Here are 62 books that A Good Bake fans have personally recommended if you like
A Good Bake.
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Rick Rodgers is an award-winning culinary teacher and cookbook writer who has made a specialty of books on baked goods. His book Kaffehaus explores the delicious sweets of the Austro-Hungarian coffee culture. With two of America’s most iconic bakeries, he is the co-author of The Model Bakery Cookbook and Sarabeth's Bakery, as well as Coffee And Cake, Tea And Cookies, and Williams-Sonoma Comfort Food.
When I worked in a food magazine test kitchen, it was a joy when a recipe by Flo came across my desk. Based in the San Francisco Bay Area, where she was legendary for her skills and nurturing of young talent, her books deserve to be better known to the general public. The late, great Flo taught me so much about baking with her clear and concise recipes for top-notch baked goods. You will feel like your favorite aunt is standing next to you in the kitchen directing your every move. You can trust Flo.
The award-winning author of Sweet Miniatures offers an organized, methodical approach to baking that features some two hundred tested dessert recipes--for cakes, tortes, tarts, pies, pastries, and more, along with step-by-step instructions for a variety of useful cooking and decorating techniques. 1
Rick Rodgers is an award-winning culinary teacher and cookbook writer who has made a specialty of books on baked goods. His book Kaffehaus explores the delicious sweets of the Austro-Hungarian coffee culture. With two of America’s most iconic bakeries, he is the co-author of The Model Bakery Cookbook and Sarabeth's Bakery, as well as Coffee And Cake, Tea And Cookies, and Williams-Sonoma Comfort Food.
This book literally changed home baking forever by making artisan breads accessible to the amateur cook. It was the first time that many of us saw recipes for the rustic breads with crackling brown crusts and moist, hole-ridden interiors that were before only available at specialty bakeries. All books are a labor of love, but I can’t imagine the determination an American woman must have had to wrestle the original recipes from Italian masters.
The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights.
Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her…
Rick Rodgers is an award-winning culinary teacher and cookbook writer who has made a specialty of books on baked goods. His book Kaffehaus explores the delicious sweets of the Austro-Hungarian coffee culture. With two of America’s most iconic bakeries, he is the co-author of The Model Bakery Cookbook and Sarabeth's Bakery, as well as Coffee And Cake, Tea And Cookies, and Williams-Sonoma Comfort Food.
This prim tome may not have any photos, and the author’s voice is somewhat terse, but she comes across with excellent recipes. This is the cookbook that started me on the road to professional baking, as the desserts I made for my novice dinner parties were such hits that I got stars in my eyes. It is definitely Francocentric, but that is a very good place to start if you are a beginner, and if you are an experienced cook, you can’t go wrong with her basic formulas.
Rick Rodgers is an award-winning culinary teacher and cookbook writer who has made a specialty of books on baked goods. His book Kaffehaus explores the delicious sweets of the Austro-Hungarian coffee culture. With two of America’s most iconic bakeries, he is the co-author of The Model Bakery Cookbook and Sarabeth's Bakery, as well as Coffee And Cake, Tea And Cookies, and Williams-Sonoma Comfort Food.
Disclosure: The owner of this San Francisco restaurant was strongly influenced by the less familiar Austro-Hungarian recipes in my book KAFFEEHAUS. But, while my book focuses on the classic versions, Michelle takes them to new heights with seasonal produce and her fresh taste on flavors and techniques. It is worth the price of the book to get her infamous Russian honey cake recipe, the towering masterpiece that graces the cover. This book is an instant classic that every serious baker will want to own.
Transporting readers straight to the grand cafes of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Francisco's best pastry chefs, pays homage to the foundational desserts of so many cultures, while lightening and modernizing the recipes through her California lens. Her fruit desserts, nut-based desserts, and chocolate treats--many of them gluten-free--are smart, interesting, and foolproof, and deliver big flavor. Polzine's coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach,…
Monica Wellington was born in London and lived in Switzerland and Germany as a child. She has written and illustrated many books for young children, including Apple Farmer Annie, Zinnia’s Flower Garden, My Leaf Book, and Mr. Cookie Baker. She now lives in New York City. Some of her favorites things are: baking desserts, eating chocolate, traveling to France, going to the ballet, and reading at home with her cat on her lap. She teaches at the School of Visual Arts.
Have a glass of milk, or a cup of tea, ready for when the cookies come out of the oven - they will be every bit as delicious as the photos! The names of the chapters give you a good idea of the wonderful selection: Classics, Brownies and Blondies, Fruit Extravaganza, The Next Level, Time to Play, Pan-banging Cookies, and Mix & Match.
Featured in Food & Wine, The Kitchn, Cup of Jo, Wall Street Journal, Wine Enthusiast, Food52, Bake from Scratch Magazine. Nominated for a 2020 Goodreads Choice Award for Best Cookbooks
From celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!
100 Cookies is a go-to baking resource featuring 100 recipes for cookies and bars, organized into seven chapters.
Chocolatey, fruity, crispy, chewy, classic, inventive-there's a foolproof recipe for the perfect treat for everyone in this book.
* Introduces innovative baking techniques
* Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers…
Monica Wellington was born in London and lived in Switzerland and Germany as a child. She has written and illustrated many books for young children, including Apple Farmer Annie, Zinnia’s Flower Garden, My Leaf Book, and Mr. Cookie Baker. She now lives in New York City. Some of her favorites things are: baking desserts, eating chocolate, traveling to France, going to the ballet, and reading at home with her cat on her lap. She teaches at the School of Visual Arts.
Martha Stewart's recipes always work. I always have success with them! I recommend getting your kitchen decorated as you try recipes from each of these chapters: All Dressed Up, Classics with a Twist, Some Assembly Required, Giant Cookies, Tools of the Trade, Cookies by Any Other Name, Celebration Cookies.
Showstopper cookies for a new generation: from Martha Stewart, an authoritative and creative collection to take your cookies to the next level in flavor, technique, and decorative appeal
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK
The editors of Martha Stewart Living present a new, fun source for anyone looking to make their go-to cookies even better and bolder. These recipes make ordinary cookies absolutely extraordinary—all the familiar favorites you love, but taken up a notch in variety, flavor, and creativity. Classic recipes discover new life with unexpected twists such as Brown-Butter Crinkle Cookies and Carrot…
Monica Wellington was born in London and lived in Switzerland and Germany as a child. She has written and illustrated many books for young children, including Apple Farmer Annie, Zinnia’s Flower Garden, My Leaf Book, and Mr. Cookie Baker. She now lives in New York City. Some of her favorites things are: baking desserts, eating chocolate, traveling to France, going to the ballet, and reading at home with her cat on her lap. She teaches at the School of Visual Arts.
In addition to the essential photo of each cookie, there are also excellent photos showing the stages of preparation. The recipes include a lot of fancy-looking cookies that are actually very simple: favorites include Marbled Shortbread, Madeleines, Pinwheels.
Few can resist the tantalizing aroma of freshly baked cookies, and The Book of Cookies features every kind, from the old-fashioned favorites to elaborate holiday cookies. Clearly illustrated with step-by-step pictures, all the secrets of successfull cookie-making are revealed in this book.
I’m the USA Today bestselling author of nineteen romances including the He Wanted Me Pregnant! series of short, steamy, standalone reads, several of which feature curvy heroines. I believe there’s room in romance for heroes and heroines of all shapes and sizes and I love to see curvy girls find their one-and-only: someone who loves them exactly the way they are. I like my curvy heroines to be smart, witty, and have depth and I like my romances to be just the right mix of squee-inducing instalove and steamy scenes.
The Curvy Girl Can series are short reads. Like my series, they can be read in any order and all have a guaranteed happily-ever-after. They’re a great choice to read on a lunch break, but they’re also as binge-able as a box of chocolates (nom nom nom). This first book is a great place to start but honestly, you can dive in anywhere. Layla is one of my favorites because I love the idea of the heroine’s reading cafe: who wouldn’t want a cozy place with beanbags, great coffee, and freshly-baked cookies to curl up with a book? Kane makes for a great flirty, rough hero and his chemistry with Layla will have you hooked.
"Are you looking for a HOT, OTT, Super FUN read? You will not go wrong with this book!"
Layla There’s a new shop opening next door, and I can’t stop thinking about the bearded, inked owner with the rough hands. One look and my lady cookie melts. But his noisy renovation work is scaring off my clientele. Can I keep my customers, my heart, and my v-card? Or will I give it all up for one night with Kane?
Kane I’ve got two weeks to renovate my new shop and get my business out of the red or it’s going…
Monica Wellington was born in London and lived in Switzerland and Germany as a child. She has written and illustrated many books for young children, including Apple Farmer Annie, Zinnia’s Flower Garden, My Leaf Book, and Mr. Cookie Baker. She now lives in New York City. Some of her favorites things are: baking desserts, eating chocolate, traveling to France, going to the ballet, and reading at home with her cat on her lap. She teaches at the School of Visual Arts.
My first cookbook was Betty Crocker’s New Boys and Girls Cook Book. It was given to me by my mother when I was eight years old. I still have it and Cookies, Cakes, and Other Desserts was always my favorite chapter. I remember working my way through the recipes, starting with Oatmeal Cookies and advancing to creative Paintbrush Cookies. My love of baking started there! This book has many recipes with kid appeal, such as Frankenstein Cookies and Tie-Dye Swirl Cookies. A personal favorite of mine: Turtle Chocolate Chip Cookies with caramel and pecans and lots of chocolate!
This foundational book of cookies covers tips and tricks for making, storing, and gifting cookies of all kinds. With chapters organised by baking circumstances, bakers can quickly find a cookie recipe right for them - whether it's No-Bake Peanut Butter Kiss Cookies when it's too hot to turn on the oven, the Caramel-Filled Snickerdoodle Blondies that are easy to take on the go, or the Festive White Velvet Star Stacks that will light up any celebration.
Features expand the cookie repertoire: baking with kids, hosting a cookie exchange, cookie dips, cookie garnishes, and clever ways of using cookie cutters. Icons…
As the author of nine cookbooks, I strive to help readers master new skills and to become more comfortable in the kitchen. I’m constantly reading other cookbooks to keep my fingers on the pulse of what’s happening in the food world, as well as to improve my own culinary prowess. It’s been nearly 20 years since I graduated from culinary school, and I love that I can open a book to refresh a forgotten skill, learn a new one, or delve into the “why” behind cooking’s biggest questions. These books have kept me entertained and intrigued, not to mention well-fed. I hope they do the same for you!
Most people identify either as cooks or bakers, and I can see why—it certainly takes a different mindset to bake bread or a cake. Baking is a far more precise science, which is one of the reasons I’m very picky about what baking recipes I trust. It’s one of the reasons I love having Cook’s Illustrated Baking Book in my arsenal. I have always been a big fan of the magazine, where the writers prepare countless versions of the same recipe, changing ingredients, methods, and other factors to arrive at the most perfect version. This cookbook follows the same format, covering savory recipes like tarts, quiches, pizzas, and rolls, in addition to every classic sweet recipe you could want. It was this book that ended my long search for the perfect chocolate chip cookie… the Ultimate Chocolate Chip Cookie is a refinement of the classic Toll House Cookie. I’m glad…
Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine.
The Cook’s Illustrated Baking Book has it all—definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese…
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