With the holiday season in full swing, jump right in and host a festive cookie swap party, whip up some candy cane spiked confections for your office crew or fill your home with the aroma of freshly baked fruit cakes ready to be wrapped and given as gifts in the coming weeks. Stumped for inspiration? Dig into these bestselling baking books.
A loving tribute to all things cookie and cookie-related. This adorably illustrated cookbook shares the secret techniques to baking the perfect cookies right in your home kitchen. Fill your cookie jar with more than 50 different kinds of tasty cookies, from Coconut-Chip Blondies to Swedish Dream Cookies.
Armed with ingredients like almond, buckwheat and sorghum flours, former Bon Appetit magazine editor, Kristine Kidd, ditches the imitation approach and celebrates sweet treats that are naturally gluten-free. Sample innovative creations like chocolate and ginger meringues, and a flourless chocolate cake, studded with dried cherries, and you’ll see they’re truly second to none.
Perfect classic pastries, pies and more, and master novel confections such as Pink Pearl Lady Cake and Chocolate Cuddle Cake with award-winning, veteran author and queen of sweets, Rose Levy Beranbaum. This best-selling comprehensive and reliable guide contains everything (literally) you need to become a confident baker from easy-to-follow instructions to Golden Rules and Highlights for Success with essential tips and insider info to elevate your dessert skills and expand your culinary know-how.
Patricia Helding’s acclaimed Chelsea Market bakery is known for the lines that regularly form outside. Skip the crowds and follow these easy-to-bake recipes for her moist and decadent morsels, such as Jelly Blondies, Cinnamon Bars and Red Velvet Brownies (bonus points for gluten-free treats), showcased in this mouthwatering roundup.
The founders of Back in the Day Bakery in Savannah, Georgia, Cheryl and Griffith Day are a self-taught, husband-and-wife baking team with a passion for comforting, down-home classics. They are the authors of five bestselling cookbooks full of delicious cakes, cookies and pies.
Sallie Ann Robinson is an American cookbook author, chef, cultural historian and passionate representative of the Gullah – the African Americans of the coastal regions of Georgia and South Carolina. A native of Daufuskie Island, South Carolina, Sallie Ann is an expert on Gullah cuisine, as encapsulated in her book, Gullah Home Cooking.
Paul Bocuse (1926-2018) was an archetypal French chef, an icon of haute cuisine and a tireless champion of his country’s culinary traditions. He established his restaurant, L'Auberge du Pont de Collonges, near Lyon in 1956 and proceeded to win three Michelin stars - which the restaurant retains to this day.
British-born Martin Benn trained under culinary luminaries including Marco Pierre White and Tetsuya Wakuda before launching his own glittering career, and is now regarded as one of the finest chefs working in Australia. Between 2009 and 2018 he ran the Japanese-influenced Sepia, in Sydney, and won almost every award on the Australian scene. Martin opens a new restaurant in Melbourne in 2020.
Born in Shanghai, Irene Kuo (1919-1993) became a New York restaurateur and cookery teacher, widely recognised for her role in popularising Chinese cuisine in the West. In 1977, she published The Key to Chinese Cooking, which is still viewed as a definitive guide.
Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in the US. Her indispensible book, How Baking Works, explains the science of baking for professionals and home-bakers alike.