By Tish Boyle, John Wiley & Sons, 2006. Hardcover. $40; 376 pages
Tish Boyle has been working with food for more than 20 years, and may be best known as the editor of Chocolatier and Pastry Art and Design magazines (now consolidated and called Dessert Professional). In The Cake Book, Boyle demonstrates her complete and utter mastery of all things cakey, and she gets right down to the business of making exceptionally precise cakes, icings, fillings, and garnishes. Her straightforward, no-nonsense style will appeal to the busy (and serious) baker. And while the cookbook is comprehensive and encouraging, you won't be wading through sentimental accounts of her first baking experience with grandma.