45 Best Baking Cookbooks for Beginners: Top Recipes and Tips

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 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

Few things are 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. You will be amazed by the delicious complexity of your naturally leavened bread. 

Pizza lovers can experiment with various doughs and sauces to create the perfect pie using 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 cake style, 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 and Williams's warm and heartfelt writing elevate 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, 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 gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.

18. Cake Decorating for Beginners by Rose Atwater

Thanks to Rose Atwater's step-by-step guide, decorating cakes at home is easy and fun. 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. 

When 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 to decorate cakes like a pro with Cake Decorating for Beginners.

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 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.

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 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 a.m., 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 comprehensively and meticulously. 

The book has a hardcover 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.

Highlights of this book:

100 chocolate dessert-making techniques, 500 practical operating steps, and more than 100 special 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 concisely so that readers can learn step by step according to their own level.

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

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. It 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 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.

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.

Highlights of this book:

Shareable desserts × satisfying snacks × popular signature desserts × classic French 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 popular dessert shops' winning product objectives and business rules.

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

3. How do you make desserts taste 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 individually.

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 many 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 several 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 like Chanel, Hemingway, and Diana with 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

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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 is a classic chocolate textbook from the Le Cordon Bleu School of Culinary Arts in France. It introduces many recipes using chocolate as raw material, 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 worldwide. The school’s teaching resources and technology are world-class. If you want to understand 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.

31. Baking All Year Round: Holidays & Special Occasions by Rosanna Pansino

In this book, you will find more than 85 recipes for many of the holidays and special occasions that Rosanna Pansino’s family celebrates, such as Christmas, New Year’s, Valentine’s Day, birthdays, Mother’s Day, Father’s Day, and more. 

It will be your guide for years to come with fun, creative, and delicious ideas to make and share. This book has everything you’ll need to make a lasting impression. 

It’s also sprinkled with several recipes that are either gluten-free, dairy-free, or vegan, so there’s something for everyone to enjoy and celebrate all year round!

32. Teens Cook Dessert by Megan Carle

From quick treats to impressive sweets, TEENS COOK DESSERT is a step-by-step guide to making delicious desserts that kinds of teens like to make and eat. 

Sisters Megan and Jill Carle understand what other teens know and don't know about baking, and they clearly describe and explain everything their peers need to do to produce fabulous results. 

With an interactive, colorful design and tons of mouth-watering photos, TEENS COOK DESSERT teaches teens and tweens to be independent in the kitchen and have an awesome time while they're at it. 

The only full-color dessert cookbook written by and for teenagers, with more than 75 recipes. 

Includes 120 photos showing step-by-step procedures and finished desserts so aspiring bakers can see exactly how things are done. 

The follow-up to TEENS COOK, which has sold 60,000 copies.Includes sidebars on kitchen safety, shortcuts, chemistry, math, and vocabulary.

33. The Baking Cookbook for Teens by Robin Donovan 

Teaching a teen how to bake is easier when the cookbook is made just for them. 

This introductory kids’ cookbook provides teen and tween bakers with the necessary step-by-step guidance and illustrated baking skills to create scrumptious delights.

What sets this tasty cookbook apart from other cookbooks for teens:

• Bake like a pro―Teens will learn the baking essentials and terminology with clear explanations of everything from how to combine ingredients to decorating tips and tricks.
• 75 easy-to-follow recipes―Young bakers will learn to create sweet treats and savory eats such as Raspberry Melt-Aways, Homemade Macarons, Jalapeño Cornbread, and Sausage and Cheese Calzones. Yum!
• Great gift―This cookbook makes the perfect age-appropriate gift for the teen or tween in your life.

Help teens master the sweet art of baking with this indispensable cookbook designed just for them. 

34. Baking Cookbook for Teenagers by Cook Bake

When it comes to cooking, practice makes perfect. We all have to start somewhere! Baking usually brings up an image of freshly baked cookies or bread, but did you know you can also make savory stuff in the oven? In fact, baking is one of the healthiest (and tastiest!) ways to cook your food. 

This baking cookbook for teens will take you through the baking principles step by step. 

It has a bunch of super easy-to-follow recipes, complete with pictures! You will learn how to make all kinds of desserts, savory dinners, snacks, and even pizza. Yes, you read that right, homemade pizza. The best kind!

What you get in this book: 

• The baking process is explained so you can start cooking today
• A bunch of simple and healthy dessert recipes 
• Dinner recipes that will have your family and friends impressed
• Delicious recipes with simple instructions and pictures
• Pizza, dinner rolls, and bread recipes - with and without carbs
• AND SO MUCH MORE!

It’s never too early to start baking. It might seem complicated at first, but that’s why you have this baking cookbook for teenagers to help you out! 

These simple and tasty recipes with straightforward instructions will improve your diet, impress your friends, and inspire you to get even better at cooking as you get older!

35. The Complete Cookbook for Young Chefs by America's Test Kitchen Kids

For the first time ever, America's Test Kitchen is bringing its scientific know-how, rigorous testing, and hands-on learning to KIDS in the kitchen!

Using kid-tested and approved recipes, America's Test Kitchen has created THE cookbook every kid chef needs on their shelf. 

Whether you're cooking for yourself, your friends, or your family, The Complete Cookbook for Young Chefs has delicious recipes that will wow!

• Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels―including recipes for breakfast, snacks and beverages, dinners, desserts, and more.
• Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen
• Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen will encourage young chefs that they truly are learning the best recipes from the best cooks.

By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

36. On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

[Reason for recommendation] There are 3 volumes in this book, namely "Pasta, Sauce, Dessert, Drink", "Milk, Egg, Meat and Fish", and "Vegetable, Fruit, Spice, and Grain", each volume is taken separately It can become a masterpiece when it comes out. 

The book was hailed as an epoch-making "little masterpiece" by Time magazine, which shows its status in the food industry. 

The book is all-encompassing, covering the origins and composition of various foods and the science of turning ingredients into enticing treats. 

The author cites the classics and inserts a large number of data tables and molecular micrographs in the text, which is a proper scientific and technological style. 

Even if you're just learning to bake, I highly recommend this book. It will teach you a lot about "knowing why," and you'll find that learning it suddenly becomes so much fun!

37. Professional Baking: Study Guide (3rd Edition) by Wayne Gisslen

[Recommendation reasons] This professional baking book is a work jointly completed by Gieslund and Le Cordon Bleu. It has a long-standing reputation abroad. 

The English version has been published in the 5th edition, but the Chinese version has only the 3rd edition. 

Author Wayne Gisslen is a graduate of the Culinary Institute of America and the author of Cooking Professionally, among other books. 

The whole book covers all aspects of baking, including bread, cakes, desserts, cookies, puff pastry, chocolate, sugar art, etc. 

In addition to the informative theoretical foundation, it also comes with a large number of blue-ribbon recipes. It allows you to learn baking more systematically. It is a must-have book for professionals, and the price is only a few dozen yuan, so the price is too high.

[Inadequate] This book is a little difficult for beginners without any foundation to understand; it may make you a little dizzy. In addition, due to the age of publication, the pictures in the book are relatively simple.

38. The Bread Baker's Apprentice, 15th Anniversary Edition by Peter Reinhart

[Recommendation reasons] This is a well-known bread textbook, which won the "James Beard Cooking Book Award", and it also has the proud name "BBA" in the bread industry. 

Author Peter Reinhardt is a bakery founder whose dedication to bread is awe-inspiring. The author's theoretical knowledge is quite rich. 

In the book, he tells you about the baking process of bread from the selection of flour to the production of a starter. Divide the complex bread-making process into 12 classic steps and explain the function of each step, which is very friendly to beginners. 

The first half is written with theoretical basics, and the second half has tons of Cubao recipes, complete with colorful illustrations, which is simply fantastic! Both newbies and professionals can benefit a lot from this book.

39. Flour Water Salt Yeast by Ken Forkish

[Recommendation reasons] It is also the book that won the "James Beard Cooking Book Award". The author, Ken Fox, is not a professional, but after 20 years of hard work, he has finally become a well-known baker. 

Although this book mainly talks about the basics of handmade European bags, the author also intersperses the various experiences of becoming a baker in the book and also writes about some workflows of professional bakeries, which is very rewarding. 

In the book, the author summarizes 8 details of making delicious bread, the method of cultivating natural yeast, and the difference between using commercial yeast and natural yeast to make bread. 

The whole process shows hand-kneading dough, and readers who make it at home can easily learn.

[Deficiencies] Since this book is about bread, there are fewer types of European buns in the recipe. 

40. Poilâne: The Secrets of the World-Famous Bread Bakery by Apollonia Poilâne

Born in New York, USA, in 1984, he is a third-generation baker and the CEO of Poirin, currently based in Paris, France. He graduated from Harvard College in 2007 with a degree in Economics. 

She expanded her family bakery internationally, and Poiran now ships more than 5,000 loaves a day to 40 countries, with a total of 6 bakeries in Paris, London, and Antwerp.

Recommended reason

The "Povalam" bakery is worshipped by bakers all over the world, see the spirit of Povalam is passed on by the third generation of heirs and recorded the recipes of hundreds of recipes in the book, including classic bread, decorative bread, biscuits, sauces, and A variety of dishes suitable for dinner types, as well as the latest creation of new cereal-based products.

It was once rated as the best bakery in the world; it ships more than 5,000 loaves of bread to 40 countries/regions by air every day; and insists on baking with five senses; A means of attracting customers.

In addition, the book's value has been recognized by Food & Wine magazine as a must-have new recipe for fall; it has also been featured on Amazon, Chowhound, and Epicurious. 

41. Junior Baker by Williams Sonoma Test Kitchen

Beginning with a quick primer on pan prep and necessary ingredients, Junior Baker offers easy recipes that make baking a cinch. 

Junior Baker will inspire kids to have fun in the kitchen while providing simple instructions on how to bake up a scrumptious collection of sweet and savory favorites.

Recipe highlights include Lemon Poppy Seed Loaf Bread, Cinnamon Monkey Bread, Chocolate Tart, Lemon and Vanilla Cheesecake, Confetti Birthday Cake, Raspberry-Swirled Meringues, Cookies and Cream Cupcakes, Pumpkin Whoopie Pies, Brown Butter Rice Krispy Treats, Garlic and Herb Focaccia, Soft Pretzels, and much more! 

This companion title to Junior Chef will be a staple for your little kitchen connoisseur!

42. Baking Class: 50 Fun Recipes Kids Will Love to Bake! by Deanna F. Cook

Following the best-selling book Cooking Class, this delightful baking cookbook for children ages 8–12 features 50 easy-to-follow, kid-friendly recipes. 

Lively step-by-step photos teach bakers-in-training how to knead the dough, make biscuits, decorate cookies, and produce a perfect pie, along with essential skills like following directions and accurately measuring ingredients. 

Kids will learn to make both sweet and savory treats and will use fresh fruits and vegetables in recipes such as Bursting with Blueberry Muffins, Zombie Zucchini Bread, and Peachy Keen Crumble. 

Bonus goodie bag stickers, pop-out gift tags, and bake sale signs encourage kids to share their homemade delights with pride. 

43. Kid Chef Bakes: The Kids' Cookbook for Aspiring Bakers by Lisa Huff

When a child is ready to take the spatula into his or her hands, it can be difficult to find recipes suited to their level, ability, and tastes that also capture their interest. 

Catering to ambitious chefs ages 8 to 12, this kid's cookbook and the culinary crash course show your chef-in-training how to bake from start to finish. 

With tips for prepping and setting up the kitchen, tutorials fostering basic skills, and recipes that parents will love, Kid Chef Bakes is a kid's cookbook to inspire the aspiring chef.

More than just a kid's cookbook, Kid Chef Bakes contains:

• Simple recipes―Get guidance to hone skills while making delicious treats that the whole family will enjoy.
• Tips for prep and set-up―Learn about baking tools, equipment, and pantry essentials, including essential safety tips on how to use the oven and stove.
• Hands-on lessons―This kid's cookbook offers tutorials for developing basic cooking skills like measuring liquids vs. solids and separating eggs.

Learn how sweet it is to get your kids excited about baking with Kid Chef Bakes, an easy-to-use kids cookbook.

44. Tasty Dessert: All the Sweet You Can Eat by Tasty

Ready to rise from a baking newbie to MVP? Tasty Dessert gives you the lowdown on baking basics, from building a fuss-free pantry to mastering easy-as-pie twists on old favorites. 

You’ll stuff, layer, frost, and meringue your way to the cherry on top of pretty much every meal. 

If Confetti Birthday Soufflé, No-Bake 16-Layer S’mores Cake, and Sour Cherry Fritters don’t float your boat (are you feeling ok?), here are 75 recipes for any hankering, mood, or occasion, whether you’re jonesing for a sugar adventure with friends or having a late-night dessert emergency. 

Just don’t forget to save a piece of it for yourself.

45. The Super Easy Teen Baking Cookbook by Marlynn Jayme Schotland

Baking can seem like a lot of complicated chemistry, but with the help of The Super Easy Teen Baking Cookbook, it all becomes simple. 

These beginner-friendly recipes show teens how to create their own sweet and savory baked goods at home―even if they’ve never baked before. 

There’s no time-consuming prep work, no boring flavors, and no help from adults necessary!

This teen baking cookbook helps them:

• Get started quickly―A kitchen setup guide full of helpful tips and safety info makes it easy for teens to dive right in.
• Unleash their creativity―Ingredient substitution ideas offer teens endless variety for switching up the flavors of their bakes.
• Speak the language―A glossary of common terms like “glaze,” “mince,” and “zest” helps teens build their baking vocabulary.

Encourage teens to get baking with this fun collection of super easy recipes.

Conclusion