Are you searching for the perfect present to delight the baker in your life? Look no further! This year brings an incredible bounty of new baking books, offering a treasure trove of recipes, techniques, and inspiration. The challenge isn’t finding a great book; it’s choosing just one from the many exceptional options available.
Recently, I had the pleasure of chatting with my dear friend Margaret Roach, the renowned master gardener behind A Way to Garden. We delved into five of the most exciting new baking books, each a fantastic addition to any kitchen library. What makes these particular selections stand out? Beyond their beautiful photography and mouth-watering recipes, all five provide both volume and metric measurements, catering to every baker’s preference and ensuring precision in every delicious creation. They promise to fill your home with warmth and irresistible aromas throughout the winter season and well beyond.
For an even deeper dive into these culinary gems, you can listen to our full conversation on A Way to Garden. And here’s an exciting bonus: you can also enter a five-book giveaway there! Margaret and I are each giving away a complete set of all five books we discuss. This means ten lucky winners will get to explore these fantastic collections firsthand. You’ll find all the giveaway details further down the page.
P.S.: If you’re a gardening enthusiast, you absolutely must check out Margaret Roach’s Magical Garden – it’s a source of endless inspiration.
P.P.S.: And for the gardener on your gift list, Margaret’s own book, A Way to Garden, is an indispensable guide.
Sarah Kieffer’s 100 Cookies: A Sweet Journey for Every Baker
In her delightful cookbook, 100 Cookies, Sarah Kieffer beautifully encapsulates the essence of baking with her quote: “In my childhood kitchen, cookies were a foundation, a stepping-stone to baking, a rite of passage.” This sentiment resonates deeply, making this book an ideal companion for anyone embarking on their baking journey or looking to perfect their cookie craft. Especially as we consider more time spent at home, this collection offers endless possibilities for comforting and engaging kitchen projects.
Sarah’s book is a gift in itself, particularly for budding bakers. Each recipe thoughtfully includes metric measurements, making precision baking more accessible. As Margaret wisely pointed out in our discussion, pairing 100 Cookies with a digital kitchen scale would create a truly thoughtful and practical gift set. My own children, aged nine and ten, have enthusiastically taken to weighing out ingredients, transforming our kitchen into a collaborative baking hub. We’ve been absolutely captivated by the brown butter chocolate chip cookies and the delectable brown sugar cookies, and I have no doubt that every single recipe in this meticulously crafted book is a triumph.
Sarah Kieffer is celebrated for her exceptionally reliable recipes and her precise, clear instructions. A standout feature I particularly appreciate is her guidance on weighing out actual portioned cookie dough balls, which ensures consistency and perfect results every time. For those who adore her famous pan-banging cookies, you’ll be thrilled to find twelve delightful variations included, along with an extensive troubleshooting section dedicated solely to mastering this unique technique. This book isn’t just a collection of recipes; it’s a comprehensive guide to cookie perfection.
Yossy Arefi’s Snacking Cakes: Effortless Indulgence for Any Occasion
Yossy Arefi masterfully defines a snacking cake as “a single layer cake, probably square, covered with a simple icing — or nothing at all — and it must be truly easy to make. It’s a cake that makes an ideal breakfast to-go, wrapped in a paper napkin, and a perfect little sweet to have alongside coffee in the afternoon.” This definition perfectly captures the charm and accessibility of her cookbook, Snacking Cakes.
I am absolutely enamored with this book for several compelling reasons, making it a standout choice for anyone who loves baking without fuss:
- Uncomplicated Recipes: Each recipe is genuinely simple, often requiring nothing more than a single bowl, a whisk, and a pantry that’s reasonably stocked with everyday ingredients. This ease means less cleanup and more enjoyment.
- Lightning-Fast Preparation: True to its promise, many of these cakes can be mixed and ready for the oven before your oven even finishes preheating. This makes them perfect for impromptu baking sessions or when you need a quick dessert.
- One-Bowl Wonders: The magic behind the simplicity lies in the use of oil or melted butter instead of creamed butter and sugar. This ingenious approach ensures that most of these delectable cakes come together in just one bowl, streamlining the baking process significantly.
We’ve whipped up the powdered donut cake multiple times, and it vanishes almost instantly every time my children get their hands on it. The lemon-olive oil cake is another personal favorite, and I’m eagerly anticipating trying the cocoa yogurt cake, which Yossy herself once mentioned in an interview might be her top pick from the book. Snacking Cakes is a testament to the idea that delicious baking doesn’t have to be complicated, making it a stellar gift for busy home bakers seeking delightful, unfussy treats.
Erin Jeanne McDowell’s The Book on Pie: Mastering the Art of Pie Baking
Erin Jeanne McDowell, in her definitive guide The Book on Pie, perfectly articulates the magic of this beloved dessert: “Pie has a miraculous ability to be simultaneously comforting and special occasion worthy, both homey and fancy.” This rings so true, capturing why pie holds such a cherished place in our culinary traditions.
Beyond celebrating the enduring appeal of pie, The Book on Pie brilliantly demystifies the entire pie-baking process. Throughout its pages, you distinctly feel Erin’s earnest effort to alleviate the common anxieties associated with pie baking – a process that many home cooks find intimidating. Her passion for teaching shines through on every page, transforming complex techniques into manageable steps.
In her introduction, Erin reveals her core intention: to “create a true handbook filled with all the things [she’s] learned.” It’s safe to say she has not only succeeded but has created an indispensable resource for both novice and experienced bakers alike. For instance, her clear and concise explanations of parbaking and blind baking – often the most daunting aspects of pie making for me – have been incredibly helpful. In fact, her guidance inspired me to confidently parbake the crusts for my Thanksgiving pies this year, a game-changer! (More on that success story soon!).
The book features a delightful array of pies, ranging from timeless classics like apple, lemon-meringue, chess, and chocolate-pecan, to exciting and innovative ideas such as cherry clafoutis pie, cheesecake pie, and Tres leches slab pie. Furthermore, it doesn’t neglect the savory side, offering recipes for hearty savory pies that are perfect for meals. Erin’s approach makes The Book on Pie an essential resource for anyone looking to master the art of pie with confidence and creativity.
Claire Saffitz’s Dessert Person: Embracing the Joy of Sweet Creations
In her highly anticipated cookbook, Dessert Person, Claire Saffitz shares a sentiment that resonates deeply with many passionate bakers: “Rolling out a pie crust or cutting biscuits is my version of doing yoga. Dessert is in my DNA.” This speaks volumes about her approach to baking – it’s a meditative, intrinsic part of her being, and she invites readers to share in that joy.
If you’ve followed the dessert recipes in Bon Appétit over recent years, you’ve undoubtedly encountered Claire’s brilliant creations. Her expertise shines through, and it was a delightful discovery to read in her introduction that fruit desserts are her absolute preference. Indeed, this book is generously filled with them, and my personal favorite rhubarb custard cake is a testament to her mastery of fruit-forward sweets. Unlike the previous three books, which focus on specific categories, Dessert Person offers a broad spectrum of recipes, encompassing cakes, pies, cookies, bars, and even a selection of savory baking options.
One profound aspect of Claire’s philosophy that struck me deeply is her belief that no recipe is truly “foolproof.” This truth, which I’ve increasingly recognized through my own baking experiences, acknowledges the myriad variables at play – from oven quirks and pan differences to humidity levels and altitude – that can influence a recipe’s outcome in different kitchens. Recognizing these uncontrollable factors, Claire takes an incredibly thoughtful approach, providing abundant visual and sensory cues throughout her recipes.
She won’t simply instruct you to “bake a cake until a tester comes out clean.” Instead, she guides you with vivid descriptions of how the cake should look, feel, and even smell when it’s perfectly done. This level of detailed, intuitive instruction is incredibly empowering for bakers, helping them understand the nuances of the process rather than just following steps blindly. While I have yet to bake anything from Dessert Person, these three recipes are particularly calling my name:
- Blood Orange and Olive Oil Upside-Down Cake
- Goat Cheese Cake with Honey and Figs
- Minty Lime Bars
This cookbook is a testament to the idea that baking should be a confident, joyful exploration, not a rigid adherence to instructions, making it a fantastic gift for any dessert lover.
Melissa Weller’s A Good Bake: The Engineer’s Approach to Baking Excellence
Melissa Weller’s A Good Bake is more than just a cookbook; it’s a profound act of sharing knowledge. Melissa recalls an “aha moment” from her early career, realizing that “If those recipes had just given a little hint about this or that, a little more detail here or there, my baked goods would have turned out looking like those in the pictures that inspired me to want to make them to begin with. I knew then that I wanted to write a cookbook.” This realization fueled her mission to create the comprehensive resource she wished she had as a burgeoning baker.
A Good Bake is the culmination of fifteen years of rigorous training, professional experience, and meticulous note-taking. Melissa’s background is as impressive as it is unique: she trained at the prestigious French Culinary Institute in New York City and honed her skills in the kitchens of renowned establishments like Babbo, Jim Lahey’s restaurants, Thomas Keller’s restaurants, and Roberta’s. But before all this, she was a chemical engineer, a discipline that profoundly informs her scientific and precise approach to baking.
For those who revel in understanding the “why” behind every “how” in baking, this book is an absolute must-have. In her introduction, Melissa eloquently states: “Asking questions — lots of them — is integral to being an engineer: a chemical engineer or an engineer of dough.” She credits her deep love for science, coupled with an insatiable curiosity, for shaping her illustrious career in pastry and bread. This scientific rigor translates into incredibly detailed, reliable recipes that empower bakers to achieve professional-level results at home.
Like Dessert Person, A Good Bake is an encompassing dessert cookbook, offering a vast range of recipes for breads, pastries, pies, tarts, cakes, quick breads, cookies, bars, and much more. If you’ve ever dreamt of mastering laminated pastry, from delicate croissants to the caramelized layers of kouign amann, this book is an invaluable guide. Melissa also expertly teaches how to make exquisitely flaky buttermilk biscuits and tender, buttery pie dough. Furthermore, for the adventurous baker, there’s a detailed tutorial on building a sourdough starter from scratch, providing a gateway to the world of artisanal bread. While I have yet to bake from its pages, these three recipes are calling my name with irresistible allure:
- Black Sesame Kouign Amann
- Cinnamon Swirl Sour Cream Bundt Cake
- Flourless Chocolate Olive Oil Cake
A Good Bake is truly a baker’s encyclopedia, designed to elevate skills and understanding, making it an exceptional gift for anyone serious about improving their baking prowess.
To Enter the Exclusive Cookbook Giveaway
Don’t miss your chance to win a complete set of these five incredible baking books! A Way to Garden and I are each giving away five cookbooks, meaning ten lucky readers will receive this fantastic collection. To enter, simply answer the following question in the comment box at the bottom of this page. Once you’ve submitted your answer here, remember to copy and paste your comment into the comment box over at Margaret’s website to double your chances!
Tell us: What is your favorite new cookbook, and what specific recipe from it are you currently loving the most?
We will each select five winners on December 13th and will notify the fortunate recipients directly via email. UPDATE: The Giveaway is officially closed. Congratulations to our wonderful winners — Thao, Jenn S., Xenia, Urszula, and Samota — who have already been notified!