Fat + Flour: The Art of a Simple Bake

Rucker (Dappled) serves up a droolworthy “celebration of the unadorned joy that mixing these two simple ingredients together can bring.” Her innovative, fuss-free approach to baking relies on the cold butter method, a vintage “reverse creaming method” wherein butter is mixed directly into the dry ingredients before other liquids. Pulling favorite recipes from her Fat + Flour bakery in L.A., she serves up five versions of chocolate chip cookies (chunky, soft, crispy, chewy, and vegan), confetti cake–inspired vanilla sprinkle crinkle cookies, and versatile holiday shortbread. In the chapter on dessert bars, masala chai and hot sauce add heat to “Abuelita Brownies” while more savory notes shine in lemon browned butter and rosemary bars. Rucker offers five variations on banana bread, including one made with browned butter and another with spicy streusel, while rich bundt cake flavors include vanilla coconut, blueberry and brown sugar, and sour cream pecan. Pies, made with Rucker’s blue ribbon crust, feature similarly inventive flavor combinations, including apple, fig, and vanilla; blueberry and lavender; and ginger sweet potato. Vegan options also abound. Delivering on the promise of “low-effort but high-reward,” this scrumptious collection belongs on every baker’s shelf. (Apr.)