Baking is one of the mainstays of the fall kitchen, whether for holidays or just dessert. There's nothing like whipping up a cake or pie. Luckily there is a whole range of new cookbooks that center on the different sweets and treats that are hot off the presses right now.
The New York Times Food section reviewed an entire array of them yesterday. The savory ones were written about yesterday and they covered a wide range of interesting cuisines from East African to Ina Garten's comfort food recipes. Contributors to the New York Times Food section also reviewed these baking themed cookbooks.Julia Moskin, Pete Wells, Melissa Clark and Kim Severson along with Emily Weinstein and Margaux Laskey critiqued all sorts . Pie lovers will go mad for Pie For Everyone : Recipes and Stories From Petee's Pie, New York's Best Pie Shop (Abrams) is by Petra Paradez who owns the pie shop. She is a whiz at creating pies and tarts for all sorts of pie lovers, from the vegans to the buttery crust lover. She even has a way of sneaking more butter into her crusts for a melt in your mouth bite. Chef Paradez includes a classic and almost forgotten New York favorite, the chestnut filled Nesselrode pie. Another book that features classic recipes is The Good Book Of Southern Baking :A Revival of Biscuits, Cakes and Cornbread, (Lorena Jones) features the chef of New Orlean's famed Willa Jean, Kelly Fields. She elevates classic recipes such as angel food cake flecked with two kinds of shaved chocolate and airy pancakes made with egg whites.
Fun cookbooks also are here as well. Snacking Cakes : Simple Treats for Anytime Cravings (Clarkston Potter) by Yossy Arefi a contributor to the Sunday Times T magazine, is the perfect book for any one who loves a good hunk of cake. The book is full of such mouth watering recipes as gingerbread and powdered sugar doughnut cakes. For more adventurous bakers there is A Good Bake : The Art and Science of Making Perfect Pastries, Cakes Cookies, Pies Breads at Home (Knopf) by Melissa Weller,a former chemical engineer and Carolynn Carreno.Ms, Weller shows how to make a sugar cookie top extra crackly and how to make toppings stay on focaccia. Advanced home bakers will love reading through Claire Saffitz's Dessert Person : Recipes and Guidance for Baking With Confidence (Clarkson Potter) Ms. Saffitz' is a pastry chef who has contributed to The NY TImes along with being contributing editor to Bon Appetit magazine. She has detailed recipes with step by step how to recipes on almond butter banana bread and salted halvah blondies. Fans of San Francisco's 20th Century Cafe will love Baking at the 20th Century Cafe: Iconic European desserts From Linzer Torte to Honey Cake (Artisan). Author Michelle Polzine puts' fresh spins on staid classics and allows home bakers to try their hand at elegant cookies and sweet and savory strudels.
Fall is the season for baking. Any of the cookbooks can give the recipes perfect for the cooler months ahead. They have a plethora of treats and desserts for home bakers looking for something new to create.
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