- Home Baking: The Artful Mix of Flour and Traditions from Around the World by Jeffrey Alford & Naomi Duguid
- The couple know a thing or two about baking (their first cookbook was about flatbreads) from their trips around the globe. Their books are part travel memoir and part recipe collection. Not a general purpose baking book nor a resource for techniques, but a nice glimpse into baking across cultures.
- Gordon Ramsay's Just Desserts
- I'm told he is a “celebrity chef” and has some kind of TV show. Heavy emphasis on fruit in this book. Lots of photographs throughout, many step-by-step guides.
- Plaisirs sucrés de Pierre Hermé
- Hermé has somewhat of a cult following. This edition is a cute pocket-sized hardcover with very tiny print. Many of the recipes are beyond my skills right now and it will be a challenge just to translate not only the French text, but all of the cooking terms too. His imagination and creativity is certainly displayed here.
- Celebrate With Chocolate by Marcel Desaulniers
- Very detailed instructions written in a conversational tone. Desaulniers has a lot of fun describing the origin of each recipe and even the names are outlandish. The majority of these desserts are complicated and require a stand mixer. A nice touch is including notes on alterations, equipment, flavours and suggestions for how to make each recipe over several days.
- Caprial's Desserts by Caprial Pence & Melissa Carey
- Very accessible recipes, with ideas for variations included with each one. They stay away from fancy and fussy creations, so everything is very homey. There are some nice step-by-step photo illustrations, including one on how to make a parchment pastry bag. Note that the recipes assume you are using a stand mixer.
- Fine Cooking, February/March 2006
- I heard about this magazine from my aunt and bought this issue after reading a great recommendation on Roots and Grubs. It's glossy, full-colour, packed with advertisements and authored by cookbook writers. They do feature ingredient and product comparisons, some scientific investigations and even nutritional analysis of all recipes. Sort of a mass market Cook's Illustrated.
Recipes for the new year
Recent acquisitions, counter-clockwise from top-left:
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