Clinton St. Baking Company Cookbook

JAMES BEARD AWARD WINNER • An “informative, enriching, and delicious” (Yotam Ottolenghi) guide to baking that combines easy-to-follow, science-based advice with 100 reliable recipes for both novices and more experienced bakers, from the renowned pastry chef behind the Kitchen Projects newsletter. “ Sift is a marvel of completeness, sound advice, encouragement, and joy. We’re so lucky to have this book!”—Dorie Greenspan, New York Times bestselling author of Baking with Dorie Sift begins with the foundational ingredients that underpin great bakes—flour, sugar, eggs, fat—before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to, including: • Bake in an afternoon: Marble Cake with Chocolate Frosting, Lemon Curd Meringue Tarts with Blackberries, Miso Walnut Double-Thick Chocolate Chip Cookies • Bake in a day: Mango Shortcake with Candied Lime, Fancy Rhubarb Tart, Olive Oil Brie-oche with Roasted Grapes, Honey, and Thyme • Bake in a weekend: 3-Day Focaccia; Pain au Chocolat; Classic Fruit Custard Danish Gorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking so they can tackle any project with confidence.

Unleash Your Inner Pastry Chef and Master Iconic American Desserts!

Winner of the 2018 James Beard Foundation Book Award, BraveTart is more than just a cookbook—it's a joyful journey through the history and flavors of America's most beloved sweets. From Stella Parks, award-winning pastry chef and senior editor at Serious Eats, comes a collection of meticulously tested recipes that bring professional-quality desserts into your home kitchen.

Imagine baking a flawless cherry pie with a perfectly crisp bottom or whipping up a one-bowl devil's food cake that rivals any bakery creation. BraveTart offers foolproof recipes for everything from down-home delights like blueberry muffins and glossy fudge brownies to supermarket staples like vanilla wafers and chocolate chip cookie dough ice cream.

But there's more! Delve into the fascinating stories behind these iconic treats, uncovering surprising origins and historical transformations. Did you know chocolate chip cookies predate the Toll House Inn? Or that ice cream sodas have roots in the Prohibition era?

With a foreword by J. Kenji López-Alt of The Food Lab, breathtaking photography by Penny De Los Santos, and vintage advertisements sprinkled throughout, BraveTart is a feast for the eyes as well as the taste buds. Get ready to bake your way through American dessert history and create treats that will delight family and friends for generations to come!

Tired of the same old recipes? Join TikTok sensation B. Dylan Hollis on a hilarious, decade-by-decade baking adventure into the 20th century! Baking Yesteryear isn't just a cookbook; it's a time machine filled with forgotten treats (and a few flops!).

Dylan has sifted through countless antique cookbooks to bring you 101 thoroughly tested recipes, from the delightful to the downright bizarre. Discover gems like 1900s Cornflake Macaroons, 1940s Chocolate Sauerkraut Cake, and even dare to try some of the most spectacularly strange vintage recipes.

Sprinkled with Dylan’s signature humor and larger-than-life personality, Baking Yesteryear is your guide to baking the best—and sometimes the worst—of the past. Get ready to bake, laugh, and maybe even be a little shocked by the culinary creations of yesteryear!

Join B. Dylan Hollis, #1 New York Times bestselling author of Baking Yesteryear, on a cross-country culinary journey with 100 uniquely American recipes. From the deserts of the Southwest to the shining Atlantic Coast, the USA is as sweet as it gets. In this tour de food, B. Dylan Hollis takes you on a delicious road trip to taste everything from the coffee-crazed creations of the Pacific Northwest to the larger-than-life sheet cakes of Texas. You’ll be hitting the pavement in vintage style as you journey with Dylan through the culture capitals of America to savor the very best bakes the nation has to offer. His retro recipes span the decades from the 1900s to the 2000s and feature famous (and forgotten) desserts from every state. With his signature wry humor, Dylan explores the US and uncovers the history of nostalgic local favorites, including Boston Cream Pie on the cobbled streets of Beantown, Beignets in the sultry heat of jazzy New Orleans, and Date Cream scooped up poolside in Palm Springs. Baking Across America is the highly anticipated successor to Baking Yesteryear and delivers 100 wild, wacky, and wonderful recipes from every star-spangled corner of the good ol’ US of A.