What to Bake and How to Bake It by British food writer, stylist, editor, and teacher, Jane Hornby, offers a collection of 50 new and old classics from the oven. As in Hornby’s other cookbooks, What to Cook and How to Cook It and Fresh and Easy: What to Cook and How to Cook It, each recipe is carefully explained and accompanied by blog-like step photos making it the perfect guidebook for new bakers or experienced bakers making something new for the first time. The book’s Introduction provides basic information on equipment and ingredients, tips on “mastering” cakes, pastry, cookies, and bread, and a visual guide to perfectly softened butter, creamed batter, beaten egg whites, and more. Recipes have been translated to American measurements and include everything from basics such as Buttermilk Pound Cake, Iced Gingerbread Cookies, Pumpkin Pie, and Classic Crusty Bread to bakery favorites like Maple-Pecan Cinnamon Rolls, Red Velvet Whoopie Pies, Mint Chocolate Macaroons, and Salted Caramel Shortbread Bites. The book has just arrived in bookstores nationwide and is available on line at Amazon and Barnes and Noble. You can get to know Jane Hornby at her new web site and blog, janehornby.com.