In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes.

Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. With section on baking troubleshooting or tips on accurate measuring, Anna helps novice bakers bypass any kitchen disaster and move right on to produce perfect baked goods every time.

Back to Baking is about enjoying the process of baking itself, (making those extras that can have a place in a balanced diet), in modest portions. Making something from scratch gives you control. You know what you're making, what's going into the dish, and how it's being prepared. Because these delights are homemade, the recipes can suit those with food intolerances and allergies. With entire chapters on dairy-free, egg-free, gluten-free, and low-fat/low-sugar baking, this book has recipes for everyone you love.

Whether you're a novice cook, perhaps a young person who wants to make your first batch of brownies, or a more adventurous baker who's ready to tackle a wedding cake, this book provides fundamental formulas and guidelines, as well as sophisticated advice for any home baker.

Try your hand at recipes such as:

• Chewy Molasses Cookies
• Delectable Fudge Brownies
• Two-Crust Caramel Apple Pie
• Raisin Butter Tarts
• Whole Wheat Carrot Sticky Buns
• Chocolate Layer Cake with Caramel Frosting

Originally from Atlanta, Georgia, Anna Olson moved to Ontario as a child and grew up in Toronto. She studied politics and sociology at Queen's University in Kingston and pursued a brief career in banking before realizing that cooking was her true passion. Anna followed her dream of becoming a chef by enrolling in the renowned culinary program at Johnson & Wales University in Vail, Colorado. She has never looked back. After finishing her studies in 1995, Anna found her way to Niagara. She started working as a line cook at distinguished restaurant Inn on the Twenty, where she was soon promoted to pastry chef. It was here that she met her husband and business partner, head chef Michael Olson. Anna joined the Food Network in 2002 as the host of Sugar. The show's success prompted two companion cookbooks, Sugar and Another Cup Of Sugar. In 2008, Anna’s second series premiered, Fresh with Anna Olson, which was filmed in her own kitchen. The show currently airs daily on Food Network Canada. In 2011, Anna published her seventh cookbook, Back to Baking.

Anna Olson's profile page

"In Back to Baking, Olson offers 200 recipes that as the book notes are "timeless recipes to bake, share, and enjoy." Bake yes, but to share might be in doubt because you might find them so delicious you would want to keep them all for yourself.
Olson gives a guide to baking pan choices, baking actions, prepping pans, and tips for baking ingredients. By following her bask steps, the recipes are guaranteed to come out right every time. There is little doubt that you will want to savor them more than once.
With 200 recipes inside the book, the biggest challenge might be which ones to tackle first. . . If you enjoy baking and want to be the envy of your block, try Back to Baking. It will bring you back to everything tasty and totally tempting.
Rating: 4 Bookmarks"
— Shelf Life Magazine