The exceptionally wet iciness has grown to become Bay Area hillsides lush and green. The outside’s now a swamp, proper, but we’re dreaming of sweet spring, garden events, and egg hunts. And dessert, because you may’t birthday celebration with our cake. This spring’s cookbook crop brings masses of proposals inside the shape of cake-centric volumes and fruit-ahead tomes that brim with stunning pictures and galvanizing sweets. So cross grasp your whisks. Here are four new cookbooks worth a glance.
Baking at Republique
Margarita Manzke, a five-time James Beard semifinalist for an outstanding pastry chef and the creative genius at the back of Los Angeles’ Republique Bakery, has written a visitors-stopping cookbook (Lorena Jones Books/Ten Speed Press, $30). We understand this because the e-book is sitting here this very minute, and no one can walk by without coming to a halt, exclaiming over the quilt and paging via the extent and then drooling over the images of stone fruit-crowned Brioche Fruit Tarts and Blueberry-Almond-Brown-Butter Cakes. The Plum Tart looks like a flower. There are roasted marshmallows atop the S’mores Cookies. And the Strawberry-Pistachio Tart is sheer art.
Brooklyn-based Odette Williams’ premise can be simple — “All you want to keep your buddies and circle of relatives in the cake” —but the outcomes are excellent. This new book (Ten Speed Press, $23) offers ten base cake recipes to mix and match with 15 icings and toppings and 30 cake layout thoughts. Chocolatey Chocolate Cake with Silky Marshmallow Icing and Raspberry Curd filling? Yes, please! DIY your combos or head for the chapters on TLC Cakes, say, or Vacation Cakes for the suggestion. Then pull out that mixer due to the fact our crystal ball says there’s a Bribery Cake, a Big Daddy’s Pavlova, or a Sleepover Cake — with Toblerone ganache and caramel sauce — to your destiny.