The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and other Ingredients, John Wiley & Sons, Inc., New York, NY, 2007.
This is my latest book. I have to say it is the most comperhensive book I have ever done and it's really very unique. For one thing it's divided up into sections by primary ingredient used like fruit, nuts, spices, as well as many more, including a large section on chocolate. Also, the recipes are laid out in a very easy to follow table-like format with instructions placed directly across from their specific ingredients. And there are very comprehensive sections on basic ingredients, equipment and supplies, and techniques in the begining of the book. All levels of bakers will enjoy this book and I truely believe it is the only baking book you will every need. It's hard to say what my favorte recipes are from this book but the Lemon Mascarpone Tart and Bittersweet Chocolate Pots de Crème are two of my very favorites and I do like those Coconut Biscotti.
"Want to learn to bake? Buy just one book--this one. Having The Essential Baker is like having a lifetime of baking experience and teaching in your kitchen. Enough information and recipes to last any baker a lifetime." Gale Gand, Executive Pastry Chef and partner, Tru Restaurant, Chicago and author of Chocolate & Vanilla.
Truffles, Candies, and Confections: Techniques and Recipes for Candymaking, Ten Speed Press, Berkeley, CA, 2004.
My emphasis with this book is mostly on chocolate but you will find many other great and easy to make candy recipes. Everything is written to be made in the home kitchen. Two of my very favorite recipes are Mocha Truffles and Orange-Hazelnut Chocolate Clusters. You will love the photographs.
"Smooth or chunky? Creamy or Chewy? Chocolate or vanilla? Fruit or nut-filled? Such sweet choices will surely keep you up at night, luring you into the kitchen to melt and dip your way into candy bliss, then back into bed with a stash of sumptuous sweets." Lisa Yockelson, baking journalist and author of Baking by Flavor and Chocolate Chocolate.
Chocolate Lover's Cookbook for Dummies, Wiley Publishing, New York, NY, 2002.
It's chocolate, chocolate, and more chocolate in this book. There are recipes for just about every dessert made with chocolate from brownies to mousses to ice creams and even chocolate sauces. This book is full of techniques and tips and is written on a lighter note.
"Dessert-lovers rejoice! Another great chocolate book from the
authority." Lora Brody, author of Basic Baking.
And there is a mini version of my popular Chocolate Lover's Cookbook for Dummies that can be found at the checkout counter of many major supermarkets, discount superstores, drug stores, etc. It has five chapters with 27 great chocolate recipes. It's a cute little paperback with some yummy chocolate recipes.
Cookies for Dummies, Wiley Publishing, New York, NY, 2001.
Cookies are everyone's favorite snack. And there is nothing like freshly baked cookies to have on hand for family and friends. This book offers a very large variety of cookie recipes including many of my personal favorites like Classic Scottish Shortbread, Chocolate Macaroons, and Rugelach. The emphasis here is on fast, easy, and yummyness.
"Keep this book at the ready to satisfy all your cookie whims."
Flo Braker, author of The Simple Art of Perfect Baking.
All About Chocolate: The Ultimate Resource for the Worlds's Favorite Food, Macmillan Publishing, New York, NY, 1998.
This book won the pretigious Eurochocolate book of the year award in 1999. I loved writing this book because it gave me the opportunity to learn even more about chocolate. Everything about chocolate is covered from a chocolate lexicon to tasting chocolate to chocolate lore. Also included are several best of the best chocolate recipies. My favorites here are Chocolate Fudge Brownies, Crostata Di Cioccolata, and Molten Chocolate Cake.
The All New All Purpose Joy of Cooking, Scribner Publishing, New York, NY, 1997.
Obviously, I didn't write this book, but I did contribute to it. My contributions are in the CANDY chapter. Here you will find some great techniques for working with sugar and chocolate. For recipes I recommend the Dark Chocolate Truffles and Clear Peanut Brittle. Of course, this book has a wealth of information and recipes about practically all foods.
Sugar & Spice: Sensational Desserts with Vivid Flavors, HPBooks, New York, NY, 1996.
If you like your traditional desserts spiced up this book is for you. This book is full of great cakes and pies and a host of other desserts make with spices such as Anise, Cinnamon, Ginger, and just about everything else on the spice rack. My favorites here include Apple and Dried Cherry Pie, Fresh Plum Custard Tart, and Cantaloupe and Coriander Sorbet.
The International Dictionary of Desserts, Pastries, and Confections, Hearst Books, New York, NY, 1995.
This was a fun book to write because it allowed me to write about all of what I know and do. It is packed full of definitions that are very comprehensive. And I included several classic type recipes (over 80). Here I like the Hazelnut White Chocolate Cheesecake, Linzertorte (my husband's very favorite), and Torta Di Mandorle.
The Candy Cookbook, Chronicle Books, San Francisco, CA, 1995.
Although this book is smaller than my other books it has got a lot in it. All types of candies are covered from chocolate truffles to marzipan to toffee. I truly like everything in this book but if I had to choose my favorites it would be White Chocolate Citrus Truffles, Orange Almond Clusters, and Pine Nut Brittle.
I would be more than happy to send you 'book plates' with my signature and a personal note for any of my books. Please send an e-mail to cbloomccp@hotmail.com and I will send you as many as you would like. Be very clear on what you would like me to say on each 'book plate' and which book it goes with and don't forget to include your name and complete return address. Thanks.