by Jim Dodge with Elaine Ratner
This marvelous baking book isn't exciting to read, and the pictures look like they were taken 20 years ago. But don't be put off. Jim Dodge, the former pastry chef at the Stanford Court Hotel in San Francisco, tells you all you need to know to turn out his versions of the classics—apple pies, brownies, sticky buns, sugar cookies—as well as his sensational spin-offs—nectarine meringue pie, plum crisp, anise and strawberry tart, blackberry cake with chocolate cream. The recipes are simple but splendid. (Simon and Schuster, $25)
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