Jeni Britton Bauer turned her small artisanal ice-cream shop in Columbus, Ohio, into a nationally known brand with such irresistible flavors as Salty Caramel and Goat Cheese Ice Cream with Roasted Red Cherries. She came up with a breakthrough method for home ice-cream making for this, her debut cookbook. Her recipes for ice cream, sorbet, and frozen yogurt were all tested on basic Cuisinart ice-cream makers. $23.95; .
Inspired by Parisian patisseries, Miette—a bakery in San Francisco’s historic Ferry Building—has pale-pink walls and glass display cases filled with such Proustian confections as lavender shortbread and Lemon Tea Cakes. With its scallop-edge pages and irresistible photos of cookies and cakes, the first baking book by owner Meg Ray (written with Leslie Jonath) is just as winning. Miette’s recipes, from Banana-Cream Tart to Parisian Macarons to pink-iced Tomboy Cake, will turn any event into a special occasion. $27.50; .
Fany Gerson’s My Sweet Mexico, published last year, was a long-overdue collection of recipes from south of the border—everything from classic cinnamon-dusted churros to a modern mashup of flan-and-chocolate cake. Her new Paletas cookbook—featuring recipes for Mexican ice pops, shaved ice, and aguas frescas—proves that the Mexicans know just how to chill out. The cool treats in this book include Hibiscus-Raspberry Ice Pops and Cucumber-Lime Coolers. $16.99; .
In a true-life story that sounds like the makings of a movie, Gesine Bullock-Prado left behind a career in Hollywood to open a bakery in Vermont (she wrote about the transition in her memoir My Life from Scratch). You’ll need a candy thermometer for the recipes in her beautiful new cookbook, Sugarbaby—but don’t let that scare you off. She’ll have you making Cotton Candy, Barley-Malt Skulls, and marshmallows in no time. $29.95; .
Intimidated by baking? San Francisco pastry chef Emily Luchetti (with coauthor Lisa Weiss) makes it easy in this cookbook aimed at beginners. You’ll learn how to beat batters and fold like a pro while whipping out such impressive desserts as Chocolate Hazelnut Torte and Strawberry Rhubarb Pie. Our only reservation: the lack of photos, which are helpful to novice bakers. $29.99; .
This cookie-centric book is filled with recipes from the Milk & Cookies Bakery in New York’s Greenwich Village. Owner Tina Cascelli’s basic vanilla cookie dough, for instance, is an upgrade from its Tollhouse cousin—and that means a little more effort (she starts by pulverizing rolled oats in a food processor). The payoff is homey cookies that are a cut above, such as Milk Chocolate–Orange Cookies and Orange Sablés. $24.95; .