By Frank Adrian Barron

A dazzling cookbook featuring 59 seasonal dessert recipes with American and French influences, accompanied by exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering.

Hardcover
240 pages
8” x 10”

by Ginette Mathiot

Celebrated food writer and author of Je Sais Cuisiner (the best-selling home-cooking book in France for over 90 years).

In this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works.

With gorgeous, newly commissioned photography, an introduction by food writer Keda Black, and a fascinating foreword by the adopted Parisian pastry chef, cook, and writer, David Lebovitz, Classic French Recipes is the ultimate guide for all home cooks on how to prepare the most authentic and delicious French cuisine the French way.

Hardcover
360 pages
9” x 12”

By Molly J Wilkinson

Become an at-home pastry chef with Molly Wilkinson’s approachable recipes for all of your French favorites. Trained at Le Cordon Bleu in Paris, Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry.

Paperback
192 pages
7.5” x 9”

By Jessica Reed

The ultimate reference for bakers, with metric conversions and ingredient substitutions. Includes 18 recipes for basic, fail-proof cakes, frostings, and cookies—with variations that combine to make dozens of desserts.

Bakers will wonder how they ever lived without this indispensable resource, featuring:

• Cups-to-grams conversions for ingredients
• Basic recipes for cakes, quick breads, cookies, frostings with dozens of variations
• Ingredient substitutions
• DIY extracts, natural food colorings, sprinkles
• Decorating tips for cakes and cookies
• Conversions for oven temperatures
• Adjustments for baking at high altitudes
• Volume charts for baking pans of all sizes

Additional items shown sold separately.

Hardcover
112 pages
5.25” x 7.25”