Bloom, the author of eight cookbooks whose work has appeared in Bon Appetit
, Gourmet
and Food + Wine
, adopts an unusual approach in this exhaustive and tantalizing look at baking. Instead of categorizing recipes by food type, she organizes them by primary ingredient—a useful approach for the baker with a craving or surplus of one ingredient. Sections include fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs; and coffee, tea, liqueurs and spirits. The recipes themselves are uniquely formatted in a table layout that lists the ingredients across from their steps to help with organization. Bloom includes a list of equipment needed for the dish along with instructions on storage, streamlining, altering the recipe and recovering from mishaps. The collection covers the gamut with 225 recipes, including such delectable gems as Pear and Walnut Layer Cake with Maple–Cream Cheese Icing; Coconut Biscotti; and Cranberry Nut Tea Loaf. Other highlights range from Chocolate Chip Cookies and Macadamia Nut Blondies to Malted Milk Chocolate Cheesecake and Carrot Cake with Cream Cheese Frosting. Bloom also provides valuable instruction in sections on essential ingredients, equipment and supplies, and techniques. 32 full-color photos. (Apr.)
