Holiday Baking Just Got Easier: Three New Cookbooks Offer Something for Every Sweet Tooth
new York, NY – As the holiday season approaches and bakers of all levels begin planning their menus, three new cookbooks are poised to become essential additions to any kitchen. From simple everyday cakes to elaborate seasonal creations and classic French pastries, these releases offer a wealth of inspiration and expertly tested recipes.
Dorie Greenspan‘s “Dorie’s Anytime Cakes“ (Harvest, $35) is the award-winning author’s 15th book, a collection she describes as a “love letter to simple cakes.” Organized by cake type – round, loaf, small cake – the book includes over 100 recipes and a dedicated chapter on frostings and fillings. Greenspan’s approachable advice ensures success for novice bakers, while the recipes themselves appeal to all skill levels, even those who aren’t typically drawn to sweets. Readers will also appreciate the personal anecdotes accompanying many recipes, adding a warm, friendly touch. The book features whimsical illustrations by Nancy Pappas, though bakers relying heavily on visual guidance may find the photos less detailed than desired. Recipes to try: Baked-in-a-Skillet Gingerbread and Old-Fashioned marble Cake.
For fans of “The Great British Baking Show,” Paul Hollywood‘s “Celebrate: Joyful baking All Year Round” (Bloomsbury, $40) delivers on its name.The book is structured by season, with dedicated sections for cakes and party bakes. Beyond sweet treats like drip cakes and mojito cupcakes, Hollywood includes savory options such as empanadas, gorditas, and a sausage braid. Hollywood’s introduction emphasizes the importance of celebrating seasons, cultures, and each other, a message that resonates even without the accompanying recipes. Recipes to try: Pear Bakewell Tart and Chocolate Fudge Cake – a must-have for any baker seeking a reliable chocolate cake recipe.
pastry chef David Lebovitz revisits his bestselling 2010 book with “Ready For Dessert, Revised” (ten Speed Press, $37.99). This updated edition features revised recipes, new additions, and stunning new photography. With nearly 175 recipes,the book expands beyond customary baking to include custards,soufflés,candies,preserves,and frozen desserts. Lebovitz also provides a thorough primer on ingredients, techniques, and equipment, emphasizing the importance of tools like a bench scraper. The book is as enjoyable for its author’s humor and storytelling as it is indeed for its recipes.
