Here’s a quick look at this week’s new batch of really useful cookbooks. Most of these are smaller, more inexpensive books that you can easily stock up on and pull out when you want to whip up a baking project or a specific dish.

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Artisan Home Baking, by Julian Day, showcases “Wholesome and delicious recipes for cakes and other bakes.” The recipes are from famed United Kingdom bakery Meg Rivers.

I have several of Maxine Clark’s nice little cookbooks, and plan to add her new Craft Pizza to my cookbook shelf. The recipes inside include handmade classic pizza dough, Sicilian and sourdough pizzas, calzone and focaccia recipes. I’m also looking forward to the chapter on pizzette and small bites.

Making Bread at Home is by Jane Mason. It features fifty recipes for breads from around the world. Chapters include topics on bread making basics, understanding bread, demystifying sourdough, making both everyday bread and occasional bread, making celebration bread, and making sweet bread.

If you want to up your pancake game (and not just follow the recipe on the back of a Bisquick mix box) pick up a copy of Pancakes, Waffles, Crepes & French Toast. It’s by busy cookbook author Hannah Miles, and features savory breakfast recipes as well as the aforementioned pancakes, waffles and crepes. This could make a nice gift cookbook for newlyweds, now that I think of it.

I think I’d be more likely to cook recipes from Deliciously Messy Food in the summertime. The recipes include ribs, hot wings, burgers, hot dogs, hot and cold sandwiches, brunch items, bowls, take-out type foods, beverages and treats. I’m not sure why they have a margarita drink listed as a “messy food” – maybe because the salt falls off the rim and gets everywhere?

I admit I should aim to do better than tearing open a packet of Hidden Valley ranch mix and stirring it into sour cream. Here’s my chance – Delicious Dips: More Than 50 Recipes for Dips from Fresh and Tangy to Rich and Creamy. I’m intrigued after peeking at the Table of Contents: Chapters on meat, poultry & fish dips (I’ll skip those, as I’m a vegetarian); dips from peas, beans & legumes; dips with vegetables and herbs (yum!); dips from olives, nuts and seeds; and finally, dips made with yogurt & cheese (probably going to be my favorites and yours too, am I right?)

Hope you enjoyed this look at this week’s new useful cookbooks!

-Carrie