Some for Keeping

I've long since learned it's necessary to find homes for the myriad cookbooks that come my way every year. Once they've been considered for review, it's either that or find a bigger house.

However, as a baker by trade and affinity, I do still manage to find space for many of the baking books. Here are some of the titles I'm keeping this year.

THE BAKING BIBLE

by Rose Levy Beranbaum
Houghton Mifflin Harcourt, 576 pp, $40

In spite of the fact that Beranbaum's books invariably make me feel as though my personal baking style is not nearly meticulous enough, each of her books is a worthwhile addition to any culinary library. Following her golden rules and tips always makes me or anyone who uses her books a better baker. I'm especially enamored of this particular book because a young friend here was one of Beranbaum's recipe testers and I got a preview of some of the items before the book was released. She's also included lots of recipes that highlight lemon, making Beranbaum a woman after my own heart.

BAKING CHEZ MOI: RECIPES FROM MY PARIS KITCHEN TO YOUR HOME ANYWHERE

by Dorie Greenspan
Houghton Mifflin Harcourt, 496 pp, $40

Dorie Greenspan was Julia Child's longtime baking assistant and is now a multiple-award winning cookbook author in her own right. This is her second cookbook inspired by the part of every year she lives in France. She generously shares her own recipes and well as those for delectable French classics she's discovered in patisseries and confiseries all over the country. If you're curious about how to recreate the cremeux that have become a popular element of plated French desserts around town, Greenspan includes recipes for that mousse-ganache-pudding-like concoction as well as delicate macarons and dainty “nun's farts,” a cinnamon sugar beignet. She's the perfect person to teach us the language of patisserie (p. 209) as well as to create authentic French pastries at home. Each recipe includes serving and storing information and many come with Dorie's bonne idée – good ideas for variations. It's thoroughly delightful.

BAKED OCCASIONS: DESSERTS FOR LEISURE ACTIVITIES, HOLIDAYS, AND INFORMAL CELEBRATIONS

by Matt Lewis and Renato Poliafito
Stewart, Tabori, and Chang, 272 pp, $35

The Baked boys are back with sweet treats for every month of the year, everything from a coconut Bundt cake with chocolate coconut filling and pink frosting for Dolly Parton's birthday in January to a salted caramel soufflé to salute Julia Child in August. They offer up a lemony Bundt cake with an almond glaze for Mother's Day and a bright rainbow layer cake to proclaim Gay Pride. Each recipe comes with a characteristically cheeky anecdote to bring the spirit of fun to the proceedings whether the boys help you make pudding, cakes, cookies, scones, tarts, muffins, or ice cream. And there's a very festive and liberal use of sprinkles. Party on!

CARAMEL

by Carole Bloom
Gibbs Smith, 224 pp, $24.99

I've always been a big fan of California author and confectioner Carol Bloom and already have several of her books on baking and candy making in my library. When I discovered she'd produced an entire cookbook of recipes showcasing one of my two favorite flavors, I recognized her as a kindred spirit. While it's doubtful anyone but a true fanatic would create an entire dessert menu featuring only caramel items, this book can certainly help you work caramel delights into the regular repertoire. The caramelized upside down pear tart (p. 94) and caramel apple crisp (p. 204) offer wonderful uses for late fall produce and there's a chocolate dulce de leche pecan pie (p. 116) just right for the holiday table. Bloom includes candies, tarts, cream puffs, and ice cream – it's caramel heaven.

SWEET THINGS: CHOCOLATES, CANDIES, CARAMELS, AND MARSHMALLOWS TO MAKE AND GIVE

by Annie Rigg
Kyle Books, 176 pp, $24.95

British food writer and stylist Annie Rigg has published a number of books in the UK, but this tempting collection of confections is the first of her works to make it into my hands. Now I'll know to keep an eye out for her books in the future. I'm especially attracted to the recipes for fruit pastilles and there's a whole chapter on toffees, nougats, and honeycomb candies that's calling my name.