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From acclaimed baker Tara Jensen: The definitive primer on baking pizza dough, with brilliant color photos, illustrations, and easy-to-follow recipe layouts.
“Complete with detailed explanations of techniques, thorough instructions, and helpful tips, this comprehensive volume is perfect for bakers of all levels who are serious about pizza making.”-Publishers Weekly, Starred Review
In this definitive collection you’ll find classic flavours like Chocolate and Whipped Caramel Cake, sleek layered creations like Edd’s Hazelnut and Maple Milk Chocolate Tart, as well as delightful desserts such as Pistachio Tiramisu. Edd shares creative takes on favourites such as Miso and White Chocolate Cookies or S’mores Brownies, and guides you through baking breads and pastries with chocolate, including Bistro Profiteroles and Sour Cherry Custard Buns with Cocoa Streusel. There’s a recipe for every occasion here. Sometimes the chocolate flavour is front and centre, sometimes it plays a supporting role, but each recipe is a celebration of this very special ingredient – a love letter to chocolate with 100 recipes to bake, taste and adore.
Over the course of a year, Tanya embarks on a journey that carries her from her tiny apartment to the sunlit kitchens of an Italian agriturismo to the basement of a bustling Brooklyn bakery, where she rediscovers her appetite for pleasure, indulgence, and meaningful work. A culinary memoir and love story, interwoven with over 50 innovative and approachable baking recipes, this book is for readers and bakers looking for something messier, more experimental, and honest than the typical aspirational cookbook.
New York Times Best Cookbook of 2025
“In Dobre Dobre, Laurel Kratochvila leads us down the gloriously buttery, poppy-seed-strewn path of modern and classic Polish baking. Ms. Kratochvila, who runs a bakery in Berlin, writes meticulous recipes that deliver impressive results.” -New York Times
Discover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120+ recipes from James Beard Award finalist Laurel Kratochvila.
Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home. A bowl of pasta becomes caramelised onion orecchiette with hazelnuts & crispy sage, a warming soup is cheesy bread soup with savoy cabbage & cavolo nero, and a plate of mash is transformed into garlicky aligot potato with leeks & thyme. Weaving memories of childhood and travel with over 100 irresistible recipes, ‘Ottolenghi Comfort’ is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation.
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