Food52 Baking

August 17, 2015
The editors of Food52, the cooking website founded by Amanda Hesser and Merrill Stubbs, present 60 recipes for an “uncommitted” style of “day-to-day baking” culled from readers, contributors, and site members. The collection personifies the spirit of Food52 with worthy creations made from “reliable” and “no-fail” recipes that don’t make weeknight baking off limits. Flavors soar beyond the basic with easy-to-make selections such as balsamic macaroons with chocolate chips, black sesame cupcakes with matcha buttercream, and black pepper popovers with chives and parmesan. The yogurt biscuits and tomato and cream cheese turnovers will quickly become regular go-tos. With Mark Bittman recipe adaptations and recipes culled from Tupperware parties in the 1970s, this eclectic collection is sure to bring inspired ideas to home bakers and includes unique finds such as Cuppa Cuppa Sticka peach and blueberry cobbler, and challah bread pudding Soufflé. A troubleshooting guide collects tips scattered through the book, explaining how to stale fresh bread in a hurry, how to pit cherries without a cherry pitter, and how to package cookies for the mail. This title may just become that one baking book kept out on the counter for use time and time again.