As the year draws to and end, cookbook publishers around the world bring out their big guns to take advantage of the gift-giving season. Here at The Gastronomer’s Bookshelf we’ve compiled bucketloads of new books to help you fill out that gift-list (and maybe find a few titles you’d want to keep for yourself!). Many of these are novel or noteworthy, while some are just titles we know will be popular gifts. We’ll be featuring these books over the next month. This week we start with pastry, baking, and Christmas-related titles for you to get a head start on all the seasonal treats you might want to make.

This is part 1 of our countdown.
Click here for part 2: Cuisines from Around the World.
Click here for part 3: Food Writing, Food Guides, and Famous Names.

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Good Housekeeping: The Great Bake Sale Cookbook (US)
from the Editors of Good Housekeeping
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American favorite Good Housekeeping presents 75 triple-tested perennial bake sale favorites that are easy to make. There’s even a chapter that covers bake-sale basics such as organization, packaging, and display.
Adventures with Chocolate (UK)
by Paul A. Young
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Paul A. Young is a renowned British chocolatier known for his outrageous flavor combinations using chocolate. This is his first book, covering everything from confections to desserts to savory dishes, and of course, his world-famous brownies and award-winning hot chocolate with Mayan spices.
Peter Reinhart’s Artisan Breads Made Easy (US)
by Peter Reinhart
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The author of the revered The Bread Baker’s Apprentice reveals new techniques for creating artisan breads (some of which use natural starters) easily every day of the week.
The Complete Magnolia Bakery Cookbook (US)
by Jennifer Appel and Allysa Torey
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This paperback, released in honor of the tenth anniversary of massively popular New York cupcake and dessert shop The Magnolia Bakery, is a comprehensive collection of all the recipes from the books released so far.
Warm Bread and Honey Cake (US)
by Gaitri Pagrach-Chandra
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This baking book is unique in that it is a comprehensive collection of both familiar and exotic breads, cakes, and pastries from around the world, including Europe, the Middle East, Asia, the Caribbean, and Latin America.
I Love Macarons (US)
by Hisako Ogita
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The Macaron frenzy has taken the pastry world by storm, and I Love Macarons is the first book published in English that tackles the subject exclusively. Japanese patissier Ogita brings her expertise to the art of baking macarons with illustrated instructions.
Chocolate: A Love Story (US)
by Max Brenner
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The owner of internationally-known chocolate franchise Max Brenner: Chocolate by the Bald Man captures the energy of his stores in his first book, with 50 of the most popular chocolate desserts from the Max Brenner menu.
The Fundamental Techniques of Classic Pastry Arts (US)
by The French Culinary Institute with Judith Choate
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This book from The French Culinary Institute covers all the techniques and formulas necessary that any pastry chef must master, but simplifies it for the home baker. It has chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours.
The Worry-free Bakery: Treats without Oil and Butter (US)
by Kumiko Ibaraki
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Those who are watching their calories don’t need to miss out on holiday sweets and treats — food scientist and founder of the Japanese Ibaraki Cooking Studio Kumiko Ibaraki has no-butter, no-oil, no-cream, and low-calorie variations for 48 desserts, including apple pie, cheesecake, Tiramisu, brownies, ice cream, and shortbread.
My Bread (US)
by Jim Lahey
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The baker and owner of The Sullivan Street Bakery and the New York Pizza Restaurant Company shares his inventive recipes for classic Italian breads, as well as his revolutionary no-knead technique.
All Cakes Considered (US)
by Melissa Gray
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This book is the story of how Melissa Gray, a producer for National Public Radio in the United States, wowed her staff by bringing a cake to the office every week. It compiles 50 classic and new recipes for cakes in their various forms.
Absolutely Chocolate (US)
from the Editors of Fine Cooking
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Fans of the always-dependable Fine Cooking magazine will enjoy this book of 125 chocolate creations, all triple-tested and with advice from America’s foremost culinary experts.
Baking Artisan Pastries and Breads (US)
by Ciril Hitz
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Ciril Hitz is the department chair for the US International Baking and Pastry Institute and author of Baking Artisan Breads. In this new book he shares his expertise and formulas for classic pastries and breads. The book has step-by-step illustrations throughout and even a companion DVD.
Sticky, Chewy, Messy, Gooey Treats for Kids (US)
by Jill O’Connor
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Jill O’Connor returns with 30 new recipes for sticky sweets and gooey breakfasts that are not only delicious but easy enough for the kids to help making.
Chocolate: More than 50 Decadent Recipes (Canada)
by Dominique and Cindy Duby
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Canadian chocolatiers and owners of critically-acclaimed DC DUBY Wild Sweets and authors of the excellent Wild Sweets series of books, Dominique and Cindy Duby present this new volume of chocolate desserts with wine pairings.
The Amish Cook’s Baking Book (US)
by Lovina Eicher and Kevin Williams
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Celebrated Amish cook Lovina Eicher shares her family’s baking tradition in 100 recipes with 80 photographs. The book covers pies, breads, rolls, pastries, cookies, cakes, bars, and special-occasion baking.
The Allergen-Free Baker’s Handbook (US)
by Cybele Pascal
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Food writer (and mom of food-allergic family) Cybele Pascal shares 100 tried-and-true vegan recipes that are gluten-, wheat-, dairy-, egg-, soy-, and nut-free. She includes both sweet and savory recipes, such as scones, cinnamon rolls, brownies, red velvet cake, and pizza.
Vegan Cookies Invade Your Cookie Jar (US)
by Terry Hope Romero and Isa Chandra Moskowitz
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The authors of the hit book Vegan Cupcakes Take Over the World return with 100 recipes for cookies, bars, brownies, biscotti, and more.
The Craft of Baking (US)
by Karen DeMasco and Mindy Fox
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The former pastry chef of Tom Colicchio’s restaurants shares her secrets on baking and developing your own fresh flavor combinations.
Ladurée Sucré (France)
by Philippe Andrieu and Sophie Tramier
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Dans cet ouvrage, Philippe Andrieu, chef pâtissier de Ladurée, nous livre 100 recettes de la prestigieuse pâtisserie, y compris la Fraisier aux choux en passant par les financiers et macarons dans leurs différentes déclinaisons et couleurs.

In this work, Philippe Andrieu, chef patissier of Ladurée, gives us 100 recipes from the prestigious patisserie, including the Strawberry Choux to the financiers and macarons in their various forms and colors. (This book is in French.)

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Ludwigs Patisserie (Germany)
by Matthias Ludwigs
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Matthias Ludwigs hat sich für dieses Buch ein ganz besonderes Konzept ausgedacht. Jedes Kapitel beinhaltet vier Grundprodukte, die in jeweils 4 Kreationen mit steigendem Schwierigkeitsgrad verarbeitet werden. Die für die verschiedenen Bestandteile der Kreationen benötigten Rezepte werden in einem separaten Rezeptteil aufgeführt und sind deshalb auch untereinander variierbar. Für Auszubildende ist dieses Buch ein unverzichtbares Grundlagenwerk, aber auch gestandene Profis können ihre Küche mit der unschlagbaren Fülle an Desserts des Patissier des Jahres 2009 bereichern.

Each chapter of Matthis Ludwigs’s innovative book focuses on four basic ingredients which are turned in four creations of increasing difficulty. The recipes for each element of these creations are presented in a separate recipe section, making them individually variable. An indispensable work for apprentices, and also useful for established professionals who will benefit from the incredible range of desserts by this author, Patissier of the Year 2009. (This book is in German.)

Christmas-Themed Books

Delia’s Happy Christmas (UK)
by Delia Smith
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Delia Smith, England’s homecooking authority, gives not only 150 new and classic recipes for the Christmas celebration, but also menu plans, shopping lists, and a calendar to make Christmas a stress-free affair.
Nigella Christmas (US)
by Nigella Lawson
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North American foodlovers get their own edition this year of popular British food writer and television star Nigella Lawson’s celebration of Christmas (the book appeared in the UK last year). In her laid-back style that still manages to produce impressive results on the table, she has recipes for party canapes, cocktails, mass catering, cakes and puddings, and even edible tree decorations.
Margaret Fulton Christmas (Australia)
by Margaret Fulton
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2009 delivers the paperback edition of this Christmas volume from Australia’s best-known cookery writer, Margaret Fulton. It gives plenty of recipes and tips for shopping, menu planning, and even using Christmas dinner’s leftovers.
Noël sous les Tropiques (France)
by Claire Dixsaut
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Noël sous les Tropiques est un livre unique qui change de Noël de la tradition de la dinde aux marrons à une fête de l’Australie, l’Inde, de la Martinique, de l’Éthiopie, la Polynésie, ou en Jamaïque.

Christmas in the Tropics is a unique book that changes Christmas from the tradition of turkey with chestnuts to a feast from Australia, India, Martinique, Ethiopia, Polynesia, or Jamaica. (This book is in French.)

Eigelb und Puderzucker: Klassische Weihnachtsguetsli (Switzerland)
by Karin Messerli
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Guetsli an Weihnachten haben in der Schweiz Tradition. Familien und Regionen besitzen ihre typischen Rezepte, von Mutter und Grossmutter mündlich überliefert, von Hand notiert im vergilbten Büchlein oder aus alten Backbüchern. Manchmal kommen aus Zeitschriften oder von Freundinnen ein paar neue dazu. Diese Rezeptsammlung ist auch so entstanden. Die erste Ausgabe war rasch vergriffen und wurde seither schmerzlich vermisst. Die leidenschaftliche Autorin hat deshalb die Rezepte durchgesehen, und das Buch mit nützlichen Hinweisen ergänzt; dazwischen gibt es Anekdoten und Geschichten, und auch dem Verpacken und Verschenken widmet sich ein Kapitel.

Small delights are part of Swiss Christmas tradition: regional and family recipes are passed down orally or by hand, while newspapers and friends sometimes contribute their own recipes. This book, first published eight years ago and now in a thoroughly revised edition, is a collection of these traditional recipes. The new editions includes many helpful hints, plus anecdotes and tales. (This book is in German.)

Weihnachten: Plätzchen, Stollen, Glühwein & alles, was die Adventszeit schöner macht (Germany)
by Christina Kempe and Christa Schmedes
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Jetzt ist die Zeit, um sich und seine Lieben so richtig zu verwöhnen. Dafür gibt es jetzt die passenden Rezepte: Für jede Menge unterschiedliche Plätzchen, Stollen, weihnachtlichen Kuchen oder Torten. Oder Vorschläge für herzhafte Kleinigkeiten und Schmankerln wie Winterwaffeln oder Weihnachtsschmarren, wie man sie auch auf der Skihütte nicht besser bekommt. Bei den Vorschlägen für Geschenke aus der eigenen Küche, findet man sicher für alle lieben Freunde und Verwandte das Richtige.

It’s the season for spoiling yourself and your loved ones. Time for the ideal recipes: numerous different biscuits, stollen, Christmas cakes and gateaux. Suggestions for hearty snacks and delights such as winter waffles or Christmas schmarren. The home-cooked gift ideas are sure to offer something suitable for all your friends and relatives. (This book is in German.)

Bio-Weihnachsbäckerei (Germany)
by Clemens Waldherr
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Dass Weihnachtskekse & Co. nicht nur köstlich, sondern auch gesund sein können, verrät der heimische Bio- und Vollkornbäcker Clemens Waldherr in seinem Backbuch. Er präsentiert kinderleichte Rezepte aus Vollkornmehl, ohne Zucker, aus biologischen Zutaten, mit verschiedenen Getreiden wie Kamut und Dinkel und aus glutenfreien Mehlen. Viele österreichische und internationale Rezepte mit Spezialkapiteln für Diabetiker, Veganer und Personen mit Glutenunverträglichkeit.

Organic and wholegrain baker Clemens Waldherr reveals that Christmas biscuits and delights aren’t just delicious, but can also be healthy. He presents really easy recipes using wholegrain flour, no sugar, and organic/biodynamic ingredients, with a range of grains including kamut and spelt, and gluten-free flours. Many Austrian and international recipes are included, with special chapters for diabetics, vegans and coeliacs. (This book is in German.)

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