Baking & Desserts
T to Z
 Just Desserts and Other Baked Treats
Daniel Tay
Paris-trained but based in Singapore, pastry chef Daniel Tay walks a fine line between appealing to other pastry chefs and home bakers to whom many of his fruit desserts are accessible. His version of the French classic, caneles looks particularly good. Colour photos. Hardcover, 143 pp. $40.95.
 Sourdough: A Recipe for Life
Erin Turcke
From an Ontario native and a graduate of the Stratford Chef's School comes this sourdough primer; Turcke delves into the science of baking sourdough bread before offering any recipes to ensure that readers are well acquainted with the hows and whys of baking sourdough bread before they begin. Turcke's style is friendly and conversational, making this a good read for those a little intimidated by the heftier tomes available on the subject. No pictures. Hardcover, 71 pp. $24.95.
 Fearless Baker
Emily Luchetti & Lisa Weiss
While we are big fans of Luchetti (Stars Desserts) we were somewhat disappointed in this rather basic book. That said if you are new to baking this will help dispel any phobias of doughs, batters and the like. You will be an experienced baker in no time. Hardcover, 288 pp. $32.99.
 The Big Sur Bakery Cookbook
Michelle and Philip Wojtowicz and Michael Gilson with Catherine Price
Do not be fooled by the title. There is way more than baked goods in this chronicle of a year in the life of a restaurant off California’s famous Highway 1. You will meet the owners, a beekeeper, a butcher, porch farmers(people who grow micro greens on their porch!)…After you have enjoyed the ruminations on fishing, hospitality, or winter debt, flip to April to try Clovis’s lime tart with lime marmalade amd ginger ice cream or to July for the heirloom tomato pizza. Colour photos.
Hardcover, 261 pp. $52.00.
 Desserts by the Yard
Sherry Yard
Executive pastry chef for Wolfgang Puck Worldwide sounds daunting, but Yard manages to create desserts that range from the spectacular, Marshmallow Bonsai Tree, to the wonderfully simple, Black-and-White Cookies. Hardcover, 400 pp. $44.95.
 The Secrets
Of Baking
By Sherry Yard
A variety of recipes makes the book accessible to all levels, allowing
novices to become comfortable with pastry basics and professionals
to combine many recipes to create more complicated and impressive confections.
Hardcover, 448p, $59.95.
Baking Style
Lisa Yockelson
Classic American favorites co-mingle with creative, original desserts in this all-encompassing baked good book. Featuring recipes such as the ever-popular Peanut Butter Cookie (complete with marking made by the tines of a fork; just like used to do!) and puffy, light-as-air potato rolls, this is definitely a book one should turn to in search of traditional, childhood flavors. Hardcover, 511 pp. $54.00.s
 Sweet
Life: Desserts from Chanterelle
Kate Zuckerman
This book is more about the talented Zuckerman than the venerable Chanterelle,
and rightly so. Voted one of the ten best pastry chefs in America in 2005 by Pastry
Art & Design magazine. From tarts to cakes to candies to souffles,
only three of the ten chapters to whet your appetite. Hardcover, 223 pp. $46.00.
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