Category Archives: Magazines & Cookbooks

Peeps: Recipes and Crafts to Make with Your Favorite Marshmallow Treat

Peeps: Recipes and Crafts to Make with Your Favorite Marshmallow Treat

Peeps are deceptively simple looking, with their fluffy interiors and brightly colored sugary coatings. At first glance, it doesn’t seem as though there is much more that you could do with a little marshmallow chicken or bunny other than eat it. It turns out that there is a lot more that you can do with Peeps and Peeps: Recipes and Crafts to Make with Your ... Read More »

Spiced

I don’t know too many foodies who haven’t read at least a portion of Anthony Bourdain’s Kitchen Confidential to get an inside look at the goings on in professional kitchens. Spiced: A Pastry Chef’s True Stories of Trials By Fire gives a similar kind of look into a different type of culinary environment. Author Dalia Jurgensen recounts her own story of becoming a pastry chef, ... Read More »

The New York Times Dessert Cookbook

When the food sections run in the newspapers every week, I usually skim through them to see if any recipes catch my eye before going back and reading through the articles. Naturally, baking and dessert recipes tend to catch my eye more than others. The problem with collecting newspaper recipes is that they are very hard to organize. This is true even if you have ... Read More »

Biscuit Bliss

Biscuit Bliss

Biscuits are such a simple food. Small, quick-rising, buttery and tender, they don’t take the time or energy that a yeast bread does – or do they? Although biscuits seem simple, anyone who has tried their hand at making them will tell you that there is more to a little biscuit than meets the eye. James Villas’ Biscuit Bliss is all about crafting the perfect ... Read More »

Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie

Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie

Even though some might consider a cookbook about pie to be a single-subject cookbook, I can’t put it in that category. Like cakes and cookies, pies are incredibly versatile are really could be considered a mainstay of baking – rather than a sidebar that doesn’t necessarily get that much focus (real single-subject cookbooks tend to highlight these out-of-the-spotlight dishes/ingredients, like S’mores). Pie: 300 Tried-and-True Recipes ... Read More »

Cook’s Country rates pie plates

My pyrex pie plate

There is more to producing a perfect pie than good recipes for crust and filling. The pie plate itself is actually crucial to success of a pie. Some brown better than others, others promise to produce a crisper crust. The ideal pie plate will cook a crust evenly and produce a good crispness – or, at least, not leave the pie crust a soggy stick-to-the-pan ... Read More »

Enlightened Cakes

Lower fat baking is always a little bit tricky because you don’t really want to sacrifice flavor and texture for a “healthier” cake. Experimenting to come up with just the right “lighter” recipe can take quite a bit of time. One way to streamline the process is by getting a cookbook that has done the work for you, like Enlightened Cakes. The cookbook is dedicated ... Read More »

Advanced Bread and Pastry

It’s entirely possible that just about everything you need to know about baking is in Advanced Bread and Pastry, and if it’s not, then the book comes darn close to providing you with at least as much information as you could get on the subject at culinary school. It was actually designed to be a real resource for culinary students and baking professionals. The impressive ... Read More »

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