Make Baked Goods to Share with Friends with These 7 Books 

Homemade sourdough became a huge trend during the pandemic, and that love of artisan bread doesn’t have to stop there.

In this book, which the Atlanta Journal-Constitution named one of the Best Cookbooks of the Year, award-winning chefs Marc Vetri and Claire Kopp McWilliams bring readers “the one bread book that every cook needs on their kitchen worktable” (Andrew Zimmern, host of Bizarre Foods). 

With more than 70 recipes for everything from their bestselling sourdough and yeast loaves to bread-in dishes such as bruschetta and ribollita and even Vetri’s famous Panettone, Mastering Bread gives even novice bakers all the tools they need to create unforgettable baked goods, with simple steps for mixing, shaping, and baking.

Named a Best Cookbook of the Year by the New York Times, Boston Globe, Good Housekeeping, Epicurious, Library Journal, and more, Snacking Bakes is “packed with Yossy’s trademark crave-worthy sweet-and-salty, ooey-gooey excellence—all without the fussiness and dish pile-up in the sink” (Jenny Rosentrach, author of Dinner: A Love Story). 

And really, when it comes to a guide to making more than 60 of our favorite sweet treats, what could be better?

After all, when it comes to baking, many of us love nothing more than cookies, cakes, and other delicious snacks, and this crowd-pleasing book has them all covered, with easy-to-make recipes suitable for any skill level.

Founder and head baker of the legendary Bomb Biscuit Company in Atlanta, Erika Council knows the power of the simple Southern biscuit. Her grandmother was the renowned soul food chef Mildred “Mama Dip” Council, who baked and cooked to support the civil rights movement. 

All of that history is packed into this “love letter to the Southern biscuit,” which is filled with over 70 recipes for biscuits, bisc-cakes, spreads, sandwiches, and more, named one of the Best Cookbooks of the Year by Epicurious and Garden & Gun. 

In these pages, you’ll find recipes to make everything from Erika Council’s classic Bomb Buttermilk Biscuits to Everything “Bagel” Biscuits, Hominy Honey Butter, and even the Glori-Fried Chicken Biscuit Sandwich—not to mention a Cinnamon Sugar and Pecan Biscuit that’s to die for.

“Sweet Tooth is the modern-day baking bible,” raves Carissa Stanton, author of Seriously, So Good, while Monique Volz, creator of Ambitious Kitchen, says “the recipes are absolutely drool-worthy, playful, yet still approachable—even for the most novice bakers!” 

In her long-awaited cookbook, social media star and founder of Broma Bakery, Sarah Fennel, combines her love of baked goods with her passion for photography to create a book full of mouth-watering concoctions that fans will be itching to make for themselves, including Strawberry Shortcake Cake, Oatmeal Cream Cookies, White Chocolate Brownies, and many, many more!

“There are no ‘just cooks’ out there, only bakers who haven’t yet been converted,” writes Bon Appétit and YouTube star of the show Gourmet Makes Claire Saffitz. “I am a dessert person, and we are all dessert people.” 

In her eagerly-awaited first cookbook, she sets out to prove the truth of that statement with dozens of recipes that will make anyone into a dessert person, including Babkallah, Apple and Concord Grape Crumble Pie, Malted Forever Brownies, and so much more. 

Not to mention a comprehensive guide to frequently encountered problems and simple solutions that will help even the most novice baker turn out desserts that will be the star of the show.

“Exceptionally detailed and clearly written” (Library Journal), this New York Times bestseller from one of Portland’s most acclaimed bakers is “a rival to any bread-baking tome” (Publishers Weekly). 

With recipes broken down into sections such as “The Principles of Artisan Bread,” “Basic Bread Recipes,” and “Pizza Recipes,” among others, there’s a recipe (or several) for every taste and every skill level, including some one-of-a-kind pizzas such as Sweet Potato and Pear Pizza, Golden Beets and Duck Breast “Prosciutto” Pizza, and many more. 

This IACP Award and James Beard Award-winning book is also packed with beautiful, full-color photographs to illustrate the process and help even total beginners dive right in.

Hailed as the “diva of desserts,” Rose Levy Beranbaum “bridges the gap between popular home baking collections and professional texts, and her recipes will endure long after novelty baking trends have tired” (Library Journal). 

In this “gigantic, beautiful dictionary” of baking (People), Beranbaum brings her unique voice and taste to a variety of recipes that make this a “must-have gem” (Publishers Weekly) that “will walk you through the intricacies of a pastry chef’s kitchen—and out the other side with more than a few delicious tricks up your sleeve” (Martha Stewart Living). 

Packed with can’t-miss recipes for cakes, pies, tarts, cookies, candies, breads, and much more, “the book’s mechanical precision will lead to perfect results” (Time) for bakers of all skill levels.