Fortunately, I had a co-author, so I didn’t have to worry about recipe headnotes (which I understand can be very challenging to write well) or features (research, research, and more research), both of which give voice to a cookbook and help inform and connect the reader to the recipes. I also didn’t have to handle the manuscript edits! I could focus on what I enjoy most — food and photos!
All Cakes Considered by Melissa Gray (Chronicle Books). For one year, the author (a producer at National Public Radio’s program All Things Considered) brought in a cake to work every Monday, and this book is the result. It is a fantastically entertaining book. The recipes are a mix between previously published recipes, and the author’s own (bequeathed by friends and family, or tweaked and ‘co-opted’ for personal use from other sources), so of course they have been tested and retested. What I love about the book is the author’s voice, the way the instructions are written, the stories, all of the written text. What I do not like about the book– you need a 10″ tube pan to make the majority of the recipes, or you need shortening. If you live in a place where it’s difficult to find either (especially the latter), you’re out of luck. Comb the internet to find a shortening alternative. If you can get over those two things (I’m still smarting), then this book is a winner. There’s even a chapter on non-cakes (cookies etc)!
The Craft of Baking by Karen DeMasco and Mindy Fox (Clarkson Potter). [TOP IMAGE ABOVE] I was so looking forward to this book, a collection of recipes which are a bit less common than you’d normally find in American baking books– recipes like like Lamington cupcakes, pine nut tart with rosemary cream, nut and cherry nougat. As a whole, the collection of recipes is elegant- definitely a notch above average. You’d make a great statement if you served one of these recipes to your friends. And although I had a bit of difficulty with the Ultimate Chocolate Brownies (The cooking time didn’t work out for me?), my shortcoming has been like a challenge to me, which has made me want to come back and try more recipes in the book, maybe toward Christmas when I usually try to bake up five to ten different baked goods and give little boxes of mixed goodies to friends as gifts (You always want unique things people haven’t tried before in those gift boxes). For people who like to experiment with different flavors and adapt recipes for different types of desserts, you’ll appreciate the notes after each recipe which offer tips on how to do just that! In sharp contrast with Baking Unplugged, there are plenty of pictures in this book of the final recipes up close, so you can compare and see how your efforts measure up! While the recipes are generally quite easy to execute, this is definitely the type of book for the person who believes that a tiny bit more effort can produce great desserts.
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