Here are 66 books that Pretty Party Cakes fans have personally recommended if you like
Pretty Party Cakes.
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Like many others, due to allergies, I had to rethink conventional techniques in the kitchen. I started creating new recipes with alternative ingredients, aiming to make a tiered cake that showcased thoughtful choices and beautiful designs. By avoiding processed ingredients, I achieved delicate, moist textures with rich flavors and colors. Working with alternative ingredients keeps me inspired by nature, which I love—it's all about creativity and exploration, using perishable ingredients to create edible sculptures. I owe my journey and ability to experiment to past mentors who taught me about unique flavor pairings and creative baking techniques. Their guidance was essential to my journey and the creation of my cookbook.
This book is a valuable resource for chefs and beginner cooks. It has changed how I think about recipes by showing many flavor combinations. The book is organized alphabetically by different ingredients, such as spices, nuts, herbs, fruits, and vegetables. For each ingredient, it features unique flavor pairings. I find it essential for my personal and professional cooking.
Its main goal is to highlight the many ways to pair ingredients, inspiring creativity in the kitchen. Whenever I need new ideas for pairing, I turn to this book. As someone who develops recipes and enjoys creating unique dishes, I believe this book is timeless.
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements…
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
Like many others, due to allergies, I had to rethink conventional techniques in the kitchen. I started creating new recipes with alternative ingredients, aiming to make a tiered cake that showcased thoughtful choices and beautiful designs. By avoiding processed ingredients, I achieved delicate, moist textures with rich flavors and colors. Working with alternative ingredients keeps me inspired by nature, which I love—it's all about creativity and exploration, using perishable ingredients to create edible sculptures. I owe my journey and ability to experiment to past mentors who taught me about unique flavor pairings and creative baking techniques. Their guidance was essential to my journey and the creation of my cookbook.
This book quickly became a source of inspiration for playing with vegan and gluten-free desserts. It offers a wide range of recipes, including cookies, bread, cakes, and pies. I was particularly impressed by the experimentation with gluten-free mixes.
Their approach to revitalizing classic recipes with alternative ingredients helped me rethink how to modify traditional recipes when omitting standard ingredients.
When Jennifer Katzinger opened The Flying Apron Bakery in 2002, she wanted to accommodate more people, as well as use healthier ingredients so she eliminated gluten, dairy, egg and wheat. The mouthwatering result? Cakes and muffins with a tender crumb, cookies with a chewy bite, frosting that's light yet satisfyingly sweet and pastry that flakes at the touch of a fork. In "Flying Apron's Gluten-Free and Vegan Baking Book", Katzinger shares the delicious secrets of her sweet and savoury recipes. Bake yummy pastries like Blueberry Cinnamon Scones and Lemon Poppy Seed muffins, or whip up a batch of Chocolate Chip…
Like many others, due to allergies, I had to rethink conventional techniques in the kitchen. I started creating new recipes with alternative ingredients, aiming to make a tiered cake that showcased thoughtful choices and beautiful designs. By avoiding processed ingredients, I achieved delicate, moist textures with rich flavors and colors. Working with alternative ingredients keeps me inspired by nature, which I love—it's all about creativity and exploration, using perishable ingredients to create edible sculptures. I owe my journey and ability to experiment to past mentors who taught me about unique flavor pairings and creative baking techniques. Their guidance was essential to my journey and the creation of my cookbook.
Many bakers keep The Joy of Baking in their kitchens. When I started vegan baking, I realized I needed a vegan version of this classic book. I had a traditional cooking background and worked for classic cake designers and bakeries, so I didn’t know much about vegan baking at that time. The vegan baking community is mainstream now, but when I started, it felt like entering a new world with many unknowns and stereotypes.
This was before Eleven Madison Park made plant-based fine dining popular and before many restaurants and bakeries offered vegan options. Almost everywhere I go now serve delicious dishes that might not seem vegan at all. This book changed my view on vegan baking and is still relevant today.
Baking without eggs or dairy is a joy and equally as delectable with The Joy of Vegan Baking, Revised and Updated Edition.
Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, this updated edition of The Joy of Vegan Baking lets you have your cake and eat it too! With familiar favorites including cakes, cookies, crepes, pies, puddings, and pastries this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be.
Winner of the VegNews magazine award for Cookbook of the Year in 2008, The Joy of Vegan…
A Duke with rigid opinions, a Lady whose beliefs conflict with his, a long disputed parcel of land, a conniving neighbour, a desperate collaboration, a failure of trust, a love found despite it all.
Alexander Cavendish, Duke of Ravensworth, returned from war to find that his father and brother had…
Like many others, due to allergies, I had to rethink conventional techniques in the kitchen. I started creating new recipes with alternative ingredients, aiming to make a tiered cake that showcased thoughtful choices and beautiful designs. By avoiding processed ingredients, I achieved delicate, moist textures with rich flavors and colors. Working with alternative ingredients keeps me inspired by nature, which I love—it's all about creativity and exploration, using perishable ingredients to create edible sculptures. I owe my journey and ability to experiment to past mentors who taught me about unique flavor pairings and creative baking techniques. Their guidance was essential to my journey and the creation of my cookbook.
I discovered raw baking later in my vegan pastry career and have always admired chefs like Charlie Trotter for their impressive plating, which highlights pure ingredients and sets new standards for traditional techniques.
For me, raw baking represents a contemporary evolution of that approach. When my allergies were at their worst, I followed a raw diet that inspired me to cook without heat. This required eliminating processed salt, sugar, dairy, grains, and oils, focusing instead on raw ingredients and simple combinations.
As I experimented with raw baking, I loved its silky textures, natural flavors, and vibrant colors. It awakened my taste buds. This book taught me the basics of raw baking and how to create desserts using only nuts, fruits, and cacao.
Raw and vegan trends meet in this unique baking book from a popular blogger. Whether you're a vegetarian, a raw vegan or even a meat-lover just looking for something healthy, new and delicious, Emily von Euw, creator of ThisRawsomeVeganLife.com, has provided 100 creative recipes for delicious raw, vegan treats that are easy to make and beautiful to the eye. Emily's eye-catching recipes like her Red Velvet Mousse Towers, Loco Coco Bars and Lemon Cream Pie with Pecans are so tasty that you won't even realize they're vegan. With Rawsome Vegan Baking you'll wow your taste buds and your waistline.
I am a baking blogger with a serious love for all things '80s and all things sweet. Cupcakes are my passion but I have a huge sweet tooth for all types of desserts. I created my blog, "Cake Me Home Tonight," to share my passion for baking, easy and delicious recipes, and baking tips and tutorials to inspire home bakers to elevate their baking game. I am always inspired and motivated by my favorite cookbook authors and baking bloggers to create dessert recipes with a nostalgic twist. I hope these books satisfy your sweet tooth as much as they have mine!
This is one of my favorite baking recipe books when you are looking for a little of everything. Sally has created a baking empire and I have always been inspired by her baking and her business.
In this book, Sally shared a wide-variety of home baked treats including breads, muffins, bars and brownies, cakes, pies, candies, cookies, and cupcakes. I love how her baking feels like it was made by your grandmother, as she features old-fashioned classics that are sure to bring up fond memories.
Updated with a brand-new selection of desserts and treats, the fully illustrated Sally's Baking Addiction cookbook offers more than 80 scrumptious recipes for indulging your sweet tooth.
It's no secret that Sally McKenney loves to bake. Her popular blog, Sally's Baking Addiction, has become a trusted source for fellow dessert lovers who are also eager to bake from scratch. Sally's famous recipes include award-winning Salted Caramel Dark Chocolate Cookies, No-Bake Peanut Butter Banana Pie, delectable Dark Chocolate Butterscotch Cupcakes, and yummy Marshmallow Swirl S'mores Fudge.
Featuring a chapter of healthier dessert options, including some vegan and gluten-free recipes, find tried-and-true…
Monica Wellington was born in London and lived in Switzerland and Germany as a child. She has written and illustrated many books for young children, including Apple Farmer Annie, Zinnia’s Flower Garden, My Leaf Book, and Mr. Cookie Baker. She now lives in New York City. Some of her favorites things are: baking desserts, eating chocolate, traveling to France, going to the ballet, and reading at home with her cat on her lap. She teaches at the School of Visual Arts.
Martha Stewart's recipes always work. I always have success with them! I recommend getting your kitchen decorated as you try recipes from each of these chapters: All Dressed Up, Classics with a Twist, Some Assembly Required, Giant Cookies, Tools of the Trade, Cookies by Any Other Name, Celebration Cookies.
Showstopper cookies for a new generation: from Martha Stewart, an authoritative and creative collection to take your cookies to the next level in flavor, technique, and decorative appeal
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK
The editors of Martha Stewart Living present a new, fun source for anyone looking to make their go-to cookies even better and bolder. These recipes make ordinary cookies absolutely extraordinary—all the familiar favorites you love, but taken up a notch in variety, flavor, and creativity. Classic recipes discover new life with unexpected twists such as Brown-Butter Crinkle Cookies and Carrot…
The Duke's Christmas Redemption
by
Arietta Richmond,
A Duke who has rejected love, a Lady who dreams of a love match, an arranged marriage, a house full of secrets, a most unneighborly neighbor, a plot to destroy reputations, an unexpected love that redeems it all.
Lady Charlotte Wyndham, given in an arranged marriage to a man she…
I am a baking blogger with a serious love for all things '80s and all things sweet. Cupcakes are my passion but I have a huge sweet tooth for all types of desserts. I created my blog, "Cake Me Home Tonight," to share my passion for baking, easy and delicious recipes, and baking tips and tutorials to inspire home bakers to elevate their baking game. I am always inspired and motivated by my favorite cookbook authors and baking bloggers to create dessert recipes with a nostalgic twist. I hope these books satisfy your sweet tooth as much as they have mine!
A dessert lover’s dream come true. Dorothy shares easy, homemade cookie, brownie, blondie, bar, cookie cup, no bake cookie, and holiday treat recipes.
I love how comforting and familiar her recipes are, each incorporating a nod to nostalgia. The photos highlight the “home-baked from the heart” quality of each cookie and brownie recipe. If I need to fill up my cookie jar, I am reaching for this book!
Master cookie basics, then expand your repertoire with over 85 crave-worthy yet easy-to-prepare recipes for both classic and inventive sweet treats, each with its own mouthwatering photo.
Author Dorothy Kern is one of the most trusted and widely read baking bloggers on Earth-and with good reason. Her tested-to-perfection recipes are simple to make, delectable, and full of creative new flavor ideas. In Crazy for Cookies, Brownies, and Bars, she shares her recipes and baking secrets so you, too, can make scrumptiously delicious cookies that everyone loves.
Dorothy outlines the rules for successful cookie baking, provides an overview of key ingredients…
Monica Wellington was born in London and lived in Switzerland and Germany as a child. She has written and illustrated many books for young children, including Apple Farmer Annie, Zinnia’s Flower Garden, My Leaf Book, and Mr. Cookie Baker. She now lives in New York City. Some of her favorites things are: baking desserts, eating chocolate, traveling to France, going to the ballet, and reading at home with her cat on her lap. She teaches at the School of Visual Arts.
My first cookbook was Betty Crocker’s New Boys and Girls Cook Book. It was given to me by my mother when I was eight years old. I still have it and Cookies, Cakes, and Other Desserts was always my favorite chapter. I remember working my way through the recipes, starting with Oatmeal Cookies and advancing to creative Paintbrush Cookies. My love of baking started there! This book has many recipes with kid appeal, such as Frankenstein Cookies and Tie-Dye Swirl Cookies. A personal favorite of mine: Turtle Chocolate Chip Cookies with caramel and pecans and lots of chocolate!
This foundational book of cookies covers tips and tricks for making, storing, and gifting cookies of all kinds. With chapters organised by baking circumstances, bakers can quickly find a cookie recipe right for them - whether it's No-Bake Peanut Butter Kiss Cookies when it's too hot to turn on the oven, the Caramel-Filled Snickerdoodle Blondies that are easy to take on the go, or the Festive White Velvet Star Stacks that will light up any celebration.
Features expand the cookie repertoire: baking with kids, hosting a cookie exchange, cookie dips, cookie garnishes, and clever ways of using cookie cutters. Icons…
Rick Rodgers is an award-winning culinary teacher and cookbook writer who has made a specialty of books on baked goods. His book Kaffehaus explores the delicious sweets of the Austro-Hungarian coffee culture. With two of America’s most iconic bakeries, he is the co-author of The Model Bakery Cookbook and Sarabeth's Bakery, as well as Coffee And Cake, Tea And Cookies, and Williams-Sonoma Comfort Food.
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.
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…
This book follows the journey of a writer in search of wisdom as he narrates encounters with 12 distinguished American men over 80, including Paul Volcker, the former head of the Federal Reserve, and Denton Cooley, the world’s most famous heart surgeon.
In these and other intimate conversations, the book…
Monica Wellington was born in London and lived in Switzerland and Germany as a child. She has written and illustrated many books for young children, including Apple Farmer Annie, Zinnia’s Flower Garden, My Leaf Book, and Mr. Cookie Baker. She now lives in New York City. Some of her favorites things are: baking desserts, eating chocolate, traveling to France, going to the ballet, and reading at home with her cat on her lap. She teaches at the School of Visual Arts.
In addition to the essential photo of each cookie, there are also excellent photos showing the stages of preparation. The recipes include a lot of fancy-looking cookies that are actually very simple: favorites include Marbled Shortbread, Madeleines, Pinwheels.
Few can resist the tantalizing aroma of freshly baked cookies, and The Book of Cookies features every kind, from the old-fashioned favorites to elaborate holiday cookies. Clearly illustrated with step-by-step pictures, all the secrets of successfull cookie-making are revealed in this book.
