ON SALE NOW
SCROLL DOWN
ON SALE NOW
In the News
Better Baking is honored to be featured as one of the best fall 2016 cookbooks in:
In the News
Better Baking is honored to be featured as one of the best fall 2016 cookbooks in:
GENEVIEVE KO /Better Baking
After more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. Refined white sugar pales beside concentrated sweeteners like pure maple syrup, brown sugar, and molasses in muffins and granola. Pomegranate Pistachio Baklava uses reduced pomegranate syrup instead of the usual saccharine one. Nubbly flours with personality—whole wheat, spelt, rye, buckwheat, graham flour, and almond flour—bring richness to such desserts as Glazed Apple Cider Doughnuts. And pureed fruits and vegetables (beets in Red Velvet Roulade with Strawberry Cream Cheese; grated zucchini in Chocolate School Party Sheet Cake) keep desserts extra moist.
GENEVIEVE KO /Better Baking
After more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. Refined white sugar pales beside concentrated sweeteners like pure maple syrup, brown sugar, and molasses in muffins and granola. Pomegranate Pistachio Baklava uses reduced pomegranate syrup instead of the usual saccharine one. Nubbly flours with personality—whole wheat, spelt, rye, buckwheat, graham flour, and almond flour—bring richness to such desserts as Glazed Apple Cider Doughnuts. And pureed fruits and vegetables (beets in Red Velvet Roulade with Strawberry Cream Cheese; grated zucchini in Chocolate School Party Sheet Cake) keep desserts extra moist.
Experts Say
“Genevieve Ko has cracked the code: She’s found a way to make beloved sweets good and good for us. Ever wonder what your favorite cookie, cake or muffin would be like with less sugar? No eggs? Different oils? Healthful flours? Nuts? Grains? Ko’s got the smart answers.”
— Dorie Greenspan, author, Baking: From My Home to Yours and Dorie’s Cookies
“Better Baking is the best baking book I have seen in many years. The recipes are fresh, exciting, and unique. The photographs invite you to bake every healthy treat. I can’t wait to bake from this amazing treasure.”
— Sarabeth Levine, pastry chef and owner of Sarabeth’s Kitchen, Restaurants, and Bakery
“Genevieve Ko gives us delicious recipes using whole ingredients; feel-good desserts have never looked so scrumptious! Better Baking is a beautiful and thoughtful master class on how to bake your cake and eat it too. ”
— Carla Hall, co-host on The Chew, owner of Carla Hall’s Southern Kitchen
Experts Say
“Genevieve Ko has cracked the code: She’s found a way to make beloved sweets good and good for us. Ever wonder what your favorite cookie, cake or muffin would be like with less sugar? No eggs? Different oils? Healthful flours? Nuts? Grains? Ko’s got the smart answers.”
— Dorie Greenspan, author, Baking: From My Home to Yours and Dorie’s Cookies
“Better Baking is the best baking book I have seen in many years. The recipes are fresh, exciting, and unique. The photographs invite you to bake every healthy treat. I can’t wait to bake from this amazing treasure.”
— Sarabeth Levine, pastry chef and owner of Sarabeth’s Kitchen, Restaurants, and Bakery
“Genevieve Ko gives us delicious recipes using whole ingredients; feel-good desserts have never looked so scrumptious! Better Baking is a beautiful and thoughtful master class on how to bake your cake and eat it too. ”
— Carla Hall, co-host on The Chew, owner of Carla Hall’s Southern Kitchen
“Better Baking is pure joy. The recipes, while casually tricked up with more wholesome ingredients than your typical baking compendium, never feel like lectures on nutrition. Instead, each recipe pops off the page - a blend of elegance and fun. Oh, and do yourself a favor, run home with this book and make the Double-Date Sticky Toffee Pudding Cakes stat. They have become our go-to dinner party dessert.”
“A sign of a great baking book for me is when I pick it up and immediately want to start baking from it. Better Baking is not only full of inspiring recipes but also gorgeous photos and numerous helpful hints on how to bake with more wholesome ingredients. Kudos to Genevieve for sharing recipes that will make all of us better bakers.”
“Genevieve Ko is an incredibly knowledgeable baker and she has made this expertise gained through years of study and baking available to you in Better Baking. Here are short cuts to simplify, tips to prevent disasters and amazing, delicious recipes, many with whole grains, seeds, and nuts. Whole wheat wedding cookies better than the original! This book is a treasure—nearly every recipe you want to try right now!
I love this book. I love the recipes. The book itself is beautiful: fascinating photographs, easy to read, well laid out. I want my friends to have this book right now!”
“An instant classic with wholesome, diverse ingredients that will leave you feeling great about what you’ve just baked.”
BETTER BAKING
BY GENEVIEVE KO
PHOTOGRAPHY BY ROMULO YANES
Rux Martin/Houghton Mifflin Harcourt 2016
BETTER BAKING
BY GENEVIEVE KO
PHOTOGRAPHY BY ROMULO YANES
Rux Martin/Houghton Mifflin Harcourt 2016