Round-Up of New Baking Books
[Round-up of New Ethnic/International Books]
The Golden Book of Baking: Over 300 Great Recipes
by Carla Bardi, Rachel Lane, and Ting Morris, $29.99, Hardcover, (Barron's Educational Series)
Meant to evoke the pastry shops of Paris, this book presents 300 recipes to help home chefs create the finest baked delicacies. Recipes are categorized as follows: Cookies, Bars, and Brownies; Small Cakes; Butter Cakes; Layer Cakes; Pies and Tarts; Pastries; Yeast Cakes; and Savories (scones, spicy Thai rolls, pepper and olive tart, ham and onion spirals, etc.). Each classic and modern recipe is graded on a scale of 1, 2, and 3 to indicate level of difficulty (with most in the first two categories). The book includes thoughts on ingredients, preparation methods, and equipment. More than 300 full-color photos show each item fresh from the oven. This very fancy book features a ribbon place marker and gold-tipped page edges.
Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt
by Christie Matheson, $19.95, Hardcover, (Harvard Common Press)
Salt helps balance and heighten sweets, transforming ordinary cookies, cakes, and candies into special confections. This book explores this combination in more than 75 recipes, including Maple Crème Brûlée, Lavender Fleur de Sel Shortbread, Fig and Ricotta Pizza, Nantucket Sea Salt Ice Cream, Old-Fashioned Kettle Corn, Dark Chocolate-Covered Pretzels, Butterscotch Brownies, Peanut Butter Cupcakes with Chocolate Frosting, and Caramel-Fudge Sauce. Some color photos.
The Big Book of Cakes & Cookies: 365 Much-Loved Classics and New Favorites
by Hannah Miles, $19.95, paperback, spiral bound, (Duncan Baird)
A recipe for every day of the year, ranging from simple everyday treats to elegant special occasion confections. Recipes include Mocha Toffee Cookies, Lemongrass and Sour Cream Cake, Lavender Shortbread Cookies, White Chocolate Truffle Cake, along with a huge collection of birthday cakes, a selection of scones, and more. Tips for using nuts, dried and fresh fruits, and candies; advice for outfitting a baker’s kitchen, and a troubleshooting guide to help identify errors and avoid them in the future. Many color photos.
200 Fast and Easy Artisan Breads: No-Knead, One Bowl
by Judith Fertig, $24.95, Paperback, (Robert Rose)
Judith Fertig's recipes provide shortcuts for all mixing, kneading, and baking, so that you can prepare artisan bread in only a few minutes. Recipes are organized by difficulty to guide a baker in progressive steps. Includes simple French loaf, pretzels, Greek-style pizza, whole wheat pita bread, braided Challah, butternut brioche, Minnesota wild rice sticks, marbled bagels, apple custard kuchen. A chapter is devoted to toppings and fillings, such as artisan butter, honeyed applesauce, and roasted garlic and onion jam. Some color illustrations.
The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask
by Lauren Chattam, $14.95, Softcover, (Storey Books)
This book aims to answer every question that confronts the baker – about common and specialty ingredients, finicky ovens, the best equipment for every recipe, the science behind baking, and the unique properties, quirks, and flavors of most every baked good. The author reassures readers with commonsense solutions, foolproof, substitutions, and fun-to-know facts about the history and evolution of favorite baked foods. The book also includes recipes that allow readers to practice new techniques and experiment with unfamiliar ingredients.
All Cakes Considered
by Melissa Gray, $24.94, Hardcover, (Chronicle Books)
Melissa Gray is National Public Radio's "Cake Lady." Every Monday she brings a cake to the office for her colleagues to enjoy. Hundreds of Mondays (and cakes) later, Melissa has lots of cake-making tips to share and more than 50 recipes, including Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and Lady Baltimore Cakes, Dark-Chocolate Red Velvet Cake, and Honey Buttercream and Apricot Jam Cake. Some color photos.
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley, $34.99, Hardcover, (Andrews McMeel Publishing)
Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home. He clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the trade, and offers more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free loaves. Bread Matters is an essential bread book for beginning and seasoned bakers alike – you may never buy commercial bread again.
500 Cupcakes: The Only Cupcake Compendium You'll Ever Need
by Fergal Connolly, $16.95, Hardcover, (Sellers Publishing)
Cupcakes used to be just for kids. Well, times have changed – they can now be both simple and chic. The introduction to this book provides a comprehensive look at equipment and ingredients, plus a description of the cupcake-making process, from getting started to storing and transporting them. Recipes range from classic flavors and shapes to new creations for every style and taste, including recipes for alternate diets. Each recipe is written in clear language, and every one features three variations on the basic recipe (great for experienced bakers seeking new flavors). More than 200 color photos.
Anyone Can Bake
by Better Homes & Gardens Test Kitchen, $24.95, Hardcover, spiral bound, (Wiley)
Step-by-step with more than 500 easy-to-follow recipes and more than 850 color photos to guide you through key steps. Hundreds of traditional and modern recipes, from Classic Apple Pie to Triple Chocolate Cookies and Baby Lava Cakes to Chocolate-Almond Croissants. Recipes call for easy-to-find ingredients, standard kitchen equipment, and simple techniques that anyone can master. Helpful sidebars and tips walk readers through any step that might appear tricky and answer questions such as, “What if I don't have a rolling pin?” and “How do I combine wet and dry ingredients?”
500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever Need
by Rebecca Baugniet, $14.95, Hardcover, (Sellers Publishing)
Detailed recipes guide novice and experienced baker alike, and take the guesswork out of pastry making. Dozens of variations demonstrate how easily changes can be made and offer a wealth of inspiration. The books includes make-ahead recipes and shortcut variations. The collection of recipes contains pies and tarts to suit all tastes and occasions, from a simple lunch for two to a celebratory dessert. Color photos everywhere.
Round-up of New Ethnic/International Books
Round-up of New Food Issues Books
Round-up of Food Memoirs and Essay Collections
Round-up of New Diet/Nutrition Books
Round-up of Chef's/U.S. Regional Cookbooks
Round-up of New Cooking Reference Books
Round-up of Family and Children's Cookbooks
Round-up of Alcohol and Drinks Books