In Pastries, Hermé takes on 50 monuments of the pastry world from ancient to modern times, and reimagines them in unique and inventive ways. At times the metamorphosis can be a head-scratcher, and the book doesn’t include details about the creative process behind the transformation. However, any fan of food history and pastry will appreciate up to 50 new recipes from one of Paris’s finest.
Books in the category: cakes and desserts
As boutique chocolatiers continue to release cookbooks for their adoring fans, a clear voice must be found to have these books stand the test of time. Melt, while offering beautiful photography and ample recipes, struggles to achieve the level of accuracy desired by experienced chocolatiers, but may suit beginners just starting their chocolate adventure.
In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success.
Tucked away on a quiet, tree-lined street in Brooklyn, New York, is One Girl Cookies: a charming bakery and café whose owners have created what they call an Urban Mayberry with gorgeous bite-sized cookies and amazingly moist cakes. One Girl Cookies shares the recipes for the shop’s sought-after treats and the sweet story behind its beginnings.
Packed with more than 250 imaginative recipes, Short and Sweet encourages bakers of every skill level to explore new ways of approaching baking without spending a lot of time, effort, or special equipment. The instructions are simple but never lacking in necessary detail, and Lepard leaves just enough room in the instructions for your own innovations and variations.
Momofuku Milk Bar cookbook is the American reader’s chance to jump back to his or her youth with memories of being raised on Cap’n Crunch and Corn Flakes. In a follow-up to David Chang’s best-selling Momofuku Cookbook, his pastry chef, Christina Tosi, presents her most popular recipes including the famed Compost Cookies and Crack Pie. But beware of her overly sweet recipes if you prefer your desserts a bit more subtle and understated.
Infiniment is a wonderful addition to Pierre Hermé’s growing bibliography, with more than 100 never-before-published recipes of breakfast treats, appetizers, tarts, cakes, sundaes, and plated desserts. However, the art direction takes an approach different from his previous works, with photographs of abstract representations of the desserts instead of helpful images of the desserts themselves. Nevertheless, the sheer breadth and imagination of the recipes is sure to please any fan of modern pastry.
Ladurée: Sucré is a highly-anticipated collection of more than 100 of the famous patisserie’s desserts under the leadership of Phillipe Andrieu. The variety of recipes ranges from several simple, classic pastries to a few complex signature entremets. The size and format of the book unfortunately limit the content and depth of instruction which might interest more hardcore pastry chefs, but fans of Ladurée and pastry in general will appreciate this first volume from one of the most renowned establishments in Paris.
From Eccles cakes to Cornish pasties, Chelsea buns to Scottish gingerbread, The Great British Book of Baking takes us on a tour of the very best in baking Britain has to offer. Over 120 recipes cover the whole range of baking skills from sweet jam tarts to savoury game pie.
Karen DeMasco’s The Craft of Baking aims to inspire the home baker to try new variations of homely desserts and sweets, and is successful at encouraging creativity to some degree. There is a wide range of recipes and some modest but interesting suggestions. However, it is lacking in helpful explanations and is too narrow in its selection of ingredients and special brands, and the use of US-centric measures and terminology may be frustrating to international readers.
I come from the school of thought that says rock bands shouldn’t release their Greatest Hits album until their career is complete. Likewise, chefs should restrain themselves from re-releasing their favorite recipes until their career enters a culminating phase. That said, David Lebovitz’s Ready for Dessert: My Best Recipes will be excused since some of his previous books are no longer in print, and his greatest hits truly are classics worth reprinting.
Feel like all-chocolate desserts? Have a craving for an ice cream or cake classic? Chocolate, ice cream, cakes: this set features 120 recipes of master patissier Christophe Felder, with 120 recipes that are easy and delicious to share, for moments of pure pleasure.
This is the first cookbook devoted to Latin-American sweets, uncovering a whole new world of exotic flavors. The desserts presented range from baked cakes to ice cream to chocolate, with step-by-step recipes for both traditional favorites as well as original creations.
Loving cake is a natural part of Warren Brown’s constitution. Now, in order to form a more perfect union of flour, eggs, butter, and sugar, he’s offering his unique take on classic dessert recipes from all fifty states, plus Puerto Rico and Washington, D.C.
At first glance, you may wonder what the fuss over Okashi is all about. A fairly simple book with attractive photographs, it presents appealing recipes that showcase author Ishida’s particular style, incorporating numerous Japanese flavours into many familiar baked goods and dessert items. Creative and suitable for a broad audience, this book should delight many bakers.
David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy presentations. In this book he serves up a tantalizing array of more than 170 recipes for cakes, pies, puddings, ice creams, cookies, candies, preserves, and much more.
If you thought cake decorating was costly and difficult, this is the book that will change your mind forever. Fiona Cairns is bursting with new ideas for making delicious, visually stunning cakes and biscuits easy – even for the least experienced cook – and for far less money than you thought.
Cake: A Global History explores the origin of modern cake and its development from sweet bread to architectural flight of fancy, with the meanings, legends and rituals attached to cake throughout the world, while relating the food’s place in literature, art, and symbolism.
Over the past few years publishers Phaidon have been establishing a presence in the cookbook market. “The Silver Spoon For Children” is their first move into the area of cooking with children. Often, books in this area of cooking, like Hugh Fearnley-Whittingstall’s “The River Cottage Family Cookbook”, are written for adults as a guide to teaching children how to cook. This book’s approach involves having a child read it, and then prepare the recipes with the aid of an adult. By simplifying the recipes to their essence, and using large pictures and bright colours to grab attention, this book is one that has a great chance of engaging young minds.
The book takes its recipes from “The Silver Spoon”, and is aimed at children aged at least nine years old. The recipes have been tested by children, so parents can be reasonably confident that the recipes will work. As someone who has not been impressed by Phaidon’s cookbooks, this one has been surprisingly good.
Food historian Gaitri Pagrach-Chandra takes us on a gastronomic journey to more than twenty countries with the recipes she’s collected from her friends and artisan bakers around the world during her colorful life. For many of the recipes, she provides the history and shares the experience of tasting the authentic article. With plenty of beautiful photographs, the book will transport you out of the rut of your usual French and American breads and pastries and take you to less familiar locales.
Tartine is a remarkable book that allows the home baker to recreate breakfast pastries, tarts, cakes, and puddings from the renowned California bakery. The authors didn’t hold back anything in making the book, taking from most of their entire menu, yet the recipes are mostly accessible and the skill level required ranges from beginner to intermediate. Most importantly, many of the desserts from the book have a rustic charm but are still delicious and beautiful enough to be showstoppers. The photography of the book, taken behind the scenes at the Tartine Bakery, captures the dream-like quality of the desserts and the remarkable skill of the artisans who make them.
Rose’s Heavenly Cakes is Rose Levy Beranbaum’s follow-up to the acclaimed The Cake Bible, with almost 100 cakes that aim to please a wide variety of tastes. Beranbaum’s meticulous style may please some well-equipped home bakers in a temperate climate, but others might find them too fastidious, controlling, limiting, and overly complicated for what are really supposed to be simple cakes. Frustratingly, even following the recipe to the letter can give results that still leave something to be desired.
Cake Love: How to Bake Cakes from Scratch, provides a wide range of recipes from Warren Brown’s famous Cake Love bakery. Brown takes a scientific approach to cake baking, being a self-taught baker who learned through trial and error. The recipes range from basics to unusual. For beginners, all the standard recipes are included, from frostings to pound cakes to fillings, as well as comprehensive instructions and information on basic baking techniques and equipment. The level of detail in his instructions tends to be excessive in parts, which is useful for beginners, but can be convoluted and distracting for experienced bakers. However, more advanced bakers will appreciate his original creations, such as Triple Lime-Chocolate Crunchy Feet, Cranberry-Lemon Pound Cake Loaded with Chocolate or Hazelnut Sponge Cake.
The Dessert Architect gives plenty of inspiration for a student of pastry arts to create his or her own impressive creations through 50 creative recipes. It also provides a few guidelines in creating your own plated desserts and what factors must be put into consideration in a professional kitchen. However, the photography needs some improvement in showing off the desserts. Also, the lack of instructions for specific plating techniques and the exclusion of newer methods in plating and construction keep the book from becoming an authority on plating in the modern pastry chef’s bookshelf.
The Big Sur Bakery Cookbook takes you on the journey of a restaurant one month at a time with ambitious menus that capture the flavors of the season. Though some recipes might sometimes be long and involve too many steps, they are not usually out of reach of the home cook and patience will be rewarded with an impressive feast. Each month also features the profile of a person close to the restaurant and a story about the area, giving the reader a vivid portrait of a hidden culinary gem.
This definitive collection from the undisputed queen of cakes brings together all of Mary Berry’s most mouth-watering recipes in a beautifully packaged edition. Filled with 250 foolproof recipes, this is the most comprehensive baking cookbook you’ll ever need.
In Cake Chic, London’s queen of couture cakes, Peggy Porschen, shares the secrets of her celebrated sugar designs. From cookies to miniature cakes, to stunning tiered creations, Porschen’s style is unrestrainedly chic and girly. Her unique style and enthusiasm are inspiring and will motivate home bakers to get busy in the kitchen, rolling fondant and piping royal icing. However, despite its casual, accessible tone, this book is aimed squarely at advanced bakers, with some discrepancies between the base recipes and decorating guides requiring careful and skilled adjustment and planning.
From the national Country Women’s Association branches around Australia comes a collection of cake recipes, published by Penguin. This is one of a few CWA books to be released in 2009. The photos are attractive, despite the range of cakes being far from fancy, and there are many familiar classics alongside some novel twists. The personal touch saves the book from being just an idiosyncratic catalogue of recipes (not least fruitcakes!) and with a little care most readers would enjoy baking from it, despite a few recipe problems.
Planet Cake is the book from the famous Sydney boutique cake shop of the same name, renowned for its elaborate sugarcraft creations and celebrity customers. The book promises beautifully decorated cakes that are “fabulous, professional, and easy”, and it seems to deliver in most respects, combining Planet Cake’s distinctive decorative style with good base recipes. The chapters of this book are very well structured, making it easy for beginners or more advanced decorators to find their way around. Whilst no-one would pretend that becoming a cake decorator is a simple feat, for the motivated home cook, Planet Cake can give you the tools to get there.
In Indulge: 100 Perfect Desserts, Claire Clark, head pastry chef of The French Laundry, shares 100 memorable desserts from her 25 years of experience as a pastry chef. The range is wide, from her mother’s recipe for shortbread, to complex multilayered desserts worthy of a four-star hotel. As a result, the skill level required of this book ranges from novice to intermediate as well. Her skill as a pastry chef and as a teacher shines through in the text, and the result is a solid volume of desserts that have spot-on flavors.
At 255 pages with glossy color photos on nearly ever page, there is plenty of eye candy in Pastry in Europe 2009. However, at $119.95 on Amazon US the book moves out of the price range of most frugal bakers. The book feels like a hard-bound glossy book you find in finer hotel rooms that seeks to serve the Edward Behr (Art of Eating) audience. It is a beautiful, densely packed book full of wonderful material, and not just recipes, but articles about culture, people, technique, yet they are abbreviated articles that leave you wanting more. If you have knocked out some killer mousse or chocolate bon bons, and have a fairly solid grasp of the concept and techniques, grab the book. It is unique, interesting, and informative. The book was worth the investment for one who is constantly seeking new techniques, ideas and flavor combinations, although it may not get the mileage of an Hermé book or an Art of Eating magazine
Occasionally I have friends or acquaintances who ask me for pastry book recommendations. I cook for a living, but am also a home baker at heart. Even though I have many far more impressive looking books relating to pastry and baking, a particular one stands out amongst the rest. I turn to it when I want to whip up something comforting and it’s the book I’m confident will yield me a very pleasing result, even if it’s a previously unattempted recipe. It is also the one with batter-stained pages and the odd chocolate smudge – surely the good sign of a well loved book (or a careless cook). The book? Belinda Jeffery’s Mix & Bake.
François Payard’s chocolate-flavored follow-up to his award-winning Simply Sensational Desserts is also a winner, packed with 99 new recipes that explore the massive potential of chocolate in an amazing variety of desserts. Payard’s French roots are definitely evident in this book, though there are a few American, Italian, and Spanish influences. Chocolate Epiphany is the perfect book for the adventurous home baker with a love for all things chocolate.