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YA Book Club POSTPONED! Due to unforeseen circumstances, we have had to cancel this Saturday's YA book club meeting. We will reschedule and post it here and on our social media as soon as we can. 

Baking

100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More

100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More

$27.50
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Featured in Food & Wine, The Kitchn, Cup of Jo, Wall Street Journal, Wine Enthusiast, Food52, Bake from Scratch Magazine. Nominated for a 2020 Goodreads Choice Award for Best Cookbooks

From celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!

100 Cookies is a go-to baking book featuring 100 recipes for cookies and bars, organized into seven chapters.

Chocolatey, fruity, crispy, chewy, classic, inventive

--there's a foolproof recipe for the perfect treat for everyone in this cookie recipe book.

- Introduces innovative baking techniques
- Includes an entire chapter dedicated to Kieffer's pan banging technique that ensures crisp edges and soft centers for the most delicious cookies
- Nearly every cookie dough recipe is accompanied by a photograph.

Dessert recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.

This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.

- Highly giftable with a textured case and a ribbon marker
- Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more
- A great pick for the home baker in search of a new bake sale recipe or someone who just loves cookies, as well as fans of Sarah Kieffer's blog and Instagram
- Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen

BIGGER BOLDER BAKING

BIGGER BOLDER BAKING

$30.00
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From chef and online baking star Gemma Stafford, you can get more than 100 accessible, flavor-packed recipes that anyone can make--anytime, anywhere--in her very first baking cookbook.

Gemma Stafford--chef and host of the top online baking show Bigger Bolder Baking--has worked as a pastry chef at a monastery in Ireland, a Silicon Valley tech startup, and a Michelin-starred restaurant in San Francisco, and now brings her incredible desserts to life every week for millions of viewers via YouTube, Facebook, Instagram, and her popular website, BiggerBolderBaking.com. Gemma hopes to restore baking as an everyday art, and this dessert cookbook is your guide.

BAKE WITH CONFIDENCE

  • 100+ sweet and simple dessert recipes for maximum deliciousness with minimal effort
  • Use just a few common ingredients and basic kitchen tools for bold twists on cakes, cookies, pies, ice cream, and more
  • Every recipe has gorgeous color photography and step-by-step instructions that anyone can follow with ease
  • ANYTIME BAKING

  • An approach unique among baking cookbooks, the chapters are organized by the basic tools you'll need--such as Wooden Spoon & Bowl, Rolling Pin, or No Oven Needed--so you can choose the recipes that are most convenient for you during any spur-of-the-moment craving
  • BOLD NEW RECIPES & CLASSICS

  • Surefire hits include Chocolate Lava Pie, Baked Cinnamon-Sugar Churros, Gemma's Best-Ever Chocolate Chip Cookies, "In Case of Emergency" One-Minute Mug Brownie, Raspberry Swirl Cheesecake Ice Cream, and many more
  • BONUS: A chapter on Bold Baking Basics includes essential techniques, tips, and in-a-pinch substitutions so you can whip up Gemma's irresistible desserts with confidence
  • BOOK ON PIE: EVERYTHING YOU NE

    BOOK ON PIE: EVERYTHING YOU NE

    $35.00
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    Look no further than The Book on Pie for the only book on pie you'll ever want or need.

    Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.

    Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations--pie-deas--it's almost like having Erin in the kitchen baking pies with you.

    BREAD ILLUSTRATED: A STEP-BY-S

    BREAD ILLUSTRATED: A STEP-BY-S

    $32.99
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    In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.

    Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

    CHEWY GOOEY CRISPY CRUNCHY MEL

    CHEWY GOOEY CRISPY CRUNCHY MEL

    $25.95
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    IACP Award Winner

    With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . .

    Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. "What if cookies reflected our modern culinary sensibility--our spirit of adventure and passion for flavors and even our dietary concerns?" Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky. An inveterate tester and master manipulator of ingredients, she draws on the world's pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant's ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table.

    COMPLETE BAKING BOOK FOR YOUNG

    COMPLETE BAKING BOOK FOR YOUNG

    $19.99
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    A New York Times Bestseller!

    From the creators of the #1 New York Times bestselling cookbook for kids comes the ultimate baking book. America's Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS!

    BAKING ISN'T JUST FOR CUPCAKES

    Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it's fun!

  • Recipes were thoroughly tested by more than 5,000 kids to get them just right for cooks of all skill levels--including recipes for breakfast, breads, pizzas, cookies, cupcakes, and more
  • Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen
  • Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen test cooks will encourage young chefs that they truly are learning the best recipes from the best cooks.
  • By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

    COOKIE BOOK: DECADENT BITES FO

    COOKIE BOOK: DECADENT BITES FO

    $21.99
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    Mind-Blowing Cookies for Every Craving

    Up your cookie game to out-of-this-world incredible with DisplacedHousewife founder Rebecca Firth's amazing, all-new gourmet recipes. Whether you're looking for a cookie that can be mixed and baked in under an hour or something a little more complex, these desserts will dazzle your taste buds like never before.

    Choose from over 75 indulgent recipes, including:

    - Everything Chocolate Chip Cookies
    - Red Velvet Madeleines
    - Stuffed Pretzel Caramel Skillet Cookie
    - A Sugar Cookie for Every Occasion
    - Lemony White Chocolate Truffles
    - Peanut Butter Cup Meringues
    - The Holy Sh*t S'more Cookie
    - Ooey Gooey Fudgy Brownies
    - Cold Brew Cookies
    - Gavin's Salted Caramel Blondies

    With insider tips and tricks to creating the best baked goods around, you'll be rocking the bake sale, delighting your coworkers and impressing your in-laws in no time.

    Cookie connoisseurs, rejoice!

    Dessert Person: Recipes and Guidance for Baking with Confidence

    Dessert Person: Recipes and Guidance for Baking with Confidence

    $35.00
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    NEW YORK TIMES BESTSELLER - In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.

    NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - Bon Appétit - NPR - The Atlanta Journal-Constitution - Salon - Epicurious

    "There are no 'just cooks' out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people."--Claire Saffitz

    Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.

    FLOUR WATER SALT YEAST

    FLOUR WATER SALT YEAST

    $35.00
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    NEW YORK TIMES BESTSELLER - From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

    There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

    In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

    Whether you're a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

    Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

    GOOD BAKE: THE ART AND SCIENCE

    GOOD BAKE: THE ART AND SCIENCE

    $40.00
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    From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.

    A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker's must!" --Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie

    Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement.

    In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create.

    With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.