Carole Bloome
Bite-Size Desserts: Creating Mini Sweet Treats, From Cupcakes and Cobblers to Custards and Cookies
Apr 2009
Wiley, John & Sons

Master baker Carole Bloome’s Bite-Size Desserts is the go-to resource for any serious baker craving a variety of miniaturized dessert options. Bite-Size is stocked with elegantly simple recipes that are especially suited to a conceptually refined dessert course. Stocked with over ninety delicately decadent dessert recipes, Bite-Size boasts simple ingredient lists and gorgeous visuals to inspire the seasoned baker. So whether you’re after richly simple fare like “Green Tea Truffles” or something more complex like “Mocha Souffles with Cacao Nib Whipped Cream,” Bloome’s Bite-Size has an itsy-bitsy recipe that’s perfect for your menu.

Matt Lewis and Renato Poliafito, Photographs by Tina Rupp
Baked Explorations: Classic American Desserts Reinvented
Oct 2010
Stewart, Tabori, & Chang

Whatever Matt Lewis and Renato Poliafito did in their former days jobs, it’s clear they’re serious about sweets. And it’s not just because they’re wearing ties and overly serious expressions in the early pages of Baked Explorations, their second literary endeavor under the auspices of Baked. The duo are regular pastry evangelists, traveling the country in search of “pockets of regionalism in an increasingly homogeneous America,” searching for the written history of American baking, whether it’s tucked away in cookbooks, kitchen drawers or any of the small sweet shops scattered across America. Whether they’re unearthing forgotten classics of old like the Whoopie Pies or reconfiguring much-abused classics like the Chiffon Pie or Grasshopper Sundae, their aim with this ample, deliciously photographed cookbook is simple: to (re)introduce the national palate to the tender-crumbed, cream-whipped, chocolate-chipped staples of American dessert. It’s like getting a fresh baked cookie from Grandma, except it’s two grown men with a serious set of sweet teeth. In an age rich with pastry nostalgia, home and professional cooks alike should get, well, Baked.

Brooks Headley with Chris Cechin-De La Rosa
Brooks Headley's Fancy Desserts
W.W. Norton & Company, Inc.
Elizabeth Falkner
Demolition Desserts
Sep 2007
Ten Speed Press

San Francisco has proved itself a hotbed of interesting pastry, the path to which was laid in part by Elizabeth Falkner, a spiky haired rebel of a pastry chef with a reputation for spiking her sweet with savory, and vice versa, and for cheeky dish titles (like “Waking Up in a City that Never Sleeps,” and “Battleship Potemkin,” named for the Sergei Eisenstein film, which certainly made more of an impression on Falkner than on the thousands of Film Before WWII students that sit through it each year). Her desserts at Citizen Cake are famous in San Francisco and beyond, and Demolition Desserts stays true to her character and style, with illustrations, gothic lettering, and occasionally playful layouts. The prose is written for home cooks, and there are plenty of baking basics, but the stars of the book are Falkner’s cleverly composed desserts, like “Tiramisushi” and “Lovelova,” with beautiful full-page photographs of each dish.

Pamela Sheldon-Johns
Gelato! Italian Ice Creams, Sorbetti and Granite
May 2008
Ten Speed Press

With the new ice cream machines available and Sheldon-John's detailed instructions and 60 recipes, gelato lovers will finally be able to satisfy their craving for Italy's most beloved dessert without even leaving home. Lower in fat than American-style ice cream and easier to make, homemade gelato is the perfect antidote for those who find themselves longing for the taste of summer in Italy.

Paula Figoni
How Baking Works, Third Edition
Dec 2010
J. Wiley & Sons

Most professional pastry chefs and bakers are well aware of the idiosyncrasies and necessary exactitude of their chosen craft. The same ingredients, the same measurements, and the same methods might yield different results in different kitchens, with different equipment, at different altitudes, or on different days. But Paula Figoni is here to help. She’s been here, in fact, a food scientists and associate professor at the International Baking and Pastry Institute at the College of Culinary Arts at Johnson & Wales University, for years. And this is her third edition of How Baking Works which, despite its title, is far from a beginner’s primer on the basics of the bakeshop. Figoni delves into the technical aspects of baking, from the logic behind the various applications and kinds of baking powder to more esoteric food science like Oxygen Radical Absorbance Capacity (basically a measurement of a food’s antioxidant activity). Whether she’s delving into the chemical structure of a starch molecule or offering techniques to guarantee the highest quality low-fat product for your customer, Figoni is full of practical, professional advice for the contemporary, chemistry-savvy kitchen.

Christina Tosi
Milk: Momofuku Milk Bar
Oct 2011
Clarkson Potter

Milk is like the sweet cookbook complement to the spice (and sass?) of David Chang’s Momofuku empire. Put together by Christina Tosi, the genius behind Momofuku’s smartly off-brand brand of nostalgic treats, the book teems with recipes (and mouthwatering pictures) for things like “Red Velvet Ice Cream,” “Cinnamon Bun Pie,” and, oh yeah, “Cornflake-Chocolate-Chip-Marshmallow Cookies.” Tosi isn’t just on a nostalgia kick; her recipes are an answer (the correct answer) to the deep-seated American hunger for classic flavors done up with exquisite technique—ideally with no regard for the prospect of overindulgence. Tosi shares her pastry prowess with a “Techniques” section designed to not only help fellow chefs and ambitious home cooks recreate the specific, crave-worthy taste and texture of her treats, but also to get them into the habit of best Milk Bar practices (gelatin in ice cream, scraps-foraging, and a pervasive policy of no-sifting). The bonus? Work your way through the book, done up in the “real talk” style of Momofuku’s work-hard-play-hard professionalism, and you’ll be one of the gang—a certifiable “hardbody” ready for battle in the bakery.

Jeri Quinzio
Of Sugar and Snow: A History of Ice Cream Making
Dec 2009
University of California Press

Culinary historian Jeri Quinzio explores the real story of ice cream, and debunks several popular myths along the way in this 2010 IACP-nominated cookbook. A comprehensive overview of the traces the origins of ice cream making in sixteenth century Italy, this creatively spun volume describes the effects of ice cream on America and America on ice cream. Recipes that span the history of frozen desserts are included, such as turn of the century ice cream sandwiches and mallobets—ice creams prepared from melted marshmallows or .

Donna Pliner Rodnitzky
Slim Smoothies: Over 130 Healthy and Energizing Recipes Without All the calories
Jan 2003
Random House Inc.

Energizing, delicious, and low-cal frozen delights for smoothie devotees who are watching their calorie intake--and anyone looking for a super-healthful, delicious treat.

Johnny Iuzzini with Wes Martin
Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking
Clarkson Potter
Dominique Ansel
The Secret Recipes
Simon & Schuster
Adam Ried
Thoroughly Modern Milkshakes
Jun 2009

As much a trip down milkshake memory lane as a foray into the modern world of blended beverages, Boston Globe columnist Adam Ried’s new how-to for everything “milkshake” is sure to please all comers. With such classics as a “Caramel Malted Milkshake” to a crème anglaise-infused “Duckfat Vanilla Milkshake” (named for the restaurant Duckfat), the book proffers potables of a decidedly indulgent variety. With equipment breakdowns and ingredients explanations, Ried takes his readers on a comfortable tour of milkshake history, all the while projecting some of the glint of milkshake future with his own innovative and decadent concoctions.