"Karen’s desserts just make me happy. They are tasty and incredibly balanced. The recipes, which are straightforward and easy to follow, are just as much fun to make as they are to eat."
"The Craft of Baking is the kind of book you will use endlessly in the kitchen. With grace and ease, Karen DeMasco shares the secrets to her deft and delectable desserts. My only question is which sweet to try first!"
"Karen DeMasco may be a professional baker, but she’s a home baker at heart. In this book she has transformed all the pastry techniques and tricks she has learned over the years into accessible and delicious desserts."
"Karen DeMasco’s brilliant work encompasses the best of classic French and Italian techniques in playful and delicious recipes that feel new and are delightfully American. I want to have the brown butter waffles for breakfast tonight!"
"I have always admired Karen’s ability to craft the simplest of desserts into the most sublime. Nobody does it better! We all have a great deal to learn from her."
"For the past few years, pastry chefs have wowed us with esoteric creations. But Karen DeMasco reminds us that, really, nothing is better than a piece of cake."
"It’s the rare cookbook that manages to make the didactic delicious, but The Craft of Baking succeeds effortlessly. Karen DeMasco not only places her mouthwatering recipes in your hands, she actually encourages you to tinker with them, leaving room for inspiration as it strikes. Smart, innovative, and endlessly delectable, this is a cookbook that entertains as it instructs: read it and learn."
"DeMasco makes you eager to turn on the oven"
- Associated Press
"DeMasco is a master at her craft"
- Charleston Post & Courier
DeMasco has (along with her co-author, Mindy Fox) written a book of sweets to savor…DeMasco layers the homey foundation of her childhood favorites with the spontaneity she honed working in seasonal-ingredient-driven kitchens and a love of modern touches.
The New York Times
DeMasco, Tom Colicchio's former pastry chef at his New York City restaurants and a 2005 James Beard Award winner, makes her cookbook debut with Fox (food editor, La Cucina Italiana magazine). In the first sections, she covers ingredients and techniques accessible even to novice bakers. Then come her "new modern-day treats," created with "traditional recipes and familiar home baking techniques," e.g., Lemon Olive Cake (an interesting variation on the traditional lemon cake using butter and extra virgin olive oil). Sources are listed for hard-to-find items. Owing to DeMasco's well-respected culinary pedigree, home bakers will want this.