Bevy of baking books

Like to bake? Here are some new books that may interest you.

"Cookie Craft: From Baking to Luster Dust," by Valeri Peterson and Janice Fryer (Storey, 158 pages, $18.95). Wow. This book might even stop Martha Stewart in her tracks. The cookies are gorgeous and the level of detail is stunning. Instructions include drying time of icing, how to keep metal cookie cutters rust-free, a half-dozen Royal Icing recipes, color palette formulas, plus pages of templates. If cookies are your thing, this book is your lifeline.

"Roland Mesnier's Basic to Beautiful Cakes," by Roland Mesnier and Lauren Chattman (Simon and Schuster, 304 pages, $30). Mesnier's 25 years as executive White House pastry chef have resulted in a cookbook that provides some history along with show-stopping cakes. Many of the recipes come with progressive variations from basic to beautiful, depending on whether you have a neighborhood kaffeeklatsch or a state dinner on your calendar. From blueberry upside-down cake to croquembouche, these recipes have met a rigorous bar.

"The Ultimate Cookie Book" (Better Homes & Gardens, 480 pages, $19.95). For sheer volume, it's tough to beat having 450 time-tested cookie recipes from one of America's most trusted sources. There are the usual full-color guides to baking and decorating, and tips and hints for someone who's just starting to explore the kitchen.

"Dolce Italiano: Desserts From the Babbo Kitchen," by Gina DePalma (Norton, 302 pages, $35). DePalma is the pastry chef at Babbo, Mario Batali's upscale Italian-American restaurant in New York City. It's one of those "good read" cookbooks that combines the chef's stories with little essays on items such as chestnut honey and Dutch cocoa powder -- plus mouthwatering recipes such as cream puffs with rum zabaione. There's also a primer on pairing these sweets with the right dessert wines.

"Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor," by Peter Reinhart (Ten Speed, 309 pages, $35). Reinhart is the balding rock god of bread, so his books take on a must-have fervor among bread bakers. This one is notable for his full-blown commitment to using whole grains in everything from cinnamon rolls to croissants. There are only 50 recipes, but they're the result of input from more than 250 recipe testers worldwide.

"Savory Baking From the Mediterranean," by Anissa Helou, (William Morrow, 339 pages, $29.95). All the hoopla about the Mediterranean diet a few years back neglected, by design, its bread. Thankfully, a philosophy of moderation in all things has returned, and Helou is at the fore, introducing bakers to a wide range of the expected flatbreads, but also raised breads, cakes, pies and tarts. Black and white photos aren't the best, but actually bolster the peasant nature of the recipes.

"I'm Dreaming of a Chocolate Christmas," by Marcel Desaulniers and Ron Manville (Wiley, 208 pages, $29.95). Desaulniers has a way with a title. His previous award-winning books, "Death by Chocolate" and "Desserts to Die For," pretty much tell the tale: This guy knows his chocolate. With 72 recipes and 48 photos, he moves through cookies, ice creams, sauces, cakes and cheesecakes. His "chef's touch" feature provides practical tips for storing and serving.

"The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets," by Colleen Patrick-Goudreau (Fair Winds, 288 pages, $19.95). VegNews magazine named this Cookbook of the Year for its mastery of baking without dairy or eggs, while still providing 150 delicious recipes, with full- color photos, for dessert crêpes, strawberry pie with chocolate chunks, cinnamon coffee cake and chocolate peanut butter cupcakes.

"The Taste of Home Baking Book," by the editors of Taste of Home magazine (Reiman Media Group, 510 pages, $29.95). The magazine has found its success by publishing recipes from readers; this book is an extension with timeless recipes, 700 in all that use basic ingredients.

Kim Ode • 612-673-7185