50 Things to Bake Before You Die: The World's Best Cakes, Pies, Brownies, Cookies, and More from Your Favorite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel

by Allyson Reedy

Overview

Turn your home-baking skills into professional-grade desserts with this mouthwatering baking book featuring recipes from some of the most incredible bakers and bakeries—including Tieghan Gerard, Joanne Chang (Flour Bakery), Chelsey White, Christina Tosi (Milk Bar), Daniel Boulud, and more!

This heavenly collection of dessert recipes—gifted to us from the greatest bakers and chefs from small-town café owners to fancy restaurateurs to TV show hosts—is a call to arms, to action, to revolution! Or, at the very least, a call to turn on the oven. Because who has time for the third-best brownie recipe or so-so Nutella-stuffed chocolate chip cookies?

Written with a fun and friendly tone and featuring easy, step-by-step instructions, 50 Things to Bake Before You Die will make you feel right at home as you bake up these world-class desserts, including:

• Brown Butter Nutella Stuffed Chocolate Chip Cookies (from Chelsey White)
• Strawberry Champagne Cupcakes (from Georgetown Cupcake)
• Brown Sugar Peach Cobbler (from Tieghan Gerard)
• Chocolate Cheesecake Mochi Muffins (from Sam Butarbutar)
• Chocolate Babka (from Duff Goldman)
• Cookies and Cream Macarons (from Cambrea Gordon)
• And more!

So bake up Courtney Rich’s sublime Ultimate S’mores Cake, and Joanne Chang’s soul-shaking Homemade Oreos. Bake them—before you die.

Product Details

ISBN-13:	9781646043316
Publisher:	Ulysses Press
Publication date:	04/05/2022
Pages:	144
Sales rank:	25,093
Product dimensions:	7.50(w) x 9.30(h) x 0.50(d)

About the Author

Allyson Reedy is a carb-loving food writer and restaurant critic in Denver, Colorado. When she’s not taste-testing or checking out new restaurants for a story, she’s probably tripping over her pug in her home kitchen while stressing over sourdough. Read more from her and bake up killer desserts in 50 Things to Bake Before You Die: The World’s Best Cakes, Pies, Brownies, Cookies, and More from Your Favorite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel.

Table of Contents

Introduction 6

Chapter 1 Cookies 9

Homemade Oreos

Joanne Chang, Flour Bakery 10

Plain Jane Cookies

Amy Jason, Cookie Fix 12

Brown Butter Nutella Stuffed Chocolate Chip Cookies

Chelsey White, Chelsweets 14

Madeleines

Daniel Boulud, chef and restaurateur 16

Italian Sandwich Cookies

Allison Robicelli, food writer and cookbook author 21

Oatmeal Chocolate Toffee Shortbread Cookies

Clyde Greenhouse, Kessler Baking Studio 22

Funfetti Cookies

Kate Wood, Wood & Spoon 25

Mackles' Mores

Robin Wehl Martin, Hello Robin Cookies 28

Cookies and Cream Macarons

Cambrea Gordon, Cambrea Bakes 30

Chocolate Pecan Caramel Cookies

Courtney Cowan, Milk Jar Cookies 33

Salted Peanut Butter Cookies

Agatha Kulaga and Erin Patinkin, Ovenly 34

Triple Chocolate Chip Cookies

Camila Arango and Tom Wellings, Pluma by Bluebird Bakery 37

Chapter 2 Cakes 39

Birthday Layer Cake

Christina Tosi, Milk Bar Bakery 40

Ultimate S'Mores Cake

Courtney Rich, Cake by Courtney 43

Strawberry Champagne Cupcakes

Sophie Kallinis LaMontagne and Katherine Kallinis Berman, Georgetown Cupcake 48

Red Velvet Layer Cake

Tanya Holland, Brown Sugar Kitchen 53

Death by Chocolate Cake

Liz Marek, Sugar Geek Show 54

Lemon Layer Cake with Lemon Curd and Sugared Blueberries

Sugar Bakeshop 56

Yum Yum Banana Coffee Cake with Cheesecake Filling and Chocolate Streusel

Mindy Segal, Mindy's Bakery 62

Daydream Believer Cupcakes

Kat Gordon, Muddy's Bake Shop 65

Pound Cake

Stephanie Hart, Brown Sugar Bakery 66

Chocolate Pound Cake with Caramel Icing

Jocelyn Delk Adams, Grandbaby Cakes 68

Carrot Cake with Cream Cheese Frosting

Astrid Field, The Sweet Rebellion 71

Olive Oil Cake

Angela Renee Chase, Flora Bodega & Paseo Farmers Market 72

Chapter 3 Pies & Tarts 75

Strawberry Hand Pies

Tracy Wilk, #BakeltForward 76

Classic Apple Pie

The Upper Crust Pie Bakery 79

Passion Fruit Pie with Macadamia Lace Brittle

Darcy Schein and Leslie Coale-Mossman, Pie Junkie 80

Blueberry Lemon Pie (The Boy Scout)

Shauna Lott Harman, The Long I Pie Shop 83

Strawberry Labneh Granola Tart

Majed Ali, The Cinnaman 84

Chocolate Caramel Tart

Erica Leahy, Three Daughters Baking 88

Peanut Butter Pie

Kelli Marks, Sweet Love Bakes 91

Blueberry Galette

Jennifer Essex, Ruby Jean Patisserie 92

Chapter 4 Things You Eat with Your Hands 97

Chewy Brownies

Tessa Arias, Handle the Heat 99

Chocolate Babka

Duff Goldman, Charm City Cakes 100

Croissants

Dominique Ansel, Dominique Ansel Bakery 102

Lemon Bars

Ashley Summers, Berkshire Bakes 107

Blondie Ate a Brownie

Sherry Blockinger, Sherry B Dessert Studio 110

Pistachio Cheesecake Bars

Katina Talley, Sweet Magnolias Bake Shop 113

Chocolate Cheesecake Mochi Muffins

Sam Butarbutar, Third Culture Bakery 114

Salted Caramel Brownies

Kimberlee Ho, Kickass Baker 117

Peach Cobbler Scones

Rebecca Rather, Emma + Ollie 118

Biscoff White Chocolate Blondies

Anna Wierzbinska, Anna Banana 121

Chapter 5 Things You Probably Shouldn't Eat with Your Hands 125

Brown Sugar Peach Cobbler

Tieghan Gerard, Half Baked Harvest 126

Rhubarb Cheesecake

Erin Jeanne McDowell, The Fearless Baker 129

Creamy Coconut Cheesecake with Dulce De Leche

Dev Amadeo, The Yellow Butterfly 130

Butter Pecan Cinnamon Buns

Ashley Manila, Baker by Nature 132

Grapefruit Tiramisu

Anne Ng and Jeremy Mandrell, Bakery Lorraine 134

Classic Crème Brûlée

Jeff Osaka, chef/restaurateur 137

Chocolate Croissant Bread Pudding with Fresh Chantilly Cream

Wiltshire Pantry Bakery & Café 139

Chocolate Soufflés with Chocolate Sauce

Hedda Gioia Dowd and Cherif Brahmi, rise n°1 restaurant 140

Recommended Reading 142

Acknowledgments 143

About the Author 144

Editorial Reviews

★ 05/16/2022

Food writer Reedy (Breaking the Chain) serves up the “very best desserts the sweet, sweet confectionary world has to offer” in this toothsome assemblage of recipes from notable bakers, bloggers, and chefs. “I know what you’re thinking,” Reedy writes of the book’s vaguely morbid title, “Can’t we just have our cake without being confronted with our ever-hastening mortality, too?” Rest assured, the following pages are anything but macabre, thanks to their sugary contents, cheeky charm, and commitment to covering all of the “dessert-y bases” in chapters organized by cookies, cakes, “Things You Should Eat with Your Hands,” and “Things You Probably Shouldn’t Eat with Your Hands.” Nostalgia gets served in the form of “snuggly” oatmeal-sugar cookies courtesy of Amy Jason, owner of Alabama’s Cookie Fix, while madeleines are made “just as God... intended” in a perfected recipe from Michelin-starred chef Daniel Boulud. For bakers seeking a rewarding challenge, the layered Ultimate S’mores Cake from baking blogger Courtney Rich offers “an intimibake” that’s worth the elbow grease. Meanwhile, an indulgent chocolate croissant bread pudding from a bakery in Kentucky gets topped with Chantilly cream for some “awesome fat-on-fat action,” and variations on bars, brownies, and babkas shine, notably in recipe for graham-cracker-crusted pistachio cheesecake bars. It doesn’t get sweeter than this. (Apr.)

Publishers Weekly