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The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker by Cenk Sonmezsoy

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Notes about this book

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Notes about Recipes in this book

  • Lime & ginger cookies

    • martinhenry on December 19, 2018

      These cookies have tremendous flavor, as do all of Cenk's recipes. I had hoped that they were more shortbread-like, but they turned out a bit greasy for my taste. However, my friends devoured them.

  • Hazelnut & caramel cookies

    • Zosia on January 04, 2018

      I love hazelnuts so it's no surprise that I loved these cookies that comprised toasted hazelnuts in caramel supported by a tender shortbread base. I did have an issue with some of the cream mixture running off and baking onto the cookie sheet. The author addresses this and mentions cookie spread preventing this; mine didn't spread so I wonder if allowing the cookies to warm a little from the freezer before baking may help.

  • Crispy-chewy oatmeal walnut cookies

    • BasicStock on February 11, 2018

      One could do a Phd on the variations possible to an oatmeal cookie recipe with varying the ratios of butter, sugar, flour and oats. These are mostly oats and not too sweet, with a nice crispness and yet some chewiness. I reduced the walnuts to 2 cups and added 1 cup of raisins. Think I will try the recipe with a larger addition of raisins, their sweetness works well with the less sweet dough and they would add a interesting dimension of chewiness. A stellar cookie recipe.

  • Classic brownies

    • bwhip on October 26, 2017

      First recipe I've tried from this book, which looks absolutely fantastic. The brownies were wonderful! Some of the best we've ever tried (and we eat a lot of brownies :) ). Nice crispy edges, flaky top, and a dense and fudgy interior with deep, dark chocolate flavor. Excellent! Looking forward to trying many more recipes from this wonderful book.

  • Dulce de leche brownies

    • Zosia on June 14, 2018

      This is a variation of the book's classic brownies, an extra chocolatey, fudgy brownie with pockets of gooey dulce de leche. Fabulous (even though I cheated and used store bought dulce de leche).

  • Brownies my way

    • marymc on January 27, 2018

      Overall very rich chocolate flavor with a dense, moist and fudgy crumb. Actually a bit more fudgy than I care for.

  • Double chocolate bundt cake

    • bwhip on November 21, 2017

      Oh my goodness, this cake is exceptional! Deep, dark, rich, VERY chocolate. Wonderful crumb, and a nice crispy edge. Perfection.

  • Three-bean vanilla bundt cake

    • bwhip on January 23, 2018

      For some reason this recipe appealed to me, despite the fact that I really don't like white chocolate, which is one of the ingredients. I do, however, like strong, pure vanilla flavor, and because we always seem to eat chocolate-centric cakes, the simplicity of a vanilla cake appealed to me as a nice alternative. This turned out great, with really wonderful flavor for days.

  • Deeply appley apple cake

    • martinhenry on December 19, 2018

      To be completely honest, this cake takes a lot of work: primarily with cooking down the apples. However, if you use very flavorful (and tart) apples, the resulting cake is absolutely enchanting and appley. My friends were first wondering about the flavor of the cake, then they took a bite immediately hit with the intense apple notes. Next time I'd top this with an apple cider caramel sauce.

  • Sour cherry & almond upside-down cake

    • martinhenry on December 19, 2018

      I assume that Cenk was using darker sour cherries that he has available in Turkey. The montmorency (or balaton if you're lucky) that we get from Michigan are much lighter in color, but still amazingly flavorful. This cake is a bit of a revelation. I adore sour cherries, but don't always have time to make pie. This cake is so simple, and comes together in a (relative) flash. I added 1/4 tsp of almond extract the second time I made this cake, and I really liked the ever-so-slight flavor it added.

    • TrishaCP on June 25, 2018

      This cake is delicious. I was worried about the amount of fat in the batter (10 tablespoons of butter plus almond flour), but it was moist and not at all greasy. I needed 10 minutes more of baking time so that the center of my cake was cooked through. Even so, my cherries weren't as dark as in the picture.

  • Chocolate cheesecake

    • Jane on November 13, 2017

      A lovely though very rich cheesecake, great for a dinner party if following a light main course. I did follow his instructions and make the cookie crumbs though I’m not sure how much different they were than bought cookies. It’s a dense cheesecake with a strong chocolate flavor - some people at the dinner didn’t realize it was a cheesecake. I used Valrhona 64% Manjari rather than his suggested 70% which would have been even more chocolatey.

  • Raspberry, white chocolate & yogurt tart

    • Jane on January 01, 2018

      Lovely dessert, both delicious and pretty. Creamy tangy sweet tart filling topped with raspberries. Pastry is also great. A repeater - and he suggests other fruits so it’s a good year-round recipe.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Stunning isn't an adequate descriptor of this book - it is beyond extraordinary.

    Full review
  • Eat the Love

    The cookbook itself is stunning, with recipes that are as vibrant as his photography. The Triple Raspberry & Lemon Birthday Cake is a delightfully vivid while the cover cake

    Full review
  • Food52

    Over the past 12 years, Sönmezsoy has gone from learning cake baking basics to crafting extraordinary macarons, simits, and tarts, sharing his creations online, and, now, in his latest cookbook...

    Full review
  • Real Baking with Rose Levy Beranbaum

    Cenk is one of the most original authors whose work I have ever encountered. Even the way he places raspberries on a tart is unique...

    Full review
  • ISBN 10 1419726498
  • ISBN 13 9781419726491
  • Published Oct 17 2017
  • Format Hardcover
  • Page Count 412
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

A collection of more than 100 extraordinary desserts—all with photos and meticulous instructions—by Cenk Sönmezsoy, creator of the internationally acclaimed blog Cafe Fernando. Written, styled, photographed, and designed by Cenk Sönmezsoy, The Artful Baker shares the inspiring story of a passionate home baker, beginning with his years after graduate school in San Francisco and showcasing the fruits of a baking obsession he cultivated after returning home to Istanbul. Sönmezsoy’s stories and uniquely styled images, together with his original creations and fresh take on traditional recipes, offer a thoughtful and emotional window into the life of this luminary artist.