by Alan Rosen and Beth Allen
from Junior’s Cheesecake Cookbook: 50 To-Die-For
Recipes for New York-Style Cheesecake
(Taunton Press, 2007)
Makes one 9-inch cheesecake, about 2 1/2 inches high
“Cappuccino, please.” Most times, this phrase means you are ordering a …

by Susan Spicer with Paula Disbrowe
from Crescent City Cooking
(Alfred A. Knopf, 2007)
Makes 8 to 10 servings
If this recipe looks too daunting at first blush, you might consider making it in stages. The syrup for the …

by Nancie McDermott
from Southern Cakes
(Chronicle, 2007)
Serves 6 to 8
This spice-infused tea bread comes from the kitchen of Mrs. Cornelia Walker Bailey, historian, muse, and guardian angel of Sapelo Island, off the Georgia coast. Mrs. Bailey’s …

by Julee Rosso and Sheila Lukins
from The Silver Palate Cookbook: 25th Anniversary Edition
(Workman, 2007)
Makes 10 to 12 portions
In the beginning, Sheila’s mother drove her famous carrot cakes down to Manhattan daily from her Connecticut kitchen. …

by Nancie McDermott
from Southern Cakes
(Chronicle, 2007)
Serves 6 to 8
This makes a handsome cake with luscious caramel color and deep sweet flavor. It’s grand plain, but if you want a fancier finish, top it off with …

Far Breton
by Richard Bertinet
from Crust: Bread to Get Your Teeth Into
(Kyle Books, 2007)
Makes 1 far
Far Breton is a specialty of Brittany. (Far is derived from the Latin farina, meaning “flour.”) When I was growing up, …

by Laurent Tourondel and Michele Scicolone
from Bistro Laurent Tourondel: New American Bistro Cooking
(John Wiley & Sons, Inc., 2007)
Serves 6
My mom made this cake, from my grandmother’s recipe, for my 39th birthday. It makes a beautiful …

by Nancie McDermott
from Southern Cakes
(Chronicle, 2007)
Serves 8 to 10
This hearty cake has been around for decades, long before any discussion of the nutritional benefits of oats. Its nubby texture is a pleasure, and since oatmeal shows …

by Alice Medrich
from Pure Dessert
(Artisan, 2007)
Makes 1 large loaf or 2 small loaves
My friend Christine Blaine gave me this recipe many years ago when she was the retail director of my dessert company. Chock-full of …

by François Payard with Anne E. McBride
from Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
(Clarkson Potter, 2008)
Makes one 9-inch savarin; serves 10 to 12
Savarin is a yeasty cake that is soaked with rum syrup …

by Alice Waters with Patricia Curtan, Kelsie Kerr, and Fritz Streiff
from The Art of Simple Food
(Clarkson Potter, 2007)
Makes one 9-inch round cake
Two of Alice Waters’s basic rules are “cook simply” and “eat seasonally.” There’s nothing …