The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker

An assortment of in excess of 100 phenomenal sweets—all with photographs and careful guidelines—by Cenk Sönmezsoy, maker of the universally acclaimed blog Cafe Fernando.

Composed, styled, shot, and planned by Cenk Sönmezsoy, The Artful Baker shares the rousing story of an energetic home bread cook, starting with his years after doctoral level college in San Francisco and displaying the products of a preparing fixation he developed subsequent to getting back to Istanbul. Sönmezsoy's accounts and exceptionally styled pictures, along with his unique manifestations and new interpretation of conventional plans, offer an insightful and passionate window into the life of this illuminating presence craftsman.

The Artful Baker is contained on the whole new substance, with a couple of refreshed forms of perusers' top choices from his blog, for example, Brownie Wears Lace, his unique brownies finished off with fair chocolate ganache and self-contradicting chocolate trim (initially appointed by Dolce and Gabbana and granted "Best Original Baking and Desserts Recipe" by Saveur magazine); Raspberry Jewel Pluot Galette, a formula propelled by Chez Panisse's 40th year commemoration festivities; and Devil Wears Chocolate, his sublime fiend's food cake that graces the front of the book.

Every part features an assortment of extravagances, from treats to cakes and tarts to frozen yogurts, including plans like Pistachio and Matcha Sablés; Tahini and Leblebi (twofold broiled chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the dearest ring-molded Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux.

Each formula in The Artful Baker has experienced a fastidious advancement stage, tried by a multitude of home bread cooks having changing degrees of aptitude, hardware, and admittance to fixings, and overhauled to guarantee that they will work impeccably in any kitchen. Estimations of fixings are given in both volume and weight (grams). Where a volume estimation isn't valuable, weight estimations are given in the two ounces and grams.

About the Author
Cenk Sönmezsoy is an author, blogger, photographer, and food stylist based in Istanbul. In 2006, he created Café Fernando (cafefernando.com), cited as one of the “World’s 50 Best Food Blogs” by the London Times and awarded “Best Culinary Travel Blog,” “Best Original Baking and Desserts Recipe,” and “Best Piece of Culinary Writing” by Saveur.

I am so amazed by this book because the recipes are a little different than what you typically find. I immediately made the pistachio crumb cake. Most people don't have pistachio flour on hand. But you can easily grind unsalted pistachios (or any unsalted nuts) in a mini food processor. The result is absolutely delicious. What I love most is that, grams, onces and cups are used so you can pick which one your comfortable with. Enabling you to easily downsize or increase a recipe easily. Unique flavor combinations have me so excited. --A.L.W

I've never heard of this author or his blog but bought the book on impulse and am glad I did. The recipes for the passion fruit and raspberry caramels are worth the price of the book. I'm very pleased. Nice work. --kem60

This is a gorgeous book. Just the book itself with its heavy paper and colors. Every aspect of the book is carefully designed which adds to the pleasure of it. And the recipes! They are wonderful and easy to follow. Every one I’ve tried has been delicious and I want to make them all—probably will eventually. Even if you aren’t a baker, the pleasure of his writing would make this book worth the purchase, as his head notes are lovely to read. --Camellia

The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker