Category Archives: Magazines & Cookbooks

A Baker’s Odyssey

A Baker's Odyssey

There are two main ways to learn how to bake. One way is to teach yourself, working with recipes as guidelines, and one is to have a teacher to demonstrate the techniques involved to you. No one learns exclusively with one method or the other, so it’s not surprising that any time the two come together – descriptive recipes and experienced teachers – we get ... Read More »

How Baking Works: Exploring the Fundamentals of Baking Science

How Baking Works: Exploring the Fundamentals of Baking Science

You’ve probably heard it said that baking is a science. It’s true. It works like this: multiple ingredients get mixed together, heat is (usually) applied and a few chemical reactions later you have something truly delicious to eat – as long as you did everything right. How Baking Works: Exploring the Fundamentals of Baking Science is a book that tells you everything you need to ... Read More »

Gluten-Free Baking Classics

If you have a gluten intolerance (Celiac’s), wheat is out of the question as far as your diet goes. And when wheat goes out, so does a whole category of foods: baked goods. Wheat flour is the basis of the vast majority of cakes, cookies, breads and other bakes, so it’s no surprise to hear that the inspiration for this book was to give those ... Read More »

The Sweet Melissa Baking Book

The Sweet Melissa Baking Book

¬†Sweet Melissa Patisserie¬†is one of the most popular bakeries in New York City (or, at the very least, one of the most well-praised), a bakery founded with the intention of creating the best versions of everyone’s favorite desserts. This translated to a menu of pastries and baked goods that were familiar – chocolate chip cookies, devil’s food cake – but had a touch of something ... Read More »

The Greyston Bakery Cookbook

The Greyston Bakery Cookbook

Every good bakery brings something unique to the culinary table of the town that it is a part of. The more original the products or the concept behind them, the larger the influence tends to be. The Greyston Bakery is one of these bakeries whose influence is felt on a much larger than average scale. Founded by a Zen Buddhist group in 1982, the original ... Read More »

The Splendid Spoonful: From Custard to Creme Brulee

The Splendid Spoonful: From Custard to Creme Brulee

Custard is a deceptively simple thing. The dish is usually rich with eggs and milk and should come out of the oven lusciously light, if done correctly. But these ingredients can be surprisingly difficult to control and The Splendid Spoonful:From Custard to Creme Brulee is a book dedicated to them and to helping guide you, the reader, through all the things necessary to master the ... Read More »

Cake Art

Cake Art

There are so many shows on cake decorating on the Food Network these days, I can’t even name them all. From cakes that are 6-feet tall to cakes with moveable parts, “impressive” almost doesn’t seem like a strong enough word to describe them. Watching the shows is inspiring, but the skills needed to turn out a cake like that are not taught in most cookbooks, ... Read More »

Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers

The title Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers didn’t sit quite right with me at first. I don’t live in Europe and any bread recipe from Europe is certainly not one that is going to be “local” for me. But the title reveals more on second thought. The book is about bringing local specialty breads to you, making global recipes ... Read More »

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