Amy’s Vanilla Cupcake recipe is one of the most popular ones online. I know, because I’ve made it. And it was good. Crazy good. Her recipes in this book may look zany but they’re very real, with bits of advice strewn throughout, like a list of Gift Ideas for Lumberjacks and gems like:

If you are anemic, eat out of a cast iron skillet.

The reason I recommend this book here is because somehow it reminds me of a food blog. Filled with personal stories, slices of life, interesting photos, and tried-and-tested recipes, it’s perfect reading for someone in a hurry, much like the typical blog reader.

I Like You: Hospitality Under the Influence by Amy Sedaris.

For baking basics, you can’t go wrong with this book. The recipes might not be particularly fancy or exciting, but you can be sure they’ve been thoroughly tested, and- if followed precisely- will give you good results.

The Fudgy Chocolate Brownies recipe I’ve included below, for example, doesn’t call for much more than flour, butter, eggs, sugar and chocolate- none of that extra cinnamon or coffee like many other recipes- but produces a nice batch of chocolate brownies that are indeed fudgy, and- like most of the recipes in this cookbook- are always a crowd-pleaser.

I do want to give special mention to the chapter on Pies, which I found tremendously helpful when I was trying to perfect my pie-making.

Fudgy Chocolate Brownies

Source: Martha Stewart’s Baking Handbook
Makes 16

1/2 cup (1 stick) unsalted butter, plus more for pan
8 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.

Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

And lately it’s been this book. I know, a cookbook? A heavy, hardbound cookbook?

The very first recipe I made from this book was a Master Genoise. It was my very first Genoise, which is far from a simple cake to make, and it turned out perfectly. Next, I made Ms. Yard’s Carrot Cake (based on her Master Financier)- and it was astoundingly good. The best carrot cake I’d ever had, and I’ve been making them for over 20 years.

It’s not often I can turn to the same book for both basic and fancy recipes, but that’s the case here. A “master recipe” for each chapter, and endless variations. I also adore Ms. Yard’s “My Bakeshop Rules” section, which includes tips on organizing your work area, selecting the best ingredients, and proper oven placement for various baked goods. Also fun are the little gems of wisdom on each of this section’s pages, such as:

Remember, you control your area; your area should not control you.

and

Make yourself aerodynamic.

Highly, highly recommended for anyone with even the remotest interest in baking.

The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard