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 …
Sometimes, you get a sudden urge to make (or eat) a cookie – and any kind will do. But most of the time, it seems like the desire for a particular flavor is more likely to strike than the desire for a particular type of baked good. Baking by Flavor is a …
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 …
Who doesn’t enjoy a freshly made 
Sugar is not the only option when it comes to sweeteners for baking. Other sweeteners, natural sweeteners, have spread from the shelves of specialty stores to more mainstream ones, where they are more accessible than ever before. 
Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor
