Modern Baking: Cakes, Cookies, and Everything in Between

Australian celebrity chef Donna Hay's Modern Baking is beautiful as a coffee-table book while useful enough to be a home baker's go-to. There's a gorgeous photo for each of its 250 recipes: cakes, tarts, loafs, candy, ice cream and more. Each chapter is dedicated to a different flavor profile: Chocolate; Caramel, Toffee and Coffee; Sugar and Spice (like cinnamon and maple); Fruit and Berries; and Milk and Cream (like yogurt and ricotta). Within each chapter is a Fresh and Light section, using healthier ingredients like rapadura sugar and buckwheat flour, and a Quick Fix section of shortcut recipes made with store-bought bread or caramel. There's also a helpful glossary as well as suggestions on where to source items that might not be in a standard grocery aisle. The elegant images are inspiring rather than intimidating, and the recipes aren't overly complicated. The only trouble is deciding what to make first. --Katy Hershberger, freelance writer and bookseller

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