Are you looking for ways to mix it up in the kitchen? Or, are you trying to impress guests with a delicious feast? We have compiled a list of locally authored cookbooks to help inspire your next meal.
Bernice Baran
Bernice Baran is an author and blogger who specializes in all things baking. She is self taught and beginner friendly with photos to go along with each instruction. Her cookbook “Frosted” is a guide on perfecting the finishing touch on every dessert, the frosting. This book covers all the different kinds of frosting from buttercream to meringue to ganache. Baran also has an ebook called “The Ingredient Guide”. In this book, Baran breaks down the purpose, properties, storage, effective substitutions and more of over 100 ingredients. These books are meant to help bakers feel more confident in the kitchen and be better suited to solve baking blunders.
Vicki Brett-Gach
Vicki Brett-Gach is the author of “The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew” as well as the Ann Arbor Vegan Kitchen Blog and the Feel Great Desserts ebook. Brett-Gach is a Certified Personal Chef, Master Certified Vegan Lifestyle Coach and a plant based culinary instructor. Her recipes focus on energy, comfort and renewal through plant-based nutrition. Her cookbook features vegan recipes for both beginners and pros. She also teaches 90-minute personalized vegan cooking classes and offers plant based vegan coaching.
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Amy Emberling
Amy Emberling is the managing partner at Zingerman’s Bakehouse and co-author of all the Zingerman’s Bakehouse cookbooks and booklets. “Celebrate Every Day” is the perfect culinary companion for all of life’s big events. From birthdays and weddings to Mardis Gras and Pi Day, this book has unique recipes for every celebration. “Zingerman’s Bakehouse” covers popular recipes from the bakery as well as the stories of how they came to be. The cookbooklet series includes a smaller range of fan favorite recipes from the bakery.
Lindsay-Jean Hard
Lindsay-Jean Hard is the author of “Cooking with Scraps” which aims to make kitchens less wasteful and more efficient. Hard is a former community editor of Food52, a recipe and cookware website. Using the knowledge she gained from her time at Food52 writing a column teaching users how to make the most of their groceries, she was able to put together a cookbook. This cookbook teaches readers how to practice sustainability in the kitchen and how to be creative with ingredients and leftovers. It earned Hard an International Association of Culinary Professionals Award nomination. Hard is also a co-author of several books and booklets in the Zingerman’s Bakehouse series.
Ari Weinzweig
Ari Weinzweig is the co-founder of Zingerman’s food company in Ann Arbor, Michigan. In 2007, Bon Appetit Magazine awarded Weinzweig and his co-founder Paul Saginaw with the Lifetime Achievement Award. He is on the board of The Ark as well as president of the American Cheese Society. “Zingerman’s Guide to Good Eating” gives readers tips on how to source the best ingredients for their meals. It also contains simple recipes. Weinzweig not only authors cookbooks but also books to guide restaurant owners on leadership, customer service, management and business in his “Zingerman’s Guide to Good Leading” series.
