Whether you’re a baking beginner, an experienced expert, or anyone in between, we can all use some baking inspiration. This list of baking book recommendations will cover all the basic baking bases – from cookies, pies, pastries and cakes to no-knead breads, popovers and pizza. Read on to find and check out your favorite!
It would take up a lot of space to list all the awards and accolades that this book has collected. This book is about classic American desserts, tested and revised to perfection, long with advice on how to “mix it up” with over 200 variations. Plus, there’s cool recipes for making your own Oreos, rainbow sprinkles, and more. Just do yourself a favor and go check it out.
Learn how to make artisan bread from scratch. This book’s step-by-step photographs and straightforward instructions demystifies the art of baking the perfect loaf, from simple, no-knead focaccia and kneaded whole-grains, to specialty breads and fermented sourdoughs.
Whether or not you’re a fan of the popular show that inspired this book, you’ll appreciated the 120+ original, beautifully photographed recipes in this book, which contains everything from biscuits, cakes and breads, so pastries, puddings and other delectable deserts.
Choose and prepare your dough, shape your pie, and load your pizza peel – James Beard Award-winning author Ken Forkish will have you tossing pies like an expert in no time! There’s over a dozen different dough recipes to choose from, but this book isn’t just about the crust it’s about the toppings, the history, and fun stories.
Betty Crocker’s Cooky Book
If you’re planning a bake-a-thon so you can put together cookie trays to gift this season or to get ready for an upcoming get-together, this baking book from Betty Crocker could be your manual for getting it done. With over 450 recipes to choose from, you’ll have your pick of old-fashioned and traditional to new and sophisticated recipes in this 2002 reprint. The Onondaga County Public Libraries don’t currently have a copy of this one, but that won’t stop us from getting it for you if you’d like it! Through the magic of Inter-Library Loan (ILL) we can request it for you from another system – just call or stop into the library and ask a librarian to help you. An alternate option: try Betty Crocker’s The Big Book of Cookies.
Leavening, mixing, proofing, kneading. Not only does this book walk you through different techniques, but it also offers more than 350 extensively tested recipes – everything from quiches, cobblers and crisps, to waffles, flat breads and crackers. This could be your new go-to baking book.
Put a new spin on an old favorite by trying Blueberry Earl Grey Pie, try a delicious, savory dinner pie, assemble rustic galettes, and and discover a world of elegant tarts in this guide. There are over 180 recipes accompanied by colorful step-by-step photos and tried-and-true techniques packed into this definitive guide from America’s Test Kitchen.
Paula Deen’s newest cookbook puts the spotlight on baked southern favorites like buttermilk biscuits, fruit cobblers, carrot cake, and corn bread – there’s really something in it for every occasion. Paula isn’t known for the lightest fare, but everything’s okay in moderation, right?
YouTube star and New York Times bestselling author Rosanna Pansino (The Nerdy Nummies Cookbook) is back with recipes for holidays and special occasions throughout the year. This one is all about cute food – here’s a few examples:
Cookies, bars, no-bakes, cookie dough dip, slice and bakes – you’ll find recipes for them all in this cookbook from Sally McKenney, author of the popular blog Sally’s Baking Addiction. The book also provides instructions for making all the cookies ahead of time and includes gorgeous photos and tips on how to bake the perfect cookie! Check out one of her recipes below:
Coffee Toffee Shortbread Cookies
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 tsp pure vanilla extract
2 3/4 cups all-purpose flour, plus more for work surface
2 tsp espresso powder
1/4 tsp salt
1 cup plus 2 tbsp toffee bits
1 to 2 tsp water
2 (4 oz.) bars milk chocolate, coarsely chopped
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar and vanilla extract, and beat until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Switch the mixer to low speed and slowly add the flour, ¼ cup at a time. Once all of the flour is incorporated, add the espresso powder, salt, and toffee bits. Turn the mixer up to high speed and beat until the dough comes together. Add 1 to 2 tsp of water if needed.
- Turn the dough out onto a lightly floured work surface. Divide into 2 equal portions. Roll out one portion to ¼ in. thickness. Cut into shapes using a cookie cutter. Re-roll the remainder of that portion and continue cutting until all is used. Repeat with the second portion of dough. Place the cookies 3 in. apart on the baking sheets.
- Bake the cookies until very lightly browned on the edges, 12 to 14 minutes. The toffee will bubble on the sides and tops. This is okay! Remove from the oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once the cookies have cooled completely, melt the chopped chocolate in a double boiler or in the microwave in 15-second increments, stirring after each until completely smooth. Dip each cookie halfway into the chocolate and return to parchment paper. Allow the chocolate to set completely, about 30 minutes.
- Store in an airtight container at room temperature or in the refrigerator for up to 1 week.