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NEW YORK TIMES BESTSELLER • 100 stunning, delicious, must-bake recipes for everyone who saves room for dessert from the wildly popular baker and social media star behind Broma Bakery.
 
“These are recipes to make us happy from morning to midnight. Sweet Tooth is like being in the kitchen with Sarah, and that’s a treat.”—Dorie Greenspan, New York Times bestselling author of Baking with Dorie

Sarah Fennel began her website, Broma Bakery, as a hobby that combined her love of baked goods with her passion for photography. Soon, millions of readers fell in love with her reliable recipes for nostalgic desserts with a modern twist like Strawberry Shortcake Cake, Oatmeal Cream Cookies, and White Chocolate Brownies.
 
In Sweet Tooth, Sarah introduces brand-new recipes—like Espresso Martini Cake and Vanilla Bean-Blackberry Scones—and shares a few classic fan favorites too, including her Best Chocolate Chip Cookies in the World, shared, liked, and commented on by millions of fans. Whether you’re a new or experienced baker, the tips and insights throughout the book will make your cakes fluffier and crusts flakier while building confidence along the way. With an essential baker’s pantry and a guide to never overbaking again, Sarah sets you up for success with each recipe, from Small Batch Blueberry Muffins, a make-ahead Tiramisu Icebox Cake, and an impressive Apple Rose Tart for a crowd. 
 
Irresistible, entertaining, and with “I can’t believe it was so simple!” instructions, Sweet Tooth is for bakers of all levels. The only requirement? A deep, unwavering love for dessert.

Daisy Ellery’s pies have a secret ingredient: The magical ability to avenge women done wrong by men. But Daisy finds herself on the receiving end in Misha Popp’s cozy series debut, a sweet-as-buttercream treat for fans of Ellery Adams and Mary Maxwell.

The first time Daisy Ellery killed a man with a pie, it was an accident. Now, it’s her calling. Daisy bakes sweet vengeance into her pastries, which she and her dog Zoe deliver to the men who’ve done dirty deeds to the town’s women. But if she can’t solve the one crime that’s not of her own baking, she’ll be out of the pie pan and into the oven.

Parking her Pies Before Guys mobile bakery van outside the local diner, Daisy is informed by Frank, the crusty diner owner, that someone’s been prowling around the van—and not just to inhale the delectable aroma. Already on thin icing with Frank, she finds a letter on her door, threatening to reveal her unsavory secret sideline of pie a la murder.

Blackmail? But who whipped up this half-baked plot to cut a slice out of Daisy’s business? Purple-haired campus do-gooder Melly? Noel, the tender—if flaky—farm boy? Or one of the abusive men who prefer their pie without a deadly scoop of payback?

The upcoming statewide pie contest could be Daisy’s big chance to help wronged women everywhere…if she doesn’t meet a sticky end first. Because Daisy knows the blackmailer won’t stop until her business is in crumbles.

From the bestselling author of Boyfriend Material comes a sweet and scrumptious romantic comedy about facing your insecurities, finding love, and baking it off, no matter what people say.



Paris Daillencourt is a recipe for disaster. Despite his passion for baking, his cat, and his classics degree, constant self-doubt and second-guessing have left him a curdled, directionless mess. So when his roommate enters him in Bake Expectations, the nation's favourite baking show, Paris is sure he'll be the first one sent home.



But not only does he win week one's challenge--he meets fellow contestant Tariq Hassan. Sure, he's the competition, but he's also cute and kind, with more confidence than Paris could ever hope to have. Still, neither his growing romance with Tariq nor his own impressive bakes can keep Paris's fear of failure from spoiling his happiness. And when the show's vicious fanbase confirms his worst anxieties, Paris's confidence is torn apart quicker than tear-and-share bread.



But if Paris can find the strength to face his past, his future, and the chorus of hecklers that live in his brain, he'll realize it's the sweet things in life that he really deserves.
 

Whip Up Bakery-Quality Vegan Cakes Right in Your Own Kitchen

Making delicious plant-based cakes is foolproof thanks to this outstanding collection of recipes from blogger Charlotte Roberts. Ranging from mouthwatering layer cakes perfect for a celebration to tasty loaf cakes that can be ready in no time at all, Charlotte’s wide array of bakes have you covered no matter what flavor or style of cake you’re in the mood for. Her craveworthy recipes include:

• Ultimate Chocolate Fudge Cake
• Gingerbread Latte Layer Cake
• Lemon Curd & Poppyseed Cake
• Apple Crumble Loaf Cake
• The Best Vegan Coconut Cake
• Chocolate Orange Layer Cake
• Strawberry Swirl Cake
• Browned-Butter Chai Cupcakes
• Carrot Cake Loaf
• Pumpkin-Spiced Layer Cake

Bursting with recipes that will bring you back for seconds (and maybe thirds!), as well as all the tips and tricks you need to demystify vegan baking, this will be your go-to guide for vegan cakes for every occasion.

In Leisl Adams's fun debut graphic novel, Batter Royale, a talented young chef is selected to participate in a baking reality show and finds herself mixed up in spicy competition, bitter rivalry, and sweet romance.

When 17-year-old small-town waitress Rose impresses a famous food critic, she and her best friend, Fred, find themselves thrust into the tough world of competitive baking. The contest is an intense 10 days of bizarre challenges, and the competition is cutthroat. Some competitors are willing to lie, cheat, and sabotage their way to the top. Rose may be in over her head, but she is determined to show that she can become a top chef.

Batter Royale is a fish-out-of-water-style romantic comedy about climbing out of the circumstances you're in and making your dreams come true.

"The story is fast-paced and exciting, and both Rose and Fred are likable, relatable characters . . . This fun, engaging graphic novel will have readers eager to discover the winner of the contest. Budding pastry chefs will be inspired to follow suit and prepare delicious desserts of their own." --School Library Journal

A baking book bursting with joy that will have you hightailing it to the oven--and planning a trip to your local corner store.



Growing up in the Bronx, Paola Velez's happy place was the bodega, a unique world full of color and flavor where the shelves were stocked with everything from M&M's to Muenster cheese to majarete (Caribbean corn pudding)--and, of course, its own cat (IYKYK). Before she was a James Beard-nominated chef, Cherry Bombe cover girl, social media darling, and cofounder of the grassroots social action network Bakers Against Racism, Paola was a bodega kid with a taste for Warheads, Hostess cupcakes, ice pops, and Malta soda.



Paola's debut cookbook, inspired by these treasures and other ingredients available at corner stores everywhere, is a love letter to both her Dominican heritage and her New York City roots; its more than 100 recipes burst with distinctive flavors, inviting you to enjoy new takes on her childhood favorites and yours. Paola's combination of classical training and self-taught pastry skills means her recipes are accessible no matter your skill level. She'll be your hype girl through more ambitious projects (you can make a turnover--and a Guava and Cheese one at that), as well as more "set it and forget it" treats, like her Maria Cookie Icebox Cake. Whatever you do, don't sleep on her signature Thick'ems--giant cookies that are somehow crunchy and gooey--the most requested recipe in Paola's repertoire and the recipe that made her internet famous, which she shares here for the very first time. With renditions of traditional Caribbean desserts like Pineapple Empanadillas and Golden Rum Cake alongside twists on classic American treats like sticky buns and brownies, Paola's unique recipes and infectious positive spirit will help you recreate the magic of the bodega at home--BYO cat.



Perfect for anyone who wants to create colorful, Instagram-worthy desserts in their own kitchens, Bodega Bakes transforms cherished Dominican snacks and New York bodega finds into irresistible baking recipes for home cooks of all skill levels. This quintessential New York book brings the flavors of the Bronx to kitchens everywhere, allowing readers to experience the city's multicultural heritage through more than 100 innovative, joy-filled recipes.
 

From the author of The School for German Brides, this captivating historical novel set in nineteenth-century and post-World War II Paris follows two fierce women of the same family, generations apart, who find that their futures lie in the four walls of a simple bakery in a tiny corner of Montmartre.

1870: The Prussians are at the city gates, intent to starve Paris into submission. Lisette Vigneau--headstrong, willful, and often ignored by her wealthy parents--awaits the outcome of the war from her parents' grand home in the Place Royale in the very heart of the city. When an excursion throws her into the path of a revolutionary National Guardsman, Théodore Fournier, her destiny is forever changed. She gives up her life of luxury to join in the fight for a Paris of the People. She opens a small bakery with the hopes of being a vital boon to the impoverished neighborhood in its hour of need. When the city falls into famine, and then rebellion, her resolve to give up the comforts of her past life is sorely tested.

1946: Nineteen-year-old Micheline Chartier is coping with the loss of her father and the disappearance of her mother during the war. In their absence, she is charged with the raising of her two younger sisters. At the hand of a well-meaning neighbor, Micheline finds herself enrolled in a prestigious baking academy with her entire life mapped out for her. Feeling trapped and desperately unequal to the task of raising two young girls, she becomes obsessed with finding her mother. Her classmate at the academy, Laurent Tanet, may be the only one capable of helping Micheline move on from the past and begin creating a future for herself.

Both women must grapple with loss, learn to accept love, and face impossible choices armed with little more than their courage and a belief that a bit of flour, yeast, sugar, and love can bring about a revolution of their own.

Fans of deliciously charming, page-turning whodunits rejoice! Beloved New York Times bestselling author and Queen of the Culinary Mystery Joanne Fluke delivers the twenty-eighth mouthwatering Hannah Swensen Mystery!

The Tri-County Summer Solstice Celebration has come to town, and even among local artisans, athletes, and marching bands, Hannah attracts fans of her own while serving lip-smacking pink lemonade desserts. But the mood sours when a body turns up, leading revelers to wonder if the festivities mark both the longest day of the year and the deadliest . . .

A retired professional MLB player has met a terrifying end—and, considering the rumors swirling about his past, the list of suspects could fill a small stadium. Among them could soon be Delores, Hannah’s mother, who publicly held a grunge against the victim after he infamously dunked her in the tank at a previous county fair . . .

Now, with her mother’s innocence on the line, a life-changing announcement at The Cookie Jar, and a plethora of desserts to bake, Hannah can’t afford to strike out as she begins a dangerous investigation into the ruthless killer who’s truly in a league of their own . . .

Features Over a Dozen Cookie and Dessert Recipes from The Cookie Jar!

Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn—Italian and Italian American-ish cakes, cookies, pies, pastries, desserts, tarts, savories, and breads from the James Beard Award–nominated brains behind one of America’s best bakeries

A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard–nominated baker Renato Poliafito pays homage to pastries of the Old World and the New—with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies.

Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini—and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!). A vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.

An accessible and easy-to-follow comic book cookbook for baking delicious breads, featuring a basic universal method, guidelines for maintaining a sourdough starter, and recipes for classic loaves and fun new riffs, from the beloved author of Flour Water Salt Yeast
 
“A fun and refreshing addition to every baker’s library.”—Ciril Hitz, certified artisan break baker, author, and educator

New York Times bestselling and award-winning author Ken Forkish adapts his expert bread baking tips and recipes from Evolutions in Bread and Flour Water Salt Yeast for the fun, beginner-friendly comic book cookbook format. With comics artist Sarah Becan’s lively and colorful illustrations, Let’s Make Bread! invites readers to embark on the journey of making bread with this new visual twist.
 
Forkish and Becan provide valuable tips for the first-time breadmaker, from the necessary equipment and ingredients to the basic eight-step bread method. They explain how to start, feed, maintain, and share a sourdough starter and include valuable troubleshooting tips for temperature, dough texture, proofing, and more. They also present seventeen gold-standard recipes for both traditional and customizable loaves, including The Saturday Bread, The Standard, Corn Kernel Bread, and Raisin-Pecan Bread, and more!
 
Pairing foolproof techniques and recipes with an exciting and inviting comic format, Let’s Make Bread! is an enjoyable guide to making your own perfect loaf at home.

Friends of baking, are you sick and tired of making the same recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear.

Travel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humor, you'll be baking everything from Chocolate Potato Cake from the 1910s to Avocado Pie from the 1960s.

Dylan has baked hundreds of recipes from countless antique cookbooks and selected only the best for this bakebook, sharing the shining stars from each decade. And because some of the recipes Dylan shares on his wildly popular social media channels are spectacular failures, he's thrown in a few of the most disastrously strange recipes for you to try if you dare.

A few of Dylan's favorites that are going to have you licking your lips and begging for more include:
● 1900s Cornflake Macaroons
● 1910s ANZAC Biscuits
● 1930s Peanut Butter Bread
● 1940s Chocolate Sauerkraut Cake
● 1950s Tomato Soup Cake
● 1970s Potato Chip Cookies

Baking Yesteryear contains 101 expertly curated recipes that will take you on a delicious journey through the past. With a larger-than-life personality and comedic puns galore, baking with Dylan never gets old. We'll leave that to the recipes.

Formally trained pastry chef Chloe Barnes is opening a cannabis bakery. That’s not at all what the twenty-eight-year-old envisioned while living the dream in Paris with a hot fiancé and a Michelin star restaurant gig around the corner. But the rising “it girl” of choux puffs rethinks everything after a scathing food review and humiliating breakup make her long for home in sunny California. When her beloved grandmother falls ill, Chloe returns to quaint Azalea Bay to start over in the most satisfying way possible—concocting delicious edibles with her quirky Aunt Dawn.

Combining French luxury and THC, Baked by Chloe will take pot brownies to another level. That is, until a creepy past acquaintance rehashes old drama and shockingly turns up dead—landing Aunt Dawn as the number one murder suspect. Now, alongside her closest confidants, a stunned Chloe must alternate between budding entrepreneur and amateur sleuth to clear her aunt’s name, open the best bakery in town, and weed out the real culprit from a list of unsettling suspects!
 

In this companion cookbook to Chicano Eats, the blogger, and winner of the Saveur Best New Voice People's Choice Award shows off the sweet and dreamy side of Chicano cuisine in 80 recipes for irresistible desserts, cakes, tamales, pan dulce and drinks.

With Chicano Eats: Recipes from My Mexican American Kitchen, Esteban Castillo offered his readers a look into his life, family, and culture. For Esteban, sharing stories and recipes from his childhood was a cathartic experience, and seeing so many people make and enjoy the foods that meant so much to him growing up was a dream come true.

Now, this rising food star mines his culinary roots once more. Chicano Bakes features many of the mouthwatering delights Esteban enjoyed throughout his childhood, from Pan Dulce Mexicano (Mexican Sweet Bread), Postres (Desserts), and Pasteles (Cakes) to Antojitos (Bites) and Bebidas (Drinks). Here are easy-to-make recipes sure to become fan favorites, including:

Pan Dulce Mexicano (Mexican Sweet Bread)

Conchas de Vainilla (Vanilla Conchas)

Tres Leches Cake

Churro Cheesecake

Red Velvet Chocoflan

Ponche de Granada (Pomegranate Punch)

Tamales de Elote (Sweet Corn Tamales)

Strawberry Guava Shortbread Bars

Bolillos

Polvorones

Tamales de Chile Rojo (Red Chile Beef Tamales)

Rompope (Mexican Milk Punch)

Esteban encourages everyone--no matter their level of experience in the kitchen--to get baking, especially those in his community who may be intimidated or discouraged by other cookbooks that overlook their cultural tastes and traditions. Illustrated with more than 100 bright and inviting photographs that capture the flavor of the Chicano Eats brand, Chicano Bakes is an homage to a culture that has existed in the U.S. for generations--and whose influence continues to grow.

Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name—The Cookie, The Pasta, The Lemon Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. 

Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert—swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients.

Whether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.

Another delicious installment in the Bakeshop Series set in Ashland, OR!

It’s late spring in Juliet's charming hamlet of Ashland. Spotted deer are nibbling on lush green grasses in Lithia Park, the Japanese maples are blooming, and Torte is baking a bevy of spring delights—lemon curd cupcakes, mini coconut cream pies, grapefruit tartlets, and chocolate dipped almond Tuiles.

Meanwhile, Juliet's friend Lance, the artistic director of the Oregon Shakespeare Festival, is taking center stage with his new theater troupe—the Fair Verona Players. Their performance in Uva's vineyard promises to be a modern, gender-bending twist on "The Taming of the Shrew," but as the curtain rises, so do the strange occurrences. Stage mishaps and internal bickering threaten to derail the production. But the real show begins when the leading actor, Jimmy Paxton, meets his final curtain call. Now, Jules is not only in the mix, but she's going to need to craft the perfect recipe for solving this theatrical whodunit.