Kaker

Vaughn Vreeland's recipes actually work — the brown butter shortbread spread stayed crisp for three days in a tin. I like that each chapter groups bakes by how much time you have, so a quick weeknight batch isn't buried.

The chocolate chip cookies came out with crisp edges and a chewy middle on the first try, which never happens for me. I also like that the recipes are laid out simply enough to follow while my hands are covered in dough.

Vaughn Vreeland's recipes actually work — nothing fussy, and the timing notes saved me on a first bake. I've already dog-eared three pages for the holidays.