Sarah Magid, an organic baker based in Brooklyn, New York, has released her first book, Organic and Chic (HarperCollins, 2009), a gorgeous tome with stunning pastry photos. The book, filled with 60 cupcake, cookie and cake recipes, was inspired by the years she spent at her mother’s side in the kitchen. In one of my favorite sections, Magid details farmers’ market sweets that combine local, fresh and in-season ingredients for delicious herbal desserts. I also loved the section where she reinvents junk food, such as Twinkies and brownies, with the help of her 5-year-old son. The real joy of Magid’s treats, which will surely light up any dinner party or wedding reception, lies in the emphasis on baking these recipes with loved ones.
Stephanie Nelson is an editorial intern.
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