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Here are 10 new cookbooks that cover all aspects of baking and sweets.
“Absolutely Chocolate,” from the editors of Fine Cooking magazine (Taunton, $29.95). Beautiful pictures, elegant recipes for the serious chocolate baker.
“Baking,” by James Peterson (10 Speed Press, $40). Peterson's books are more like college courses, with hundreds of step-by-step photos and a focus on technique. If you're looking to up your game, you couldn't have a better instructor.
“Baking Kids Love,” by Cindy Mushet (Andrews McMeel, $20). Sur La Table continues its foray into cookbooks with this terrific book for getting kids into the kitchen. The ring-binder format is easy to use, directions are long but are broken into easy steps, and the recipes aren't too little-kid.
“Betty Crocker Baking Basics,” ($25.95, Betty Crocker Books). The recipes are simple, the ring-binder format is easy to use, and every page includes tips and step-by-step photos. Great for a beginning baker.
“Better Homes and Gardens' Anyone Can Bake” (Better Homes and Gardens Books, $24.95). Almost a twin to the Betty Crocker book – same ring-binder format, same simple recipes and tons of tips. Our quibbles: They've crammed so many tips and pictures on every page, it's difficult to read. And the “Ask Mom” panel at the bottom of every page, with cross-references to instructions elsewhere in the book, is a little too precious.
“The Craft of Baking,” by Karen DeMasco and Mindy Fox (Clarkson Potter, $35). For serious bakers. DeMasco was the James Beard Award-winning pastry chef for Tom Colicchio's Craft, Craftbar and ‘wichcraft restaurants. Her style is simple and elegant.
“Field Guide to Candy,” by Anita Chu (Quirk, $15.95). The latest in a series of small “Field Guide” books. This one not only has a thick section of pictures, it has recipes for almost every candy you can imagine, from molded chocolates to gummy worms.
“The Golden Book of Baking” (Barron's, $29.95). It's certainly eye-catching, with a golden wrapper, gold-edged pages and more than 300 recipes. Tips and support material are nil – this one is all recipes. But if you want a collection of solid collection of almost every classic baked dessert, from pound cakes to cupcakes, this is it.
“Rose's Heavenly Cakes,” by Rose Levy Beranbaum (Wiley, $39.95). Fans of her classics, such as “The Cake Bible” and “The Bread Bible,” know Beranbaum's reputation for thorough testing, serious recipes and detailed instruction.
“Wild About Cupcakes,” by Rachel Lane (Barron's, $16.95). The cupcake craze doesn't show any sign of slowing down. This has plenty of recipes and flavor variations, but the best use is for decorating inspiration.
