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    Dessert Cookbooks and Recipes


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    Desserts are foods eaten at the end of the meal. They are usually sweet (including for example cake, chocolate, or cookies), but cheese and fruit are also popular desserts.

    Some popular dessert recipes include:
    • Apple Crumble - This is a popular dessert from British cuisine. It is made from apples topped with a loose sweet pastry, and this is baked in the oven like a pie. Other fruits can be used instead of, or as well as, apples, for example to make apple and blackberry crumble or blackberry crumble.

    • Kheer - This is an Indian recipe for a type of rice pudding. It is made by boiling rice with milk and sugar. Softened nuts (almonds or pistachio usually), as well as cardamom and saffron for flavoring are also added to the dish. In the South if India, the dish is made using coconut milk instead of cow's milk, and is known as payasam.

    • Malva pudding - This is a famous South African recipe. It is an apricot-flavored sponge-like dessert.

    • Pavlova - This is a dessert named after the famous ballerina, Anna Pavlova. It is found in both Australian cuisine and New Zealand cuisine, and who really invented the recipe is often a subject of friendly debate between Australia and New Zealand. The dish is made from meringue, and is cooked in such a way the exterior of the pavlova is crispy, but the interior is light and fluffy, cream and either fruits or sweets are placed on top of the meringue.


    • Charlotte Russe - This is a famous Russian recipe, which was first created by French chef Marie Antoine Carême who was employed by Czar Alexander I. It is a cold dessert made from lady fingers (small sweet light sponge cakes) topped with Bavarian creme (a custard made with flour, thickened with gelatin and flavored with liquer).

    • Kaiserschmarrn - This is a famous Austrian recipe for pancakes. Kaiserschmarrn are usually topped with raisins and powdered sugar, and served with fruit compotes.


    • Key lime pie - This is an American recipe. It originally comes from Florida, or more precisely, the Florida Keys, which are a string of island to the South of mainland Florida. The dessert is made from key limes (which are small limes native to the Florida Keys), egg yolks, and sweetened condensed milk, all in a pie crust. Additionally, egg whites can also used to make a meringue topping. The dish uses condensed milk rather than fresh milk, because before refridgeration became commonplace, it was virtually impossible to obtain fresh milk in the Florida Keys.

      Key lime pie

    • Palatschinken - This is an Austrian recipe for thin pancakes. Palatschinken are traditionally filled with apricot jam and sprinked with sugar, although sometimes other fillings may be used.


    • Rice pudding - This British recipe was probably inspired by Indian cuisine's kheer during the period when Britain ruled India. It contains rice, milk, cream and sugar, and is often flavored with nutmeg, vanilla, or cinnamon. The dish can be prepared from ingredients, or alternatively, most British supermarkets sell ready-made rice pudding in cans.

    • Tteok - This is a Korean recipe. It is a sweet dessert made from glutinous rice flour. - there are hundreds of different variations.

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    Cake Making Course - Video Cake Baking Lessons

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    Chocolate Recipe Guilt Free

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    Amazing Secret To A Yummy And Healthy Chocolate That Makes Great Desserts, Treats & Snacks! They Are Also Vegan And Vegetarian Friendly

    Gluten Free Kids Chocolate Recipes

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    50 Simple Recipes You Can Use To Whip-up All-natural, Gluten-free, Diabetic-safe, Mouthwatering Desserts

    The World's # 1 Chocolate Cake


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    Easy Keto Desserts: 60+ Low-Carb, High-Fat Desserts for Any Occasion

    By Carolyn Ketchum

    Victory Belt Publishing
    Released: 2018-07-03
    Paperback (192 pages)

    Easy Keto Desserts: 60+ Low-Carb, High-Fat Desserts for Any Occasion
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    Product Description:
    Dessert lovers, rejoice! Yes, on a healthy ketogenic diet, you can have your cake and eat it, too. In Easy Keto Desserts, bestselling author Carolyn Ketchum shows you how to enjoy the sweet side of keto with a variety of delectable dessert recipes. She brings her considerable expertise in low-carb, grain-free baking to this book and invites you to indulge—healthfully.

    We live in a sugar-filled world, and temptation is all around us. Birthday parties, holidays, and the office break room are veritable minefields of sugar and excess carbohydrates. No one wants to feel deprived, and Easy Keto Desserts proves that you don’t have to. This collection of low-carb, high-fat sweet treats will help you resist the siren call of sugar without sacrificing flavor or texture. Don’t be surprised if you find that you don’t want to share!

    Easy Keto Desserts includes more than 50 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results. Oh, how sweet it is.

    Momofuku Milk Bar

    By Christina Tosi

    Random House
    Released: 2011-10-25
    Hardcover (256 pages)

    Momofuku Milk Bar
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    • Momofuku Milk Bar
    Product Description:
    The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.

    Momofuku Milk Bar
    shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began.

    Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.

    With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    Tasty Latest and Greatest: Everything You Want to Cook Right Now (An Official Tasty Cookbook)

    By Tasty

    Clarkson Potter
    Released: 2017-12-12
    Hardcover (192 pages)

    Tasty Latest and Greatest: Everything You Want to Cook Right Now (An Official Tasty Cookbook)
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    Product Description:
    Tasty, Buzzfeed's popular cooking brand, delivers both comforting and healthy weeknight dinners for meat-lovers, vegetarians, and vegans alike, plus treats like ice cream, chocolate desserts, and rainbow recipes galore. You’ve been mesmerized by their top down recipe videos, but there’s still something about having a tangible album of edible deliciousness at your fingertips. Enter: TASTY LATEST & GREATEST. This cookbook is just that: 80+ winning recipes, anointed by fans like you, that have risen to the top of the heap, powered by likes and comments and shares and smiles and full bellies. They represent how you’re cooking today. Whether it’s a trend-driven dish like a pastel glitter-bombed unicorn cake or a classic like lasagna, every recipe has staying power. Now you can deliver on the promise of a great dish whenever the urge strikes. Get ready—your cooking is about to go viral.

    How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook

    By Daniel Shumski

    Workman Publishing Company
    Paperback (288 pages)

    How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook
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    Product Description:
    Master the revolutionary appliance that is changing the way we cook!

    The only Instant Pot cookbook that is organized by function, How to Instant Pot is both a guide to understanding the Instant Pot basics and a foodie’s creative collection of over 100 recipes specially crafted to take advantage of the Instant Pot’s many virtues, from cooking perfect risotto in six minutes, no stirring required, to five kinds of yogurt, to creating one-hour killer chili and soups from scratch, using dried beans.

    Here’s how to make incredible hands-off meals like Ziti and Italian Sausage, Maple-Mustard Pork Shoulder, and Korean-Style Short Ribs, plus plenty of sides, breakfasts, and desserts. In addition to a set of recipes for each function and master recipes with three variations each, there are surprising shortcuts—basics like quick pickles, perfect hard-boiled eggs, and a 30-minute “baked” potato. It’s the essential purchase for every instant pot owner.

    The Chocolate Touch

    By Patrick Skene Catling

    Released: 2006-05-23
    Paperback (128 pages)

    The Chocolate Touch
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    • 9780688161330
    Product Description:

    In this zany twist on the legend of King Midas and his golden touch, a boy acquires a magical gift that turns everything his lips touch into chocolate!

    Can you ever have too much of your favorite food? John Midas is about to find out….

    The Chocolate Touch has remained a favorite for millions of kids, teachers, and parents for several generations. It's an enjoyable story that pulls in even reluctant readers.


    BraveTart: Iconic American Desserts

    By Stella Parks

    Released: 2017-08-15
    Hardcover (400 pages)

    BraveTart: Iconic American Desserts
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    • NORTON
    Product Description:

    Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts)

    A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe and more

    "The most groundbreaking book on baking in years. Full stop."—Saveur

    From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

    Eat What You Watch: A Cookbook for Movie Lovers

    By Andrew Rea

    Released: 2017-10-03
    Hardcover (132 pages)

    Eat What You Watch: A Cookbook for Movie Lovers
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    Product Description:
    Many of our favorite movies come with a side of iconic food moments: the elaborate timpano from Big Night, Charlie Chaplin’s dancing dinner rolls in The Gold Rush, the orgasmic deli fare from When Harry Met Sally, or the redemptive birthday cake from Sixteen Candles. In this cookbook, author Andrew Rea (of the hit YouTube channel “Binging with Babish”) recreates these iconic food scenes and many more. With recipes from more than 40 classic and cult films, Eat What You Watch is the perfect gift for both movie buffs and home cooks who want to add some cinematic flair to their cooking repertoire.

    Mary Berry's Baking Bible: Over 250 Classic Recipes

    By Mary Berry

    BBC Books
    Released: 2009-10-19
    Hardcover (400 pages)

    Mary Berry s Baking Bible: Over 250 Classic Recipes
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    • BBC Books
    Product Description:

    Filled with 250 foolproof recipes of every variety, this comprehensive cookbook is packed with delicious baking ideas. Tempting muffins, scones, and breads are included along with Marry Berry’s famous cake recipes, including Victoria Sponge, Very Best Chocolate Cake, and Hazelnut Meringue Cake. Full-color photographs and illustrations that detail trickier steps are accompanied by easy-to-follow instructions and handy tips, making this an ideal resource for kitchen novices and more experienced cooks alike.

    Joy of Cooking

    By Irma S. Rombauer & Ethan Becker

    Scribner Book Company
    Released: 2006-10-31
    Hardcover (1152 pages)

    Joy of Cooking
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    • Scribner Book Company
    Product Description:
    The bestselling Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—now in a revised and updated 75th Anniversary edition, which restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. JOY is a timeless kitchen essential for this generation and the next.

    A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

    Today, nine revisions later, the Joy of Cooking—selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century—has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

    Ethan Becker, Marion's son, led the latest version of JOY, still a family affair, into the twenty-first century with the seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.” Recently, Ethan’s son, John Becker, and John’s wife, Megan Scott, joined the JOY team, where they oversee the brand’s website ( and all social media for JOY. They spearheaded the creation of the bestselling Joy of Cooking app, available for iPhone and iPad.

    JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

    The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense.

    This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.

    In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.

    This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in thirty minutes or less. Slow cooker recipes have been added for the first time. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles—those simple, satisfying, make-ahead, no-fuss dishes—abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.

    As always, JOY grows with the times: The 75th Anniversary edition of JOY boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion—always considered a stand-alone bible within the JOY.

    This all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a ten-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.

    The span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.

    Happy Anniversary, JOY! Happy Cooking.

    Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites

    By Deb Perelman

    Released: 2017-10-24
    Hardcover (352 pages)

    Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
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    Deb Perelman, award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook, understands that a happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results.

    Deb thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about.

    You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos).

    And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins).

    Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.

    America's Restaurant Recipes


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