My first cookbook, Baked to Order, comes out November 17, 2020!
Pinch me — I wrote a cookbook! I’m so excited to share this collection of 60 sweet and savory recipes, each with multiple variations to satisfy every craving.
Baked to Order includes 60 recipes ranging from quick and simple bakes like buttermilk biscuits and spelt and honey oatmeal raisin cookies to ambitious weekend projects like mushroom diamond pastries and sourdough cinnamon rolls. Each recipe also includes variations—flour swaps, filling and frosting alternatives, different shaping techniques, flavor profile tweaks, and mix-in suggestions—to whet your creativity. There’s even a chapter on repurposing leftovers so that nothing goes to waste.
The book also includes color photos for each recipe (beautifully captured by photographer Diana Muresan), in addition to step-by-step photos for some of the more intricate processes.
From chewy snickerdoodle cookies to savory chicken pot pie to decadent chocolate raspberry cake to playful birthday profiteroles, there’s something in this cookbook for every mood and occasion.
Pre-order Baked to Order wherever books are sold:
- Amazon.com (US)
- Amazon.ca (Canada)
- ABC (Netherlands)
- Ad Libris
- Barnes & Noble
- Book Depository (Worldwide)
- Book Larder (Seattle)
- Indigo (Canada)
- Powell’s (Portland)
- Word Bookstores (NYC)
Looking to sell my cookbook in your shop? Find the Page Street Publishing Sales Info here!
“I’ve drooled on my phone plenty of times looking at Ruth’s gorgeous Instagram feed and this fantastic book allows me to dive deep into her meticulous baking. Her tweaks on classics are fun and imaginative and make me want to grab my apron and bake someone happy. Kudos Ruth!!” —- Joanne Chang, James Beard Award Winning Baker and owner of Flour Bakery and Café
I have been baking Ruth’s sourdough recipes (and bombarding her with questions over Instagram) for years now, and the quality of her recipes and the depth of her knowledge always blows me away. My go-to bread recipes are almost all from Ruth’s website, so I can’t wait to bake my way through this beautiful book – I know all the recipes are incredible. — Erin Clarkson, creator of Cloudy Kitchen
“I have long been a fan of Ruth’s baking and writing and she always inspires me to be creative in my home kitchen. By teaching fundamentals and offering the reader versatility this book is a must have for bakers of all levels. Ruth’s book is well balanced with both technique and personal expression, while accompanied by stunning photos.” — Matthew Duffy, chef and professor of baking and pastry arts at Centennial College
“Baked to Order covers all your sweet and savory cravings. The flavor variations on Ruth’s tried and tested recipes will keep you coming back to her book again and again, no matter the season or occasion.” — Tessa Huff, author of Layered and creator of Style Sweet
“Ruth’s recipes are absolute gold! This cookbook is the perfect compilation of her culinary creativity coupled with her baking expertise. Her recipes are easy to follow and absolutely reliable. I look forward to baking my way through every, single recipe!” — Bella Karragiannidis, creator of Ful-filled and Saveur Blog Award winner
“Always so thorough, patient, and passionate about what she makes, Ruth takes you through all the techniques that you need to learn from everyday chocolate chunk cookies to a fancy chocolate raspberry cake to ambitious sourdough breads.” — Fanny Lam, owner of Oh Sweet Day! Bake Shop and author of Oh Sweet Day! A Celebration Cookbook
“Ruth is such a talented and inspiring baker and I am so excited to get my hands on her new book! I’ve long admired her passion and skill where using freshly milled flours and whole grains are concerned and consider her to be a true leader in the baking space.” — Shira McDermott, Co-Founder of Flourist Mill and Bakery
“Ruth’s debut book is everything a baker needs. From basics to creative twists on classics, savory to sweet, there’s something for everyone. On top of that, her book is not only mouthwatering, but practical, with measurements in both cups and grams, and even a chapter devoted to recipes from leftovers. I guarantee you will want to make every recipe in this beautiful book.” — Cynthia Chen McTernan, author of A Common Table and creator of Two Red Bowls
“Over the past five or so years I have personally followed Ruth on Instagram and I have also been a reader and a huge fan of her blog. Time and again she has inspired me and the editorial team at Feedfeed with her sourdoughs, decadent baked goods, and riffs on nostalgic classics. Her recipes are trustworthy, easy to follow and most importantly, approachable. Any baker, from beginner to pro, should pick up a copy of this beautiful book! Congratulations Ruth!” — Julie Resnick, Co-Founder of The Feedfeed