That said if you are new to baking this will help dispel any phobias of doughs, batters and the like. You will be an experienced baker in no time. Hardcover, 288 pp. $32.99.
 Sugarbaby
Gesine Bullock-Prado
Combining delicate pastry work with a wicked and charming sense of humor, Bullock-Prado brings professional desserts to the home cook in a way that many other books fail to accomplish. Forgoing the usual "stuffiness" of French pastry educators, recipes come with numerous tips and facts to further enhance the experience of putting together each variety of sweet. Hardcover, 251 pp. $35.95.
The Baker
Leanne Kitchen
Sweet and savory baking classics--dried tomato and thyme fougasse, parkin, cherry cake are presented in the usual seductive contemporary package from Murdoch books. There is some discussion of techniques, equipment, and ingredients, but the focus is really on recipes. Hardcover, $39.99.
 Flour
Joanne Chang
Flour Bakery, one of Boston's most well-known bakeries releases their first cookbook, sharing customer favorites for the world to enjoy. Try your hand at Homemade Pop Tarts, or Lemon Scones in easy to follow recipes. Experience first hand the alchemy of baking where everything that emerges from your oven will be greater than the sum of it's parts. Hardcover, 320 pp. $40.00.
 Classic Home Desserts
Richard Sax
It is a thrill to see one of our favorite dessert books back in
print. Better still, its new dust jacket is much more appealing than
the original. The chocolate cake featured on the cover, chocolate
cloud cake, is one of the best ever, one which is still a success
even if you forget to add the butter. The recipes represent the best
of homemade desserts for both everyday and entertaining from hermit
cookies to billowy chiffon pies. These classics are as appealing
today as they were when the book appeared in 1994. Through the lovely introductions
to the recipes, this re-issue gives a whole new generation the opportunity
to know the late Richard Sax, one of the kindest and most empathetic
figures from thye culinary world. Hardcover, 648 pp. $43.95
 Sarabeth's Bakery From My Hands to Yours
Sarabeth Levine
Sarabeth Levine is famous not only for exemplary baked goods but also for scrumptious spreadable fruits aka jams. Fans of Sarabeth's Bakery will be thrilled to know that this collection captures both sides of her talent. The baking recipes range from simple muffins and buttermilk buscuits to pies, cookies, cakes and breads. Beyond the baked goods are classic puddings and ice creams. The preserving selection includes blueberry, blackberry, and strawberry/peach but omits her spectacular Apricadabra preserves. Even if you never bake, this book is worth buying just to savor the book's lovely production. Hardcover, 305 pp. $47.00.
 Alice's Tea Cup
Haley Fox
The first cookbook to come in the wake of one of New York's premier bakeries. Specializing in refined, dainty afternoon tea fare, recipes are simple, yet elegantly flavored. You'll find meltingly lucious croque monsiour sandwiches alongside more nouveau Chicken Sandwiches flavored with lapsang souchong tea. An excellent book for those who entertain, you're sure to find elegant and delicious recipes primed to prepare for your next get-together! Hardcover, 229 pp. $26.00.
 The Great British Book of Baking
Linda Collister
The book accompaniment to the BBC show The Great British Bake-Off provides delicious recipes that helped elevate Britain from just trifles and shortcake in the pastry world. Learn to make your own chelsea buns, bagels and even naan in an easy, step-by-step method. Sure to fulfill your fantasies of flaky, buttery, warm baked goods, warm your house this winter with the yeasty fragrance of rising bread and rich pies. Hardcover, 352 pp. $42.99.
 Great Gluten-Free Baking
Louise Blair
Louise Blair provides 80 excellent recipes for wonderful sweets on a gluten-free diet. Just because flour is off limits, doesn't mean cakes are a lost cause; numerous recipes include chocolate cake and light and airy cupcakes. Put out of your mind previous encounters with hard, dry gluten-free baked goods and indulge in confections that are truly tantalizing and delectable. Softcover, 144 pp. $17.99.
 Baked Explorations
Matt Lewis & Renato Poliafito
Baked Explorations takes readers on a voyage through the history of American sweets and desserts. Using their signature style of re-interpretation, Lewis and Poliafito touch upon classic childhood confections and spin them into something new and exciting while still paying homage to memories of yore. Hardcover, 207 pp. $37.75.
 Bake!
Nick Malgieri
Like his late friend, Richard Sax, Nick Malgieri combines the ability to write a great recipe with the charm and concern that everyone wishes for in a best friend. This book, his 10th, features all the classic baking techniques and recipes which employ them. Devil's food cake, white butter cake, apple lattice pie, meringues, traditional white bread....the list goes on and on. In each section he gives essential tips--just what you expect from a good friend.. Lots of color photos. Hardcover, 234 pp. $32.95.
 The Divvies Bakery Cookbook
Lori Sandler
The Divvies Bakery Cookbook is a result of the work of Divvies gourmet bakery founder and owner Lori Sandler. Dedicated to creating sweets without nuts, eggs, or dairy, the Divvies Bakery Cookbook is perfect for those with food allergies (think school lunch bag treats for your child), as well as for vegans, with some gluten-free recipes also included, and enough sweet-tooth satisfying recipes for all! Hardcover, 156 pp. $31.00.
 Farmers' Market Desserts
Jennie Schacht
This is a lovely compendium of desserts for those of us seduced by the lush summer produce. From the familiar--carrot cake, pumpkin pie, apple-pear crisp--to the more exotic--Meyer lemon and goat cheese souffle cakes and avocado velvet.Vividly illustrated, this book is also laced with information both about ingredients and techniques for using them. Softcover, 208 pp. $29.95.
 In The Sweet Kitchen
Regan Daley
Long-anticipated, the paperback edition of Regan Daley's baking and dessert bible has arrived just in time for its 10th anniversary. A former Cookbook Store employee, the love and labour that Regan poured into this indispensible guide was witnessed first hand. The content remains the same - descriptions of ingredients and techniques, a selection of solid base recipes - all wrapped up in a new light weight and attractive package! Softcover, 692 pp. $35.00.
The Divvies Bakery Cookbook
Lori Sandler
Food allergies can drive sane cooks, especially bakers, to distraction. This book covers no nuts, no dairy, no eggs. Recipes are also good for vegans. Hardcover, 156 pp. $31.00.
 Dulce
Joseluis Flores
Trying to find cookbooks from Latin America can prove difficult once you leave typical Mexican fare. So to have a whole book dedicated to Latin desserts is a wonderful addition to the pastry chef's shelf. Flores's talents as an executive pastry chef shine here but recipes are doable for the home chef as well. Filled with delicious recipes for flans, cakes, ice creams, and a variety of tropical fruit desserts - its amolst worth buying just for the picture of chocolate crepes with dulce de leche and vanilla bean ice cream. Yum! Hardcover, 266 pp. $37.00.
 Seasonal Fruit Desserts
Deborah Madison
The much beloved author of Vegetarian Cooking for Everyone ($50), Madison brings her seasonal mantra to desserts with delicious results. What better way to follow local seasons than through the orchard, farm and market. Not just for summer, this book has inspiration for all four seasons. Hardcover, 278 pp. $39.95.
 Whoopie Pies
Sarah Billingsley
Are they cakes? Are they cookies? Whichever, they are delicious and fun. The newest competitor in the cupcake vs macarons debate, these hand held treats combine the best of both worlds. Creamy filling between soft cake-like cushions make these lovable desserts a popular choice. Originating in New England as the traditional chocolate cake with vanilla filling, this book offers a wide range of combinations to anyone's liking. Mix-and-match at will! Hardcover, 120 pp. $19.95.
 Sweet Treats Just Like My Mother Used to Bake
Edited by Linda Collister
A collection of delicious and reliable standards for your baking repetoire, this book has it covered from layer-cakes (banana fudge, etc) to scones (apple and golden raisin). Accompanied with cozy colour images of every recipe, this book will inspire you to tie on your apron and grab a wooden spoon. Hardcover, 176 pp. $31.50.
 Bourke Street Bakery
Paul Allam & David McGuinness
A huge success since the duo opened their first bakery in a Sydney suburb, now they have added more and managed to find time to create this wonderful cookbook. Rustic breads, gourmet pies and lots of delicious treats. Hardcover, 370 pp, $59.95.
 Good to the Grain: Baking with Whole Grain Flours
Kim Boyce
This is a rapidly increasing area of interest, whole grain baking. Boyce is former pastry chef at Spago and Campanile. For those interested in baking with grains other than wheat. Hardcover, 208 pp, $38.95.
 Popina Book of Baking
Isidora Popovic
Popina began with a grant from Prince Charles' Prince's Trust and started with a stall in Portobello Market in London, now their products are sold at Harrods, Fortnum & Mason as well as Whole Foods Markets. You may have seen similar style of recipes elsewhere but there is a broad variety and little twists to make them just that bit different. Hardcover, 146 pp. $31.50.
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