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The Boozy Baker: 75 Recipes for Spirited Sweets Paperback – June 15, 2010


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The Boozy Baker: 75 Recipes for Spirited Sweets + Booze Cakes: Confections Spiked with Spirits, Wine, and Beer + Intoxicated Cupcakes: 41 Tipsy Treats
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Product Details

  • Paperback: 176 pages
  • Publisher: Running Press (June 15, 2010)
  • Language: English
  • ISBN-10: 0762438029
  • ISBN-13: 978-0762438020
  • Product Dimensions: 9.1 x 7.3 x 0.5 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #48,570 in Books (See Top 100 in Books)

Editorial Reviews

Review

Patricia Helding, Founder, Fat Witch Bakery, and author of Fat Witch Brownies
"This gem of a cookbook should be nestled right between your baking canisters and a bottle of your favorite hooch. Don't reach for one without the other."

Rick Rodgers, author of Thanksgiving 101 and many other cookbooks
"Lucy Baker has created a spirited collection of luscious recipes that are likely to make a dedicated teetotaller make an exception when it comes to dessert.  Lucy knows what many pastry chefs have known for years--that a splash of booze can make or break a dessert.  Cheers!"

Bruce Weinstein and Mark Scarbrough, authors of over seventeen cookbooks, including
Ham: An Obsession with the Hindquarter
"Finally, someone has solved that age-old riddle: you can indeed have your cake and drink it, too. Lucy Baker’s concoctions are the perfect brew—sweet, spirited, and downright fun. Our only warning: she doesn’t include a recipe for aspirin."

Pichet Ong, author of The Sweet Spot
“Of the many baking cookbooks in my stack, this one definitely takes the cake. The concept is utterly original, filled with irresistible photos, and inspiring recipes that will surely incite the inner child—and adult—among us dessert lovers and bakers alike.”
 
The Edge- Boston Herald.com, 8/5/10
“Baker has compiled a swoon-worthy collection of 75 original dessert recipes that use alcohol plus 25 cocktail recipes.” 

Pauline Baughman, Multnomah Cty. Lib., Portland, OR for
Library Journal’s Xpress Review
“… one part mixology and three parts baking... Featuring drinks and a broad variety of desserts, this grown-up baker's delight is a good choice for libraries with limited budgets.”

Pauline Baughman, Multnomah Cty. Lib., Portland, OR Library Journal’s Xpress Review July 2010
“In her first cookbook, appropriately named food writer and contributing columnist for SeriousEats.com Baker gives lovers of desserts and spirits a book that is one part mixology and three parts baking. She includes 25 recipes for drinks alongside 75 recipes for cakes, pies, cookies, and spoon desserts; each is a classic or original dessert that is infused with an alcohol-spirits, liqueurs, wine, or beer. … Verdict Featuring drinks and a broad variety of desserts, this grown-up baker's delight is a good choice for libraries with limited budgets.”

Wine Enthusiast Magazine, December 2010
“It’s hard to resist a cupcake—nevermind one with alcohol—making the aptly named author’s book a tempting treat. Baker’s cute cookbook offers a combination of 75 booze-fueled recipes (like Pineapple-Tequila Cake and Cuba Libre Brownies), along with 25 bonus cocktail concoctions.”

Arlington Advocate, 11/26/10
“… this lovely little book combines sweets with spirits — an irresistible combination and the perfect way to end a meal… Have fun discovering what a splash of the hard stuff can do to a classic treat.“

IMBIBE magazine, May/June 2011
“An intoxicatingly fun book with dozens of inspiring recipes and adorable photographs.”

About the Author

Lucy Baker is a food writer and recipe tester, and a contributing columnist for SeriousEats.com and the site’s recipes editor. Baker has written articles for numerous publications, both online and in print, including Edible Brooklyn, Publishers Weekly, Popular Mechanics, McSweeney’s, and Time Out New York. She lives in Brooklyn.

More About the Author

Lucy Baker is a food writer, freelance editor, and recipe tester. She is a contributing columnist for SeriousEats.com, and has written articles for numerous publications including Edible Brooklyn, Publishers Weekly, Popular Mechanics, and Time Out New York. She was the recipe tester for The Veselka Cookbook, and a co-writer for The Fat Witch Brownie Book. For three years, she worked as an assistant cookbook editor at HarperCollins Publishers, and she holds an MFA in creative writing. She lives in Brooklyn, NY.

Customer Reviews

4.6 out of 5 stars
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It's easy to follow, and the pictures are gorgeous.
Sarah Izzo
This book is definitely a winner, I'm looking forward to trying more recipes from it.
C. Cohen
I have a feeling everyone who sees this on myself is going to say "I need this!"
Pete

Most Helpful Customer Reviews

70 of 74 people found the following review helpful By S. D. Fischer VINE VOICE on July 5, 2010
Format: Paperback
The Boozy Baker: 75 Recipes for Spirited Sweets features 75 recipes for desserts and another 25 for cocktail recipes with a lot of high-spirited commentary in between.

The author provides a description of baking ingredients followed by an introduction to 43 spirits (from amaretto to wine, alphabetically). Many of the liquor descriptions include the prevalent flavor which would be helpful to anyone not familiar with it. For example, amaretto is flavored with almonds and frangelico with hazelnuts. This could help cooks avoid flavors they don't like (and spending money for liqueurs they won't like).

I found it very helpful that the author provides a brief commentary for each recipe, and offers an alternate flavor or two for many of them. For example, you can substitute dark rum or brandy for the bourbon in the Bourbon Apple Crisp or berry-flavored vodka for the tequila in the Pink Elephant Milkshakes.

Most of the desserts require just a tablespoon or two of alcohol, so you could use a mini-bottle to try the dessert before committing to buying a larger bottle. The main exceptions are recipes using beer or wine which tend to call for a larger quantity (since the flavors aren't usually as intense as liqueurs). For instance, the champagne cake calls for 2/3 cup of Champagne plus an additional three tablespoons for the buttercream frosting.
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40 of 47 people found the following review helpful By obscuringritchie on November 19, 2010
Format: Paperback Verified Purchase
I bought this book shortly after I had started used the cook book "Booze Cakes." I really love Booze Cakes, but have found that some of the portions were suggest on ingredients (particularly the booze) can be somewhat exaggerated. However, I liked the idea of the book so much that I thought I would try this one and see if I faired better.

While I have to say that the few recipe's I've done have turned out extremely well, I do have one major issue with this book. A lot of the liquor that they include in their recipes are not exactly common things to have on hand. They tend more towards flavoring alcohols like schnapps or creme de menthe.

The recipes that call for what I consider to be the standards like rum, vodka, or whiskey, seem to be few and far between. This means that you might get stuck with a lot of leftovers in the liquor cabinet if you chose to make something from it.
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13 of 13 people found the following review helpful By Sanford Jopek on June 8, 2010
Format: Paperback
I always have trouble thinking of new things to bring to parties and pot lucks (coleslaw?) (pirates booty?), and The Boozy Baker will be my savior. It's a beautiful new paperback with tons of creative desserts all laced with the Good Stuff. Let me say I am not an experienced baker (experienced drinker, yes), but the author provides really clear, specific instructions so it was much easier than I thought. So far, since it's strawberry season here on the East coast, I made the Strawberry Port Linzertorte and brought it to my friend's backyard bbq. That thing was gone in 5 minutes! Port seems to be such a random thing to put into sweets, especially a summery fruit tart, but it really works. Added a depth of flavor without overwhelming or tasting alcoholic at all. I'm really excited to try a few more, especially the Gingery Peach Cobbler (provided I can save some of my Domaine de Canton until peach season.) I highly recommend this book to both experienced bakers and people like me who just love to eat and drink.
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12 of 13 people found the following review helpful By Lynda M Self on January 15, 2011
Format: Paperback
This is a very interesting book. I wish it had been better edited before being printed. The first recipe that I tried was Chocolate Whoopie Pies (p. 98). The ingredient list includes "milk." However, as I was following the recipe I was shocked to see "buttermilk." Also, other than one egg, there are no leaveners in the recipe. I attribute that as the cause of mine turning out to be like hockey pucks. (I recently came across another Whoopie Pie recipe and among other ingredients it calls for 1 cup of buttermilk and 1 teaspoon baking soda. Otherwise the recipes are very similar.) I will try this recipe again - but modified.

Even though there is the apparent error, I will try more recipes but will be on the look-out for discrepancies.
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15 of 17 people found the following review helpful By bee on July 17, 2010
Format: Paperback Verified Purchase
When it comes to alcohol, I am a complete and utter lightweight, which is in part why I bought this book. I read all the glowing reviews about The Boozy Baker and thought, "Yay! A bit of alcohol with none of the bad side effects," which for me mean a headache and the Asian glow. I made the Old Fashioned Snickerdoodles and the bourbon was nearly undetectable. As a snickerdoodle, it was nice, but definitely not the best I've had. I also made the Limoncello/Poppyseed Cookies and doubled the amount of Limoncello in the glaze because the amount indicated in the recipe (2tbs) was not enough to make it drizzle. Only then could I taste a bit of the alcohol. The cookie itself was not lemony enough for my taste.

I really expected my tastebuds to be immersed in rich flavors and instead, everything fell a little flat. I will try the recipes again but am considering doubling the alcohol.
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