Benny helps Mama bake his birthday cake. But when the cake is done, Ralph, their large, bouncy dog, helps himself--and oh, what he does to the cake! But Papa saves the day, assuring both a joyous story for the youngest listener and a very happy birthday for Benny. "A lovable book."--School Library Journal.

When the dog eats Benny's birthday cake, Daddy comes to the rescue.

One of the most popular bakers on Instagram and TikTok, Eloise Head (AKA @Fitwaffle), presents 100 new and favorite recipes for simple, decadent desserts. With 50 three-ingredient recipes including Cookies and Cream Fudge and a Chocolate Hazelnut Mug Cake, four- and five- ingredient recipes such as Peanut Butter Blondies and a Cinnamon Roll in a Mug, plus special-occasion treats that pull out all the stops, Eloise makes baking a cinch for novice and expert home bakers alike. 100 RECIPES: Create mouthwatering treats for every occasion including cakes, cookies, bars, sweet breakfasts and show-stopping desserts in minutes QUICK AND EASY RECIPES: Whip up mouthwatering recipes such as Tangy Lemon Bars, Popcorn Balls, and Stuffed Cookie Cups with just a handful of ingredients. More than 50 recipes have only three ingredients! SOCIAL MEDIA SENSATION: Eloise Head (AKA Fitwaffle) has one of the most popular baking accounts on Instagram and TikTok. Her innovative recipes have been featured in The Today Show, Daily Mail, Insider, and HuffPost INSPIRING IMAGES: Filled with beautiful food photography to help inspire and ensure success GREAT GIFT FOR BEGINNING BAKERS: With easy-to-follow instructions, cooking tips, and short ingredient lists, cooks of every skill level can make delicious sweets and desserts at home.

Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.

NEW YORK TIMES BESTSELLER • READ WITH JENNA BOOK CLUB PICK AS FEATURED ON TODAY • Two estranged siblings delve into their mother’s hidden past—and how it all connects to her traditional Caribbean black cake—in this immersive family saga, “a character-driven, multigenerational story that’s meant to be savored” (Time). “Wilkerson transports you across the decades and around the globe accompanied by complex, wonderfully drawn characters.”—Taylor Jenkins Reid, New York Times bestselling author of The Seven Husbands of Evelyn Hugo, Daisy Jones & The Six, and Malibu Rising In development as a Hulu original series produced by Marissa Jo Cerar, Oprah Winfrey (Harpo Films), and Kapital Entertainment ONE OF THE BEST BOOKS OF THE YEAR: Oprah Daily, NPR, BuzzFeed, Glamour, PopSugar, Book Riot, She Reads We can’t choose what we inherit. But can we choose who we become? In present-day California, Eleanor Bennett’s death leaves behind a puzzling inheritance for her two children, Byron and Benny: a black cake, made from a family recipe with a long history, and a voice recording. In her message, Eleanor shares a tumultuous story about a headstrong young swimmer who escapes her island home under suspicion of murder. The heartbreaking tale Eleanor unfolds, the secrets she still holds back, and the mystery of a long-lost child challenge everything the siblings thought they knew about their lineage and themselves. Can Byron and Benny reclaim their once-close relationship, piece together Eleanor’s true history, and fulfill her final request to “share the black cake when the time is right”? Will their mother’s revelations bring them back together or leave them feeling more lost than ever? Charmaine Wilkerson’s debut novel is a story of how the inheritance of betrayals, secrets, memories, and even names can shape relationships and history. Deeply evocative and beautifully written, Black Cake is an extraordinary journey through the life of a family changed forever by the choices of its matriarch.

The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.