I received three new cookbooks for Christmas this year. The one that I am really excited about is Baking Illustrated, by the editors of Cooks Illustrated. One of my cooking instructors once described the magazine as "cooking for geeks", and after perusing the baking cookbook, I understand why, and that's why I love the book. It has a section at the beginning about high altitude cooking, and how it will affect a batch of oatmeal cookies, what changes to make to different types of recipes, etc. There are illustrations of what fluffy (good) egg whites look like and what curdled (bad) egg whites look like. Perfect for me. It reminds me of reading a graduate thesis in the sense that about a 1/3 of the recipes have a short essay accompanying them explaining how the authors tested out every plausible ingredient substitution or baking pan material before settling on a final recipe. Am now pumped to make blueberry muffins with cinnamon sugar and the yeastless cinnamon buns.
Next cookbook is the Buttercup Bake Shop Cookbook. There's a recipe for peanutbutter frosting that is appealing, and lots and lots of cakes. My final cookbook is Double Dishing, which is authored by a group of women popular in the Calgary food scene. I've taken classes from about half of them, actually. Lots of seafood recipes, but I go for the desserts, of course. Dreaming about the white chocolate blood orange tart (and I also received a tart pan with a removeable bottom for Christmas)!