79 books like Leslie Mackie's Macrina Bakery & Cafe Cookbook

Stella Parks approaches baking like I want to, but don’t really have the patience for.

She’s meticulous in her experimentation (check out her posts on Serious Eats) and baking science. In BraveTart, she turns her eyes to classic American desserts like Oreos, Fig Newtons, English Muffins and Graham crackers. Her recipes are stellar, and I like that I can enjoy them knowing that they are at least a little better health-wise than the store-bought versions.

I also enjoy reading through the bits of history each of the recipes includes. Having written a cookbook on remade childhood classics myself, I know the work that is involved!

I fell in love with Maurizio’s The Perfect Loaf blog which is dedicated to natural leavened baking well before the Great Pandemic Lockdown Sourdough Extravaganza happened.

His detailed instructions and beautiful photography grabbed me immediately, not to mention his recipes just work. The Perfect Loaf cookbook brings everything from the blog and is much easier to work with in the kitchen when my hands are covered in flour.

I wasn’t very confident in my sourdough skills before this book, but quickly found that I’m able to make impressive loaves, and other baked goodies like amazing sourdough waffles, for my friends and family.

I lived in San Francisco for a year, just a few blocks away from Tartine Manufactory. Tartine has a well-deserved cult following for its tangy rustic loaves and baked goods.

I moved last year, and so unfortunately, I can no longer just pop over when I need a fix. Luckily, the Tartine Bread book lets me get very close at home. I love this type of project baking where I really feel accomplished at the end… even if it does take a couple of days to get there.

The book also has a ton of great fancy toast recipes that I can make in the rare case that I haven’t just eaten a whole loaf simply with a slather of butter.

One of my favorite things is being able to take a basic or classic recipe and tweak it here and there to create something entirely new. That’s the spirit behind Pure Dessert.

Olive oil and sherry pound cake? Yes please. Cocoa nib and buckwheat butter cookies? I am all over that. I love that this book focuses on a flavor theme, and then plays around with different ways to bring that to life. The recipes are deliciously crafted, but also just a great inspiration for creating my own.

The characters make this book fabulous – the Old Biddies are a hoot with their less than subtle comments and snooping. And Gemma’s tea room is divine, set against a charming Oxford backdrop. And there’s a delightful, plump, adorable cat. Muesli is a fluffy angel with a naughty side.

Funny, clever, and the scenes in the café will have you craving a slice of dessert to go with your murder.

This sweet romance might be short in length, but it’s long on culinary delights and the idea that food can bring people together.

The book’s main appeal is the internal journeys of the food blogger heroine and chef hero, but I can’t lie—the mere mention of things like blueberry-and-basil scones has me rushing to my baking supplies to figure out my own version…and the scene involving butternut squash lasagna with browned butter, sage, and apples has my mouth watering every time.

In fact, I might need to take a break from this book rec to whip up a dupe.

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.

Baking books are constantly evolving because of changing tastes and new availability of groceries. What was once an exotic grocery item can now be found at every supermarket. Weller’s book is for today’s cook, but she uses familiar formats for her creations. Her multilayered babkas are like no one else’s. You will learn a new technique or ingredient with every recipe.

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.

I first met Ciril Hitz at a pastry chefs’ conference in Las Vegas where he was conducting a demonstration workshop on laminated doughs like croissants. Swiss-born and American-educated, his articulate explanations of this complex branch of pastry-making, helped me to understand them more fully than ever before. 

I rejoiced when I received a copy of his first book about bread with a unique approach: Ten master formulas, each elucidating a different type of bread dough, cover the main techniques for producing delicious – and beautiful – breads accurately every time. 

Baguettes, focacce, brioches, croissants, whole grain breads, pizzas, bagels, sandwich bread, and challah, are all here with further variations on shapes and flavors. Having started my career with an exclusively pastry background, I had to learn about bread on my own. 

This book gave me a firm foundation of knowledge that enabled me to create my own individual approach to… show more.