Every cook knows that any great dinner party is only as good as its sweet ending, even multicourse Italian feasts. All About Dolci, from the pastry chefs at Eataly, is an enticing presentation from biscotti to gelati, torte, and classic pasticceria, with more than fifty recipes that inspire the perfect flourish to any Italian meal. The book takes readers through the history and tradition behind biscotti, with recipes including cantucci, baci di dama, and amaretti; holiday recipes such as panettone, pandoro, and struffoli; the classic tradition of Italian mini-pastries, piccola pasticerria, featuring rum baba, meringa, and cannoli; and all things gelati, including granita, sorbetto, and affogato, among many others. All About Dolci is, like Eataly itself, a one-stop source for classic Italian dessert traditions and recipes.

Since the very first taste of maple syrup, New Englanders have pined for something sweet. The region's native plants (corn, squash, pumpkins), orchard fruits, fresh dairy products, even the early ice industry, all converged during the past four centuries to create culinary inspiration that seeded our developing nation for generations. From the mountains of Maine to the farms of Vermont to the beachside villages of Cape Cod, New England has earned a reputation for fantastic desserts. What first started out as necessary, high-calorie sustenance has become an exercise in pleasure and a celebration of the seasons. Indeed, it's not officially summer in New England until shortcake is soaked in sweet strawberries and cream. Soon blueberries, cherries, peaches, blackberries, and plums make an appearance, begging for crisp, nutty toppings, buttery crusts, and a melting pool of vanilla ice cream. Whether it's the cold, snowy winters that beckon us into the warmth of the kitchen or the excitement each change of season brings, New Englanders know how to sweeten the pot by bringing out the best in local ingredients. The result of this vibrant seasonal calendar is a rich repertoire of flavors ripe for celebration and reinvention. New England Desserts offers enticing recipes for fresh homemade cakes, cookies, candies, pies, crisps, cobblers, crumbles, and ice cream-not just in the summertime, but all year round. Tuck into regional classics like Maine Whoopie Pies, Indian Pudding, Penuche, and Boston Cream Pie. But equally important is the opportunity to improvise and shake things up a bit with modern interpretations of traditional desserts, like Mixed Berry Tiramisu, Maple Walnut Cake with Whipped Mascarpone, and Baked Acadia (a low-key riff on Baked Alaska in which a scoop of homemade ice cream is encased in a prebaked crispy meringue shell). The recipes are organized by season to allow the cook to coordinate his or her baking projects with the time of year when local produce is at its peak. There's also a bonus chapter for homemade ice cream, which remains an all-season favorite in New England (and beyond). Pair these scoops with fresh toppings and the bake shop desserts from the previous chapters to create exquisitely delicious and creative sundaes. Ample photographs of the region's natural beauty, local ingredients, and casual, rustic recipes are key to appealing to the senses of an audience hungering for a collection of New England's best dessert recipes all in one place.

This pocket-sized baking book is awash in charm, color, and smart puns for bakers: you can have your cake and eat it too! Thirty recipes range from chocolate brownies, shortbread caramel slice, and chocolate chip cookies to layered berry pavlova and chocolate ganache bundt. Its compact size makes it unintimidating and also a perfect gift, even if it's just for yourself. In Charlotte's own words, You'd butter believe this is the only baking book you'll need.