Barbara Feldman Morse

A classic in our kitchen,and of course generations of cooks. I read dessert recipes over and over as a young baker. There was so much to explore and learn and this book was a solid foundation for so many techniques.

We all love Julia's comforting voice, teaching and encouragement for the art and joy of baking. I lived around the corner from Julia Child in Cambridge, MA. I found this out one day at a local grocery store reaching for a beautiful tomato at the top of the pyramid of tomatoes. My hand was on one side and Julia's was on the other side as my eye followed the arm up to the tomato. It was then I realized the tall person next to me was Julia. We both laughed as I gave her the tomato.

I wore out all of Maida's cookbooks. Maida Heatter was a detailed, generous teacher and it was like having a friend guiding us in the kitchen. Her recipes reminded me of my mother's baking: cakes, sponge cakes, cheesecakes, cookies, bars and more that were accessible to home bakers. My favorite, all-time recipe is Boule de Neige, created by baker Abby Mandel, who Maida included in this cookbook. It's a baked, then frozen chocolate mousse bombe that is covered in whipped cream. I usually sprinkle edible clear glitter to emphasize the sparkly snowy effect, with or without subtlety.

Thank you David Lebovitz! There is chocolate history, botany, chocolate processes, terminology, health benefits and much more. The reliable and fantastic recipes with photographs are 'enrobed' in David's humor and warmth which might be my favorite part. I have several of his books and they have all made many moves over the years.

This has been in my library for many years, and for 227 reasons. The recipes showcase frozen specialties and ice creams, pastries, coffee cakes and cookies. It was a book I used over and over for friends' birthdays, catering events and to read for inspiration and guidance.

There are many Jacques Pepin books to love, this is just one that is, well, essential. He is a master of uncomplicating a recipe while maintaining maximum flavor. There are cooking and baking techniques simplified with his efficient but warm style. Hint: Chocolate Mint Trufflettes are especially easy and delicious!

This is one of my favorite books, and chocolatiers. Her books, recipes and techniques have been truly inspirational for many years. Alice Medrich shared with us all how to create professional and delicious desserts. I was living in San Francisco when she had opened her East Bay shop. It was a mecca for me and I made a regular pilgrimage to the shop to enjoy the chocolate vibes and eat some of the most gorgeous and sublime chocolate pastries anywhere.

This book is a classic for many of us. It became a trusted, well-visited book.

Living near Boston, I'm fortunate I can go to a Flour Bakery and enjoy the really, really great pastries, and repeat! Joanne Chang's book inspires, instructs clearly and is filled with gorgeous photographs when we want/need to bake our own.

There is a next-level passion and dedication to their art and science that we all benefit from. The cover photograph is one of my all-time favorites.