Dessert Person: Recipes and Guidance for Baking with Confidence

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Dessert Person: Recipes and Guidance for Baking with Confidence
Title Dessert Person: Recipes and Guidance for Baking with Confidence
Author
Publisher Clarkson Potter
Release DateOctober 20, 2020
Category New Release
Total Pages 368 pages
ISBN 1984826964
Book Rating out of 5 from reviews
Language EN, ES, BE, DA ,DE , NL and FR
Book Review & Summary:

NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.

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Dessert Person by Claire Saffitz

Title Dessert Person
Author Claire Saffitz
Publisher Clarkson Potter
Release Date 2020-10-20
Category Cooking
Total Pages 368
ISBN 9781984826978
Language English, Spanish, and French
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Book Summary:

NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.

Dessert Person by Claire Saffitz

Title Dessert Person
Author Claire Saffitz
Publisher Clarkson Potter
Release Date 2020-10-20
Category Cooking
Total Pages 368
ISBN 9781984826961
Language English, Spanish, and French
GET BOOK
Book Summary:

Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

Bon Appetit Desserts by Barbara Fairchild

Title Bon Appetit Desserts
Author Barbara Fairchild
Publisher Andrews McMeel Publishing
Release Date 2010-09-14
Category Cooking
Total Pages 704
ISBN 9781449402006
Language English, Spanish, and French
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Book Summary:

For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful. Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result. Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource. "This is a gorgeous book that makes me want to make everything--no, taste everything--inside! This is a must-have for every baker, cook, and sweet freak in your life." --Elizabeth Falkner, chef and owner of Citizen Cake and Orson "At last, a collection of Bon Appetit's most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You'll reach for this book each time sweets are on your menu, but you'll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos. It's truly a one-stop book for all of us who love baking." --Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table "Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And the best part is, Bon Appetit Desserts is not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education. Oh, in case you aren't sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans." --Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table

The Last Course by Claudia Fleming

Title The Last Course
Author Claudia Fleming
Publisher Random House
Release Date 2019-11-12
Category Cooking
Total Pages 320
ISBN 9780593132807
Language English, Spanish, and French
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Book Summary:

A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle

Title The Complete America s Test Kitchen TV Show Cookbook 2001 2021
Author America's Test Kitchen
Publisher Complete Atk TV Show Cookbook
Release Date 2020-10-27
Category Cooking
Total Pages 1160
ISBN 9781948703420
Language English, Spanish, and French
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Book Summary:

"Every recipe from the hit TV show along with product ratings"--Jacket.

Where Cooking Begins by Carla Lalli Music

Title Where Cooking Begins
Author Carla Lalli Music
Publisher Clarkson Potter
Release Date 2019-03-19
Category Cooking
Total Pages 272
ISBN 9780525573357
Language English, Spanish, and French
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Book Summary:

JAMES BEARD AWARD WINNER • PUBLISHERS WEEKLY BESTSELLER • GOOP COOKBOOK CLUB PICK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker • Food52 • Library Journal A modern approach to mastering the art of cooking at home from the food editor at large at Bon Appétit, with more than 70 innately flexible recipes. The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food editor at large at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe includes suggestions for swaps and substitutions, so you’ll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music’s modern approach—pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online—will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook. Praise for Where Cooking Begins “An ideal tool kit to transform a timid cook into an adventurous and confident improviser.”—Helen Rosner, The New Yorker “[Carla Lalli Music] is like everyone’s favorite aunt, the one who shows up and makes surprising things happen. Her superpower is that she believes in you as a cook. . . . Where Cooking Begins is her 250-page argument that you should believe in yourself, too.”—Julia Moskin, The New York Times “Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook.”—Nigella Lawson “A gorgeous new cookbook from Bon Appétit’s former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by.”—The Chalkboard “If you loved Salt, Fat, Acid, Heat, this is the next book for you.”—PureWow

Snacking Cakes by Yossy Arefi

Title Snacking Cakes
Author Yossy Arefi
Publisher Clarkson Potter
Release Date 2020-10-16
Category Baking
Total Pages 192
ISBN 9780593139660
Language English, Spanish, and French
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Book Summary:

Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BON APPÉTIT AND ONE OF FALL'S BEST COOKBOOKS BY THE NEW YORK TIMES AND FOOD & WINE "[Snacking Cakes] hits the sweet spot. . . . Cake for breakfast? Yes, please!"--Martha Stewart Living In Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi's collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction. With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They're baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn't be simpler to create. Yossy's rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks. Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.

Drinking French by David Lebovitz

Title Drinking French
Author David Lebovitz
Publisher Unknown
Release Date 2020
Category Cooking
Total Pages 304
ISBN 9781607749295
Language English, Spanish, and French
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Book Summary:

The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.

Title The Essential Cake Boss A Condensed Edition of Baking with the Cake Boss
Author Buddy Valastro
Publisher Simon and Schuster
Release Date 2013-10-01
Category Cooking
Total Pages 192
ISBN 9781476748023
Language English, Spanish, and French
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Book Summary:

Collects the best bits from the author's best-selling classic Baking With the Cake Boss. Original.

Title The Good Book of Southern Baking
Author Kelly Fields
Publisher Lorena Jones Books
Release Date 2020-09-08
Category Cooking
Total Pages 336
ISBN 9781984856234
Language English, Spanish, and French
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Book Summary:

100+ beloved recipes proving that Southern baking is American baking—from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean. “Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”—Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • The Atlanta Journal-Constitution • Garden & Gun Celebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.

Title Mengele Unmasking the Angel of Death
Author David G. Marwell
Publisher W. W. Norton & Company
Release Date 2020-01-28
Category Biography & Autobiography
Total Pages 448
ISBN 9780393609547
Language English, Spanish, and French
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Book Summary:

A gripping biography of the infamous Nazi doctor, from a former Justice Department official tasked with uncovering his fate. Perhaps the most notorious war criminal of all time, Josef Mengele was the embodiment of bloodless efficiency and passionate devotion to a grotesque worldview. Aided by the role he has assumed in works of popular culture, Mengele has come to symbolize the Holocaust itself as well as the failure of justice that allowed countless Nazi murderers and their accomplices to escape justice. Whether as the demonic doctor who directed mass killings or the elusive fugitive who escaped capture, Mengele has loomed so large that even with conclusive proof, many refused to believe that he had died. As chief of investigative research at the Justice Department’s Office of Special Investigations in the 1980s, David G. Marwell worked on the Mengele case, interviewing his victims, visiting the scenes of his crimes, and ultimately holding his bones in his hands. Drawing on his own experience as well as new scholarship and sources, Marwell examines in scrupulous detail Mengele’s life and career. He chronicles Mengele’s university studies, which led to two PhDs and a promising career as a scientist; his wartime service both in frontline combat and at Auschwitz, where his “selections” sent innumerable innocents to their deaths and his “scientific” pursuits—including his studies of twins and eye color—traumatized or killed countless more; and his postwar flight from Europe and refuge in South America. Mengele describes the international search for the Nazi doctor in 1985 that ended in a cemetery in Sao Paulo, Brazil, and the dogged forensic investigation that produced overwhelming evidence that Mengele had died—but failed to convince those who, arguably, most wanted him dead. This is the riveting story of science without limits, escape without freedom, and resolution without justice.

Tartine by Elisabeth Prueitt

Title Tartine
Author Elisabeth Prueitt
Publisher Chronicle Books
Release Date 2013-10-29
Category Cooking
Total Pages 224
ISBN 9781452136103
Language English, Spanish, and French
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Book Summary:

Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres—and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

Nothing Fancy by Alison Roman

Title Nothing Fancy
Author Alison Roman
Publisher Clarkson Potter
Release Date 2019
Category COOKING
Total Pages 320
ISBN 9780451497017
Language English, Spanish, and French
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Book Summary:

Feeding friends is totally relaxed with Roman, author of Dining In and New York Times columnist. This abundant collection of all-new recipes is for gatherings big and small, from the weeknight to the weekend.

Tasty Dessert by Tasty

Title Tasty Dessert
Author Tasty
Publisher Clarkson Potter
Release Date 2019-04-16
Category Cooking
Total Pages 192
ISBN 9780525575900
Language English, Spanish, and French
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Book Summary:

Ready to rise from baking newbie to MVP? Tasty gives you the low-down on basics, from building a fuss-free pantry to mastering 70+ easy-as-pie desserts--both new hits and old favorites. You'll stuff, layer, frost, and meringue your way to the cherry on top of pretty much every meal. If Confetti Birthday Soufflé, No-Bake 16-Layer S'mores Cake, and Sour Cherry Fritters don't float your boat (are you feeling ok?), here are 75 recipes for any hankering, mood, or occasion, whether you're jonesing for a sugar adventure with friends or having a late-night dessert emergency. Just don't forget to save a piece of it for yourself.

Eat Something by Evan Bloom

Title Eat Something
Author Evan Bloom
Publisher Chronicle Books
Release Date 2020-03-03
Category Cooking
Total Pages 240
ISBN 9781452179032
Language English, Spanish, and French
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Book Summary:

From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes, and more. This long-awaited cookbook (the first one for Wise Sons!) is packed with homey recipes and relatable humor; it is as much a delicious, lighthearted, and nostalgic cookbook as it is a lively celebration of Jewish culture. Stemming from the thesis that Jews eat by occasion, the book is organized into 19 different events and celebrations chronicling a Jewish life in food, including: bris, Shabbat, Passover and other high holidays, first meal home from college, J-dating, wedding, and more. • Both a Jewish humor book and a cookbook • Recipes are drawn from the menus of their beloved Bay Area restaurants, as well as all the occasions when Jews gather around the table. • Includes short essays, illustrations, memorabilia, and stylish plated food photography. Wise Sons is a nationally recognized deli and Jewish food brand with a unique Bay Area ethos—inspired by the past but entirely contemporary, they make traditional Jewish foods California-style with great ingredients. Recipes include Braided Challah, Big Macher Burger, Wise Sons' Brisket, Carrot Tzimmes, and Morning After Matzoquiles, while essays include Confessions of a First-Time Seder Host, So, You Didn't Marry a Jew, and Iconic Chinese Restaurants, As Chosen by the Chosen People. • Great for those who enjoyed Zahav: A World of Israeli Cooking by Michael Solomonov, The 100 Most Jewish Foods: A Highly Debatable List by Alana Newhouse, and Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman • A must for anyone looking to expand their knowledge of Jewish cuisine and culture

Dorie S Cookies by Dorie Greenspan

Title Dorie s Cookies
Author Dorie Greenspan
Publisher Houghton Mifflin Harcourt
Release Date 2016-10-25
Category Cooking
Total Pages 528
ISBN 9780547614854
Language English, Spanish, and French
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Book Summary:

James Beard Award-winner for Best Baking and Dessert Book 2017 All-new collection from a "revered icon" and "culinary guru" (New York Times). Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?

Lummi by Blaine Wetzel

Title Lummi
Author Blaine Wetzel
Publisher Prestel Publishing
Release Date 2020
Category Cooking
Total Pages 208
ISBN 3791385674
Language English, Spanish, and French
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Book Summary:

Blaine Wetzel, the James Beard Award-winning chef of The Willows Inn, and champion of hyper-local cuisine, offers an inside look at his unique approach to fine dining. Everything that Chef Blaine Wetzel makes is sourced within a few miles of his kitchen, often hours after it has been harvested from the ocean, the forest, or his own small farm. Lummi will inspire professional and home chefs to pay close attention to the seasons and to appreciate and bring out the best in what is fresh and local. The recipes Wetzel showcases here are a catalogue of dishes he created at the lauded Willows Inn restaurant on tiny Lummi Island in Washington State, ranked the number one restaurant in the United States in 2017, 2018, and 2019 by OAD (Opinionated About Dining). They are divided into courses that mirror the perfect bites and small plates that Wetzel serves at a typical Willows Inn dinner: green figs and leaf cream; sea urchin marinated in tomato seeds; wild beach peas and lovage stems; a stew of chanterelle mushrooms; and a dessert of beach roses. Stunningly photographed, every dish captures a moment in time and in nature. Each recipe highlights the unique qualities of the main component, whether it's wild plum, young rhubarb, blue clams, sockeye salmon, venison, black walnuts, or a perfectly ripe melon. Each plate is breathtakingly elegant, yet the dishes themselves are unfussy and rustic. As suitable for the coffee table as it is for the sophisticated kitchen, this book is a symphony of aesthetic perfection, capturing a way of living and eating that is in harmony with the land.

Food52 Genius Desserts by Kristen Miglore

Title Food52 Genius Desserts
Author Kristen Miglore
Publisher Ten Speed Press
Release Date 2018-09-04
Category Cooking
Total Pages 288
ISBN 9781524758998
Language English, Spanish, and French
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Book Summary:

In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot. IACP AWARD WINNER • Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News, Sweet Paul, and PopSugar. Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide. This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.

Sweet Cravings by Cider Mill Press

Title Sweet Cravings
Author Cider Mill Press
Publisher Cider Mill Press
Release Date 2019-10-22
Category Cooking
Total Pages 592
ISBN 9781604338997
Language English, Spanish, and French
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Book Summary:

Craving chocolate? Coconut? How about apple pie with a walnut crust? Satisfy your cravings with the only intuitive dessert cookbook on the market. Craving chocolate? Coconut? How about apple pie with a walnut crust? Satisfy your cravings with the only intuitive dessert cookbook on the market. Featuring over 450 pages of mouth-watering treats organized by what you’re craving, you won’t have to settle for less when indulging your sweet tooth. With delicious gluten-free recipes and vegan baking options, no one will ever feel left out at the dessert table again. Whether you’re craving creamy chocolate or delicious peach pie, this cookbook has a sweet recipe for everyone. Turn that pie-in-the-sky dessert list into a decadent buffet with the only dessert cookbook you’ll ever need.

Mastering Bread by Marc Vetri

Title Mastering Bread
Author Marc Vetri
Publisher Ten Speed Press
Release Date 2020-10-27
Category Cooking
Total Pages 304
ISBN 9781984856999
Language English, Spanish, and French
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Book Summary:

From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION “Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

Title Matty Matheson Home Style Cookery
Author Matty Matheson
Publisher Abrams
Release Date 2020-09-29
Category Cooking
Total Pages 368
ISBN 9781647001735
Language English, Spanish, and French
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Book Summary:

Chef Matty Matheson follows up his New York Times bestseller with an even bigger book that is all about quality home cooking. Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel. In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.

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