“In this beautifully photographed book, Caroline Griffiths makes the case for eating healthfully without sacrificing flavor or taste.”
“an intricate love letter to the joys of baking breads the way they were originally meant to taste.”
“Just about anything worth knowing about chocolate can be found in Valrhona’s new Encyclopedia of Chocolate: Essential Recipes and Techniques.”
“By educating and inspiring you, Pierre Marcolini is doing a great service to the blossoming bean to bar chocolate movement.”
“bakers can find months of inspiration and experimentation, from cocktails to dessert, in this cookie collection.”
To open the pages of Golden is to be immediately confronted with a dilemma: Keep reading or race to the kitchen?
“for confident cooks who can spot when a recipe might go awry, Biscuit Head provides good inspiration for updated Southern classics.”
“Classic German Baking lives up to its name—and will be a classic itself.”
“sweet Scandinavian dreaming . . .”
“bakers of all ages will enjoy this 72-page dessert extravaganza . . .”
It’s hard to slam a book whose authors really, really want readers to like them.
“In an uncertain, overstressed world, full flavor + comfort seems an ideal combination.”
“nothing too exotic, but with just enough of a twist to keep bakers and breakfast-eaters happy.”
“Fifty dollars for a book as hideously edited/translated as this one? What an insult to readers.
Gorgeous. Unwieldy. Riddled with errors.
“Intimidating but hardly impossible, these recipes put an exclamation mark on Pie It Forward’s case for the demise of cupcakes.”
“. . .
“Once you start, it may be hard to stop. Even a first skim through the book will likely lead to many pages marked for further testing . . .
“With the idea of writing a book for the ultimate cookie swap—one with perfect, cheflike confections—Tracey Zabar began hitting up mostly New York chefs and bakers for their best recipes.
Maya Angelou’s lovely books usually reside on our bedside tables, yet this is one you’ll keep close at hand in the kitchen.
While she was the pastry chef at The French Laundry, Claire Clark wrote Indulge in 2007; now released in paperback, the book remains a must-have.
Would you like some sugar with your sugar? If so, Dulce is the book for you. This is a book that more than lives up to its name.
Can a cook’s shelves hold too many ice cream books? Not with summer looming, and not if there’s still space for The Ciao Bella Book.