Baked in Vermont

From New York Times best-selling author Gesine Bullock-Prado, recipes for sweet baking and the science that makes them work every time.

For bakers who love the authority of the King Arthur Baking School cookbook but want something more relaxed and joyful, Baked in Vermont delivers approachable recipes guided by Gesine Bullock-Prado’s signature charm. She has worked with thousands of bakers—covering everything from blueberry muffins to choux pastry—and here brings together years of hard-earned expertise along with insights shaped by her students’ experiences.

This book, her first to focus on baking in nearly a decade, features more than 100 recipes organized by technique and category, each grounded in the science that leads to consistent results. The collection spans quick breads, cookies, cakes, pies, meringues, and laminated doughs. Step-by-step photography guides readers through each process, while lively commentary explains how ingredients interact and why each method works. With clear instruction, reliable ratios, and Bullock-Prado’s practical, encouraging approach, Baked in Vermont builds confidence and skill for bakers of every level.