Desserts "how-to" cookbook recommendations needed

We have an anniversary on the (near) horizon and I'd like to buy the Lovely Dining Companion a dessert cookbook. She enjoys baking and making desserts but the kind of book I have in mind is not so much about recipes--she collects them from a very wide variety of sources--and is more about techniques, how-tos, ingredient info (for example: descriptions of various kinds of flours, advantages and uses etc.) that kind of thing. It can be a big book or a little book and it can certainly have recipes, but I'm much more interested in finding something that gives a good solid grounding and emphasizes explanations and information. There's far too many books out there for me to sort through in any useful fashion and so I'm hoping maybe you have such a book, or have used such a book, or know of such a book. If I can even come up with a handful of recommendations, I can look at them and see what seems best to me--but for now, I'm sort of lost. Help! (and thanks!!)

Hi,

Any book by Rose Levy Beranbaum is always full of solid well thought out information. She has three measures for each recipe: volume, ounces and grams. If you give one of her books, you may want to include a digital kitchen scale if you don't already have one.

Regards,

This may not be ideal, but it's a nice resource book:

http://www.amazon.com/What-Bake-How-Jan ... ane+hornby

I really like the old Time Life "The Good Cook" series. They have several dessert books:

Classic Desserts
Pies and Pastries
Cookies and Crackers
Cakes
Fruits
Candy

Each book has a large section on techniques and then a collection of recipes.
You can find these (used, of course) on Ebay and Amazon for pretty much nothing. I have the whole set and use them often.

Cathy2, thanks. I'd completely spaced on Beranbaum for no good reason. Back when I spent more time making desserts, she was often my go-to and I'd completely forgotten her. I guess it's been too long since I've made much in the way of dessert

spinynorman99, thanks as well. In fact, I think that LDC has one of the Hornby books packed away somewhere (probably not a good sign, but I'm not certain). Unfortunately, the Amazon site does not provide a preview for this book, so I need to pummel you with a few questions. Can you describe the book's approach in general terms? I gather from what little useful description there is, that it is not all about recipes...though the notion of ten photos per recipe strikes me as enormous overkill. Is there much in the way of "educational" material? Is it presented separately or integrated into the recipes and text more generally? I presume you have it, so the next/last question is: do you use it much? Thanks!

Gypsy Boy wrote:Unfortunately, the Amazon site does not provide a preview for this book, so I need to pummel you with a few questions. Can you describe the book's approach in general terms? I gather from what little useful description there is, that it is not all about recipes...though the notion of ten photos per recipe strikes me as enormous overkill. Is there much in the way of "educational" material? Is it presented separately or integrated into the recipes and text more generally? I presume you have it, so the next/last question is: do you use it much? Thanks!

Also check out the books' website: http://janehornby.com/what-to-bake-and-how-to-bake-it/

Gypsy Boy wrote:Cathy2, thanks. I'd completely spaced on Beranbaum for no good reason. Back when I spent more time making desserts, she was often my go-to and I'd completely forgotten her. I guess it's been too long since I've made much in the way of dessert

spinynorman99, thanks as well. In fact, I think that LDC has one of the Hornby books packed away somewhere (probably not a good sign, but I'm not certain). Unfortunately, the Amazon site does not provide a preview for this book, so I need to pummel you with a few questions. Can you describe the book's approach in general terms? I gather from what little useful description there is, that it is not all about recipes...though the notion of ten photos per recipe strikes me as enormous overkill. Is there much in the way of "educational" material? Is it presented separately or integrated into the recipes and text more generally? I presume you have it, so the next/last question is: do you use it much? Thanks!

At least with pie & pastry, Beranbaum has a lengthy introduction which analyzes ingredients, technique, etc. I agree with Cathy's recommendation . . . this would absolutely be the way I would go.

Check out How to Bake by Nick Maglieri and Martha Stewart's Baking Handbook. While both have plenty of recipes, they are also heavy on technique.

=R=

Another vote for Beranbaum. I have The Cake Bible and have used it a ton over the years.

I think I am the only person who does not love Levy Beranbaum's books. I get them and want to love them but I just don't. I never feel moved to bake anything out of them. That said, I think she has developed a wonderfully open community and I think she seems like a fantastic person and I am confident her stuff is the "real deal".

I would suggest, The Cooks Illustrated's Baking Book. http://www.amazon.com/Cooks-Illustrated ... ted+baking


Not what you requested but I can't resist!


The most expensive, hardest to get ( I even had a lovely exchange with the author who would share whatever I wanted via her manuscript copies but had none she would part with), and lovingly prized is Claudia Fleming's The Last Course. The book is approachable, creative, and genius! http://www.amazon.com/Last-Course-Desse ... ast+course

The one I have spent the most time with over the last couple of years is Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home (2011 James Beard Award Winner for best dessert/baking book) http://www.amazon.com/Jenis-Splendid-Ic ... 024&sr=1-1

Locally, this one is a dream. These are good people with a great product. And the crust works at home!
Paula Haney and Allison Scott's Hoosier Mama Book of Pie http://www.amazon.com/Hoosier-Mama-Book ... ook+of+pie

I really like the King Arthur Baking Book.
It does a lot of explaining on things like why cookies spread, how to make them spread more or less,
and similar things

I'm a fan of "Flour:" http://www.amazon.com/Flour-Spectacular ... 081186944X

And David Lebovitz: http://www.amazon.com/Ready-Dessert-My- ... d+lebovitz

And yes, our own Hoosier Mama: http://www.amazon.com/Hoosier-Mama-Book ... ook+of+pie

David Lebovitz's books are wonderful. My favorite is his ice cream-centric tome, The Perfect Scoop. It includes a boatload of baked goods to serve as ice cream conveyance vessels (cookies, brownies, crepes, profiteroles, etc., etc), mix-ins, like French caramelized almonds, and sauces. Oh, the sauces! The salted butter caramel sauce alone is worth the price of the book. EVERYONE should have this book.

I realize you asked specifically about books, but might you consider a class instead? I'm sure there are many others to choose from, but Jacquy Pfeiffer's 3 day/15 hour course at The French Pastry School would surely be "something that gives a good solid grounding and emphasizes explanations and information" (and then some!). Not cheap though. At least it wouldn't sit unread and forgotten on a shelf.

Rene G wrote:I realize you asked specifically about books, but might you consider a class instead? I'm sure there are many others to choose from, but Jacquy Pfeiffer's 3 day/15 hour course at The French Pastry School would surely be "something that gives a good solid grounding and emphasizes explanations and information" (and then some!). Not cheap though. At least it wouldn't sit unread and forgotten on a shelf.

Ant time you'd like to provide gift-giving consulting services to my spouse, please let me know--it would be worth the price, whatever you charge

Rene G wrote:I realize you asked specifically about books, but might you consider a class instead? I'm sure there are many others to choose from, but Jacquy Pfeiffer's 3 day/15 hour course at The French Pastry School would surely be "something that gives a good solid grounding and emphasizes explanations and information" (and then some!). Not cheap though. At least it wouldn't sit unread and forgotten on a shelf.

I assisted Chef Jacquy when he taught this class in October (I was in the midst of a 6 month internship at The French Pastry School) and I would highly recommend it if the price is not a major obstacle. The class was made up entirely of home bakers, many of who weren't very experienced at all, and all had a great time. Chef Jacquy really does a great job of making the class interesting and useful for everyone regardless of background or experience, and it shows that this class is a distillation of years of teaching in the kitchens at the FPS.

For something less expensive, consider his book that the class draws from: The Art of French Pastry. It too is a distillation of years of teaching, and with each recipe Jacquy offers a variety of tips that can help with ingredient substitutions or pre-emptively cutting off likely pitfalls that he knows will be useful because he's been teaching many of the recipes in the book to thousands of students over the years and knows what problems people usually run into. He's great at explaining why a certain type of flour or sugar is used for particular recipes, and why other ingredients are called for. The book won a well-deserved James Beard award. Recipes in the book that are also taught to students in the professional programs at the FPS aren't dumbed down - they are often exactly the same as those given to me as a student in the 24-week pastry program, with the only changes being to account for home ovens vs industrial ovens, or occasionally substitutions for some ingredients that are extremely difficult for home bakers to obtain.

Going back to the original post and what is desired, I think the book in my collection that I would recommend most is In The Sweet Kitchen by Regan Daley. The recipes that I've made from it have all been good, which is nice, but I recommend it now because the recipes don't even begin until page 375. Before that you have extensive writing on tools for baking, tips and techniques, general troubleshooting, and chapters on flours, grains and gelling agents, sweeteners, fats, eggs, dairy products, flavourings, nuts, fruits and sweet vegetables, ingredient substitutions, and flavor pairings. It is far and away the closest match to what you're seeking that I know of. A wealth of useful information that not only informs your efforts when working on the recipes later in the book, but in all that you do when it comes to dessert making.

How about a textbook?

Just thought I'd pop back in here to thank everyone who has contributed. I have spent hours and hours reviewing the books recommended (as well as others that some reviewers led me to). It has been a fascinating learning experience and has been far more complicated than I anticipated. One surely can't expect to find a book that is universally admired, but choosing the right one has become far more difficult than I anticipated.

I did decide, actually, even before the post, to make the Hoosier Mama book one of those I would buy, so was pleased to see the recommendation for it. Though it doesn't fulfill the criteria I set forth in my original post, it's just too hard to pass up.

Also, I thought seriously about getting her a class with Jacquy Pfeiffer until I saw that they run $525 (although the website has a "coupon" for $100 off at the moment). That is a very large chunk of change. I love my wife dearly but I just can't swing $425 for a class, though the idea of a class is an excellent one and one I will pursue somewhere more within the reach of my pocketbook. His book looks excellent, though, and is certainly under consideration.

One new question: in my researches, I've come across a book I never heard of (well, a lot of them, actually). But this one is quite interesting to me for a number of reasons. Anyone have any experience of Carole Bloom's "Essential Baker"?

I really do appreciate all the time and thought that has gone into the recommendations and thank everyone. Although the decision is proving more difficult than I anticipated, I'm learning a lot!

I'm a big fan of the Chopping Block Boot Camps and they have one for Pastry--it takes place on a weekend (most of the general bootcamps are 9-5 M-F things--I did one as a staycation once--wonderful experience. I don't see one scheduled but I'm sure if you call, they can give you the scoop. They're not cheap either--the 5 day program is now up to $1750--I want to say it was around $1300 when I did it 7 years ago. But worth a look. And everything I've taken there I've really enjoyed so I'm sure you could find something to suit the budget. Good luck!!!

HI,

Hoosier Mama's Pie book was featured in a cookbook club I visit. From listening in on other's experiences, it appears her book needed a better editor. There were recipes without temperatures stated and a few other omissions, which forced people to check other like-recipes to figure out what to do. It may be subsequent editions had these omissions repaired.

Ice cream by Jeni: what impressed me was ice cream I made from her recipes and those I bought at her shop in Ohio - all tasted about the same.

Regards,

I'll second Jeni. Teeny's Tour of Pie, too. No bias.

Not sure if you're still researching, but I looked at my book shelf and found these:

Baking at Home with The Culinary Institute of America

Le Cordon Bleu Dessert Techniques - This one has lots of photos of prep, especially helpful in seeing the dough consistency.

I really love Classic Home Desserts by Richard Sax. He not only provides recipes, but also gives background on them, and tips as well as step-by-step instructions. It's as enjoyable to pick up and read as it is to prepare desserts from. (He also wrote several volumes of the Time-Life Good Cook series mentioned above.) I agree with the Amazon reviews that say, if I had to have only one dessert cookbook, this is the one.

Disclaimer: I am/was related to the author.

I have the Richard Sax book too. It is as stated and is great for those who like the old fashioned "home desserts". It's filled with things like Pan Dowdy, Bread Pudding, etc., which I personally love.

I also have The Cake Bible and her flourless chocolate cake recipe is my go-to recipe for that type. Have also used her White Chocolate Cream Cheese Buttercream recipe when making a wedding cake and got rave reviews.

It all comes down to what your wife is looking to bake and how much time she's willing to invest to do so. Good luck with the search, the choice, and the weight gain!

Not exactly basic by David Lebowitz "My Paris Kitchen" is a lovely book. Not a how to...but good.