Building an appetite
one book at a time
Celebrated in the New York Times and on Food Network for the clever and delicious dishes she creates, Hedy has a sense of humor that comes out in her sweets. Baking Out Loud includes her most sought-after recipes and many more desserts that will inspire home bakers.
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Cupcakes have been a huge craze in the last few years and now you can make delicious and professional-looking cupcakes at home!
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Author Dede Wilson, in A Baker’s Field Guide to Doughnuts, demystifies the doughnut-making process, breaking it down into simple, easy-to-follow steps.
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Ready for Dessert, by the always entertaining and informative David Lebovitz, is now out in paperback. We’re always ready for dessert!
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You know how those Southern dessert recipes go—a cup of sugar here, a stick of butter there, eight squares of baking chocolate, or a pint of the season’s juiciest fruit. That recipe for blueberry cream pie—it’s been passed around the church for so long nobody can quite remember who made it first.
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Creating from a collection of ten of their favorite ingredients Matt Lewis and Renato Poliafito owners of Baked have added another book to their collection.
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Why limit pie to certain times of the year? A Year of Pies lets you indulge all year round.
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A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the new holiday standard, Gingerbread Icebox Cake with Mascarpone Mousse, written by a master baker and coauthor of Rustic Fruit Desserts.
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Perfect for both new and experienced bakers and all those who are sick of boring plain cakes and the cupcake trend, cake balls are bite-sized bits of moist cake blended with rich icing and surrounded in a beautiful chocolate shell.
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Some desserts in jars are baked or otherwise prepared right in the jar, while others are spooned into jars. Either way, the sparkling and pretty vessel and the appealing treat it holds make for a beautiful presentation.
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Hannah Kaminsky has developed an international following for her delicious vegan recipes and mouthwatering food photography.
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Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships.
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The secrets to Italy’s most delicious, homemade Italian desserts
are revealed! Mouth-Watering Recipes That Bring The Most Delicious Italian Desserts To Your Own Oven.
Buon appetito!
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Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It’s egg free (and thus safe to eat raw).
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A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People’s Pops
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When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle.
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When journalist Beth M. Howard’s young husband dies suddenly, she packs up the RV he left behind and hits the American highways. At every stop along the way—whether filming a documentary or handing out free slices on the streets of Los Angeles—Beth uses pie as a way to find purpose.
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Alice Medrich rewrites the dessert menu for cooks in search of totally doable desserts without hours of prep.
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This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a “whoop” of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir’s most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.
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With more than 300,000 Twitter followers, a heaping helping of controversy, and a rich supply of attitude and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors. This tasty book collects 50 recipes for these idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as marshmallow and crumbled curry cookie. More than 50 color photographs, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Francisco’s incredible food scene.
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