What books caught my eye this week as they passed over the library counter and under my scanner? Baking....or not.....as the case may be....
First up is No-Bake Baking: Easy Oven-Free Cakes and Treats by Sharon Hearne-Smith.
From the publisher, Quercus Books:
"Who says baking has to be hard work? In No-Bake Baking, Sharon Hearne-Smith shows how to create over 100 impressive sweet treats with absolutely no need for conventional baking. These easy recipes can be magicked up in your fridge, freezer, microwave or blender – or even your slow cooker, bread machine or sandwich toaster! Sharon cleverly transforms simple ingredients like rice krispies, pancakes, cookie crumbs, popcorn and marshmallows into stunning cakes, biscuits and desserts, saving you hours in the kitchen and guaranteeing gorgeous results every time.
You’ll find an array of jaw-dropping temptations, from iced lemon meringue cake, striped blueberry cheesecake and deep-pan double-chocolate mousse pie, to traybakes with a twist, such as rocky road white knuckle ride, trillionaire’s toffee tiffin and orange & hazelnut ‘brownie’ bars. Enjoy sweet mouthfuls like mini pecan pies with pretzel bases, chocolate peanut butter cups, and super-cute doughnut pops, plus inventive layered refrigerator cakes, frozen bombes, a back-to-front trifle cake and much, much more.
Wave goodbye to burnt edges and soggy bottoms: these ingenious recipes are fast, fuss-free and every bit as rewarding as anything from the oven."
Sugar Rush by Johnny Iuzzini with Wes Martin.
From the publisher, Clarkson Potter:
"Sugar Rush is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors.
James Beard–award-winning pastry chef Johnny Iuzzini returns to basics, sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream. The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier—or more inviting."
(Over the Counter is a regular feature at A Bookworm's World. I've sadly come the realization that I cannot physically read every book that catches my interest as it crosses over my counter at the library. But... I can mention them and maybe one of them will catch your eye as well. See if your local library has them on their shelves!)