Hand-Forged Doughnuts

by Mark & Michael Klebeck

Seattle’s Top Pot bakers work around the clock to hand-cut, fry and glaze the doughnuts served at Starbucks. With these recipes you don’t have to work a midnight shift to enjoy 50 classic sweets any time. Color photos.

Handheld Pies

by Sarah Billingsley Rachel Wharton

You don't have to make a 9" pie to enjoy the divine combination of flaky crust and juicy fruit filling or graham-cracker crunch and chocolate. A handheld pie packs all the pizzazz of the large version. Color photos.

Hot & Cheesy

by Clifford A. Wright

The James Beard Award-winning author of Bake Until Bubbly is back with 250 recipes oozing with cheesy goodess, including Tibetan Bleu Cheese and Beef Soup, Saag Paneer and Tomato Tart with Figs, Fontina and Goat Cheese.

How to Build a Better Pie

by Millicent Souris

Baking a pie can be as easy as popping a casserole into the oven. Includes lavishly illustrated instructions for preparing crust, making a lattice top and more, plus a wealth of sweet and savory recipes. Color photos.

How to Cook Everything®: The Basics

by Mark Bittman

Mark Bittman is the man to show you how to cook everything, with 170-plus all-new recipes like Pan-Fried Breaded Eggplant, Pork Stir Fry with Greens, Blueberry Cobbler and, for the first time, photos. Color photos.

How to Make Bread

by Emmanuel Hadjiandreou

Filled with clear, step-by-step photos and minute-by-minute instructions, this book will guide you through the creation of traditional European breads, from ciabatta to hot cross buns. Color photos.