烘焙四季

The seasonal sections are what make this one work for me — I've baked my way through the autumn fruit recipes twice now and nothing has flopped. It's a good mix of sweet and savoury too, so it's not just another dessert book.

The savoury sections caught me off guard—the roasted squash and sage tart has become a weeknight staple at our house. I also like how the recipes are grouped by season instead of course, so I actually cook with what's at the market.

I was hoping for more savory options, but the sweet seasonal recipes like the apple cider cake turned out beautifully. The structure by season makes planning bakes for farmers' market finds really easy.