Books like Baking at the 20th Century Cafe — picked by fans

Baking books are constantly evolving because of changing tastes and new availability of groceries. What was once an exotic grocery item can now be found at every supermarket. Weller’s book is for today’s cook, but she uses familiar formats for her creations. Her multilayered babkas are like no one else’s. You will learn a new technique or ingredient with every recipe.

When I worked in a food magazine test kitchen, it was a joy when a recipe by Flo came across my desk. Based in the San Francisco Bay Area, where she was legendary for her skills and nurturing of young talent, her books deserve to be better known to the general public. The late, great Flo taught me so much about baking with her clear and concise recipes for top-notch baked goods. You will feel like your favorite aunt is standing next to you in the kitchen directing your every move. You can trust Flo.

This book literally changed home baking forever by making artisan breads accessible to the amateur cook. It was the first time that many of us saw recipes for the rustic breads with crackling brown crusts and moist, hole-ridden interiors that were before only available at specialty bakeries. All books are a labor of love, but I can’t imagine the determination an American woman must have had to wrestle the original recipes from Italian masters.

This prim tome may not have any photos, and the author’s voice is somewhat terse, but she comes across with excellent recipes. This is the cookbook that started me on the road to professional baking, as the desserts I made for my novice dinner parties were such hits that I got stars in my eyes. It is definitely Francocentric, but that is a very good place to start if you are a beginner, and if you are an experienced cook, you can’t go wrong with her basic formulas.

Before it was a book, Cocolat was a small chain of wildly popular chocolate dessert shops in and around San Francisco. 

Its founder and author, Alice Medrich, had spent some time in France, and had learned some enticingly delicious chocolate recipes there. Back in San Francisco, she started experimenting with quantity baking and the first Cocolat shop was born.  

Chocolate cakes, large and small (and fabulous cupcakes), soft-centered truffles, and individual chocolate pastries, are only part of the picture as there are also detailed instructions for chocolate fans and ruffles, and for sculpting delicate chocolate flowers. 

I’ve long admired Alice’s expertise with chocolate and her example helped me to up my game with that most popular ingredient.

In Good and Sweet, Brian Levy takes a radical approach to preparing delicious desserts – he uses no refined sugar but finds the necessary sweetness of his desserts from fruits (dried, juiced, or fresh), grains, dairy products, and nuts.

Before I tried any of the recipes, I have to admit that I was somewhat skeptical, but one taste of any of the recipes I tried made me realize that there are other ways to sweeten besides refined sugar. My favorites include Blueberry Biscuit Cobbler, Cherry Coconut Clafoutis, Figgy Cheesecake, Rosemary Lemon Shortbread, and Spiced Pumpkin Pie.

Levy also incorporates whole grain flour when appropriate as high-quality flour provides a sweetness of its own.

Maida’s Book of Great Desserts is the first of many books by her, and the one that influenced me very early in my developing love of baking and desserts.

I was privileged to know Maida for the last 25 years of her life and was able to teach several classes with her. Although all her books were masterpieces, she would most often pick recipes from this book to teach. 

Some of my (and Maida’s) favorites include Queen Mother’s Cake (a recipe shared by a musician who claimed to have received it directly from the Queen Mum), East 62nd Street Lemon Cake, Old Fashioned Peanut Butter Cookies (simply delicious), and Black and White Cheesecake. 

Don’t pass this one by!

Pastry chef Kate Zuckerman shares her recipes from Chanterelle, the beloved, award-winning New York City restaurant. This book is a beautiful and complete look into a restaurant pastry chef’s world. The recipes cover a full spectrum of desserts from luscious tarts to cakes, cookies, custards, soufflés, and delightful confections. Readers will enjoy in-depth explanations of pastry techniques and the history of ingredients. Two of my favorite recipes in the book are the Roasted Apple Beignets and the Brandied Dried Fig Soufflé.

As a food allergy parent, I bought a lot of cookbooks so I could make safe meals and treats for my allergic child, and The Divvies Bakery Cookbook was one of our family’s favorites, even for the non-allergic members of the household. The recipes are delicious, the photos are gorgeous, and Sandler, the parent of a child with multiple food allergies, makes it easy and fun to duplicate all sorts of beloved desserts without nuts, eggs, or dairy. You may also find the simple recipes that use common household substitutions are fun ones to make together. 

Bake Your Heart Out: Foolproof Recipes to Level Up Your Home Baking is truly a masterpiece of a cookbook. Dan offers up a variety of amazing dessert and breakfast recipes featuring cookies, bars, breakfast bakes, pies, tarts, and cakes. Similar to many of my favorite bakers, Dan’s recipes feature classic, nostalgic flavors with a little twist of something extra.

I have learned so much from Dan as he shares the most interesting and innovative baking tips and tricks for creating absolutely delicious and beautiful baked goods. Sometimes one little baking trick can make all the difference!