books tagged “baking”

books tagged “baking”

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  1001 Cookie Recipes : The Ultimate A-to-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles
  

  by Gregg R. Gillespie, Peter Barry

  ISBN 1884822355 (1-884822-35-5)
  Hardcover, Black Dog & Leventhal Publishers, Incorporated

  
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  Book summary:

  The complete resource for cookie lovers, with recipes for every occasion, from Almond Shortbread and Apple-Coconut Dreams to Oatmeal Crisps and Zwieback with Almonds. 1001 full-color photographs! Each and every cookie is illustrated in full color right alongside the recipe. [via]

  More editions of 1001 Cookie Recipes : The Ultimate A-to-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles:

  • 1001 Cookie Recipes : The Ultimate A-to-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles: ISBN 1884822355 (1-884822-35-5)
    Hardcover, Black Dog & Leventhal Publishers, Incorporated
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  The All-American Cookie Book
  

  by Nancy Baggett

  ISBN 0395915376 (0-395-91537-6)
  Hardcover, Houghton Mifflin

  
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  Book summary:

  Nancy Baggett went on a culinary journey in search of the best American cookies. Amazed by the remarkable repertoire of American bakers, Baggett spent several years researching and baked nearly 30,000 cookies for The All-American Cookie Book. Every American cookie you can think of is here--more than 150 of them--from luscious Black Bottom Mini Brownie Cups and chewy Chocolate Thumbprint Crackles to Classic Chocolate Chip Cookies and crisp, spicy Old-Fashioned Gingerbread Cookies. More-unusual regional favorites include Savannah Chocolate Chewies, Chocolate Whoopie Pies from Pennsylvania, and Floridian Ambrosia Cookies made with coconut and pineapple. Avid bakers will appreciate the bits of cookie lore and history in this brilliant collection. Baggett also gives interesting insight into how American cookies evolved, and how different ingredients and techniques were introduced. Mouthwatering photographs tempt and delectable descriptions convince you to try nutty, fruity, chocolaty concoctions, every one of them made in America. --Leora Y. Bloom [via]

  More editions of The All-American Cookie Book:

  • The All-American Cookie Book: ISBN 0395915376 (0-395-91537-6)
    Hardcover, Houghton Mifflin
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  Artisan Baking
  

  by Maggie Glezer

  ISBN 1579652913 (1-57965-291-3)
  Softcover, Artisan

  
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  Book summary:

  Its a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the countrys finest bakers as they share their abundant expertise.
  
  First published five years ago to glowing praise and awards, Artisan Baking is a rare combination of clear writing, meticulous recipes, and abundant expertise (Fine Cooking) and the cookbook that those who live for and on bread have been waiting for (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size. [via]

  More editions of Artisan Baking:

  • Artisan Baking: ISBN 1579652913 (1-57965-291-3)
    Softcover, Artisan
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  The Baker's Dozen Cookbook: Become a Better Baker With 125 Foolproof Recipes and Tried-And-True Techniques
  

  by Baker's Dozen (Group), Rick Rodgers, Flo Braker

  ISBN 0060186283 (0-06-018628-3)
  Hardcover, Harpercollins

  
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  Book summary:

  Founded by cookbook author Marion Cunningham and professional baker Amy Pressman, the Baker's Dozen, a Bay Area group, helps its members bake better, sharing knowledge and solving members' baking problems. Edited by Rick Rodgers, The Baker's Dozen Cookbook, the group's first work, includes 135 enticing recipes, from Sour Cream Pound Cake and Almond and Chocolate Sandwich Cookies to breads and other nonsweet baked goods. The book's great appeal, however, lies in its lucid instructive material. New and veteran bakers alike will find this collection a true learning tool, which provides basic tutorials and more-advanced explorations into the art of baking.

  The recipes come with a pedigree. Readers can thus enjoy baking-book expert Flo Braker's Triple Chocolate Cake and Peanut Butter and Strawberry Jam Cake, "Italian baker" Carol Field's Italian Whole Wheat Bread, and Chez Panisse pastry chef Lindsey Shere's Warm Pear Tart and Simple Nectarine Gallete. Other outstanding recipes include Julia Cookenboo's Pistachio-Golden Raisin Biscotti, Fran Gage's Spicy Cornmeal Crackers, and Rochelle Huppin-Fleck's Blood Orange Chiffon Pie with Chocolate Crumb Crust. In addition to insightful notes that accompany every recipe, the book offers definitive ingredient and equipment glossaries (chocolate is particularly well treated here), a detailed cake-basics section (batter-mixing for all cake types as well as other techniques are explored in depth), and color photos that depict the mouthwatering sweets in all their glory. The group has done its work well--this is one of the best baking books to appear in recent years. --Arthur Boehm [via]

  More editions of The Baker's Dozen Cookbook: Become a Better Baker With 125 Foolproof Recipes and Tried-And-True Techniques:

  • The Baker's Dozen Cookbook: Become a Better Baker With 125 Foolproof Recipes and Tried-And-True Techniques: ISBN 0060186283 (0-06-018628-3)
    Hardcover, Harpercollins
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  A Baker's Tour
  

  by Nick Malgieri, Tom Eckerle

  ISBN 0060582634 (0-06-058263-4)
  Hardcover, Harpercollins

  
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  • A Baker's Tour: ISBN 0060582634 (0-06-058263-4)
    Hardcover, Harpercollins
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  Baking Illustrated: A Best Recipe Classic
  

  by John Burgoyne, Cook's Illustrated Magazine, Carl Tremblay

  ISBN 0936184752 (0-936184-75-2)
  Hardcover, Cooks Illustrated

  
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  Book summary:

  The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

  There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook's Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cooks Illustrated staff is text you can trust. This is a baking book that works.

  And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. --Schuyler Ingle [via]

  More editions of Baking Illustrated: A Best Recipe Classic:

  • Baking Illustrated: A Best Recipe Classic: ISBN 0936184752 (0-936184-75-2)
    Hardcover, Cooks Illustrated
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  Baking: From My Home to Yours
  

  by Dorie Greenspan, Alan Richardson

  ISBN 0618443363 (0-618-44336-3)
  Hardcover, Houghton Mifflin

  
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  • Baking: From My Home to Yours: ISBN 0618443363 (0-618-44336-3)
    Hardcover, Houghton Mifflin
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  Baking in America: Traditional and Contemporary Favorites from the Past 200 Years
  

  by Greg Patent

  ISBN 0618048316 (0-618-04831-6)
  Hardcover, Houghton Mifflin

  
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  • Baking in America: Traditional and Contemporary Favorites from the Past 200 Years: ISBN 0618048316 (0-618-04831-6)
    Hardcover, Houghton Mifflin
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  Baking With Julia: Based on the Pbs Series Hosted by Julia Child
  

  by Julia Child, Dorie Greenspan

  ISBN 0688146570 (0-688-14657-0)
  Hardcover, Harpercollins

  
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  • Baking With Julia: Based on the Pbs Series Hosted by Julia Child: ISBN 0688146570 (0-688-14657-0)
    Hardcover, Harpercollins
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  Beard on Bread
  

  by James Beard

  ISBN 0679755047 (0-679-75504-7)
  Softcover, Random House Inc

  
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  Book summary:

  Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen. [via]

  More editions of Beard on Bread:

  • Beard on Bread: ISBN 0345295501 (0-345-29550-1)
    Softcover, Random House Publishing Group
  • Beard on Bread: ISBN 0394473450 (0-394-47345-0)
    Hardcover, Random House Inc
  • Beard on Bread: ISBN 0679755047 (0-679-75504-7)
    Softcover, Random House Inc
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  Bernard Clayton's New Complete Book of Breads
  

  by Bernard Clayton, Donnie Cameron

  ISBN 0743287096 (0-7432-8709-6)
  Softcover, Simon & Schuster

  
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  Book summary:

  In the 1970s, Bernard Clayton's The Complete Book of Breads became the bible for bread bakers everywhere. In the years since its publication, however, new equipment such as dough-mixing attachments and food processors, and new products such as fast-acting yeast and specialty bread flour, have revolutionized the kitchen. A new era requires a new book, and Bernard Clayton has obliged with his New Complete Book of Breads. Here you'll find 200 of Clayton's original recipes from his earlier book, all revised with modern equipment and products in mind. In addition, Clayton includes 100 new recipes gathered during the course of his research and travels as well as his interactions with friends and readers. Whether you're hungry for breads, rolls, muffins, popovers, seasonal favorites, or exotic delights destined to become favorites, you'll find them all in the New Complete Book of Breads. [via]

  More editions of Bernard Clayton's New Complete Book of Breads:

  • Bernard Clayton's New Complete Book of Breads: ISBN 0743234723 (0-7432-3472-3)
    Hardcover, Simon & Schuster
  • Bernard Clayton's New Complete Book of Breads: ISBN 0671602225 (0-671-60222-5)
    Hardcover, Simon & Schuster
  • Bernard Clayton's New Complete Book of Breads: ISBN 0743287096 (0-7432-8709-6)
    Softcover, Simon & Schuster
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  Bernard Clayton's New Complete Book of Breads
  

  by Clayton, Bernard, Jr.

  ISBN 068481174X (0-684-81174-X)
  Softcover, Simon & Schuster

  
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  • Bernard Clayton's New Complete Book of Breads: ISBN 068481174X (0-684-81174-X)
    Softcover, Simon & Schuster
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  Betty Crocker's Cookie Book
  

  by Golden

  ISBN 0307094421 (0-307-09442-1)
  Hardcover, Random House Childrens Books

  
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  • Betty Crocker's Cookie Book: ISBN 0307094421 (0-307-09442-1)
    Hardcover, Random House Childrens Books
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  Betty Crocker's Cooky Book
  

  by Betty Crocker

  ISBN 076453940X (0-7645-3940-X)
  Hardcover, John Wiley & Sons Inc

  
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  Book summary:

  Betty Crocker provides more than 250 scrumptious recipe ideas for filling up your cookie jar with chewy cookies, crunchy shortbreads, chocolate brownies--and just about any sweet little number you can sink your teeth into. In true Crocker style, this sugary gem is laid out simply, with basic cooking instructions, giving plenty of tips and hints for creating that perfect recipe. Mouthwatering photographs of Luscious Lemon-Raspberry Bars, Almond Bonbons, Butterscotch Shortbreads, and many more make you want to get that rolling pin out now!

  For quick reference, recipes are divided into eight chapters--there are cookies for kids, brownie and bar recipes, hand-shaped and -pressed cookies, rolled cookies, drop cookies, and cookies for special occasions. Happily for cooks in a real hurry, a whole chapter is devoted solely to store-bought mix recipes (Betty Crocker brand, of course). In a few simple steps, ready-made cake mixes can be adapted into delicious cookies. A carrot-cake mix transforms itself into Carrot-Molasses Cookies by simply adding margarine, light molasses, eggs, and nuts, if desired, which is then chilled and baked for eight minutes. Here are fabulous Caramel Fudge Bars, astounding Almond Bars, and perky Peanut Butter-Brickle Chip Bars, all brought to you via the wonder of mix!

  Crocker and Co. doesn't forget special diets, either. There is a wonderful selection of wheat-free and egg-free cookies that still manage to taste fabulous. Particularly handsome are the Frosted Banana Bars--containing less fat and cholesterol than regular cookies.

  Whatever your forte, Betty Crocker's Cookie Book has a sweet treat in store for you. --Naomi Gesinger [via]

  More editions of Betty Crocker's Cooky Book:

  • Betty Crocker's Cooky Book: ISBN 0764566377 (0-7645-6637-7)
    Hardcover, John Wiley & Sons Inc
  • Betty Crocker's Cookie Book: ISBN 0028626036 (0-02-862603-6)
    Hardcover, John Wiley & Sons Inc
  • Betty Crocker Cookie Book: ISBN 076453940X (0-7645-3940-X)
    Hardcover, John Wiley & Sons Inc
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  Bread Alone: Bold Fresh Loaves from Your Own Hands
  

  by Judith Blahnik, Daniel Leader, Bread Alone (Bakery)

  ISBN 0688092616 (0-688-09261-6)
  Hardcover, Harpercollins

  
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  • Bread Alone: Bold Fresh Loaves from Your Own Hands: ISBN 0688092616 (0-688-09261-6)
    Hardcover, Harpercollins
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  The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
  

  by Peter Reinhart, Ron Manville

  ISBN 1580082688 (1-58008-268-8)
  Hardcover, Ten Speed Pr

  
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  • The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread: ISBN 1580082688 (1-58008-268-8)
    Hardcover, Ten Speed Pr
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  The Bread Bible
  

  by Rose Levy Beranbaum, Alan Witschonke, Michael Batterberry, Gentl, Hyers

  ISBN 0393057941 (0-393-05794-1)
  Hardcover, W W Norton & Co Inc

  
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  Book summary:

  Rose Levy Beranbaum's The Cake Bible introduced readers to a newly illuminating baking-book approach--a precisely detailed yet accessible recipe format emphasizing baking science. The Bread Bible follows the same plan, offering 150 recipes, arranged by type, for a great variety of baked goods--from muffins, popovers, and English muffins to sandwich loaves, focaccia, rolls, hearth breads, rye bread, challah, and more, with a particularly vivid (and passionate) stop at sourdough loaves. Instruction is abetted by 32 pages of photos plus 300 step-by-step illustrations that depict, for example, bagel forming, in exact, imitable detail. In addition, an introductory section, "The Ten Essential Steps of Making Bread," includes a particularly lucid discussion on the way yeast works plus an invaluable comparison of kneading methods. Like the book's final look at ingredients, these "mini-texts" provide information uncommon to most home bread books, rendered in simple language that allays fears of putting one's hand in the dough.

  All this is impressive indeed, and readers bitten by the bread-baking bug will welcome the ultra-thorough Beranbaum approach. The less committed may find her technical demands too painstaking (her baguette recipe requires two starters, for example; though simpler loaves are, of course, offered) or even impractical (ingredient quantities using grams are sometimes given in minute fractions, requiring a special scale). The frequent inclusion of alternate mixing methods and equipment options can also make the formulas unwieldy. On the other hand, features like Pointers for Success and Understanding often yield exciting discovery as well as rewarding results. In short, this Beranbaum bible answers virtually every bread-making question, as well as providing exemplary formulas. It's the real deal for those willing to bake along with Rose. --Arthur Boehm [via]

  More editions of The Bread Bible:

  • The Bread Bible: ISBN 0393057941 (0-393-05794-1)
    Hardcover, W W Norton & Co Inc
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  The Bread Bible: 300 Favorite Recipes
  

  by Beth Hensperger, Harry Bates

  ISBN 0811845265 (0-8118-4526-5)
  Softcover, Chronicle Books Llc

  
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  • The Bread Bible: 300 Favorite Recipes: ISBN 0811845265 (0-8118-4526-5)
    Softcover, Chronicle Books Llc
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  The Bread Bible : Beth Hensperger's 300 Favorite Recipes
  

  by Beth Hensperger

  ISBN 0811816869 (0-8118-1686-9)
  Hardcover, Chronicle Books LLC

  
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  • The Bread Bible : Beth Hensperger's 300 Favorite Recipes: ISBN 0811816869 (0-8118-1686-9)
    Hardcover, Chronicle Books LLC
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  Butter Sugar Flour Eggs: Whimsical Irresistible Desserts
  

  by Rick Tramonto, Julia Moskin, Gale Gand, Kelly Bugden

  ISBN 0609604201 (0-609-60420-1)
  Hardcover, Random House Inc

  
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  • Butter Sugar Flour Eggs: Whimsical Irresistible Desserts: ISBN 0609604201 (0-609-60420-1)
    Hardcover, Random House Inc
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  The Cake Bible
  

  by Vincent Lee, Rose Levy Beranbaum, Maria Guarnaschelli, Manuela Paul

  ISBN 0688044026 (0-688-04402-6)
  Hardcover, Harpercollins

  
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  Book summary:

  Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked The Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level. [via]

  More editions of The Cake Bible:

  • The Cake Bible: ISBN 0688044026 (0-688-04402-6)
    Hardcover, Harpercollins
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  The Cake Book
  

  by Tish Boyle, John Uher

  ISBN 0471469335 (0-471-46933-5)
  Hardcover, John Wiley & Sons Inc

  
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  • The Cake Book: ISBN 0471469335 (0-471-46933-5)
    Hardcover, John Wiley & Sons Inc
• 
  The Cake Mix Doctor
  

  by Anne Byrn

  ISBN 1579546927 (1-57954-692-7)
  Hardcover, Rodale Pr

  
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  Book summary:

  Cake mixes are undoubtedly convenient, but do they produce good cakes? They can, says Anne Byrn, author of The Cake Mix Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers interested in satisfying, dependable desserts prepared quickly and with little fuss should welcome the book.

  Beginning with a useful discussion of cake mixes, their history and composition, and an outline of the mix-transformation battle plan, the book then presents the recipes in chapters such as "Chocolate Cakes," "Cake-Mix Classics," "Special Occasion Cakes," and "Incredible Bars and Comforting Cookies." Among the most successful offerings are Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting, Banana Cake with Quick Caramel Frosting, and Lemon Buttermilk Poppy Seed Cake. A chapter devoted to crumbles, crisps, cobblers, trifles, and even a dessert pizza shows how to use the mixes in innovative ways, and "Lighter Cakes" presents "healthier" offerings, such as Pear and Toasted Pecan Buttermilk Cake. With sidebars such as The Legendary Pillsbury Bake-Off and tips for success throughout ("Cinnamon is one of the great tools to use when doctoring up cake mixes," begins one), the book explores every aspect of cake-mix fixing while revealing the unexpected richness that the process can yield. --Arthur Boehm [via]

  More editions of The Cake Mix Doctor:

  • The Cake Mix Doctor: ISBN 0761117199 (0-7611-1719-9)
    Softcover, Workman Pub Co
  • The Cake Mix Doctor: ISBN 0761117903 (0-7611-1790-3)
    Hardcover, Workman Pub Co
  • The Cake Mix Doctor: ISBN 1579546927 (1-57954-692-7)
    Hardcover, Rodale Pr
• 
  Christmas Cookies
  

  ISBN 1561737852 (1-56173-785-2)
  Hardcover, Pubns Intl

  
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  More editions of Christmas Cookies:

  • Christmas Cookies: ISBN 0848731115 (0-8487-3111-5)
    Hardcover, Oxmoor House
  • Christmas Cookies: ISBN 1561737852 (1-56173-785-2)
    Hardcover, Pubns Intl
• 
  Christmas Cookies
  

  by Jennifer Darling, Winifred Moranville, Better Homes and Gardens, Mary Major Williams, Better Homes and Gardens Books

  ISBN 0696217198 (0-696-21719-8)
  Softcover, Meredith Books

  
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  • Christmas Cookies: ISBN 0696217198 (0-696-21719-8)
    Softcover, Meredith Books
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  Christmas Cookies
  

  by Katherine M. Eakin, Joane Deaman

  ISBN 084870701X (0-8487-0701-X)
  Hardcover, Little Brown & Co

  
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  Book summary:

  This book has many christmas cookie recipes from gingerbread men to gumdrops. [via]

  More editions of Christmas Cookies:

  • Christmas Cookies: ISBN 084870701X (0-8487-0701-X)
    Hardcover, Little Brown & Co
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  Cookie Book
  

  by Betty Crocker

  ISBN 030709930X (0-307-09930-X)
  Softcover, Random House Childrens Books

  
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  Book summary:

  The chapters are organized by cookie-making techniques, so that if you feel like using your cookie press, you can quickly find all the cookie-press recipes in one place. And that goes for cookies you bake in a pan and then cut into squares or bars, cookies you cut from rolled-out dough, cookies you drop from a spoon, cookies you mold and shape with your hands, refrigerator cookies and fried cookies. [via]

  More editions of Cookie Book:

  • Cookie Book: ISBN 030709930X (0-307-09930-X)
    Softcover, Random House Childrens Books
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  Cookies Unlimited: Nick Malgieri
  

  by Nick Malgieri, Tom Eckerle

  ISBN 0060192852 (0-06-019285-2)
  Hardcover, Harpercollins

  
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  Book summary:

  All traces of willpower dissipate somewhere between the rich, moist, and chewy Cheese Cake Brownies; the delicate, crispy Palm Beach Lemon Cookies; and the flaky, tender Portland Fig Cookies, bursting with an unbelievably decadent filling of dried figs, currants, walnuts, and spices. Trust Nick Malgieri, award-winning author, James Beard nominee, and director of the baking program at Peter Kump's Cooking School in New York, to gather a collection of more than 350 cookie recipes that we can't live without.

  Each mouthwatering recipe begins with a short introduction. Sometimes Malgieri tells us what the cookies will look and taste like, sometimes he tells us a bit about their origins, and sometimes we meet the people who first shared the recipes with him. In each case he is sure to pique interest. If Malgieri says that nothing is homier or more comforting than his old-fashioned moist Currant Squares, how can we not make them on the next cold, rainy Saturday that comes along? And if he says he helped Pierre Hermes (the famous Parisian pastry chef) make his extremely delicate Orange Tuiles, and that it wasn't difficult, that should be enough impetus for us to make them just to impress our friends.

  Malgieri has divided the book into chapters by type of cookie (bar, drop, refrigerator, rolled, molded, piped, filled, etc.), just what we'd expect from a great teacher like him. The chapters begin with hints and tips for the kind of cookie and recipes follow. If we had lots of time, and plenty of hungry friends, we could work our way through the book and arrive triumphant, at the end, master cookie makers, but we're probably more likely to skip around a lot--everything sounds so tempting! From "heavenly" Caramel Pecan Cookies and "elegant" French Vanilla Sables to "delicately flavored" Little Italy Pine Nut Macaroons and "nutty, fragrant" Almond and Hazelnut Biscotti, Malgieri's enthusiasm for his subject is contagious.

  Most of the recipes fit on one page, a detail anyone can appreciate because there's no need to mess the book with sticky, buttery fingers. The instructions are detailed when they need to be, such as the exact Ateco plain tube number to use for the piped Butter Almond Fingers, and are beautifully clear and simple when that's all that's necessary, such as with the quick, easy Golden Coconut Macaroons. Even if you think that the last thing you need is another cookie cookbook, think again, because this one is simply chock-full of recipes you'll make, and make again. --Leora Y. Bloom [via]

  More editions of Cookies Unlimited: Nick Malgieri:

  • Cookies Unlimited: Nick Malgieri: ISBN 0060192852 (0-06-019285-2)
    Hardcover, Harpercollins
• 
  Cupcakes
  

  by Elinor Klivans

  ISBN 0811845451 (0-8118-4545-1)
  Softcover, Chronicle Books Llc

  
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  • Cupcakes: ISBN 0811845451 (0-8118-4545-1)
    Softcover, Chronicle Books Llc
• 
  Death by Chocolate: The Last Word on a Consuming Passion
  

  by Marcel Desaulniers, Michael Grand

  ISBN 0847815641 (0-8478-1564-1)
  Hardcover, St Martins Pr

  
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  • Death by Chocolate: The Last Word on a Consuming Passion: ISBN 0847815641 (0-8478-1564-1)
    Hardcover, St Martins Pr
• 
  Death by Chocolate: The Last Word on a Consuming Passion
  

  by Michael Grand, Marcel Desaulniers

  ISBN 0847825574 (0-8478-2557-4)
  Hardcover, Rizzoli Intl Pubns

  
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  • Death by Chocolate: The Last Word on a Consuming Passion: ISBN 0847825574 (0-8478-2557-4)
    Hardcover, Rizzoli Intl Pubns
• 
  English Bread and Yeast Cookery
  

  by Elizabeth David

  ISBN 0140465391 (0-14-046539-1)
  Softcover, Penguin Group USA

  
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  More editions of English Bread and Yeast Cookery:

  • English Bread and Yeast Cookery: ISBN 0670296538 (0-670-29653-8)
    Hardcover, Penguin USA
  • English Bread and Yeast Cookery: ISBN 0713910267 (0-7139-1026-7)
    Hardcover, Allen Lane
  • English Bread and Yeast Cookery: ISBN 0964360004 (0-9643600-0-4)
    Hardcover, Natl Book Network
  • English Bread and Yeast Cookery: ISBN 0140465391 (0-14-046539-1)
    Softcover, Penguin Group USA
• 
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  The Fannie Farmer Baking Book
  

  by Marion Cunningham, Fannie Merritt Farmer

  ISBN 0517148293 (0-517-14829-3)
  Hardcover, Random House Value Pub

  
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  Book summary:

  A collection of 800 recipes with step-by-step instructions and illustrations. Each section on the different types of baking begins with a summary of relevant cooking techniques, necessary ingredients and equipment, and invaluable tips. 300 line drawings. [via]

  More editions of The Fannie Farmer Baking Book:

  • The Fannie Farmer Baking Book: ISBN 0394533321 (0-394-53332-1)
    Hardcover, Knopf Publishing Group
  • The Fannie Farmer Baking Book: ISBN 0517148293 (0-517-14829-3)
    Hardcover, Random House Value Pub
• 
  Flatbreads and Flavors: A Baker's Atlas
  

  by Jeffrey Alford, Naomi Duguid

  ISBN 0688114113 (0-688-11411-3)
  Hardcover, William Morrow & Co

  
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  • Flatbreads and Flavors: A Baker's Atlas: ISBN 0688114113 (0-688-11411-3)
    Hardcover, William Morrow & Co
• 
  The Good Cookie: Over 250 Delicious Recipes, from Simple to Sublime
  

  by Tish Boyle

  ISBN 0471387916 (0-471-38791-6)
  Hardcover, John Wiley & Sons Inc

  
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  • The Good Cookie: Over 250 Delicious Recipes, from Simple to Sublime: ISBN 0471387916 (0-471-38791-6)
    Hardcover, John Wiley & Sons Inc
• 
  Home Baking: The Artful Mix of Flour and Tradition Around the World
  

  by Jeffrey Alford, Naomi Duguid

  ISBN 1579651747 (1-57965-174-7)
  Hardcover, Artisan

  
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  • Home Baking: The Artful Mix of Flour and Tradition Around the World: ISBN 1579651747 (1-57965-174-7)
    Hardcover, Artisan
• 
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  How to Bake
  

  by Nick Malgieri, Tom Eckerle

  ISBN 0060168196 (0-06-016819-6)
  Hardcover, Harpercollins

  
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  Book summary:

  How To Bake is as necessary and essential as a good oven; it is the most comprehensive and accessible guide to baking available in English. In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods.

  Here are the best recipes for breads, including such quick ones as Buttermilk Corn Bread, Irish Soda Bread, Classic Southern Biscuits, and Currant Tea Scones, as well as such delicious yeast-risen breads as Italian Bread Rings, Swiss Rye Bread, Challah, and EnglishMuffins. Malgieri also offers recipes for savory treats like Old-Fashioned Chicken Pie, Pepper and Onion Frittata Tart, Cheese Quiche, and Rosemary Focaccia; and for sweet pastries ranging from puff pastries--Apple Turnovers, Banana Feuilletés with Caramel Sauce, Brioches, Strawberry Savarin, and Croissants--to pies and tarts, cobblers, and cookies of every stripe--drop, bar, rolled, and filled; brownies, macaroons, and rugelach. Cakes, too, are here, from layered to rolled, from angel to devil's food.

  The recipes in How to Bake are clear and methodical. Master recipes explain all the steps to making a classic dish. They are frequently followed by creative variations so that the baker's palate and skills will always be accommodated and challenged. Start out with a simple spice cake, for example, and transform it, under Malgieri's reassuring guidance, into a lavishly decorated celebration cake.

  In addition to an exhaustive and tempting selection of recipes, Malgieri offers clear, detailed instructions, interweaving techniques and helpful sidebars: how to make a pastry bag out of parchment paper; what baking pans to buy; mastering pie and cake toppings; learning to decorate a cake so it looks as if it came from the bakery; and scores of other helpful tips. All this is punctuated with precise explanatory illustrations and thirty-two pages of luscious color photographs to inspire and guide the baker. How to Bake is a one-volume "bible" for bakers. [via]

  More editions of How to Bake:

  • How to Bake: ISBN 0060168196 (0-06-016819-6)
    Hardcover, Harpercollins
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  How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
  

  by Nigella Lawson, Petrina Tinslay

  ISBN 0786886811 (0-7868-8681-1)
  Softcover, Hyperion Books

  
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  Book summary:

  While the title How to Be a Domestic Goddess may at first make a modern woman bristle, the book itself is just as likely to inspire the woman who brings home the bacon to start baking cakes. And what's wrong with that? "This isn't a dream," writes British cookery deity Nigella Lawson in her preface. "What's more, it isn't even a nightmare." Lawson--the author of How to Eat, food editor of British Vogue, and star of her own TV cooking show, Nigella Bites--has been suspected of upholding the woman-laboring-in-the-kitchen paradigm, but there are lots of hard-working women out there who derive great satisfaction from cooking, even after a long day at the office. For those women, Lawson, who looks more Elizabeth Hurley than Martha Stewart, is the perfect guide to the wondrous world of baking.

  "You know, I'm not a cook-to-impress kind of girl," Lawson says midway through the book, but she must admit there are few things more rewarding than putting a warm homemade pie or fragrant cake on the table--especially after preparing a home-cooked meal. How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking makes just such a reward possible, in fact positively enticing, with its delicious selection of easy-to-make cakes, pies, cookies, breads, even jams, presented in Lawson's chatty, pleasantly glib manner. Turns out, you don't have be a Pierre Hermé to make to-die-for chocolate confections; nor do you have to spend hours "faffing around" with hot pans and jars to have jam at teatime. You just need to try baking once, then again, and next thing you know, you'll be turning out cookies and desserts every chance you get. Many of the recipes are hand-me-downs or adaptations from other sources, be it a favorite cookbook or a restaurant in some far-off region, but all are imbued with Lawson's wit and distinctive touch. Profiteroles, My Way are "monumentally impressively better" than the original, thanks to burnt-sugar custard and toffee sauce. Her Coffee and Walnut Splodge Cookies are "American-style cookies; in other words just dropped onto the baking sheet free-form," and so on.

  A sophisticated female alter ego of British mop-top Jamie Oliver, and considerably more sly and comedic than most American gourmets, Nigella is sure to convince more than a few up-and-coming hostesses that baking is indeed women's work. --Rebecca Wright [via]

  More editions of How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking:

  • How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking: ISBN 0786867973 (0-7868-6797-3)
    Hardcover, Hyperion Books
  • How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking: ISBN 0701168889 (0-7011-6888-9)
    Hardcover, Chatto & Windus
  • How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking: ISBN 0786886811 (0-7868-8681-1)
    Softcover, Hyperion Books
• 
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  I'm Just Here for More Food: Food X Mixing + Heat=Baking
  

  by Alton Brown

  ISBN 1584793414 (1-58479-341-4)
  Hardcover, Stewart Tabori & Chang

  
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  Book summary:

  Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your skills to a new level: welcome!

  Baking is a precise science that needs to be followed to the letter if you want success. It is highly recommended to read the introduction and "The Parts Department" section before attempting any of the recipes in this book. The essence of Alton Brown's book is not to simply follow recipes, but to get a deep understanding of what is going on during the baking process. The introduction goes over the layout of the book and how it should be used (the ingenious "method flaps" for instance), the low down on how to read recipes, the importance of measuring by weight vs. volume, and baking's five core steps. The "Parts" section explains just that: ingredients. What is the chemical make up of proteins, carbs, and fats? Why is their interrelationship so important to success? How well do you know flour, eggs, sugar, and baking soda? Once you have the basics down and your parts measured it's time to get mixing. The rest of the book is smartly broken up by the six major mixing methods (Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards). Each technique is explored in detail with recipes to follow. You won't find any ultra fancy recipes in Baking. The focus here is on the basics and getting the basics down right. Rediscover some old favorites like chocolate cookies and muffins, buttermilk pancakes, biscuits, shortcake, multigrain loaf bread, and good old fashioned cheesecake. There is no denying it, follow Alton's advice and you will be a better baker. Guaranteed. --Rob Bracco [via]

  More editions of I'm Just Here for More Food: Food X Mixing + Heat=Baking:

  • I'm Just Here for More Food: Food X Mixing + Heat=Baking: ISBN 1584793414 (1-58479-341-4)
    Hardcover, Stewart Tabori & Chang
• 
  In the Sweet Kitchen: The Definitive Baker's Companion
  

  by Regan Daley

  ISBN 1579652085 (1-57965-208-5)
  Hardcover, Artisan

  
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  • In the Sweet Kitchen: The Definitive Baker's Companion: ISBN 1579652085 (1-57965-208-5)
    Hardcover, Artisan
• 
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  The Italian Baker
  

  by Carol Field

  ISBN 0061812668 (0-06-181266-8)
  Hardcover, Harpercollins

  
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  Book summary:

  Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. [via]

  More editions of The Italian Baker:

  • The Italian Baker: ISBN 0061812668 (0-06-181266-8)
    Hardcover, Harpercollins
• 
  The King Arthur Flour 200th Anniversary Cookbook/Dedicated to the Pure Joy of Baking
  

  by Brinna Sands

  ISBN 0881502472 (0-88150-247-2)
  Softcover, W W Norton & Co Inc

  
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  • The King Arthur Flour 200th Anniversary Cookbook/Dedicated to the Pure Joy of Baking: ISBN 0881502472 (0-88150-247-2)
    Softcover, W W Norton & Co Inc
• 
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  The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
  

  ISBN 0881505811 (0-88150-581-1)
  Hardcover, Countryman Pr

  
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  Book summary:

  From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way.

  Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro. The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy. Two 8-page color inserts; 150 b/w illustrations; glossary, resources, index [via]

  More editions of The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook:

  • The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook: ISBN 0881505811 (0-88150-581-1)
    Hardcover, Countryman Pr
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  The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
  

  by King Arthur Flour

  ISBN 0881506591 (0-88150-659-1)
  Hardcover, W W Norton & Co Inc

  
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  Book summary:

  Drawing on the same commitment to the home-baking community that has earned them hundreds of thousands of dedicated followers, the bakers at King Arthur Flour guide you through hundreds of recipes, revealing the secrets to making your own mouthwatering cookies for any occasion.

  The bakers begin by singling out the "Nine Essential Cookies" and variations that reflect a variety of tastes, textures, and ingredients:

• brownies
• sugar cookies
• chocolate chip cookies
• shortbread
• oatmeal cookies
• peanut butter cookies
• molasses-ginger cookies
• biscotti
• decorated cookies here in one place.

The King Arthur Flour Cookie Companion includes full chapters on drop cookies, roll-out cookies, shaped cookies, batter cookies, no-bake cookies, and bars and find a thorough overview of the essential ingredients of cookie baking, explaining the chemistry of flours and grains, leavens, sweeteners, fats, dairy products, flavorings, and the science of how these ingredients work and variations; measuring and weighing ingredients; even advice on high-altitude baking. Recipes are enhanced with sidebars providing hints, shortcuts, troubleshooting advice, and recipe lore. And each recipe is accompanied by a complete nutritional analysis. Illustrations throughout the book provide clear step-by-step instructions that take the mystery out of such baking terms as "creaming," "soft-ball stage," and "folding." Finally, a comprehensive illustrated chapter describes the essential line black & white illustrations.

[via]