Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Collection

Our Favorite Baking Books

There’s an unofficial two-part test around the Fine Cooking office that determines whether a new baking book is any good. First, senior copy/production editor and bakeophile Chris Hoelck “borrows” the galley and begins baking from it…and brings in every test to share with the staff. If the book is good, he doesn’t stop, much to our delight (and our waistlines’ despair). These are some of the books from which Chris has shared many, many tests in recent years.

  • Product

    Bravetart

    What many bakers will love best is Parks’ homemade versions of the branded treats they grew up on, like Nilla Wafers, Oreos, and Milky Ways. But Chris was even more smitten with her Red (Wine) Velvet Cake—the wine underscores the fruity chocolate—and her method for caramelizing white chocolate by “roasting” it in the oven to give it a complex, malty flavor.

    Buy Now

  • Product

    The Fearless Baker

    Food stylist and Food52 columnist Erin McDowell’s first book is a solid collection of cookies, cakes, pies, and pastries. Each recipe is rated with a difficulty level from easy to hard, and the recipes run the gamut from McDowell’s takes on classics (chocolate chip and oatmeal cookies) to inspired twists (Grapefruit Meringue Pie and Blueberry Cream Roulade).

    Buy Now

  • Product

    Sweet

    If you’re familiar with Ottolenghi’s previous books Plenty or Jerusalem, you won’t be surprised to find internationally-inspired flavor-forward combinations like Hot Chocolate and Lime Pudding, Tahini and Halva Brownies, or Pistachio-Rose Water Semolina Cake. But there American-inspired recipes as well, such as the so-worth-the-effort Chocolate and Peanut Butter S’Mores. You’ll need a metric-friendly scale to get the most from these recipes, but that’s a small price to pay.

    Buy Now

  • Product

    Dorie's Cookies

    Baking guru Dorie Greenspan offers 170 cookie recipes of all kinds, from the three-ingredient Gozinaki (just walnuts, honey, and sugar) to intriguing mash-ups like Peanut Brownie Sables, with two doughs combined into one blend of peanut-chocolate goodness. Using the book is like having a friend in the kitchen to remind you, for instance, to leave room on the baking sheet because “these are spreaders,” or to give this advice for shaping dough logs: “Get the diameter right, and the length will follow.”

    Buy Now

  • Product

    The Vanilla Bean Baking Book

    Drawing from her Vanilla Bean Blog, Sarah Kieffer has a terrific collection of takes on classics. You’ll find her noteworthy pan-banging technique for making ripply chocolate chip cookies here, as well as recipes for muffins, scones, cakes, pies, and more.

    Buy Now

  • Product

    The Everyday Baker

    "No matter what you think you want to bake, this admirable, award-winning book covers it, from savory to sweet," says Chris. "Dodge does a great job— with both photos and words—of taking you through challenging processes. Her pie-dough technique is one I apply regardless of the pie recipe I’m using. In the summer, you can’t go wrong with the Triple Cherry Galette, a perfect way to highlight in-season fruit."

    Buy Now

  • Product

    Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors

    Author Tish Boyle polled restaurant pastry chefs about which of their desserts sell best and used the results to arrange her book around nine basic flavor categories: vanilla, berries and cherries, apple, citrus, sweet cheese, nuts, caramel, coffee, and chocolate. Within these familiar categories come welcome surprises: a strawberry sorbet flavored with fennel, an apple crostata baked in a whole-wheat rosemary crust, and scones flavored with orange and cardamom.

    Buy Now

  • Product

    Chewy Gooey Crispy Crunchy: Melt-in-Your-Mouth Cookies

    Cookie lovers of every stripe will find much to love in baking icon Alice Medrich’s book. Whether you like them crispy, chewy, crunchy, or gooey, you’ll find the cookie you’re craving in this collection of recipes, organized by texture. Medrich tweaks all the beloved classics to perfection—from brownies and blondies to shortbread and snickerdoodles—and then offers compelling flavor variations, ensuring that both the cookie purist and the iconoclast are satisfied.

    Buy Now

  • Product

    Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe

    "When I go to Boston, I always take the opportunity to eat something at Chang’s wonderful bakery," says Chris. "Since I don’t get to Boston as much as I’d like, my second-best option is to make it myself, and with this book, it really is the next best thing to being there. The Chunky Lola Cookies, with their little-bit-of-everything add-ins, are a favorite, not to mention the Chocolate Cupcakes with Crispy Magic Frosting. (To be honest, I love these almost for the name alone.)"

    Buy Now

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Videos Recipes

| View All

Videos

View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks