30 Best Baking Cookbooks for Beginners to Read in 2024

This definitive collection from the undisputed queen of cakes brings together all of Mary Berry's most mouth-watering baking recipes in a beautifully packaged edition. Filled with 250 foolproof recipes, from the classic Victoria Sponge, Very Best Chocolate Cake, and Hazelnut Meringue Cake to tempting muffins, scones, and bread and butter pudding, this is the most comprehensive baking cookbook you'll ever need. 

Mary's easy-to-follow instructions and handy tips make it ideal for kitchen novices and more experienced cooks alike, and full-color photographs and beautiful illustrations will guide you smoothly to baking success. Drawing on her years of experience to create recipes for cakes, pieces of bread, and desserts, Mary Berry's Baking Bible will prove to be a timeless classic.

This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world. 

Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original recipe book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. 

More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and a must-have for bakers of all skill levels

From One-Bowl Devil's Food Layer Cake to a flawless Cherry Pie that's crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. 

These meticulously tested recipes bring an award-winning pastry chef's expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you'd expect from a cookbook penned by a senior editor at Serious Eats. 

Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. 

With a foreword by The Food Lab's J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

About the author 

Jim's breathtaking, miraculous, no-work, no-knead bread' ("Vogue") has revolutionized the food world. Inspired by the ancient art of Italian bread making, he developed artisanal bread that is entirely his own and soon can be yours. 

The method, which captured worldwide attention, is practically foolproof and allows the home baker to let the dough rise slowly, without any kneading or fuss, and then bake it in a heavy, preheated pot. 

In "My Bread", Lahey also shares the fun of making his inventive recipes for classic pieces of bread like the rustic Italian baguette, the strata, and his famous pizza Bianca. 

With step-by-step instructions and full-color photographs of finished loaves, "My Bread" is perfect for home cooks who have always wanted to make beautiful, deeply flavored bread but found traditional recipes dauntingly complicated.

Cake Baking Originator Book Classic Hot Selling 26 Years Reprinted 51 Times

Won the International Culinary Professional Association Cookbook Award, and James Beard's Most Useful Book Award.

Exclusive offering of more than 200 formulas

The Cake Bible changed the way Americans bake

"The Chocolate Collection of the Paris Ferrandi Institute" is a chocolate teaching textbook for the Paris Ferrandi Institute, a French high-level vocational public college known as the "Harvard in the gourmet world". Its content is classic and unique. This book introduces various chocolate-making techniques from basic to proficient in detail. 

The introduction is mainly from two aspects: skills and recipes. The skills part includes detailed graphics and text step-by-step explanations. The recipe part is developed with exquisitely finished pictures and text steps. 

There are also advanced tutorials for professionals and food lovers to learn, master, and read. This book presents to readers his decades of domestic and international chocolate delicacy production experience and the cooking skills of top chefs. It is a chocolate treasure not to be missed.

Artist and chocolate lover John Q. Tullius said: “Nine out of ten people love chocolate, and the one who says not to love it must be lying!” There is no food like chocolate. Tempt our taste buds and stimulate our creativity. 

The fascinating combination of textures and flavors makes chocolate appear in all kinds of delicious desserts-cakes, bars, sandwich candies, etc., and all these are the complex results of terroir, year-round knowledge accumulation, and expertise.

"The Paris Ferrandi Academy Chocolate Collection" introduces detailed basic knowledge about chocolate from cocoa to tempering. Dark chocolate, white chocolate, and milk chocolate have different suitable temperatures. This book will reveal the correct blending of chocolate. Wen's judgment method, as well as common problems and solutions in the shaping process.

Tempering and dipping of chocolate, chocolate ganache and truffles, chocolate puff pastries and candies, chocolate ribbons, and other various chocolate decorations... This book presents 41 essential chocolate baking techniques at once. And is equipped with high-definition step-by-step diagrams, hand-by-hand with you to make it.

The book introduces 76 recipes for chocolate desserts, including molded and hand-dipped chocolate, chocolate bars, chocolate-flavored drinks, chocolate classics, small cakes and desserts, celebration cakes, plated desserts, ice points, etc. Each recipe is equipped with details The recipes and production methods of the materials, them is an amazing masterpiece.

In short, this book covers all aspects of chocolate. With this book, you will feel like you are in the palace of the Paris Ferrandi Culinary Academy. We invite you to share your superb cooking skills!

2. "Institut Ferrandi Chocolate Collection" is a chocolate teaching textbook from Institut Ferrandi, a French high-level vocational public school known as the "Harvard of the Gourmet World". Its content is classic and unique.

The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.

Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. 

With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.

"Good to the Grain" gathers together some 75 recipes for muffins, biscuits, scones, pancakes, waffles, crepes, cakes, bread, and porridges. Recipes include Oat Muffins with nutmeg and crumble; Multigrain Biscuits that have all the lightness of their white flour counterpart combined with the malty goodness of barley flour; Raisin and Wild Rice Pudding; Cornmeal Waffles topped with raspberry compote; Oatmeal Pancakes made with maple sugar, lending a delicate sweetness; and, an Apple Graham Coffee Cake. 

Readers will find recipes for a sandwich loaf that can double as pizza dough, a crunchy granola bar packed with oats and seeds, and a quick guide to making fruit and nut muesli to store in a big glass jar. 

The book will explain the benefits of whole grains and will be backed with helpful information, from tools to insider baking tips to how to shop for fresh grains in a world of packaged goods. 

Chapters include Weekend Baking; Jams, Spreads, and Compotes; Bread; Cakes; Cookies; Porridge, Granola, and Muesli; Crepes; Pancakes and Waffles; Biscuits and Scones; and, Muffins. and Compotes; Bread; Cakes; Cookies; Porridge, Granola, and Muesli; Crepes; Pancakes and Waffles; Biscuits and Scones; and, Muffins. and Compotes; Bread; Cakes; Cookies; Porridge, Granola, and Muesli; Crepes; Pancakes and Waffles; Biscuits and Scones; and, Muffins.

The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. 

Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy. Two 8-page color inserts; 150 b/w illustrations; glossary, resources, index.

11. All About Cake: A Milk Bar Cookbook by Christina Tosi

Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. 

It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. 

From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles, and, of course, her signature naked layer cakes filled with pops of flavors and textures.

But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.

12. Maida Heatter’s Cakes by Maida Heatter

The first paperback edition of a classic cake collection from Maida Heatter, a James Beard Lifetime Hall of Fame member, is called The Queen of Cake by Saveur magazine.

Cakes are experiencing a renaissance, and the revival wouldn't be complete without Maida Heatter's Cakes, available for the first time in paperback. 

First published in 1997, Maida Heatter's Cakes is a "best of" compilation of 175 of Maida's classic, most beloved cake recipes originally published in her nine baking books. From an ever-so-lighter take on her legendary Queen Mother's Cake, Maida's self-proclaimed favorite, to cakes, sticky buns, homemade doughnuts, cheesecakes, muffins, ice creams, and sauces, Maida Heatter's Cakes offers foolproof recipes for novice and experienced bakers alike presented alongside charming two-color, line-drawn illustrated interiors.

13. Baking Yesteryear by B. Dylan Hollis

The Best Recipes from the 1900s to the 1980s

A decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th century

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 bake book, 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.

14. Flour Water Salt Yeast by Ken Forkish

The Fundamentals of Artisan Bread and Pizza

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. 

For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded bread and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with bread that uses biga or poolish. 

If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. 

Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. 

Featuring a tutorial on baker’s percentages, advice for manipulating ingredient ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

15. Simple Cake by Odette Williams

Everyone has a favorite style of cake, whether it's citrusy and fresh or chocolatey and indulgent. All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat.

With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treat—such as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cake—for any occasion.

Williams also addresses the fundamentals for getting cakes just right, with foolproof recipes that can be cranked out whenever the urge strikes. Gorgeous photography, along with Williams's warm and heartfelt writing, elevates this book into something truly special.

16. More Than Cake by Natasha Pickowicz

Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She’s picked up three James Beard Award nominations for her time as a professional pastry chef. 

Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. 

Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work.

The recipes are fresh and uncomplicated, drawing on the author’s Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. 

Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. Brown butter is the secret to irresistible buckwheat chocolate chunk cookies. 

And she’s a born teacher. Of course, pastry requires a real focus on detail and technique, but the author is here at every step with invaluable tips: 

• underneath meringue; 
• boil your plum stones to extract even more plum flavor; 
• look for “first-press” yuzu juice; 

for the flakiest pie dough, first freeze your butter, then use a grater to get perfect shreds. 

More Than Cake means baking to bring people together. It calls on you to prioritize pleasure. As the author writes, 

“Dessert is beyond simple calories and nutrition. . . . It spreads delight in a way that no other kind of dish can. This is something I think people really need—it’s not optional.” 

It’s a philosophy to live by.

17. Snacking Cakes by Yossy Arefi

In Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.

With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. 

They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. 

From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. 

Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make it easy for kids to join in on the baking, but special enough to serve company or bring to potlucks.

Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.

18. Cake Decorating for Beginners by Rose Atwater

Decorating cakes at home is easy and fun, thanks to Rose Atwater's step-by-step guide. Rose started her "accidental cake business" in late 2009 with more than 20 practice cakes she made in the 6 months leading up to her brother's wedding. 

By the time he tied the knot in 2010, her prototypes turned into a steady stream of real orders. 

Over the past 11 years, she has gone on to decorate more than 1,500 cakes for her blog, Rose Bakes. She shows you primer recipes and techniques in this comprehensive book!

You'll learn basic recipes and how to choose the right equipment. After you're comfortable with the basics, you'll master different techniques to decorate cakes for any occasion, from weddings to baby showers to birthdays.

Inside, you'll learn the fundamentals of cake decorating with:

• A list of essential equipment and tools, easy and straightforward recipes, introductory techniques, and troubleshooting tips for common problems.
• Step-by-step instructions to decorate with frosting, piping, fondant, and chocolate.
• 10 tutorials featuring photos and detailed instructions that will guide you from conception to creation.

Get the skills you need to decorate cakes like a pro with Cake Decorating for Beginners.

19. Le Grand Cours de Patisserie by Eddie Benghanem

Highlights of this book:

The techniques and recipes from scratch to becoming a dessert master are revealed! The book contains more than 500 recipes, making it the most comprehensive and rich French dessert book on the market.

Reason for recommendation:

1. The whole book covers everything from meringues, cakes, and puffs, to biscuits, ice cream, candies, chocolates, various breads, etc. It is an indispensable red book for learning about desserts.

2. 500+ recipes, starting from the basic selection of flour, sugar, and baking tools, to basic folding techniques, chocolate tempering methods, water bath methods, etc. Each technique is equipped with detailed step diagrams for readers' reference. study.

20. Opera Patisserie by Cedric Grolet

Highlights of this book:

It is the second work of Cedric Grolet, the author of "Fruit"! The 100 pastry recipes in the book are all the signature bread and desserts of the author's new store OPERA!

Reason for recommendation:

1. Cedric Grolet tries a more unique approach and reduces the production steps as much as possible, so as to be closer to the product itself, its texture, freshness, and taste.

2. The 100 types of pastries include: sweet pastries at 7 a.m., various pastries at 11 noon, quickly assembled desserts and frosted fruits at 3 p.m., and bread staples at 5 p.m. All recipes are made using seasonal ingredients, and the pastry-making process is simplified as much as possible, breaking the code of pastry-making.

21. Fruit: The Art of Pastry by Cedric Grolet

Highlights of this book:

Hundreds of high-definition photographs of desserts, full-color printing, and the details and steps of the dessert-making process are vividly displayed on the paper in a comprehensive and meticulous manner. 

The whole book uses a hardcover cover and 300 pages of specially coated paper printing. It is a dessert-making book that is not afraid of the kitchen environment. Spectrum.

Reason for recommendation:

1. The "modern" series of desserts in the book draws inspiration from nature, avoids complexity, and keeps simplicity so that the taste and texture of fruit desserts achieve a perfect fit.

2. This book is one of Cédric Grolet's famous works. The author draws inspiration from nature, regards fruits as the center of creation, and cuts into multiple colorful tastes. The fruit dessert shop he opened in Paris is lined up every day. Long queue.

22. Cooking with Chocolate by Frederic Bow

Highlights of this book:

100 chocolate dessert-making techniques, 500 practical operating steps, and more than 100 special chocolate dessert recipes lead readers to learn chocolate dessert-making step by step. It is a dessert-making guide for dessert beginners!

Reason for recommendation:

1. The 16th World's Top Ten Food Book Awards.

2. Collected very representative chocolate desserts from around the world, divided the operation levels according to difficulty, and explained the secrets of making chocolate desserts in a concise way so that readers can learn step by step according to their own level.

3. In order to make it easier for readers to master the recipes introduced in the book, all recipes have been actually operated by pastry chefs and students of Valrhona Chocolate School, and are highly operable.

23. Maison Lenôtre Haute création by Guy Klenzer

Highlights of this book:

It selects the preparation methods of 160 recipes from the 60 years since the establishment of the French Renault Culinary School and narrates them from the creative direction and techniques, such as childhood, love, luxury, color, raw materials, natural force, architecture, bubbles, imprints, etc.

Reason for recommendation:

1. The book also especially adds the preparation methods of dishes in cross-border cooperation with big brands (such as Hermès, Crocodile, Kenzo, etc.), presenting a feast of cooking and art.

2. The author Guy Klenzer is a double MOF in France and is known as the "father of avant-garde modern pastry". The book has exquisite pictures, distinct colors, and clear recipe steps. It is a benchmark for creative French cuisine.

24. Tourbillon by Yann Brys

Highlights of this book:

The author combines the concepts and techniques of traditional French desserts with tourbillon technology, opening up a new world of French desserts. 

The book contains 48 recipe combinations with three-dimensional cross-section diagrams, clearly explaining the essence of making each dessert!

Reason for recommendation:

1. The "Tourbillon" dessert technique not only innovates the appearance of desserts but also strives for harmony and perfection in the combination of flavors.

2. Jan Bliss is a very influential pastry chef in Paris. He personally taught his own "Tourbillon" dessert technique at MOF, which is popular in the French dessert world.

25. La Pâtisserie by Cyril Lignac

Highlights of this book:

Sharable desserts × satisfying snacks × popular signature desserts × French classic desserts, 55 representative works of the new French dessert style, representing sweet France!

Reason for recommendation:

1. By recounting several years of store opening experience, the author deciphers the winning product objectives and business rules of popular dessert shops.

2. This book has been the best-selling book in the food history category on the French Amazon for many years.

3. How to make the taste of desserts stand the test of time? The finished dessert needs to rest, cool, and even be transported. What kind of recipe can prevent the flavor from being lost? What techniques can keep the taste and appearance of desserts consistent? "The New Fashion of Continental Desserts: Cyril Lignac's Dessert Making" will reveal the secrets to you one by one.

26. Le Cordon Bleu Pastry School by Le Cordon Bleu

Highlights of this book:

This book is the textbook of Le Cordon Bleu, which embodies the tradition, technology, and artistry emphasized in the original training purpose of Le Cordon Bleu.

Reason for recommendation:

1. The book is divided into 5 chapters, which introduce Le Cordon Bleu in detail from the history of French pastry, the department structure and roles of each level of a formal pastry house, basic raw materials, pastry techniques, and various classic French pastry recipes.

2. Le Cordon Bleu was founded in 1895 and is world-renowned. It has a large number of French chefs and is known as the cultural center of French cuisine. This book was written and reviewed by several star teachers. It is a rare textbook-level recipe. manual.

27. Haute Pâtisserie by Sarah Vasseghi

Highlights of this book:

The book introduces the making methods of 100 classic French pastries, including macarons, French desserts, tarts, decorated cakes, etc. 

In addition to the exquisitely finished pictures of each pastry, it also comes with high-definition pictures to demonstrate the key steps in detail.

Reason for recommendation:

1. The book selects a number of 100 recipes recommended by the best pastry chefs in the authoritative French Pastry Association (Relais Desserts) and the winning works of the World Dessert Competition and introduces each classic in detail.

2. Cakes, tarts, pies, cookies, macarons, puffs, refreshments... everything is available, and the dessert master's baking skills are dedicated to making the doubts in the production disappear.

28. French Pastry at the Ritz Paris by François Perret

Highlights of this book:

The book contains nearly 100 sets of classic recipes by the chief pastry chef of the Ritz Hotel. Each production process is explained in detail, and what is presented is a classic!

Reason for recommendation:

1. Since its opening more than 100 years ago, the Ritz Hotel in Paris has attracted celebrities such as Chanel, Hemingway, and Diana with its pastries. Its desserts are exquisite, small, and unique, and have become the object of imitation by many dessert lovers.

2. The formula is complete and recreates the classic sweet taste! It provides detailed guidance on ingredient selection, ingredient ratio, modeling, baking, etc., and answers one by one on key techniques. It is a practical high-end dessert book!

29. Le Cordon Bleu Chocolate Bible by Le Cordon Bleu

Buy from Amazon

Highlights of this book:

From raw materials to production, it includes a step-by-step analysis of the operation steps of various chocolate works, with detailed production flow charts and text introductions, revealing the secrets of each classic in detail!

Reason for recommendation:

1. This book is a classic chocolate textbook from the Le Cordon Bleu School of Culinary Arts in France. It introduces many recipes using chocolate as raw materials, including candies, snacks, cakes, and drinks, as well as various basic production methods and techniques.

2. Le Cordon Bleu has a history of more than 120 years and accepts students from more than 50 countries around the world. The school’s teaching resources and technology are world-class. If you are interested in understanding chocolate thoroughly, you must not miss this book.

30. Dessert Person by Claire Saffitz

Recipes and Guidance for Baking with Confidence: A Baking Book 

Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. 

She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. 

With her trademark warmth and superpower ability to explain anything baking-related, Claire is ready to make everyone a dessert person.

Conclusion: Best Baking Cookbooks for Beginners