{"title":"Home Baking \u0026 Dessert Books","description":"\u003cscript type=\"application\/ld+json\"\u003e\n    {\n      \"@context\": \"https:\/\/schema.org\",\n      \"@type\": \"OfferCatalog\",\n      \"itemListElement\": [\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"1\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/way-of-kueh-the-savoring-and-saving-singapores-heritage-desserts\", \n            \"name\": \"The Way of Kueh: Savoring \u0026 Saving Singapore's Heritage Desserts\" \n          },\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"2\",\n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/bake-by-paul-hollywood\",\n            \"name\": \"Bake: My Best Ever Recipes for the Classics\"\n          }, \n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"3\",\n            \"url\": 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\"Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"20\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/food-52-genius-desserts-100-recipes-that-will-change-the-way-you-bakeh\", \n            \"name\": \"Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake\" \n          }\n      ] \n    }\n\u003c\/script\u003e\n\u003cp style=\"text-align: left;\"\u003eThe best home baking books offer you good recipes\u003cspan data-mce-fragment=\"1\"\u003e—but even better, they give you ideas for indulging your creativity. Whether you like to bake bread, want to try new flavors in your cakes and cookies, or love homemade ice cream, these books can be your trusty guides.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe're also proud to offer as many books as possible about baking traditions from other countries or from distinctive communities. Baking books like these help preserve memories and traditions from homes around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHome baking books are full of the promise of good times, happy moments, and the satisfaction of a job well done. Our customers expect baking cookbooks to offer them precision, insight, and adventure, and we look for all three qualities when we’re choosing which books to tell you about.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt’s commonly said that while cooking lends itself to improvisation, baking is not so friendly to spur of the moment changes. Proportion matters in home baking books to a much bigger degree than it does in, say a soup cookbook or a salad cookbook. While you can decide that a chili needs a little more heat or the salad dressing could use some fresh tarragon, It’s hard to know from the taste and texture of raw cookie dough if it will spread out too much or cool to be hard as a rock.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eGood baking cookbooks will often give you ideas for making changes to a recipe and encourage you to try those changes. Sometimes it’s simply a matter of using a different spice or substituting one flavoring for another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith practice, you can develop the judgment to make other changes as well, substituting a different type of flour, using less sugar, or changing the cooking time or temperature to adjust the texture of whatever it is you are going to enjoy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe also like home baking books which recommend you measure by weight, and particularly by metric. Experienced bakers know that if you want a recipe to come out the same way time after time, it really helps if your measurements are duplicated as closely as possible each time. Using a kitchen scale will make every one of your baking cookbooks do a better job for you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIf you’re interested in adapting some of your favorite recipes from volume to weight measurement, some quick rules of thumb are:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup of general-purpose flour weighs 120 grams or 4.25 ounces\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup of sugar weighs 200 grams or 8 ounces\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup of butter weighs 225 grams or 8 ounces\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"product_id":"100-cookies-the-baking-book-for-every-kitchen-with-classic-cookies-novel-treat","title":"100 Cookies: The Baking Book for Every Kitchen With Classic Cookies, Novel Treat","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003e100 Cookies\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a go-to baking book featuring 100 recipes for cookies and bars, organized into seven chapters.\u003cbr\u003e\u003cbr\u003eChocolatey, fruity, crispy, chewy, classic, inventive\u003c\/b\u003e\u003cspan\u003e—there's a foolproof recipe for the perfect treat for everyone in this cookie recipe book.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e• Introduces innovative baking techniques\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Includes an entire chapter dedicated to Kieffer's \"pan banging\" technique that ensures crisp edges and soft centers for the most delicious cookies\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Nearly every cookie dough recipe is accompanied by a photograph.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eDessert recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.\u003cbr\u003e\u003cbr\u003eThis is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e• Highly giftable with a textured case and a ribbon marker\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• A great pick for the home baker in search of a new bake sale recipe or someone who just loves cookies, as well as fans of Sarah Kieffer's blog and Instagram\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Add it to the shelf with cookbooks like \u003c\/span\u003e\u003ci\u003eSally's Cookie Addiction\u003c\/i\u003e\u003cspan\u003e by Sally McKenney; \u003c\/span\u003e\u003ci\u003eDorie's Cookies\u003c\/i\u003e\u003cspan\u003e by Dorie Greenspan; and \u003c\/span\u003e\u003ci\u003eThe Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies \u0026amp; Bars\u003c\/i\u003e\u003cspan\u003e by America's Test Kitchen\u003c\/span\u003e\u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":34812457615493,"sku":"Sarah Kieffer","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/kieffer_9781452180731_def10.jpg?v=1667582373"},{"product_id":"all-about-cake-c","title":"All About Cake","description":"\u003cp\u003e\u003cspan\u003eChristina Tosi is the mad genius of funky baking, turning out goods that are inspired by childhood nostalgia but executed with precision and know-how that allow a whimsical idea to succeed when, in other hands, it might never had been more than an unfulfilled flash of inspiration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite some platitudes dispensed by the publisher's copywriter about this being a book for \"bakers of all levels,\" this is an ambitious book that assumes you're a comfortable baker, with a kitchen stocked with the likes of cake rings, acetate for assembling layer cakes, silicone baking mats, and a good scale. Yes, there are some quickly assembled microwave mug cakes and some (bizarre) cakes made in a slow cooker that are pretty fuss-free. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut let's be honest: if you're interested in a Christina Tosi book about cakes, it's because Tosi is known for going all-in when it comes to baking. You're interested because you want rhubarb-elderflower pound cake; you want corn and blueberry sheetcake. And banana -chocolate-hazelnut cupcakes, key lime pie layer cake, and lemon layer cake with pickled strawberry jam and pickled strawberry frosting. You'll get these and many, many more. And even before your oven cools off, you'll be happy. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout. 288 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812460957829,"sku":"Christina Tosi","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/TosiCover.jpg?v=1742237567"},{"product_id":"american-cookie-the-snaps-drops-jumbles-tea-cakes-bars-and-brownies-that-we-p","title":"American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars \u0026 Brownies That We Have Loved for Generations","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eByrn became a\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebestselling author with a series of books on gussied-up cake mixes, but here she shifts her focus to scratch baking. Her 100 recipes include stalwart classic favorites but also an array of historic or regional favorites that are surprisingly new to us.\u003c\/p\u003e\n\u003cp\u003eSt. Augustine crispes (sic) are little pastry cups filled with cinnamony meringue. Wild persimmon drop cookies make use of the sudden abundance of the fruit in Georgia. The recipe for Sagamore Hill sand tarts, a cousin of the snickerdoodle, was handwritten by Edith Roosevelt, wife of Theodore, inside a family cookbook.\u003c\/p\u003e\n\u003cp\u003eByrn’s extensive headnotes on cookie history display a great deal of historical research that demonstrates just how very American these recipes are.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Paperback.\u003c\/p\u003e","brand":"ROD","offers":[{"title":"Default Title","offer_id":34812462465157,"sku":"Anne Byrn","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Bryn.jpg?v=1785349131"},{"product_id":"bakewise-the-hows-and-whys-of-successful-baking-with-over-250-great-tasting-rec-c","title":"Bakewise: The Hows and Whys of Successful Baking With Over 250 Great-tasting Rec","description":"\u003cp\u003eSerious bakers often turn to Shirley Corriher for advice and knowledge. A former biochemical researcher, she has become one of the US's foremost authorities on the science of baking, problem-solving for clients that have included Julia Child and major baking products manufacturers. In this detailed, fascinating, and highly useful book, she offers more than two hundred recipes that illuminate basic principles of baking and highlight subtle distinctions often overlooked, such as differences between baking powder brands and the decline in yolks as a percentage of egg volume industrially-farmed eggs.\u003c\/p\u003e\n\n\u003cp\u003eHardcover. Color inserts.\u003c\/p\u003e","brand":"SCR","offers":[{"title":"Default Title","offer_id":34812470820997,"sku":"Shirley Corriher","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/corriher1.jpg?v=1785366239"},{"product_id":"baking-at-republique-c","title":"Baking at Republique","description":"\u003cp\u003eRépublique occupies the space on South La Brea Avenue in Los Angeles that was once home to Nancy Silverton's legendary La Brea bakery. And although Silverton has written a laudatory introduction for this book, it's clear that Margaret Manzke has her own vision of what makes for great baking.\u003c\/p\u003e\n\n\u003cp\u003eInfluenced by her training and work in savory kitchens, Manzke prefers clean, simple flavors: \"If there's fruit in the pastry, I want to taste the fruit more than anything else,\" she notes. \"I like to showcase one particular flavor or ingredient in a pastry, making sure that it's dominant and that whoever's eating it knows what it is, so they can identify it right away.\"\u003c\/p\u003e\n\n\u003cp\u003eEleven of the book's twelve chapters begin with a master recipe or technique (e.g. brioche, pain au lait, muffins, cookies) that provides a rigorous base for the imaginative creations that follow. Master pâte à choux and turn the dough into everything from raspberry-vanilla cream puffs to Parmesan churros and black sesame-kumquat eclairs. Or plunge right in to persimmon tea cakes, strawberry-white chocolate scones, or sweet potato-spice muffins. You won't have a hard time finding things you want to bake.\u003c\/p\u003e\n\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812470952069,"sku":"Margarita Manzke","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Manzke.jpg?v=1625950241"},{"product_id":"baking-at-the-20th-century-cafe-c","title":"Baking at the 20th Century Cafe","description":"\u003cp\u003eThe glories of Austro-Hungarian cakes, pastries, and desserts are legendary. But they have received little recent attention in \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/professional-baking\"\u003ebaking books\u003c\/a\u003e. Michelle Polzine is here to remedy that with this captivating collection of recipes from her San Francisco bakery.\u003c\/p\u003e\n\u003cp\u003eMeticulous recipes, sometimes supported by careful step-by-step photographs, walk you through the creation of such classics as Sacher, Dobos, and Lizner tortes, Esterhazy Schnitten, vanilla kipferl cookies, and strudel,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eliebchen\u003c\/em\u003e, strudel. There is other traditional Eastern European fare as well, including Moldovan cheese and nettle pie.\u003c\/p\u003e\n\u003cp\u003eBut Polzine is not content to rest on other bakers’ laurels, treating some of the best ingredients California and the US have to offer with inspiration from Mitteleuropa: cranberry-ginger upside cakes, a date-pistachio torte, Meyer lemon-coconut cheesecake, tangerine and coffee granita.\u003c\/p\u003e\n\u003cp\u003eAnd yes, the cafe’s legendary honey cake is here as well, an elaborate ten-layer creation for which people make pilgrimages. None of this is quick-and-easy baking, but that isn’t to say it’s not wonderfully rewarding.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"WORA","offers":[{"title":"Default Title","offer_id":34812470984837,"sku":"Michelle Polzine","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Polzine.jpg?v=1626122215"},{"product_id":"baking-bible-the-c","title":"The Baking Bible","description":"\u003cp\u003eBeranbaum revolutionized American baking books in 1988 with the meticulous precision of The Cake Bible, a work that set such an ambitious new standard for home baking that it was immediately embraced by professional bakers as well.\u003c\/p\u003e\n\u003cp\u003eHer new comprehensive guide treats mainly sweet baking—cakes, pies, tarts, cookies, candies, and breads and yeasted pastries—all of them new for this book or extensively updated from any earlier versions. Beranbaum includes many popular standards, from cream scones to gingersnaps to babka, but there’s surely no shortage of invention:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePomegranate winter chiffon meringue pie\u003c\/li\u003e\n\u003cli\u003eStilton cheesecake\u003c\/li\u003e\n\u003cli\u003eAn intensely chocolate Double Damage Oblivion cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eExtra effort is often required for some recipes, but oh, the rewards!\u003c\/p\u003e\n\u003cp\u003eCloth. Color photographs throughout.\u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812471017605,"sku":"Rose Levy Beranbaum","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BeranbaumBaking.jpg?v=1785366568"},{"product_id":"baking-chez-moi-c","title":"Baking Chez Moi","description":"\u003cp\u003eIn a long career writing cookbooks of her own, as well as with the the likes of Julia Child and Pierre Herme, Greenspan has established herself as a friendly baker’s baker who is able to make even the most sophisticated recipes accessible and understandable.\u003c\/p\u003e\n\u003cp\u003eHere she indulges–to her readers’ benefit–her passion for French pastries, offering well over a hundred recipes for regional classics such as a gȃteau basque, some modern pastry shop innovations along the lines of matcha-flavored financiers, and even some American-inspired riffs like a cranberry tart. It’s hard to imagine being in better hands than with Dorie. color throughout. cl. $40.00\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout. \u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812471050373,"sku":"Dorie Greenspan","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Greenspan-1.jpg?v=1742238301"},{"product_id":"baking-with-less-sugar-recipes-for-desserts-using-natural-sweeteners-and-little-c","title":"Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-To-No White Sugar","description":"\u003cp\u003eWell-known for her Boston bakery, Flour, Chang has spent the last several years developing desserts which rely on smaller amounts of added sweeteners and, often, on non-refined sugars. Nothing here smacks of prim abstemiousness, however. Goodies such as vanilla pecan coffee cake, fudgy mascarpone brownies, and spiced pear turnovers are remarkably tempting and provide templates which can easily be adapted to new flavors.\u003c\/p\u003e\n\n\u003cp\u003eCloth. Color photographs throughout.\u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":34812471214213,"sku":"Joanne Chang","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Chang.jpg?v=1785366777"},{"product_id":"beard-on-bread-p","title":"Beard on Bread","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eJames Beard’s (1903–1985) bestselling book during his lifetime and one of the few of his works still \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ein print\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeard on Bread \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e(1973) marks an important culinary shift in home bread baking away from the wholegrain, dense and hearty loaves of the granola 1960s and toward a more epicurean and indulgent appreciation for the staff of life. The expanding interest in global food traditions, as well as American regional ones, is evident in the breadth of Beard’s offerings. Famed bread baker Peter Reinhart said \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeard on Bread \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ewas “both a harbinger of the culinary renaissance and fuel for the flames” and a necessity for all bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDespite the current boom of bread books, we still happily turn to Beard. His work is technically sound while highly approachable, never overwhelming. He gives us a great deal to choose from and hone the craft: Anadama bread, Italian feather bread, biscuits, pain de fruits, pita, black bread, Scandinavian lefse, and buñelos, just to name a few. A great resource, regardless of experience level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812472950917,"sku":"James Beard","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/beard_9780679755043_64d28.jpg?v=1742238311"},{"product_id":"beatrix-bakes","title":"Beatrix Bakes: 15th Anniversary Edition","description":"\u003cdiv class=\"flex-1 flex flex-col px-4 max-w-3xl mx-auto w-full pt-1\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"group\"\u003e\n\u003cdiv class=\"group relative relative pb-3\"\u003e\n\u003cdiv class=\"font-claude-response relative leading-[1.65rem] [\u0026amp;_pre\u0026gt;div]:bg-bg-000\/50 [\u0026amp;_pre\u0026gt;div]:border-0.5 [\u0026amp;_pre\u0026gt;div]:border-border-400 [\u0026amp;_.ignore-pre-bg\u0026gt;div]:bg-transparent [\u0026amp;_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [\u0026amp;_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8\"\u003e\n\u003cdiv class=\"grid grid-rows-[auto_auto] min-w-0\"\u003e\n\u003cdiv class=\"row-start-2 col-start-1 relative grid isolate min-w-0\"\u003e\n\u003cdiv class=\"row-start-1 col-start-1 relative z-[2] min-w-0\"\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3 standard-markdown\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBeatrix, the Melbourne bakery that Natalie Paull ran for fifteen years before closing, was known for sweet baking that combined professional rigor with genuine irreverence. This anniversary edition preserves both.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePaull writes with the detail that composed desserts demand: many recipes are built from multiple elements, and the instructions reflect that complexity. The \"Adaptrix\" notes throughout give bakers ideas for playing further with flavors or substituting ingredients; the Cheesecake chapter alone offers a crumb base, a bought biscuit base, no base, or a failed-cookie base, each a legitimate path.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe more than seventy recipes span eight chapters covering doughs, pastries, tarts, cakes, yeasted bakes, and the supporting elements (creams, custards, fillings, glazes, buttercreams) that make the composed desserts work. A sandwich cookie called Calamity Janes, named for Doris Day's \"singin', dancin', pistol-packin'\" turn in the 1953 film, sandwiches espresso marshmallow and syrup-preserved strawberries between chocolate-dipped wholegrain flour cookies. A Tart-A-Misu fills a nutty pastry crust with tiramisu components.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEntirely sweet baking, richly photographed and illustrated. For bakers who want professional rigor and permission to play in equal measure.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HGUS","offers":[{"title":"Default","offer_id":41492660060293,"sku":"Natalie Paull","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/9781761452642_579a0823-ea60-4597-85e9-6741a76c1637.jpg?v=1785516534"},{"product_id":"better-baking-wholesome-ingredients-delicious-desserts-c","title":"Better Baking: Wholesome Ingredients, Delicious Desserts","description":"\u003cp\u003eGenevieve Ko is an experienced baker and recipe developer who has co-written many books with well-known chefs. Her first solo effort is an attractive collection of desserts and other baked goods that emphasizes the use of less sugar and less-refined sugar, more whole grains, and more fresh fruits (and sometimes vegetables).\u003c\/p\u003e\n\u003cp\u003eThis is wholesome, flavorful baking that is free of any sense that Ko is adapting a recipe just to make it better for you. She’s made them all because they taste good: sugarplum gingerbread bundt cake; buckwheat almond-apple cake; pomegranate-olive oil almond tuiles.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812474720389,"sku":"Genevieve Ko","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Ko.jpg?v=1742238320"},{"product_id":"big-gay-ice-cream-c","title":"Big Gay Ice Cream","description":"\u003cp\u003eNew Yorkers have been familiar with the Big Gay Ice Cream truck for years now (and are grateful now that shops have sprung up in Manhattan, as well as Philly and soon LA). Their wacky, over-the-top flavor combinations for ice creams and toppings meet their match in this campily designed cookbook, modelled vaguely on a high school year book and including such sketches as Bea Arthur performing the Heimlich maneuver on a unicorn.\u003c\/p\u003e\n\u003cp\u003eIf all you want to know is what the food is like, consider their ginger-curry milkshake, Mountain Dew sorbet, or cardamom ice cream.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812475441285,"sku":"Bryan Petroff \u0026 Doug Quint","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Petroff.jpg?v=1785519927"},{"product_id":"black-girl-baking-wholesome-recipes-inspired-by-a-soulful-upbringing-p","title":"Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"descriptionPanel___wCiv7\"\u003e\n\u003cdiv class=\"panelContent___B_vGb\"\u003e\n\u003cdiv\u003eStandout, soul-food-inspired baked goods that take advantage of all five senses.\u003c\/div\u003e\n\u003cdiv\u003eJerrelle’s Honey Wheat Cinnamon Raisin Bread smells of the sweet bread her father would use to pack his lunch every morning. Her Bruleed Buttermilk Pie mimics the cracking surface of the crème brulee her great aunt used to make for her on special occasion. Drenched in imagery, these healthy recipes are like therapy, bringing the reader back in time to appreciate the simple pleasures of childhood using the five senses.\u003cbr\u003e\u003cbr\u003eJerrelle Guy is the creator of Chocolate For Basil, a vegetarian blog that has been featured on Vogue.com, Food52 and in the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBoston Globe\u003c\/i\u003e, to name a few. Her Instagram is full of stunning photography and has over 41,000 followers.\u003cbr\u003e\u003cbr\u003eThese recipes tell Jerrelle’s story while urging the reader to step away from the book and submerge themselves in the senses of baking—feel for clumps in the dough, smell when the nuts are toasted, hear the hollow knock of a perfectly cooked loaf of bread. With incredible baked goods with a soul food twist like Five Spice Baked Rice Pudding, Brown Sugar Plantain Galette, Corn and Serrano Soufflé and Sticky Date Sheet Cake,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBlack Girl Baking\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a book to be remembered.\u003cbr\u003e\u003cbr\u003eThis book will contain 75 recipes and 75 photos, each with vegan alternatives.\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePaperback. Color photos throughout.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAGE","offers":[{"title":"Default Title","offer_id":34812476948613,"sku":"Jerrelle Guy","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/guy_9781624145124_5170b.jpg?v=1768585476"},{"product_id":"book-of-ices-the-p","title":"The Book of Ices","description":"\u003cp\u003eThis is a facsimile of a famed 1885 work on frozen desserts. Author Agnes Marshall was a dynamic entrepreneur who, in addition to writing four books, two of them on ice creams, manufactured and sold a cornucopia of molds for fancy ices, received a patent for a fast-freezing ice cream machine in the days before refrigeration, and may have been one of the first people to propose using liquid nitrogen as a freezing agent.\u003c\/p\u003e\n\u003cp\u003eIn just 96 pages, as well as providing instructions on using several types of freezers, Mrs. Marshall offers nearly 120 recipes for ice creams, fruit syrups, water ices, sorbets, elaborate bombes, and even some savory ice creams (\u003cem\u003eepinards glac\u003c\/em\u003e\u003cem\u003eées \u003c\/em\u003e\u003cem\u003eà la cr\u003c\/em\u003e\u003cem\u003eème, \u003c\/em\u003eanyone?), along with images of dozens of elaborate molds and an array of other grocery items she sold. Original copies of this book are highly collectible, but this small edition is very reasonably priced and a powerful demonstration that kitchen imagination is not the sole province of our modern times. Engravings. Paperback.\u003c\/p\u003e","brand":"QGRB","offers":[{"title":"Default Title","offer_id":34812478161029,"sku":"A.B. Marshall","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Marshall-Book-of-Ices-1.jpg?v=1785532490"},{"product_id":"book-on-pie-the-everything-you-need-to-know-to-bake-perfect-pies","title":"The Book on Pie: Everything You Need to Know to Bake Perfect Pies","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by\u003cspan\u003e \u003c\/span\u003eErin Jeanne McDowell.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eErin McDowell, a contributor to\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe New York Times\u003c\/em\u003e, Food52.com, and the host of classes for Food Network Kitchen, is serious about crust. She offers more than 20 different crusts—from all butter and gluten-free to crusts made with polenta, crushed cookies, coconut, and meringue—and 25 more variations on those crusts. And she also arms you with the information you need to adapt any crust you make by changing the fat or tweaking the mixing method.\u003c\/p\u003e\n\u003cp\u003eFear of crust conquered, you’re ready for the fillings. In chapters on fruit pies, custard pies, cream, chiffon and cold-set pies, as well as savory pies, McDowell provides you with unassailable standards (apple, rhubarb, pumpkin, banana cream) and ingenious new ideas. You might try a deep-dish berry cobbler pie, because who says you can’t have two desserts in one? Or perhaps the white chocolate-peppermint pie. Her striped citrus pie layers blood orange curd, grapefruit curd, and tangerine curd to add zest to any winter meal. And a beautiful red onion tarte Tatin makes for a stunning vegetable side.\u003c\/p\u003e\n\u003cp\u003eMarvelously helpful and tempting.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812478849157,"sku":"Erin Jeanne McDowell","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/McDowellPie.jpg?v=1625950253"},{"product_id":"bravetart-iconic-american-desserts-c","title":"Bravetart: Iconic American Desserts","description":"\u003cp\u003eStella Parks' take on American home baking is at once rigorous and fun. She has rethought and reinvented a string of classics, from snickerdoodles and fudge to cheesecakes, coconut cream pie, and a home versions of a cluster of branded snacks such as animal crackers, Oreos, and Fig Newtons. Her meticulous recipes are often preceded by carefully researched notes on the origins of the particular treats that sometimes demolish treasured stories or culinary myths (Ruth Wakefield of the famed Toll House Inn did not invent the chocolate chip cookie).\u003c\/p\u003e\n\u003cp\u003eAlthough Parks clearly loves these all-American favorites, she is completely willing to adopt innovations in their pursuit, for example, gently roasting the sugar she uses in an angel food cake variation to heighten the flavor. Since she is the baking editor of seriouseats.com, this makes perfect sense to us.\u003c\/p\u003e\n\u003cp\u003eAll recipes include measurements by weight as well as volume.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e","brand":"WWN","offers":[{"title":"Default Title","offer_id":34812479701125,"sku":"Stella Parks","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BraveTart.jpg?v=1785877856"},{"product_id":"british-baking-book-the-the-history-of-britsh-baking-savory-and-sweet","title":"The British Baking Book: The History of Britsh Baking, Savory and Sweet","description":"\u003cp\u003eFor fans of \u003cem\u003eThe Great British Baking Show\u003c\/em\u003e and others who are sometimes puzzled by easy references in British sources to obvious touchstones such as Battenberg cake, Swiss roll, Madeira cake, bara brith, Chelsea buns, pasties, and Bakewell tart, \u003cem\u003eThe British Baking Book\u003c\/em\u003e is an inspiring, informative, and winning reference that's also a very usable cookbook.\u003c\/p\u003e\n\u003cp\u003eRegula Ysewijn, author of several other baking books, including \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/pride-and-pudding\/\"\u003ePride and Pudding\u003c\/a\u003e, provides a thorough tour of national and regional specialties in this handsome book. In addition to historically informative head notes for her recipes, she includes longer, broader histories of such categories as buns (caught on in the 18th-century and showing no signs of disappearing), fruitcakes for weddings and Christmas, oatcakes and griddle cakes, gingerbreads, and pies and tarts.\u003c\/p\u003e\n\u003cp\u003eSo here's your chance to go adventuring amidst centuries-old traditions and to bake up the likes of Grasmere gingerbread with its crumb topping, Devonshire splits to fill with clotted cream and jam, or the hearty Aberdeen buttery rowie which \"looks a bit like an unfortunate croissant that you find in the bottom of your bag, crushed by a bag of apples or a stack of books.\"\u003c\/p\u003e\n\u003cp\u003eVery charming and practical as well.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout. Metric and US standard measure.\u003c\/p\u003e","brand":"WDOW","offers":[{"title":"Default Title","offer_id":34812481306757,"sku":"Regula Ysewijn","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Ysewijn.jpg?v=1625950259"},{"product_id":"brooks-headleys-fancy-desserts-the-recipes-of-del-postos-james-beard-award-wi-p","title":"Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef (Paperback)","description":"\u003cp\u003eDefying conventions left and right, this debut book from the pastry chef of Manhattan's Michelin-starred Del Posto, offers a highly personal journey through the creative ambitions of a punk rock drummer who happens to have galvanized the attention of his fellow pastry professionals around the city and the country.\u003c\/p\u003e\n\u003cp\u003eThere is a chapter on vegetable desserts (eggplant and chocolate, cucumber creamsicle), a series of tributes to cooks and chefs he idolizes, and plenty of recollections of adventures while band touring and while eating and working in kitchens around the country. And yes, some awesome desserts that make extra sense once you've gotten to know Headley and his highly idiosyncratic mix of reverence for tradition and willingness to break all the rules. You will never own another book like this.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"WWN","offers":[{"title":"Default Title","offer_id":34812481405061,"sku":"Brooks Headley","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/HeadletFancyPaper.jpg?v=1785880099"},{"product_id":"candy-is-magic-real-ingredients-modern-recipesh","title":"Candy Is Magic: Real Ingredients Modern Recipes","description":"\u003cp\u003eCurl is the proprietor of Quin, a Portland, Oregon candy shop where she has returned to the fundamentals of old-fashioned candy-making with a modern sense of flavor. While many candy books are primarily about chocolate, Curl addresses a deep range of sugar confections, from lollipops and other hard candies to caramels, chews, marshmallows, and gumdrops, along with ice creams, fruit purées and syrups, and sauces.\u003c\/p\u003e\n\n\u003cp\u003eHer detailed instructions will please beginners, while professionals will know she speaks to them with metric weight measurements. Throughout the book she pairs popular standards like a sea salt caramel with innovative twists such as vanilla bean and roasted fruit caramels. Yes, there’s a cherry lollipop but you’ll also find a blackberry-tangerine and a chocolate lollipop with a mint center. You could even be making peach-ginger gumdrops.\u003c\/p\u003e\n\n\u003cp\u003eLine drawings and color photographs throughout. Hardcover.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812484550789,"sku":"Jami Curl","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Curl1.jpg?v=1625950262"},{"product_id":"chez-panisse-desserts-p","title":"Chez Panisse Desserts","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLindsey Remolif Shere (1935– ) was the pastry chef at the helm from Chez Panisse’s opening until her retirement in 1998. Published in 1985, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eChez Panisse Desserts\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e is a shining example of the simple, rustic-leaning desserts offered at the restaurant. The dishes sing of flavor, an alluring reminder that quality ingredients at peak ripeness need very little gilding. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA teaser of recipes: Charentais melon ice cream, calling for only the melons, sugar, cream, and kirsch; apricot souffles served with creme anglaise for something light and a little showy; or a quince and apple tarte tatin with vanilla ice cream and a glass of Sauternes for a delectable fall treat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt is worth noting that simplicity does not mean lack of technique on the part of the cook, and Shere offers plenty of thoughtful advice and instruction to hone the pastry cook’s skills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn influential pastry classic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812487958661,"sku":"Lindsey Remolif Shere \u0026 Alice Waters","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/shere_9780679755715.jpg?v=1655400418"},{"product_id":"chocolate-is-forever-classic-cakes-cookies-pastries-pies-puddings-candies-c","title":"Chocolate is Forever","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWith all of her earlier books now out of print, we’re thrilled to see this collection of chocolate recipes from the inimitable Maida Heatter, for generations one of America’s most beloved home bakers.\u003c\/p\u003e\n\u003cp\u003eGathered from seven of Heatter’s previously published books, the nearly 100 recipes here can be considered a sort of best-of collection. Of course the Palm Beach Brownies are here, and Petits Trianons, Maida’s New York CIty Chocolate Cheesecake, Salted Almond Chocolate Pie, and Chocolate-Chip-Cognac-Coffee Ice Cream. If you’re a baker who loves chocolate and your library is thin on Maida Heatter books, this one’s for you for sure.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color illustrations throughout.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eThis is one of three recent books which collect some of Maida Heatter’s best recipes. Its companions are\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/happiness-is-baking\/\"\u003eHappiness is Baking\u003c\/a\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/cookies-are-magic\/\"\u003eCookies are Magic\u003c\/a\u003e. Somewhat shockingly to us, the publishers seem to have assumed that someone interested in Maida Heatter might not buy all three books. So there are some recipes which are repeated from book to book, such as the Palm Beach Brownies.\u003c\/p\u003e","brand":"LTB","offers":[{"title":"Default Title","offer_id":34812489007237,"sku":"Maida Heatter","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/HeatterChocolate.jpg?v=1785966007"},{"product_id":"chocolate-recipes-and-techniques-from-the-ferrandi-school-of-culinary-arts-c","title":"Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts","description":"\u003cp\u003e\u003cstrong\u003eThis is what the publisher tells us about the book:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the \"Harvard of gastronomy.\"\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFerrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step-by-step in text and images. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePractical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812489105541,"sku":"Ferrandi Paris","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/FerrandiChocolate.jpg?v=1785966106"},{"product_id":"cookie-love-c","title":"Cookie Love","description":"\u003cp\u003eTurn your cookie ideas upside down. Segal, chef-owner of Chicago’s Hot Chocolate Restaurant and Dessert Bar, is willing to rethink almost any kind of cookie, and her first book demonstrates just how wonderfully she can do it.\u003c\/p\u003e\n\u003cp\u003eThis is a book for the cookie obsessed—bakers who have a playful spirit and a willingness to go beyond the familiar with delicacies such smoked chocolate sables, ginger sorghum cookies, and graham cracker and passion fruit whoopie pies. Segal’s infectious enthusiasm for good baking will have you rolling up your sleeves in no time.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812494971013,"sku":"Mindy Segal \u0026 Kate Leahy","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Segal.jpg?v=1786056410"},{"product_id":"cookies-are-magic-best-loved-treats-from-the-queen-of-cake-c","title":"Cookies Are Magic: Best-loved Treats from the Queen of Cake","description":"With all of her earlier books now out of print, we're thrilled to see this collection of recipes from the inimitable Maida Heatter, for generations one of America's most beloved home bakers.\n\nGathered from six of Heatter's previously published books, the near 100 recipes here can be considered a sort of best-of collection, including such famous treats as Oatmeal Snickerdoodles, Macadamia and Milk Chocolate Biscotti, Florida Lemon Squares, Fudge Mallows, and Viennese Almond Wafers. There's a reason Maida Heatter is one of the most beloved bakers ever, and her cookies are a big part of that.\n\nHardcover. Color illustrations throughout.\n\n\u003chr\u003e\n\nThis is one of three recent books which collect some of Maida Heatter's best recipes. Its companions are \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/happiness-is-baking\/\"\u003eHappiness is Baking\u003c\/a\u003e, and \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/chocolate-is-forever\/\"\u003eChocolate is Forever\u003c\/a\u003e. Somewhat shockingly to us, the publishers seem to have assumed that someone interested in Maida Heatter might not buy all three books. So there are some recipes which are repeated from book to book, such as the Palm Beach Brownies.","brand":"LTB","offers":[{"title":"Default Title","offer_id":34812495069317,"sku":"Maida Heatter","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/HeatterCookies.jpg?v=1786058631"},{"product_id":"dappled-baking-recipes-for-fruit-lovers-c","title":"Dappled: Baking Recipes for Fruit Lovers","description":"\u003cp\u003eA somewhat folksy appearance disguises the smart creativity and imaginative use of flavor in this fresh new book.\u003c\/p\u003e\n\u003cp\u003eRucker, who was the pastry chef at Gjelina Take Away and Gjutsta before opening her own popular bakery, is serious about fruit and she’s not afraid to try new things with it. As much as she might admire a venerable classic like a Dutch baby pancake with apple compote, or a banana cream pie she’s even more likely to put together zippy new desserts along the lines of a strawberry rye buckle with rose hazelnut crumb, or pistachio ginger linzer cookies (pictured on the cover of the book).\u003c\/p\u003e\n\u003cp\u003eJust as impressive is her grasp of the possibilities with parts of the fruit that might otherwise end up in the compost: her whole tangerine sorbet, for instance, used the peel for their pectin, “which aids in keeping the sorbet smooth after you freeze it. It also adds an intense citrus flavor and aroma.” And those\u003cspan\u003e \u003c\/span\u003e\u003cem\u003every\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eripe bananas? Ferment them for a tart, tropical mash that elevates Rucker’s banana cake.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"AVY","offers":[{"title":"Default Title","offer_id":34812501196933,"sku":"Nicole Rucker","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Rucker.jpg?v=1627402395"},{"product_id":"delias-cakes-with-the-delia-online-cookery-school-c","title":"Delia's Cakes: With the Delia Online Cookery School; More Than 90% of the Recipes Can Me Made Gluten-Free","description":"\u003cp\u003eFirst published in 1977 as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eDelia’s Book of Cakes\u003c\/em\u003e, this gorgeously updated guide to cakes large and small also includes a short chapter on biscuits—which we Americans persist in calling cookies. Many of the recipes are for surprisingly simple goodies, such as a fresh lime and coconut layer cake, an apricot, apple, and pecan loaf made with whole grain flour, and rhubarb and orange muffins. Hardly groundbreaking but very appealing in a comfort-food mode.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812501983365,"sku":"Delia Smith","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/SmithCakes.jpg?v=1786308693"},{"product_id":"dessert-fourplayh","title":"Dessert Fourplay","description":"\u003cp\u003eThe daring, innovative badboy of the American dessert scene is also a dedicated hard worker, an approach demonstrated clearly by his debut cookbook. The former pastry chef at NYC's Restaurant Daniel and Jean-Georges, he is also well known for serving as the head judge on Bravo TV's Top Chef: Just Desserts. \u003c\/p\u003e\n\u003cp\u003eHere, Iuzzini offers a series of mini desserts in quartets of complementary flavors and textures. Each can be served individually, but offered as a flight, they soar. One sample foursome: mango lassi; coconut pain perdu with cream cheese ice cream and papaya-lime compote; flambéed bananas with rum-and-coke ice cream and peanut phyllo crisps; pineapple polenta cake with ginger-spice sauce. \u003c\/p\u003e\n\u003cp\u003eProfessionals will quickly see that the flavor and texture ideas abound here and the book provides fertile ground for additional imaginative inspiration.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812502573189,"sku":"Johnny Iuzzini","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Iuzzini_Dessert_Four_PlayA.jpg?v=1786310003"},{"product_id":"dessert-person-recipes-and-guidance-for-baking-with-confidence","title":"Dessert Person: Recipes and Guidance for Baking With Confidence","description":"\u003cp\u003e\u003cem\u003eDessert Person\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis, indeed, a book for someone who loves to bake. Not just the results of baking, but the process itself. And she wants to help you feel the same way.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDetailed recipes for everything from brown butter corn muffins and carrot cake to\u003cspan\u003e \u003c\/span\u003e\u003cem\u003etarte tropézienne\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand an all-allium deep dish quiche put all these goodies within reach of thoughtful baker who’s willing to heed Saffitz’s cues (bake “until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed.”). There are American and European classics here—chewy molasses spice cookies on one spread, mondel bread on the next—but we’re more intrigued by the likes of a thrice-baked rye cookie, a preserved lemon meringue cake, and miso buttermilk biscuits.\u003c\/p\u003e\n\u003cp\u003eSerious baking in all the best possible senses.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812502605957,"sku":"Claire Saffitz","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Saffitz.jpg?v=1625950282"},{"product_id":"dories-cookies","title":"Dorie's Cookies","description":"\u003cp\u003eOne of the great American bakers, Greenspan has a special gift for cookies. For a time she even had an NYC cookie shop! Her vibrant new collection of more than 300 cookies is a treasure trove for bakers of many skill levels. Her 7-ingredient brownies will build instant confidence in a first timer or novice. More skilled and adventurous bakers will cotton to treats such as mocha-ricotta puffs and cranberry five-spice cookies. We think so highly of this book that we picked it as one of the prizes in our 2016 Holiday Cookie Contest. It’s one to treasure.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812504277125,"sku":"Dorie Greenspan","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Greenspan.jpg?v=1627404937"},{"product_id":"everyone-can-bake-simple-recipes-to-master-and-mix-c","title":"Everyone Can Bake: Simple Recipes to Master and Mix","description":"\u003cp\u003e\u003cem\u003eEveryone Can Bake\u003c\/em\u003e is a book of components, pastry elements that Dominique Ansel—creator of the Cronut—wants you to mix freely to create desserts that suit your own tastes.\u003c\/p\u003e\n\u003cp\u003eBy breaking down sophisticated and creative desserts into an array of approachable recipes, Ansel means to tempt your ambitions. He offers you his go-to chocolate cake, his go-to soft caramel, and his go-to caramelized bananas and suddenly, isn't it easy and appealing to bring them together? (\"Go-to\" is Ansel's description for just about every component recipe he provides here. He means that they're versatile, dependable recipes.)\u003c\/p\u003e\n\u003cp\u003eOf course, you'll also find a go-to fruit gelée, a go-to white chocolate glaze, and a host of other things that help you bridge the gap between familiar home baking and what you'd expect from a world-renowned pastry chef.\u003c\/p\u003e\n\u003cp\u003eAnsel does offer plenty of his own riffs on the go-to recipes, showing you how to take something fundamental and add new flavors. A classic Italian meringue, for example, can easily become chocolate-flavored, or fragrant with Earl Grey tea.\u003c\/p\u003e\n\u003cp\u003eIt's all consistent with his goal of inspiring you as a baker.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.  \u003c\/p\u003e","brand":"SSN","offers":[{"title":"Default Title","offer_id":34812510666885,"sku":"Dominique Ansel","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Ansel.jpg?v=1625950294"},{"product_id":"flatbreads-and-flavors-a-bakers-atlas-p","title":"Flatbreads \u0026 Flavors: A Baker's Atlas (paperback)","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAs they have pursued their passions for travel and exploring culture through food, Jeffrey Alford and Naomi Duguid have found an internationally shared and nourishing element of culture and cuisine: flatbreads, humankind's simplest, oldest, and most remarkably varied form of bread.\u003c\/p\u003e\n\u003cp\u003eIn their James Beard Award-winning cookbook\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFlatbreads and Flavors\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eAlford and Duguid share more than sixty recipes for flatbreads of every origin and description: tortillas from Mexico, pita from the Middle East, naan from Afghanistan, chapatti from India, pizza from Italy, and French fougasse. In addition, they provide 150 recipes for traditional accompaniments to the flatbreads, from chutneys and curries, salsas and stews, to such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti. Redolent with the tastes and aromas of the world's hearths,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFlatbreads and Flavors\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emaps a course through cultures old and intriguing, and, with clear and patient recipes, makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art.\u003c\/p\u003e\n\u003cp\u003ePaperback. Black and white photos throughout.\u003c\/p\u003e","brand":"MRW","offers":[{"title":"Default Title","offer_id":34812515287173,"sku":"Jeffrey Alford \u0026 Naomi Duguid","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/alford_9780061673269_bc124.jpg?v=1661982256"},{"product_id":"food-52-genius-desserts-100-recipes-that-will-change-the-way-you-bakeh","title":"Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe original\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/food52-genius-recipes\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/product\/food52-genius-recipes\/\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eFood52 Genius Recipes\u003c\/a\u003e is a delight to use, a collection of inspired recipes that offer some kind of clarification or simplification of a traditional cooking method or recipe which you can readily adapt to other things you make. So imagine the pleasures of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFood52 Genius Desserts\u003c\/em\u003e!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEditor Kristen Miglore has gathered material from legendary bakers, intrepid bloggers, professional pastry cooks, and others who have followed an insight into exciting new baking territory. Some are means of treating everyday ingredients so that they deliver extra flavor power; others turn established techniques on their head, and still others do something so simple that you might not really think it qualifies as a recipe, even if it makes an astounding dessert.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHere you’ll find ideas from Madhur Jaffrey, Pierre Hermé, Maida Heatter, Marcella Hazan, Nick Malgieri, Claudia Fleming, Stella Parks, Brooks Headley, Lindsay Shere, Jim Dodge, and so many other remarkable contributors. The vegan chocolate chip cookies will become your instant go-to, regardless of whether you are vegan yourself. And the only thing that will stop you from making them again and again is the enticing array of other choices here.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSlam dunk.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eColor photographs throughout, Hardcover.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812516827269,"sku":"Kristen Miglore","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/MigloreDessertsCover-1_8082d0d8-3c3f-40da-9bc7-8b5f14d74702.jpg?v=1627584260"},{"product_id":"four-and-twenty-blackbirds-pie-book-the-uncommon-recipes-from-the-celebrated-bro-c","title":"The Four \u0026 Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop","description":"\u003cp\u003eDon’t let the approach of Thanksgiving throw you into a pie panic. The Elsen sisters of Hecla, South Dakota, put Brooklyn on the pie-baking map when they began a pie business in their apartment that quickly expanded into a shop. Now they’re here to help you!\u003c\/p\u003e\n\u003cp\u003eTheir first cookbook offers helpful and well-photographed instruction on crust-making, much of it innovative and eye-pleasing, for anyone who’s ever been intimidated by the process. There is also a lovely assortment of seasonally arranged recipes (you are using the freshest fruit for your pie, aren’t you?) which include a full range of classics but also fun innovations such as wild ginger strawberry pie, white nectarine and red currant pie, and a black bottom oatmeal pie.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"GDC","offers":[{"title":"Default Title","offer_id":34812521087109,"sku":"Emily Elsen \u0026 Melissa Elsen","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Elsen.jpg?v=1625950309"},{"product_id":"fruit-cake-recipes-for-the-curious-baker-c","title":"Fruit Cake: Recipes for the Curious Baker","description":"\u003cp\u003eEven leaving aside traditional holiday fruitcakes—beloved here at Kitchen Arts— there is so much good to be said about cakes with fruit in or on them. And Jason Schreiber, baker and food stylist, makes a powerful argument for just how diverse the pleasures are. Offering everything from comforting quick loaf cakes and rustic, unfrosted single layer cakes to showy petit fours and arrestingly beautiful centerpiece cakes, Schreiber pivots easily from classic flavors—banana bread, applesauce cake with bourbon glaze–to zippy innovations such as , panettone studded with candied papaya and mango and a yule log filled with cranberry jam.\u003c\/p\u003e\n\u003cp\u003eSchreiber writes detailed recipes accompanied by abundant notes on serving and storing his creations, including an occasional tipple to help you enjoy them. Measurements are provided both by volume and by weight, which demonstrates that he is serious about getting things right.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"MRW","offers":[{"title":"Default Title","offer_id":34812523774085,"sku":"Jason Schreiber","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Schreiber.jpg?v=1625950313"},{"product_id":"gluten-free-flavor-flours-a-new-way-to-bake-with-non-wheat-flours-p","title":"Gluten-free Flavor Flours: A New Way to Bake With Non-Wheat Flours","description":"\u003cp data-mce-fragment=\"1\"\u003eWhile some bakers have ventured beyond wheat flour in dutiful pursuit of gluten-free alternatives, Medrich, the author of a number of popular yet serious \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/professional-baking\"\u003ebaking books\u003c\/a\u003e, has been intrigued by the special characteristics, especially the unique tastes, of the likes of teff, sorghum, oat, and nut flours. Here in more than 120 recipes, she demonstrates just how delightfully these ingredients can be used in sweet and savory baked goods. (And for those avoiding gluten, there’s none to be found here.) Discover just how well oat flour works in a carrot spice cake or buckwheat in gingerbread or rice flour in an ethereal chiffon cake. Smart. So very smart.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback. Color photographs throughout.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"WORA","offers":[{"title":"Default Title","offer_id":34812526592133,"sku":"Alice Medrich","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/9781579658069_32e3b.jpg?v=1627335691"},{"product_id":"gluten-free-flour-power-bringing-your-favorite-foods-back-to-the-table-p","title":"Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table (Paperback)","description":"\u003cp data-mce-fragment=\"1\"\u003eGluten-free baking books have become so commonplace that we’re in danger here of failing to take note of them. We definitely should not make that mistake with respect to this imaginative and very sound book from the team at\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/blog.ideasinfood.com\/\" data-mce-fragment=\"1\" data-mce-href=\"http:\/\/blog.ideasinfood.com\/\" target=\"_blank\"\u003eideasinfood.com\u003c\/a\u003e, who are also the authors of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/everyday-cooking\/maximum-flavor\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/everyday-cooking\/maximum-flavor\/\" target=\"_blank\"\u003eMaximum Flavor\u003c\/a\u003e. Kamozawa and Talbot are relentless advocates of the scientific method when it comes to recipe development. Their willingness to experiment over and over has produced three useful flour blends—including one that is free of xanthan gum, guar gum, dairy, and soy and another that produces a texture similar to whole wheat flour—that can be used in a spectrum of foods that might otherwise need to be avoided. Sticky maple scones; buttermilk brioche; doughnuts; egg noodles; chocolate bundt cake; peanut butter blondies; blueberry cheesecake pie. Very welcome. Very useful.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"WWN","offers":[{"title":"Default Title","offer_id":34812526690437,"sku":"Aki Kamozawa \u0026 H. Alexander Talbot","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/9780393355703.jpg?v=1629235194"},{"product_id":"good-bake-a-the-art-and-science-of-making-perfect-pastries-cakes-cookies-pi","title":"A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA Good Bake\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis an unparalleled resource for serious bakers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMelissa Weller, whose career has included stints at some of America’s leading restaurants and bakeries, offers detailed, model recipes for savory and sweet items. She includes a 10-page tutorial on making puff pastry, followed by 12 pages on\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ekouign aman.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003eThe savory bread chapter ranges from hot dog buns and a sourdough brioche to a whole wheat\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003epain au lait\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ePullman loaf. There are quick breads and cookies, creative layer cakes, pies and tarts, and even a chapter on fried doughs for when nothing will hit the spot like a churro.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA Good Bake\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003espeaks to those who want to understand why they’ve been instructed to fold dough a certain way, or to add fat at a particular time. Its core assumption is that you’re in the kitchen to bake well, not to get the job done quickly. And it rewards that attitude with precision and imagination.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812526985349,"sku":"Melissa Weller","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Weller.jpg?v=1625950319"},{"product_id":"good-book-of-southern-baking-the-a-revival-of-biscuits-cakes-and-cornbread","title":"The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread","description":"\u003cp\u003eBorn in Charleston, Kelly Fields make her mark as a professional baker in New Orleans. There, after working in several renowned restaurants, she opened Willa Jean, a bakery and cafe in the city's Central Business District famed for its contemporary approach to classic Southern baked goods.\u003c\/p\u003e\n\u003cp\u003eFields has been willing to re-examine every truisim of Southern home baking in her quest for the soul-satisfying versions of everything from biscuits and cornbread to bread pudding and pecan pie, as well as a few not-exactly Southern desserts that Fields knocks out of the ballpark.\u003c\/p\u003e\n\u003cp\u003eThat means her cornbread \"is made with a mix of cornmeal, corn flour, and buttermilk that sits in the fridge overnight.\" Her chocolate chip cookies call for two types of flour. And she serves her pumpkin pie with a roasted white chocolate cream.\u003c\/p\u003e\n\u003cp\u003eBut please don't feel that everything in \u003cem\u003eThe Good Book of Southern Baking\u003c\/em\u003e is fancified. Fields clearly loves fruit desserts, quick breads, at least 6 kinds of biscuits, and pies, pies, pies. This is wonderful 21st-century addition to the Southern baking repertoire.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812527018117,"sku":"Kelly Fields","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Fields.jpg?v=1625950318"},{"product_id":"happiness-is-baking-cakes-pies-tarts-muffins-brownies-cookies-favorite-de-c","title":"Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies","description":"\u003cp\u003eWith all of her earlier books now out of print, we're thrilled to see this collection of recipes from the inimitable Maida Heatter, for generations one of America's most beloved home bakers.\u003c\/p\u003e\n\u003cp\u003eGathered from six of Heatter's previously published books, the 100 recipes here can be considered a sort of best-of collection, including her famous Palm Beach Brownies and the East 62nd Street Lemon Cake. They're all famous for the meticulous way they're written and for the reliability that made Maida Heatter's name a byword among serious bakers.\u003c\/p\u003e\n\u003cp\u003eIf you need a book that shows you flavors you've never seen before, this is probably not your choice. But if you love classic American baked good, then this is your grand prize.\u003c\/p\u003e\n\u003cp\u003eMaida's voice is evident on every page and is always a delight as she recounts her efforts to recreate someone else's star turn or how she hurriedly enjoyed a slice of cake before evacuating in the face of Hurricane Irma on her 101st birthday.\u003c\/p\u003e\n\u003cp\u003eHardcover. Happy full-color illustrations throughout by Alice Oehr. Foreword by Dorie Greenspan.\u003c\/p\u003e\n\u003chr\u003eThis is one of three recent books which collect some of Maida Heatter's best recipes. Its companions are \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/chocolate-is-forever\/\"\u003eChocolate is Forever\u003c\/a\u003e, and \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/cookies-are-magic\/\"\u003eCookies are Magic\u003c\/a\u003e. Somewhat shockingly to us, the publishers seem to have assumed that someone interested in Maida Heatter might not buy all three books. So there are some recipes which are repeated from book to book, such as the Palm Beach Brownies.","brand":"LTB","offers":[{"title":"Default Title","offer_id":34812530327685,"sku":"Maida Heatter","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Heatter.jpg?v=1625950323"},{"product_id":"how-to-bake-everything-simple-recipes-for-the-best-baking","title":"How to Bake Everything: Simple Recipes for the Best Baking","description":"Bittman’s track record with his \u003cem\u003eHow to Cook Everything\u003c\/em\u003e books has been more than impressive: accessible, dependable collections that serve as basic references and demystify fundamental techniques. While baking has been a part of all the earlier books, here he dives deeply into his material, tackling everything from banana bread and pancakes to soufflés and even bran flakes for those who are inclined to the title literally. It’s hard to imagine something this book does not contain.\n\nLine illustrations. Hardcover.\n\n ","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812534620293,"sku":"Mark Bittman","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Bittman.jpg?v=1625950329"},{"product_id":"huckleberry-stories-secrets-and-recipes-from-our-kitchen-c","title":"Huckleberry: Stories, Secrets, and Recipes from Our Kitchen","description":"\u003cp\u003eNathan's cafe and bakery in Santa Monica, California, is a homey, adventurous spot, offering a breakfast-and-brunch-like menu that spans a range from zippy three-cheese rye biscuits and persimmon spice cake to a cherry tomato and goat cheese cobbler and a fried green tomato, bacon, and spicy slaw tartine. In addition to her appealing recipes, Nathan shares her advice on tweaking recipes from other sources (add salt! double the vanilla!). Very approachable and fresh.\u003c\/p\u003e\n\n\u003cp\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":34812535701637,"sku":"Zoe Nathan","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Nathan.jpg?v=1625950332"},{"product_id":"icing-on-the-cake-baking-and-decorating-simple-stunning-desserts-at-home-c","title":"Icing on the Cake: Baking and Decorating Simple, Stunning Desserts at Home","description":"Several years back Tessa Huff made quite an impression with \u003cem\u003eLayered\u003c\/em\u003e, a stylishly approachable collection of cakes that bakers appreciated as much for its style as for its reliable recipes. In \u003cem\u003eIcing on the Cake\u003c\/em\u003e, despite the implications of its title, Huff expands her repertoire to include cookies, pastries, pies, and tarts.\n\nEach recipe is paired with a crisp, elegant photo and, where needed, step-by-step photo instructions for the occasional decorative tour de force. To be frank, some desserts require the patience to learn to pipe buttercream—for which Huff provides solid instruction—but as long as you're not opening a pastry shop tomorrow, you don't need to be perfect the very first time you try some of the enticing ideas here: apple-blackberry pie with rosette crust; pistachio truffle cake; marble-glazed lemon-hibiscus macarons. Lots of great decorating and flavor ideas to crib here.\n\nHardcover. Color photographs throughout.\n\n ","brand":"ABR","offers":[{"title":"Default Title","offer_id":34812537110661,"sku":"Tessa Huff","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/HuffCover.jpg?v=1625950334"},{"product_id":"jenis-splendid-ice-cream-desserts-incomparable-sundaes-parfaits-and-other-me-c","title":"Jeni's Splendid Ice Cream Desserts: Incomparable Sundaes, Parfaits, and Other Me","description":"\u003cp\u003eBritton-Bauer took home the James Beard Award for the best dessert book of 2011 with her Jeni’s Splendid Ice Creams, which featured the work of her small chain of artisanal shops stretching from Ohio down to Georgia.\u003c\/p\u003e\n\u003cp\u003eHere she puts her ice creams, including an array of new flavors, to use in or alongside sundaes and parfaits, cakes and crisps, ice cream sandwiches and ice cream layer cakes. While the photography here has a certain 70s-retro feel about it, the flavor ideas are attractively sophisticated and contemporary. Perhaps you might pair a scoop of her graham cracker ice cream in a sundae with her juniper and lemon curd ice cream, or dollop her fresh ginger frozen yogurt atop an apple empanada?\u003c\/p\u003e\n\u003cp\u003eLots of ideas!\u003c\/p\u003e\n\u003cp\u003eColor throughout. Hardcover.\u003c\/p\u003e","brand":"WORA","offers":[{"title":"Default Title","offer_id":34812541993093,"sku":"Jeni Britton Bauer","price":23.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BauerDesserts.jpg?v=1627405132"},{"product_id":"kosher-bakerthe-over-160-dairy-free-recipes-from-traditional-to-trendy","title":"The Kosher Baker: Over 160 Dairy Free Recipes from Traditional to Trendy","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis extraordinary bible of kosher baking breathes fresh life into parve desserts and breads.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eProducing flavorful and appealing kosher desserts has been a challenge in Jewish households throughout the ages. Without access to butter, cream, milk, cheese, yogurt, or other dairy products, creating a tasty and memorable dessert for family and friends requires more than simple substitutions and compromises. Now pastry chef and teacher Paula Shoyer provides the inspiration and innovation to turn the age-old challenges of parve baking into delectable delights in her one-of-a-kind kosher cookbook.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Kosher Baker\u003c\/em\u003e is your indispensable kitchen companion to a wide range of dairy-free desserts, from family favorites and time-honored holiday classics to stylish and delicious surprises of Shoyer’s own careful creation. It even includes desserts not usually found on a kosher table, such as creamy key lime pie, luscious flan, and rich tiramisu. You’ll find everything from cookies, biscotti, breads and muffins to pastries, tarts, fancy cakes, and mousses. Shoyer guides you through more than 160 mouth-watering recipes and expands every non-dairy baker’s repertoire with simple, clear instructions and a friendly yet authoritative voice.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Kosher Baker\u003c\/em\u003e is organized as a tutorial into three primary sections—Quick and Elegant Desserts, Two Step Desserts, and Multiple Step Desserts—allowing the busy home baker to choose a dessert based on both taste and time constraints. The first section presents the fundamentals of simple kosher baking in the form of everyday treats like Amaretto Cookies, Orange Tea Cake, and Apple Pastry. The next two sections teach increasingly more challenging desserts, from a Challah Beer Bread Pudding with Caramel Sauce to Chocolate Babka. A special fourth section includes chapters on baking Challah, Passover desserts, and no-sugar-added desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Kosher Baker\u003c\/em\u003e has something for everyone in the Jewish household for any occasion or holiday. It spills over with detailed information, including tips on storage, freezing, and thawing; tools; must-have ingredients; and tips and techniques. Anyone baking for those with special dietary needs such as food allergies or diabetic concerns will also find recipes to love in this comprehensive collection. It even includes recipes for nut- and gluten-free desserts, and vegan desserts. No Jewish home should be without this essential cookbook!\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photography throughout.\u003c\/p\u003e","brand":"UBRN","offers":[{"title":"Default Title","offer_id":34812546941061,"sku":"Paula Shoyer","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/shoyer_9781584658351_a4ddc.jpg?v=1737672013"},{"product_id":"la-grotta-ice-creams-and-sorbets-c","title":"La Grotta: Ice Creams and Sorbets","description":"\u003cp data-mce-fragment=\"1\"\u003eWith a seasonal London business selling her frozen desserts in shops and at public markets from April to December (she believes that ice cream doesn’t melt properly in the mouth below 57ºF), Kitty Travers has made a name as a technically precise but imaginative creator.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHere’s a sample of the flavors this book offers:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKumquat custard ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCarrot seed ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRhubarb and raspberry ripple ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePeach leaf milk ice\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCucumber and sour cream ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTomato and white peach ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWild Fig and watermelon ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eVanilla plum ice cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf all you seek is comfort food, move on. But if you want to indulge in some flights of fancy, here’s a partner for you.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812547465349,"sku":"Kitty Travers","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Travers.jpg?v=1627402474"},{"product_id":"larousse-patisserie-and-baking","title":"Larousse Patisserie \u0026 Baking","description":"\u003cp\u003eFrom Larousse, the famous French publisher of reference works, culinary and otherwise, comes this 500-plus-page collection of contemporary French sweet baking.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eThe recipes lean strongly, but not exclusively French, and are scaled for home production. Measurements are typically by volume. For more complicated desserts there are step-by-step photo sequences to demonstrate production and assembly, such as for kugelhopf and apple strudel or chocolate soufflé.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe more than two hundred recipes include iconic desserts such as rum babas, crème brûlée, several types of charlottes, and kouign-amman. But there are also contemporary creations along the lines of a flourless orange cake, blueberry and lemon muffins, coconut and red berry panna cotta, and white chocolate mini tarts. Remarkably sweeping.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eSlipcased hardcover. Color photographs throughout.\u003cbr\u003e\n\u003c\/div\u003e","brand":"HAM","offers":[{"title":"Default Title","offer_id":34812548120709,"sku":"Larousse","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/LarousssePatisserie.jpg?v=1625950353"},{"product_id":"last-course-desserts-of-gramercy-tavern-c","title":"The Last Course: Desserts of Gramercy Tavern","description":"\u003cp\u003eOriginally published in 2001, \u003cem\u003eThe Last Course\u003c\/em\u003e was Claudia Fleming's collection of desserts from Gramercy Tavern, where she was then pastry chef. A visionary book, it combined a focus on seasonality with an interest in ingredients that, at that point, seemed slightly off-beat.\u003c\/p\u003e\n\u003cp\u003eThe book's initial life was short and it was soon out of print. It was treasured, however, by pastry cooks and serious home bakers, who loved Fleming's sense of flavor and her meticulous style, carefully captured by co-writer Melissa Clark.\u003c\/p\u003e\n\u003cp\u003ePrices for second-hand copies climbed to extraordinary levels and we found it almost impossible to get people to part with copies, even if they'd never cooked from the book. They knew it was something valuable.\u003c\/p\u003e\n\u003cp\u003eSo hurrah for this new printing, which makes the book accessible again to so many more people! If you've never fallen under the spell of \u003cem\u003eThe Last Course\u003c\/em\u003e, here's how \u003cem\u003eThe New York Times\u003c\/em\u003e' Julia Moskin explains the appeal of the book and of Claudia Fleming:\u003c\/p\u003e\n\u003cblockquote\u003eEventually, her signature style of starting with a single flavor, such as apple, mango, almond, ginger; intensifying it; and finally setting it off with a bit of crunch or tang or cold, came into focus. Her techniques for panna cotta, fresh corn ice cream and roasted pears became modern classics; her use of savory ingredients like rosemary, cornmeal and black pepper helped change the language of American desserts.\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is a book for serious bakers, and for all those who dream of becoming one.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e Hardcover. Color photographs throughout.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812548219013,"sku":"Claudia Fleming with Melissa Clark","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Fleming2019.jpg?v=1625950353"},{"product_id":"living-bread-tradition-and-innovation-in-artisan-bread-making-c","title":"Living Bread: Tradition and Innovation in Artisan Bread Making","description":"\u003cp\u003eDaniel Leader, founder of New York's Bread Alone bakery, is a restless soul who is always investigating what other serious bakers are doing. Here he provides an inspiring and rigorous collection of bread recipes—largely but not exclusively pre-fermented or sourdough— drawn from or inspired by some of the world's great boulangers. Leader makes it very clear that he's writing for serious bakers: ingredient measurements are provided in baker's percentages or by metric weight. No messing around with cups and all the uncertainty they introduce. Recipes also include notes for professional kitchens, suggesting things such as the incorporation of an autolyse duing the mixing process or baking olive oil-rich loaves on parchment to keep the floor of a deck oven free from grease.\u003c\/p\u003e\n\u003cp\u003eThe breads themselves are an appealing and interesting assortment. In addition to expected standards such as baguettes and ciabattas, there are innovative loaves such as a laminated honey rye infused with lemon and herbs, a German seed loaf updated with the addition of quinoa, and a circular loaf from Nantes that incorporates a high percentage of buckwheat. Leader also profiles and shares ideas from bakers throughout Europe, from Finland to Sicily and makes it clear how much he admires their work and perseverance. One could almost plot a bread-lovers Grand Tour by reading \u003cem\u003eLiving Bread\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"AVY","offers":[{"title":"Default Title","offer_id":34812550873221,"sku":"Daniel Leader with Lauren Chattman","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Leader.jpg?v=1625950356"},{"product_id":"magnolia-bakery-handbook-the-a-complete-guide-for-the-home-baker-baking-made","title":"The Magnolia Bakery Handbook: A Complete Guide for the Home Baker; Baking Made","description":"\u003cp\u003eStarting as a corner bakery in NYC's West Village and growing into an international chain, Magnolia Bakery has made its name through crowd-pleasing renditions of traditional American baked goods. Here Bobbie Lloyd, the company's Chief Baking Officer, offers 150 recipes for Magnolia's classic treats.\u003c\/p\u003e\n\u003cp\u003eThinking about cake? Try the strawberry cake with strawberry meringue buttercream (works as cupcakes, too). Maybe a cookie instead? There's a recipe right here for New York's famous black-and-white cookies. Or you could switch to lemon bars with a shortbread crust. Pecan pie is here, as are apple walnut muffins, lemon poppy scones, and banana pudding.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Magnolia Bakery Handbook\u003c\/em\u003e speaks to the urge for tradition and simplicity, which is just what brings many bakers into the kitchen.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HAR","offers":[{"title":"Default Title","offer_id":34812554150021,"sku":"Bobbie Lloyd","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/LloydMagnolia.jpg?v=1625950366"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/collections\/BakingWithDorie.jpg?v=1627146626","url":"https:\/\/www.kitchenartsandletters.com\/collections\/home-baking-dessert.oembed?page=12","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}