Ohhh, how exciting is this week’s blog post? We have had a blast scouring the globe for the newest, yummiest, books hitting the market in our favourite culinary course – dessert! It’s been a tough task, but someone had to do it and we have found six of what we think are the best dessert books to indulge in. Apologies if this blog post makes you hungry but we hope it will inspire you to whip up something super sweet and tasty in the kitchen this weekend.
Settle in, make yourself a cup of tea and prepare to get a little peckish.
A Year in Cake by Peggy Porschen
With its fairytale pink façade and picture-perfect cupcakes, the Peggy Porschen Parlour has become a destination bakery for Londoners and tourists since it first opened ten years ago. Half a million people follow Peggy’s creations and seasonal floral displays on Instagram and her customers include celebrities, global fans and influencers who come, often dressed in ‘Peggy pink’, for an exquisite sweet treat, as well as to take selfies in the always-beautiful floral archway entrances of the parlours in Belgravia and Chelsea.
This book pays tribute to the magic Peggy weaves with her bakes through every season. Going through the year and punctuated by special occasions, the recipes will cover cakes, iced cookies and cupcakes and will reflect the changing seasons. Peggy will also share some of her unique style secrets so that fans can recreate the lifestyle at home.
La Vita e Dolce: Italian-Inspired Desserts by Letitia Clark
La Vita è Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark. Featuring over 80 Italian desserts, the book showcases Letitia’s favourite puddings inspired by her time living in Sardinia. Whether you’re looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake. Complete with anecdotes and beautiful location photography throughout, each recipe will be authentic in taste but with a delicious, contemporary twist.
From a joyful Caramelised Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.
Gelupo Gelato by Jacob Kenedy
Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. And that’s not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns as well as the only chocolate sauce you’ll ever need and a tip sheet for pairing flavours.
Crazy Sweet Creations by Ann Reardon
Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces.
For home cooks and fans who love their desserts, cakes and ice creams to look amazing and taste even better. Take your culinary creations to influencer status, you’ll also learn to make treats that get the whole family cooking, create baked goods that tap into beloved pop culture trends and impress guests with beautiful desserts.
Crave by Ed Smith
Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that’s influenced by mood, season, weather, memory, occasion, outside events and internal feelings. Ed Smith helps readers hone in on their cravings (whatever the reason for them) by organising his recipes within six cleverly conceived flavour profiles: fresh and fragrant; chilli and heat; tart and sour; curried and spiced; rich and savoury; and (best of all) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and puddings.
Baked to Perfection: Delicious gluten-free recipes, with a pinch of science by
This is the only gluten-free baking book you’ll ever need, with delicious recipes that work perfectly every time. From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie everything that once seemed impossible to make gluten-free can now be baked by you.
Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.