Baking

Winter village gingerbread & speculoos cake
Winter village gingerbread & speculoos cake

Winter village gingerbread & speculoos cake, Peggy Porschen: A Year in Cake: Seasonal recipes and dreamy style secrets from the prettiest bakery in the world. Photography by Paul Plews.

Peggy Porschen: A Year in Cake: Seasonal recipes and dreamy style secrets from the prettiest bakery in the world Seasonal baking recipes for special occasions, from the world’s prettiest bakery. With its fairytale pink facade and picture-perfect cupcakes, the Peggy Porschen Parlour has become a destination bakery for sweet-toothed Londoners and tourists from all around the world.

Over half a million people follow Peggy’s creations and seasonal floral displays on Instagram and her customers flock to her London Parlours often dressed in ”Peggy pink” for an exquisite sweet treat.

This book pays tribute to the magic Peggy weaves with her bakes through every season. Going through the year and punctuated by special occasions like Valentine’s Day, Easter, Halloween and Christmas, the recipes cover cakes, iced cookies and cupcakes and reflect the changing seasons.

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Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies, Baking for the Holidays: 50+ Treats for a Festive Season by Sarah Kieffer.

Baking for the Holidays: 50+ Treats for a Festive Season

A charming holiday baking cookbook brimming with delicious, indulgent recipes, cozy winter photography, and lots of holiday cheer from Sarah Kieffer.

Here’s a festive holiday baking book to celebrate this very special time of year. Sarah Kieffer, author of 100 Cookies, beloved baker behind The Vanilla Bean Blog, and creator of the “bang-the-pan” method offers more than 50 delicious recipes for seasonal brunches, cookie swaps, and all those Christmas, Hanukah, and New Year’s Eve parties.

Delight family and friends with edible gifts and whip up some delicious baked goods to treat yourself through the long winter months after the holidays have ended. Recipes include: Triple Chocolate Peppermint Bark, Meyer Lemon-White Chocolate Scones, Pear-Almond Danish Bread, Hot Chocolate Cake, and Pumpkin Pie with Candied Pepita Streusel.

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Mark’s Rye Bread
Mark’s Rye Bread

Mark’s Rye Bread, Bittman Bread: No-Knead Whole Grain Baking for Every Day by Mark Bittman. Photography by Jim Henkens.

Bittman Bread: No-Knead Whole Grain Baking for Every Day by Mark Bittman

A revolutionary approach to making easy, delicious whole-grain bread and more

This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best.

Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more.

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Thanksgiving Turkey Cookies
Thanksgiving Turkey Cookies

Thanksgiving Turkey Cookies, Celebrate with Kim-Joy: Cute Cakes and Bakes to Make Every Occasion Joyful. Photography by Ellis Parrinder.

Celebrate with Kim-Joy: Cute Cakes and Bakes to Make Every Occasion Joyful i

Let Kim-Joy and her signature cuteness brighten your celebrations. From birthday cakes to year-round events, all occasions are covered!

The 60 sweet recipes are bursting with colour, imagination and fun and there’s something for everyone, no matter what their baking skills.

Big occasions include birthdays, Valentine’s Day, Halloween, Christmas, weddings; and there are plenty of other celebrations too—Graduation Day, New Year’s, new baby, Pride, Thanksgiving, Day of the Dead, Pancake Day and many more.

Vegan and gluten-free alternatives are provided so that no one needs to miss out!

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Park Avenue Brownies
Park Avenue Brownies

Park Avenue Brownies, Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan. Photography by Mark Weinberg.

Baking with Dorie: Sweet, Salty & Simple by Dorie GreenspanFrom James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipes

Say “Dorie Greenspan” and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savoury, and the simple.

Every recipe is signature Dorie: easy—beginners can ace every technique in this book—and accessible, made with everyday ingredients. Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s’mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It’s a book of simple yet sophisticated baking.

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Chocolate Chunk Halvah Cookies
Chocolate Chunk Halvah Cookies

Chocolate Chunk Halvah Cookies, Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan. Photography by Kristin Teig.

Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them.

In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi’s showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts.

With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za’atar with confidence.

Throughout, “no-recipe recipes” help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire.

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Pumpkin and Blue Cheese Galettes
Pumpkin and Blue Cheese Galettes

Pumpkin and Blue Cheese Galettes, All Day Baking: Savoury, Not Sweet by Michael James with Pippa James. Photography by Lisa Cohen.

All Day Baking Savoury, Not Sweet by Michael James with Pippa James

For every two lovers of sweet baked treats, there is at least another who will take the gruyère gougère or the curry pastie every time, thank you. All Day Baking: Savoury, Not Sweet is a baking cookbook—at last—for them.

Its mission is to deliver comforting, inventive and wholegrain-forward ideas for pies, sausage rolls, pasties and myriad other mostly pastry-based recipes, alongside gutsy accompaniments that equip the reader with the tools to transform delicious bakes into nourishing any-time-of-day meals.

Author Michael James is a Michelin-restaurant chef by training who was drawn early to the art, precision, and satisfaction of baking. In All Day Baking, his second book, he turns his attention to the pasties of his UK childhood, the pies he creates today for his young family, and the quiches, sausage rolls, palmiers and galettes that have earned him a cultish following around the world. As well, he delivers a master class in pastry—from puff to rye to vegan and gluten-free—gifting readers a foundation knowledge that sets them on a path to their own freewheeling baking adventures.
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Focaccia integrale
Focaccia integrale

Focaccia integrale, Sourdough: Slow Down, Make Bread by James Morton. Photography by Andy Sewell.

Sourdough: Slow Down, Make Bread

Sourdough: From Scratch features recipes and top tips on everything you need to know to make your own sourdough from scratch. For home bakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. So who better than Dr. James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?

James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With a foolproof recipe for the perfect loaf, clear step-by-step instructions, troubleshooting tips, and explanations of what works and why, From Scratch: Sourdough is the accessible handbook that bakers everywhere have been waiting for.

Sourdough: Slow Down, Make Bread is available at Amazon.com and Indigo.ca. (more…)

Yogurt Cake
Yogurt Cake

Yogurt Cake, Macedonia: The Cookbook: Recipes and Stories from the Balkans by Katerina Nitsou. Photogaphy by Oliver Fitzgerald.

Macedonia: The Cookbook: Recipes and Stories from the Balkans

Macedonian cuisine is a rich mosaic of influences from the Mediterranean and Middle East, and the neighboring countries in the Balkan Peninsula. It is known for its opulent family meals, and the regional dishes play important symbolic roles in local traditions and family celebrations.

Macedonia: The Cookbook is a love letter to Macedonian culture, and a cuisine deeply rooted in its land and traditions. Through over 100 mouthwatering recipes for mezze dishes, salads, soups, fish, poultry, meat, vegetables, and delicious sweets and preserves, chef and food writer Katerina Nitsou shares the authentic flavors and wisdom brought along with her family, recreated and adapted in her North American kitchen.

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This Bread Is Bananas
This Bread Is Bananas

This Bread Is Bananas, Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers by Christine Tizzard. Photography by Reena Newman.

Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers

Cook More, Waste Less offers accessible solutions to a problem every home cook faces: waste. From grocery shopping tips to pantry storage ideas, this book is packed with strategies to get the most out of your food, whether it’s fresh or frozen, ingredients a little past their prime, or leftovers.

Written by food industry professional Christine Tizzard, who after seeing (and cringing at) the amount of wasted food during filming and photoshoots, and having many friends come to her with their own food waste woes, knew she had to share the everyday low waste hacks she uses in her own kitchen.

Inside there are over 100 adaptable recipes to enjoy, with plenty of flexibility for substitutions. Turn leftover broccoli and Swiss chard stems into a delicious au gratin. Use up your parmesan rinds in a soothing broth. Make a mouthwatering pot roast and turn the leftovers into a savoury pie or beefy black lentil stew. Leftover rice? Rice pudding. Is fruit going soft? Anything can be a marmalade. There are even ideas for face scrubs and dog treats.

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