Baking and Chocolate

Green Market Baking

Laura C. Martin wants you to have your cake and eat it, too. That is, only if it's baked with all-natural, preferably locally sourced ingredients. Think it can't be done? Martin proves it can in her new book, Green Market Baking Book: 100 Delicious Recipes for Naturally Sweet & Savory Treats.

The recipes, some created by Martin and others by influential chefs and food writers including Alice Waters and Dan Barber, are made with all-natural, organic, sustainable ingredients. Refined sugar is out. Brown rice syrup, agave nectar, and barley malt syrup are in. White flour is used, but many recipes suggest substituting at least part of the flour with whole-grain alternatives such as rye or spelt.

This is the type of the cookbook that you really must peruse first before delving right into a recipe. Otherwise, you'll likely find that you don't have many of the listed ingredients in your pantry. Here's where Martin helps: In the book's opening, she explains unfamiliar ingredients, suggests sugar substitutions, provides guidelines for using oils and dairy in baked goods and even tells you how to stock your pantry.

Maida Heatter's Great Chocolate Desserts

Sometimes my husband reads this before he goes to sleep.

Buy Maida Heatter’s Book of Great Chocolate Desserts

Simply Sensational Cookies

Finding random emails in my in box, requesting a review(basically asking if I want “free” stuff) of a product, kitchen gadget, or cookbook always ignites my curiosity.

I get request quite often, but the reality is, is that between family, menu planning, my kid’s schedule, my consulting clients, and work, there is not much down time to sit in a chair and read a cookbook. I used to be able to do that regularly, but now when I do find myself stealing a few of those moments, I embrace them and hang on to them as long as possible.

However, when I saw what book I was being offered, it didn’t take me long to respond with an enthusiastic YES! Nancy Bagget’s new book; Simply Sensational Cookies is filled with many classics but with a twist.

And as I read through the book, there were several that I earmarked, knowing that I could convert them into a gluten free version. An added bonus to this book is that all of the photography is shot by the art and mastery of Todd and Diane.

Great recipes, mouth watering photography, and new inspiration.

Scandinavian Classic Baking

Growing up with an Italian grandmother, desserts usually meant full-bodied, booze-spiked, often savory treats including tiramisu, Italian pizzelle cookies, pignoli cookies, and pepper biscuits. The only thing I knew about Scandinavian desserts was, well, nothing. Thumbprint cookies didn't count since I thought Mrs. Claus invented them.

Not anymore. Thanks to Pat Sinclair's lovely new cookbook Scandinavian Classic Baking, I now know how to make Swedish Pepparkakor (spicy gingerbread cookies), Sandbakkels (miniature butter cookies shaped into a cup and filled with jam or cream), and Spritz (classic Swedish butter cookies made with a cookie press).

Sinclair organizes her 42 recipes into five chapters: Coffee Breads, Cakes, Cookies, Tarts, Fruit Desserts & Pastries, and Traditional Favorites. Recipes are highly detailed, so even a novice baker can feel confident attempting a new recipe. You'll find sublimely simple recipes such as orange bundt cake next to more sophisticated ones such as Scandinavian apricot almond bars.

Christmas Cookies

A great book for entertaining and gift giving ideas. The recipes are broken down into type of cookie (drop, rolled, slice and bake, no-bake) with easy instructions and everyday ingredients that make baking these wonderful classic holiday treats a snap for regular bakers and newbies alike. The storing and shipping instructions are helpful as well for those who want to send their efforts to others as gifts. A holiday cookbook that’s sure to please.

As recommended by Lisa Dinsmore

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Baking and Chocolate