Cookbooks for Your Next Baking Challenge

Rise to your next baking challenge with the help of these cookbooks from Devil’s Food Bakery.

Cookbooks
Photo by Tom Visocchi.

1Pie is Messy: Recipes from The Pie Hole

Pie is Messy: Recipes from The Pie Hole

by Rebecca Grasley

My oh my, I had no idea there were so many types of pie. Grasley shows that pies are for so many more occasions than just Thanksgiving through stories and recipes from her beloved Pie Hole Bakery in Los Angeles. Using her Grandma Moe’s crust recipe as the foundation for 100 pie recipes, Grasley takes you through the time-honored techniques to create perfectly imperfect old-school classics (blue ribbon apple, lemon pear) and newschool treats (drunken plum frangipane tart, anyone?).

2Cookie Canvas: Creative Designs for Every Occasion

Cookie Canvas: Creative Designs for Every Occasion

by Amber Spiegel

The baker behind the SweetAmbs cookie art brand who Forbes named one of the top food influencers, Spiegel has translated her signature tutorials into a brightly colored and adorably decorated cookbook that pushes the boundaries of what a cookie can be. Take, for example, her tulip bouquet recipe, where she demonstrates the art of shaping cookies precisely, mixing royal icing in a variety of hues, and then arranging them into the most delectable bouquet you’ve ever tasted.

3Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

by Marc Vetri & Claire Kopp McWilliams

A master of the artisan bread movement, Philadelphia chef Marc Vetri and his former head baker share everything they’ve learned over the years about the art of making simple breads with unique flavors in a home oven. Broken down into three chapters—mix, shape, and bake—this cookbook features over 70 recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with them.

4New European Baking: 99 Recipes for Breads, Brioches and Pastries

New European Baking: 99 Recipes for Breads, Brioches and Pastries

by Laurel Kratochvila

Kratochvila’s best advice for new bakers: follow the recipe, preferably one written by a renowned chef. In this cookbook, the American- born, boulangerie- trained baker shares nearly 100 recipes for baked products and also profiles Europe’s top bakers (surprise—most of them are French). Her refined and contemporary cookbook encapsulates centuries of European tradition and heritage, offering delectable recipes tailored for home bakers to master.

5Making Chocolate: From Bean to Bar to S’more

Making Chocolate: From Bean to Bar to S’more

by Todd Masonis, Greg D’Alesandre, Lisa Vega, and Molly Gore

The acclaimed San Francisco chocolatier Dandelion Chocolate brings us the premier guide to crafting chocolate from scratch. From sourcing and understanding bean varieties to tempering and organizing tastings, this cookbook walks you through the process step-by-step with instructional photos, illustrations, and even scientific graphs—plus recipes for everything from hot chocolate and horchata to “Maybe The Very Best Chocolate Chip Cookies.”