Book Reviews Archives - Bakepedia


When is a Teddy Bear Also a Bunny?

You Can’t Judge a Cookie By Its Cutter If your treasure trove of cookie cutters looks anything like our collection it is a jumbled mass of hearts and flowers, gingerbread men, dogs, candy canes, stars, bunnies, chicks, shamrocks and assorted seaso...Continue Reading •••

The Karen Page Interview


Karen Page and The Vegetarian Flavor Bible After all these years of reading and feeling like I “knew” Karen Page, I hadn’t actually met her. When her first groundbreaking book, Becoming a Chef, came on the scene in 1995 I was energized and transfixed. She and her husband and collaborator Andrew Dornenburg brought to life what…..

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Cupcake Envy

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Turn Simple Cakes into Edible Works of Art Amy Eilert has written a book called Cupcake Envy, which will appeal to those who like to get crafty in the kitchen with their baked goods. In fact, as you take a look at these images it is hard to tell where the cupcakes are! She actually uses a…..

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“A Fine Dessert” Celebrates Women & the History of Desserts


Celebrate Women’s History Month March is National Women’s History Month and it is a perfect time to celebrate all the amazing recipes and baked goods that women have handed down and preserved through the centuries. In A Fine Dessert, author Emily Jenkins takes us through four centuries following four different families and we watch how they make…..

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Best Baking & Dessert Books of 2014

Baking Books 2014

Bakepedia’s Choice for Outstanding Books of the Year The year started out a bit slow but ended with a bang. A flurry of books from some well-known and loved experts in the field debuted this fall – Rose Levy Beranbaum, Dorie Greenspan and Peter Reinhart to name just a few. Here at Bakepedia we try…..

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The Ovenly Interview: Agatha Kulaga and Erin Patinkin

Author photo. Erin Patinkin and Agatha Kulaga

A Chat with Agatha Kulaga and Erin Patinkin Agatha Kulaga and Erin Patinkin are the authors of the new book, Ovenly, which shares the name of their Brooklyn, NY bakery. Their approach is to create desserts and baked goods that are a little sweet, a little savory with a hint of spice. We will be highlighting their…..

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The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

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Gluten-Free Baking is Nuanced The Everyday Art of Gluten-Freeand its author Karen Morgan have a definitive point of view when it comes to gluten-free baking. And once she brought her theory and practice to my attention it made so much sense: a cookie is not a cake nor a bagel or a waffle. Or a…..

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The Baking Bible Book Review

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The Wait is Over: Rose Levy Beranbaum’s The Baking Bible is Here Who else but my buddy Rose Levy Beranbaum would write a book called The Baking Bible. (There are actually other books with that title, but we think Rose has laid claim). Many a baker has been looking forward to its publication but the wait…..

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Baking Chez Moi Book Review

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Dorie Greenspan’s New Book, Baking Chez Moi, Hits the Shelves Many cookbooks come with quite a bit of anticipation, such as with Dorie Greenspan’s newest, Baking Chez Moi,which I have had the pleasure of baking from for the last couple of months. You can read my very in-depth interview with Dorie as well, where she…..

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The Gentle Art of Preserving Cookbook Review

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Preserving Techniques with Sugar, Salt, Air and More   The Gentle Art of Preserving by Katie Caldesi © 2014 Kyle Books. Photography © Chris Terry. If you have been reading this area of the blog you know that I have been on a tear lately about actual, print cookbooks. Some fellow digitally based brethren think…..

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Review of À la Mère de la Famille: Recipes from the Beloved Parisian Confectioner

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French culture is in my blood. My name, Dédé (pronounced DayDay) is French. My father lived in France for decades and was actually engaged by the OSS and later the CIA because he was an American who could speak French with no discernible foreign accent. I grew up with French language in our household, an…..

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Ruhlman Egg Crop

Everything You Want to Know About the Egg in One Book It is rare that a cookbook will have a one-word title. While EGGby Michael Rulhman needs no other descriptor, he did come up with perfect subtitle– A Culinary Exploration of the World’s Most Versatile Ingredient. Eggs create volume and structure, lend moisture and are…..

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Buying Cookbooks and a Look Into Larousse Gastronomique

Larousse Gastronomique and Mastering the Art of French Cooking

Why Classic Cookbooks Matter, Buying Cookbooks In 1979 I bought Larousse Gastronomique. I can’t tell you exactly why. I was newly arrived at college. I had grown up in a household that liked to cook and both my Mom and Dad had a smattering of cookbooks that they would refer to now and then, as…..

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Throwback Thursday: Pretty Cakes

Happy Birthday Cake

Pretty Cakes #TBT! For this week’s Throwback Thursday  #TBT we are doing a cookbook review on pretty cakes, going back to 1986. The book is Pretty Cakes. I was a fledgling pastry chef and being self-taught, cookbooks were a major source of information and inspiration. Pretty Cakes, The Art of Cake Decorating, by Mary Goodbody…..

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Tartine Book No. 3

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Chronicle sent me this book and as soon as I flipped through the pages I was simply floored. I get a lot of books to review, and frankly, being the cookbook hoarder that I am, it is always somewhat exciting. This book, however, is one of those that jumps out at you and demands your…..

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Bakepedia Adds Book Reviews


In an effort to bring you the world of cookbooks and cookbook authors we have featured many over the last several months in various formats. Sometimes it is simply a recipe with a publisher’s permission line, other times we have done interviews with authors along with their insider tips, but I want to begin a…..

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‘Become like a chef hunting for the best.’ – The Francois Payard Interview

Francois Payard

Renowned French pastry chef Francois Payard could not be more accessible and down to earth in the way he speaks about his high regard of raw ingredients, and how even desserts as simple as a dried fruit compote belong on the menu at restaurant Daniel and on your table. His newest book, Payard Desserts (Houghton…..

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