The New York Times has released its list of best Baking Cookbooks for 2018, with a focus on a return to simple baking rather than recipes for towering croquembouches.
Headlining the list is Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski. The cookbook features 45 pie recipes ranging from blueberry plum balsamic, to toasted marshmallow butterscotch and malted lime, as well as detailed recipe for making the perfect pie crust.
Also on the list is Donna Hay’s Modern Baking: Cakes, Cookies and Everything in Between, which boasts more than 250 recipes including caramel popcorn, salted almond and malt cookies and a blackberry-elderflower pie.
Rounding out the New York Times top three is Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake, which is a collection of recipes compiled by Food52creative director Kristen Miglore. Between the pages are recipes for delicacies such as cacao e pepe shortbread and chef Einat Admony’s easy baklava.