A must-have baking bible from the James Beard award–winning baker and owner of the beloved Flour bakeries in Boston. James Beard award–winning baker Joanne Chang is best known around the country for her eight acclaimed Flour bakeries in Boston. Chang has published two books based on the offerings at Flour, such as her famous sticky buns, but Pastry Love is her most personal and comprehensive book yet. It includes 125 dessert recipes for many things she could never serve in the setting of a bakery—for example, items that are best served warm or with whipped cream on top. Nothing makes Chang happier than baking and sharing treats with others, and that passion comes through in every recipe, such as Strawberry Slab Pie, Mocha Chip Cookies, and Malted Chocolate Cake. The recipes start off easy such as Lemon Sugar Cookies and build up to showstoppers like Passion Fruit Crepe Cake. The book also includes master lessons and essential techniques for making pastry cream, lemon curd, puff pastry, and more, all of which make this book a must-have for beginners and expert home bakers alike.  *One of Food & Wine’s Essential New Cookbooks for Fall**One of Food52’s Best Cookbooks of Fall 2019**One of Bon Appetit’s Fall Books We’ve Been Waiting All Summer For* Read more

NEW YORK TIMES BESTSELLER • In her first cookbook, social media star and baker Betül Tunç of Turkuaz Kitchen shares 85 recipes for sweet and savory doughs and the dishes to make with them.Betül Tunç's love affair with dough began when she was just eight years old in Erzurum, a city nestled in northeastern Turkey known for its long and snowy winters. During the dark, frosty days, she found solace baking Turkish breads and desserts with her mother and sisters.Betül's enthusiasm for baking, especially for creating sweet and savory doughs from scratch, followed her through her eventual move to the U.S. and the expansion of her family. While searching for a creative outlet to share her cooking in her new home, Betül began creating vintage-style videos on Instagram, garnering an audience that grew rapidly with each personal post she shared.In Turkuaz Kitchen, her first cookbook, Betül shares eighty-five recipes for sweet and savory doughs and the dishes to make with them. With inspiration from traditional Turkish recipes, as well as recipes she discovered in her travels, Turkuaz Kitchen is a treasure trove of recipes for:• Basic Doughs: such as bagels, pita, ciabatta, and pizza dough• Enriched Doughs: such as croissants, cardamom buns, buttermilk dinner rolls, and burger buns• Quick Breads and Short Doughs: such as pie and tart dough, scones, biscuits, and biscotti• Unleavened Doughs: such as pastas, noodles, and dumplings• Doughs from Turkey: such as Turkish style phyllo, Turkish Pistachio Baklava, Spinach Triangle Borek, and Grandma's Lavash Cooking for loved ones has always been one of Betül's greatest joys. With warm, achievable, and inspiring recipes for cooks of all skill levels, Turkuaz Kitchen invites readers into the kitchen to create their own food memories with those they cherish most. Read more

Becoming the baker of your dreams is easy—all it takes is a healthy appetite for learning and pinch of persistence!You don’t need a pantry full of specialty ingredients and equipment to become a great baker. You’ll quickly learn in Dessert Course that mastering a few foundational skills and understanding the whys and hows of baking science is all you need.Benjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and renegade social media baking scientist by night. His approach to baking is inspired by his approach to teaching—he’s committed to breaking down the mystery of baking success so his audience, like his students, can become stronger and more knowledgeable.First, you’ll learn how to break down a recipe, the essential mixing methods, and even how to re-formulate any recipe to make it work to your advantage. Let’s say you want to make chocolate chip cookies but you only have a few tablespoons of flour left—using Ben’s Baker’s Percentages technique, you’ll be able to figure out how many cookies you can make. The second half of the book showcases over 30 core recipes with variations—each one includes a flow chart so you can bake your own adventure. You’ll be able to visually understand what makes a chewy chocolate chip cookie vs a crispy one and what it will take to get to your desired destination. Above all else, this book is a celebration of the art and science of baking: the ingredients, the recipes, and the concepts that make a baked good both technically successful and undeniably delicious. Read more

An “informative, enriching, and delicious” (Yotam Ottolenghi) guide to baking that combines easy-to-follow, science-based advice with 100 reliable recipes for both novices and more experienced bakers, from the renowned pastry chef behind the Kitchen Projects newsletter. “Sift is a marvel of completeness, sound advice, encouragement, and joy. We’re so lucky to have this book!”—Dorie Greenspan, New York Times bestselling author of Baking with Dorie Sift begins with the foundational ingredients that underpin great bakes—flour, sugar, eggs, fat—before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to, including:• Bake in an afternoon: Marble Cake with Chocolate Frosting, Lemon Curd Meringue Tarts with Blackberries, Miso Walnut Double-Thick Chocolate Chip Cookies• Bake in a day: Mango Shortcake with Candied Lime, Fancy Rhubarb Tart, Olive Oil Brie-oche with Roasted Grapes, Honey, and Thyme• Bake in a weekend: 3-Day Focaccia; Pain au Chocolat; Classic Fruit Custard DanishGorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking so they can tackle any project with confidence. Read more

Published in celebration of Magnolia Bakery's twenty-fifth anniversary, this beautifully photographed handbook offers nearly 150 scrumptious recipes and tips, tools, and techniques accompanied by 250 photographs and illustrations—the perfect gift for home bakers and destined to be their go-to, favorite resource.When it opened its doors in 1996, Magnolia Bakery quickly became a landmark and destination in New York City. Fans lined up around the block to get a taste of the shop’s freshly-baked cupcakes, cakes, banana pudding, cheesecakes and much more. Today, Magnolia Bakery can be found in shops in New York City, Boston, Los Angeles, Chicago, Washington, D.C., Dubai, Manila, and Bangalore. Bobbie Lloyd, Magnolia Bakery’s Chief Baking Officer, has played a critical role in maintaining the company’s reputation for handmade baked goods, and its authenticity and excellence throughout its growth. Bobbie has worked to update its classic treats, introduced new temptations, and carefully expanded the business both online and in new locations across New York and the world.The Magnolia Bakery Handbook is the first book Magnolia Bakery has published since the business was sold by the founders in 2007. Gorgeously designed, filled with irresistible creations, it is sure to become an essential staple for home bakers. Along with almost 150 recipes, all beautifully photographed, Bobbie shares hundreds of tips, tricks, techniques, and must-have tools for successful baking. Inside you’ll find everything you need to make the classic desserts of Magnolia Bakery at home. Chapters include: Invaluable Tips and Techniques for the Home BakerThe Ingredients Used in My Kitchen and at Magnolia BakeryTools of the TradeCakes CupcakesFrom the Cookie JarBrownies and BarsPies and CrispsMuffinsScones and Coffee CakesIce Box DessertsBanana PuddingBase Recipes: Buttercreams and Icings, Crumbs and Crusts, Fillings and Sauces, AdornmentsSourcesWhether you have a craving for Magnolia Bakery’s popular banana pudding, classic icebox cake, or their rich double fudge brownie, The Magnolia Bakery Handbook shows you how to make it and bake it right. Read more

The deliciously easy donut cookbook for heavenly homemade baked donutsWho doesn't love a good donut? From sugared or sprinkled to frosted or filled, donuts are sure to satisfy your sweet tooth and sweeten your day. The best part is you don't need to fuss with frying to whip up these fun, flavorful treats at home. The Easy Baked Donut Cookbook shows you how mouthwatering―and mess-free―donuts can be right from your oven or donut maker, providing plenty of tried-and-true tricks and tasty recipes for beautifully baked donuts, donut holes, mini donuts, and more.From sweet staples, such as Old-Fashioned Cake Donuts to creative savory bakes like Jalapeno-Cheddar Cornbread Donuts, this donut cookbook serves you dozens of delightfully simple recipes to match every craving, along with perfectly paired frostings, glazes, and toppings.The Easy Baked Donut Cookbook includes:(Do)nuts and bolts―Learn the ins and outs of baking with foolproof advice on mastering measurements, knowing your oven, time-saving shortcuts, and tons of troubleshooting tips.Time to make the donuts―This donut cookbook offers dozens of step-by-step recipes for cake and yeasted donuts―including holiday-ready Gingerbread Donuts, and even drool-worthy Doggie Donuts for your pup!Hole new world―You'll find donuts for every season and reason in this donut cookbook with easy recipes for donut holes, pops, and other donut-inspired desserts, like Coffee and Donuts Trifle and Quick and Easy Beignets.From classic Old-Fashion Donuts to dunk in your morning coffee to fun Pizza Donuts your kids will love, Easy Baked Donut Cookbook has everything you need to whip up bakery-worthy baked donuts―no fryer required. Read more

ONE OF THE BEST COOKBOOKS OF THE YEAR:New York Times, Washington Post, Bon Appetit, Food & Wine, Los Angeles Times, EATER, Delish, Latina Magazine, Tasting Table, Robb Report, The Local Palate, Library Journal, Carla Hall • A FOOD NETWORK BEST BAKING BOOK OF THE YEAR • ONE OF THE BEST BOOKS TO GIFT: The Strategist, Forbes, Domino, Chowhound, Chicago Tribune, Boston GlobeA baking book bursting with joy that will have you hightailing it to the oven—and planning a trip to your local corner store. Growing up in the Bronx, Paola Velez’s happy place was the bodega, a unique world full of color and flavor where the shelves were stocked with everything from M&M’s to Muenster cheese to majarete (Caribbean corn pudding)—and, of course, its own cat (IYKYK). Before she was a James Beard–nominated chef, Cherry Bombe cover girl, social media darling, and cofounder of the grassroots social action network Bakers Against Racism, Paola was a bodega kid with a taste for Warheads, Hostess cupcakes, ice pops, and Malta soda.   Paola’s debut cookbook, inspired by these treasures and other ingredients available at corner stores everywhere, is a love letter to both her Dominican heritage and her New York City roots; its more than 100 recipes burst with distinctive flavors, inviting you to enjoy new takes on her childhood favorites and yours. Paola’s combination of classical training and self-taught pastry skills means her recipes are accessible no matter your skill level. She’ll be your hype girl through more ambitious projects (you can make a turnover—and a Guava and Cheese one at that), as well as more “set it and forget it” treats, like her Maria Cookie Icebox Cake. Whatever you do, don’t sleep on her signature Thick’ems—giant cookies that are somehow crunchy and gooey—the most requested recipe in Paola’s repertoire and the recipe that made her internet famous, which she shares here for the very first time. With renditions of traditional Caribbean desserts like Pineapple Empanadillas and Golden Rum Cake alongside twists on classic American treats like sticky buns and brownies, Paola’s unique recipes and infectious positive spirit will help you recreate the magic of the bodega at home—BYO cat.Perfect for anyone who wants to create colorful, Instagram-worthy desserts in their own kitchens, Bodega Bakes transforms cherished Dominican snacks and New York bodega finds into irresistible baking recipes for home cooks of all skill levels. This quintessential New York book brings the flavors of the Bronx to kitchens everywhere, allowing readers to experience the city's multicultural heritage through more than 100 innovative, joy-filled recipes. Read more

🍦🍓TRANSFORM YOUR KITCHENAID INTO A FROZEN DESSERT POWERHOUSE!🍦🍓✅FULL COLOR PICTURES FOR ALL RECIPES✅🥤BONUS MILKSHAKE RECIPES🥤😩 Do you love indulging in creamy ice creams, refreshing sorbets, and silky gelatos but find store-bought options uninspiring and full of artificial ingredients?😩 Are you craving the joy of creating delicious, homemade frozen desserts with minimal effort?Say hello to the KitchenAid Ice Cream Maker Cookbook 2025, your ultimate guide to unlocking the full potential of your KitchenAid stand mixer and ice cream attachment. Designed for beginners and seasoned dessert enthusiasts alike, this cookbook is packed with recipes, tips, and inspiration to make every frozen treat a masterpiece.Achieve More with Less Effort!📚 In this book, you'll learn how to:✅ Master the Basics: A comprehensive beginner's guide to the KitchenAid ice cream maker attachment, including key benefits and features.✅ Perfect Every Scoop: Proven tips for success to ensure your desserts are smooth, creamy, and bursting with flavor.✅ Simplify Your Process: Easy-to-follow recipes using common ingredients and tools, saving you time and hassle.📚 What’s Inside?🔹 A Beginner's Guide:Learn how to set up, use, and care for your KitchenAid ice cream attachment for flawless results every time.🔹 Essential Ingredients and Tools: Everything you need to get started.🔹 Nutrient Breakdown: Each recipe includes calories, carbs, protein, fiber, and fats for mindful indulgence.Delicious Recipes for Every Craving:🍨 Ice Creams: From classic vanilla to rich chocolate fudge.🍪 Mix-in Creations: Customizable treats like Cookies and Cream.🍦 Gelatos: Decadent Italian flavors like Pistachio and Stracciatella.🍋 Sorbets: Light and refreshing options like Raspberry Rosé.☕ Frozen Yogurts: Tangy and creamy combinations like Mango Passionfruit.🥤 BONUS Milkshakes: Indulgent drinks like Peanut Butter Banana and S'mores.Take the First Scoop into Dessert Perfection!Turn your kitchen into a frozen dessert haven and impress your family and friends with your creations. 👉 Click "Buy Now" and start churning magic! Read more

A NEW YORK TIMES BESTSELLEREater's Best Cookbooks of Fall 2021Bon Appetit's Cookbook Gift Guide: 2021 EditionFood & Wine's 23 Fall Cookbooks We're Reading (and Cooking from) This SeasonFrom James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipesSay “Dorie Greenspan” and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy—beginners can ace every technique in this book—and accessible, made with everyday ingredients. Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s’mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It’s a book of simple yet sophisticated baking. The chapters are classic: Breakfast Stuff • Cakes • Cookies • Pies, Tarts, Cobblers and Crisps • Two Perfect Little Pastries • Salty Side Up. The recipes are unexpected. And there are “Sweethearts” throughout, mini collections of Dorie’s all-time favorites. Don’t miss the meringue Little Marvels or the Double-Decker Caramel Cake. Like all of Dorie’s recipes, they lend themselves to being remade, refashioned, and riffed on. Read more

Caroline Axen is a self-taught baker from Arizona with a deep passion for every moment spent in the kitchen. She began her baking journey at the age of 12 and is now preparing to attend pastry school at Le Cordon Bleu in Paris after graduating from college.Baking with Sweet Caroline’s® Self-Taught Classics is a collection of 50 recipes Caroline developed throughout her self-taught journey, along with the stories and dedication that brought her to where she is today. Whether you’re brand new to baking or looking to perfect your favorite homemade classics, this book offers approachable, easy-to-follow recipes paired with the personal stories behind each one.Most importantly, Caroline wanted to create this book before receiving any professional training. It’s a testament to her hard work, passion, and everything she taught herself along the way. If she can teach herself to bake, so can you! Read more

For nearly a decade, Bake from Scratch has been a source of inspiration for bakers, offering a blend of fresh and timeless recipes. We’re excited to present our largest annual volume yet, featuring every recipe from our 2024 magazine issues alongside a baker’s dozen of exclusive new recipes. Each entry is accompanied by stunning full-color photography and detailed step-by-step tutorials.This cookbook goes beyond just recipes; it’s a treasure trove of baking resources. You’ll find helpful tips, insightful sidebars, and make-ahead suggestions to enhance your baking experience. With comprehensive ingredient and equipment information, along with adaptable recipe options, this volume caters to bakers of all levels—from seasoned home cooks to those just starting their culinary journey.Baking brings instant joy, fosters deep connections, and creates lasting memories. This collection is dedicated to the simple pleasures of life. Each time you bake, you’re not just making something delicious; you’re infusing a bit of magic into your day, crafting moments that resonate long after the last crumb has disappeared. Read more

NEW YORK TIMES BESTSELLER • IACP AWARD FINALIST • A simple, stylish cookbook full of desserts that come together faster than you can eat them—from the author of Dining In and Nothing Fancy. “Filled with no-fuss recipes perfect for quick and easy baking projects . . . blissfully effortless.”—PeopleA BEST COOKBOOK OF THE YEAR: San Francisco Chronicle, New York Post, Vice   Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name—The Cookie, The Pasta, The Lemon Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert—swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients.Whether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet. Read more

Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper­—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical 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. Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making. Read more

In her hotly anticipated debut solo cookbook, Yotam Ottolenghi pastry chef and recipe developer Helen Goh draws on her rich multicultural heritage to deliver more than 100 of her favorite recipes No one knows the “why” or “how” of baking better than Helen Goh, recipe developer with Yotam Ottolenghi for more than a decade and co-author of New York Times bestselling books Sweet and Comfort. With the debut of her first solo cookbook, Goh shares her distinctive approach to baking informed by her multicultural heritage with 100 delicious desserts of all kinds as well as savory bakes. Drawing on her upbringing in Malaysia and Australia, her acclaimed work with Ottolenghi where she specialized in Mediterranean and Middle Eastern flavors, and even her active psychotherapy practice, Goh not only shares her favorite baking recipes, but also reflections on life, sharing how baking can bring us together and add meaning and joy to both significant and everyday moments. With recipes like Chocolate Tahini Cake with Sesame Brittle, Plum and Pistachio Bars, and Pandan and Coconut Chiffon Cake, and more shareable treats that offer both tried-and-true and creative flavors, this book is a celebration of community and pleasure through baking. Goh’s Champagne and Blackcurrant Celebration Cake is perfect for a graduation party or New Year’s Eve, and a batch of Perfect Vanilla Cupcakes or Red Plum, Almond, and Lime Baby Cakes for a charity bake sale could be small but powerful building blocks of connection and solidarity. All of her desserts are impressively sweet ways to celebrate milestones reached and connect with family and friends. After your sweet tooth has been satisfied, there are more than 15 savory baking dishes, from a Puttanesca Galette with Lemon Ricotta to Potato, Garlic, and Rosemary Focaccia. With inventive flavor combinations that showcase Goh’s creativity, a wealth of time-tested bakes, and her philosophies on living and baking well, Baking and the Meaning of Life is a one-of-kind companion bakers will return to again and again to spread joy, one cookie, cake, or cheese puff at a time. Read more

A cookery from the renowned Parisian bakery and confectionery, known internationally for excellence in traditional French pastries and desserts.La Pâtisserie des Rêves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; the brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier, who wanted to open a patisserie that would recreate the excitement children feel about fresh cakes. Their recipe book of the same name published in French in 2012, and is now available in English. The book contains over seventy recipes for their signature pastries, including recipes for the traditional Saint Honoré (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce), as well as many more French classics and modern twists.“La Pâtisserie des Rêves is one of the most beautiful cookbooks you will ever encounter . . . exceptional.” —Cooking By the Book Read more

In Mooncakes & Milk Bread, food blogger Kristina Cho (eatchofood.com) introduces readers to Chinese bakery cooking with fresh, uncomplicated interpretations of classic recipes for the modern baker.Inside you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them!Kristina teaches you to whip up these delicacies like a pro, including how toKnead dough without a stand mixerAvoid collapsed steamed bunsInfuse creams and custards with aromatic tea flavorsMix the most workable dumpling doughPleat dumplings like an Asian grandmaThis is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires. Read more

Readers of this beautiful book from the editors of Victoria magazine are invited to savor the pleasures and possibilities of the cherished ritual of tea shared by people the world over.Divided into four enticing sections, this exquisitely photographed volume offers page after page of ideas for making teatime an unforgettable experience. Begin by learning the essentials, from differentiating the various types of tea to learning the “tools of the tray” and how to brew the perfect pot. Recipes for classic scones and the traditional accompaniments, such as lemon curd and clotted cream, are also included. The Celebrations chapter is filled with inspiration, tips, and recipes for planning special occasions, whether it’s a summertime gathering with butterfly-adorned china and a menu that includes delicate lavender cream scones or an outdoor setting to celebrate Mother’s Day, where roses―both botanical and edible―are the order of the day.Since presentation is such an important part of any event, readers will discover a treasure trove of brilliant ways for creating the perfect tea affair from start to finish. With a basic “tea primer” leading off this section, the visual journey continues with beautiful linens, china, silver, and floral arrangements before addressing the details―those grace notes that make all the difference in a tableau. And for journeys of a different kind, the spotlight shines on some of the editors’ favorite tea destinations, both stateside and abroad. Among the featured venues are the gilded grandeur of San Francisco’s Palace Hotel and the history-steeped environs of The Williamsburg Inn in Virginia and Washington, D.C.’s Willard Hotel. For those whose adventures go beyond America’s borders, they’ll add The Empress in Canada, Ashford Castle in Ireland, and Bettys Café Tea Rooms in England to their must-visit lists.Beautifully bound and pure pleasure to peruse, Victoria The Art of Tea is the go-to guide for all facets of tea entertaining. Read more

“This is the book that all of us who care about bread—readers, bakers, bread buyers, bread eaters, and bread appreciators—want to read.” —Dorie Greenspan, New York Times–bestselling cookbook author“In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy.” —Alice Waters, from the forewordTo food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread. Read more

The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science.Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf. Read more

From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master."A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs. Read more