“Some books are beautiful, some are useful and the rare ones are both. The Artful Baker is a rare book from a rare talent.
Cenk is a gifted storyteller, an extraordinary pastry chef, and a man with a remarkable eye–his images make you dream.”
– DORIE GREENSPAN, James Beard award winner & author of Dorie’s Cookies
THE ARTFUL BAKER: Extraordinary Desserts From an Obsessive Home Baker
(Abrams, October 2017)
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 İstanbul. 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.
The Artful Baker is comprised of almost entirely new content, with a few updated versions of readers’ favorites from his blog, such as Brownie Wears Lace, his signature brownies topped with blond chocolate ganache and bittersweet chocolate lace (originally commissioned by Dolce & Gabbana and awarded “Best Original Baking and Desserts Recipe” by Saveur magazine); Raspberry Jewel Pluot Galette, a recipe inspired by Chez Panisse’s 40th year anniversary celebrations; and Devil Wears Chocolate, his magnificent devil’s food cake that graces the cover of the book.
Each chapter highlights a variety of indulgences, from cookies to cakes and tarts to ice creams, including recipes like Pistachio and Matcha Sablés; Tahini and Leblebi (double-roasted chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the beloved ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux.
Every recipe in The Artful Baker has gone through a meticulous development phase, tested by an army of home bakers having varying levels of skill, equipment, and access to ingredients, and revised to ensure that they will work flawlessly in any kitchen. Measurements of ingredients are provided in both volume and weight (grams). Where a volume measurement isn’t useful, weight measurements are provided in both ounces and grams.
ORDER A COPY
The Artful Baker will be released on October 17, 2017.
It is available for pre-order now: Amazon // Barnes & Noble // IndieBound // Amazon (Canada) // Amazon (UK)
OCTOBER 20, 2017 – 6 PM to 8PM EDT – BONNIE SLOTNICK BOOKSTORE, NEW YORK
Celebrate the publication of The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker with me at the charming Bonnie Slotnick Cookbooks in East Village, Manhattan. Come and taste recipes from the book, buy a signed copy, and browse through the amazing collection of cookbooks at Bonnie’s bookstore. Map here.
OCTOBER 24, 2017 – 10 AM to 2 PM PDT – BAKERS DOZEN EVENT at FOREIGN CINEMA, SAN FRANCISCO
I will be in conversation with Jennie Schacht and Rachel Boller. Omnivore Books will have a table with books for sale.
10 AM to 10:45 AM – mingle & network; 10:45 AM to Noon – program; Noon – lunch provided by Foreign Cinema.
Price of event ( includes lunch by Foreign Cinema): $50 for Bakers Dozen members; $55 for guests. Register for the event here. Map here.
ABOUT THE AUTHOR
Cenk Sönmezsoy (pronounced jenk sun-mass-soy) is an author, blogger, photographer, and food stylist based in İstanbul. After graduating from college, he moved to San Francisco, where he earned an M.B.A. from the University of San Francisco and worked at a high-tech PR firm. On realizing that he’d rather eat glass than sit through another client conference call discussing another “ground-breaking” product, he returned to İstanbul. There, in 2006 he started a food blog that grew bigger and faster than he ever could have imagined. Published both in English and Turkish, Cafe Fernando has been cited as one of the “World’s 50 Best Food Blogs” by The Times of London. Saveur named it “Best Culinary Travel Blog” in 2010, and the following year awarded the brownies he designed for Dolce & Gabbana “Best Original Baking and Desserts Recipe.” In 2012, Saveur called the piece Cenk wrote about his dining experience at Chez Panisse the year’s “Best Piece of Culinary Writing.”
He ditched the corporate world in 2010, became a full-time food blogger, and began work on his first cookbook. The Turkish-language version of his cookbook, “Cafe Fernando–Bir pasta yaptım, yanağını dayar uyursun”, published in June 2014 by Okuyan Us Publishing, became an instant bestseller. The book was awarded “Best in the World—First Place” in the Blogger category at the 2015 Gourmand World Cookbook Awards and first place at Gourmand’s “Best of the Best.”
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