Heatter, Maida. Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies; Favorite Desserts from the Queen of Cake. Little, Brown. Apr. 2019. 288p. illus. index. ISBN 9780316420570. $27; ebk. ISBN 9780316420563. COOKING
Decades of experience have gone into the making of this delightful collection of cakes, pies, cookies, brownies, and bars. Heatter ( Maida Heatter’s Book of Great Desserts) writes recipes with a precision that will embolden new bakers to create successful desserts, while offering up explanations that will teach seasoned bakers something new. The recipes are organized by basic theme, with chapters devoted to cakes (one for every day and one for special occasion); cookies; pies, tarts, and brownies; and bars. The classics are here: Toll House cookies, cream cheese brownies, Boston cream pie, and pineapple upside-down cake, as well as a sampling of some of Heatter’s best-known recipes, including the East 62nd Street lemon cake, developed by Heatter’s daughter and originally printed in the New York Times. These are traditional recipes featuring plenty of dairy, eggs, and wheat flour; those in search of gluten-free or vegan options will be disappointed.
VERDICT An excellent collection for novice bakers as well as those who enjoy learning how to bake with precision (and why it matters).—Rebecca Brody, Westfield State Univ., MA

Hoffman, Brian Hart. Bake from Scratch. Vol. 3: Artisan Recipes for the Home Baker. 83 Pr. Mar. 2019. 400p. photos. index. ISBN 9781940772592. $39.95. COOKING
Hoffman returns with the third in the popular Bake from Scratch series (based on year three of the magazine of the same name). As with the first two volumes, this one takes readers on a journey across a landscape of 600-plus recipes, including cakes, breads, pies and tarts, pastries, cookies and bars, and more. Most recipes are condensed into a single page—a definite convenience when working with messy hands—and a few are peppered with “Pro Tips” to encourage success. Precise bakers will delight to see ingredients given in both volume and weight, and readers of all skill levels will appreciate the consistent inclusion of beautiful finished product photos. While the collection does include some basic recipes (e.g., birthday cakes, traditional scones), this is not a cookbook for beginners. Experienced home bakers, on the other hand, will doubtless find plenty of inspiration, including Vietnamese coffee cake, apricot noyeaux skolebrød, and dark chocolate rocky road—with two types of marshmallows, of course.
VERDICT This voluminous collection of baking surprises in the Bake From Scratch tradition is recommended for home bakers of at least moderate experience, plus fans of the Bake from Scratch magazine.—Robin Chin Roemer, Univ. of Washington Lib., Seattle

Manzke, Margarita with Betty Hallock. Baking at République: Masterful Techniques and Recipes. Lorena Jones. Apr. 2019. 272p. photos. index. ISBN 9780399580598. $30; ebk. ISBN 9780399580604. COOKING
Pastry chef Manzke’s first cookbook takes bakers of all levels through traditional pastry techniques in chapters devoted to different types of breads and pastries, including brioche, pâte á choux, pâte brisée, and more. In the introduction, Manzke provides tips on which ingredients will ensure optimal results. She discusses flavors when baking and how she prefers a less sweet approach; specifically, when making something with fruit, she wants the fruit flavor to shine above all else. Manzke also shares the importance of measuring ingredients and attention to detail. The first recipe is what she calls “The Best Easiest Baked Dessert:”—nectarine and blackberry crisp, an easy recipe that allows substitution of whatever fruit you prefer or have on hand. Once readers master many of the doughs and batters, they can build on that knowledge when tackling the more advanced recipes. A chapter on basic components encompasses various recipes for jams, pastry creams, and caramel sauce.
VERDICT A wonderful debut, with well-written and easy-to-understand advice. Recommended for advanced beginner to intermediate bakers.—Holly Skir, Broward Cty. Lib., FL