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Fresh from the Oven

posted by: November 18, 2013 - 6:55am

Cover art for Bake It, Don't Fake ItCover art for The Holiday Kosher BakerCover art for Artisan Bread in Five Minutes a DayWith a chill in the air and the holidays right around the corner, now is the perfect time to experiment with recipes from these new cookbooks. Heather Bertinetti’s Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts is the go-to guide for those of us who want to impress family and friends with tasty desserts made from scratch. With recipes like Raspberry Almond Tart with Chantilly Cream, Dulce de Leche Cheesecake, Chocolate Hazelnut Cake, Bourbon-Chocolate Pecan Pie and Red Velvet Macarons, Bertinetti’s desserts will dazzle your family and friends, but her foolproof tips and techniques make them accessible for even less-experienced bakers. This book is filled with mouthwatering recipes and plenty of color photos to make it easy for you to create these tempting treats. It includes a foreword by TV personality and Food Network star Rachael Ray, and it is part of Ray’s new line of cookbooks published by Atria Books.


Paula Shoyer brings together a year of holiday baking in The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts. Arranged into sections for each holiday, the recipes vary from easy to challenging. Shoyer presents a mix of traditional and modern recipes that exhibit her unique flair. You’ll be tempted to serve her elegant Raspberry and Rose Macaron Cake, stunning Ombre Layer Cake or whimsical Tie-dyed Mini Black and White Cookies at your own family gatherings. Shoyer has appeared on the Food Network’s Sweet Genius and is a frequent magazine contributor. She lives in Chevy Chase, Maryland.


Who doesn’t love the smell of bread baking on a chilly day? The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois is a revised and updated version of their runaway bestseller. Their secret is that the dough is made ahead of time and stored in the refrigerator for up to two weeks. Hertzberg and Francois prove that even inexperienced bakers can make bread at home without kneading or special equipment. This new edition includes step-by-step photos, 30 more recipes and a chapter of gluten-free breads.


Revised: November 18, 2013