Yes, The Best Cookbook in the World is a real award for The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker. And you can win a copy of this $50 book by leaving a comment below.
Cenk Sonmezsoy, a Turk who started his Cafe Fernando food blog in 2006, won Best in the World at the 2015 Gourmand World Cookbooks awards. It was for the Turkish edition of The Artful Baker. A few months later, the same cookbook won Best of the Best from the same organization. Judges picked his cookbook as the best book in 20 years of first-place winners.
Now there is an English edition of The Artful Baker, so you can get it and see why he won these awards. After reading this book a few times and talking with Cenk about how he wrote and produced it, I’m astonished by his dedication to getting everything”right” — and not just the recipes.
There’s drama and originality in Cenk’s photographs. When have you seen a cookbook that shows food in this way?
Let’s back up a little. Cenk (pronounced “Jenk”) came to San Francisco to get his MBA. When he returned to Istanbul, he started his food blog. His book is about that time in his life, from San Francisco to Istanbul, and what he made. (We got to know each other online back then and have kept in touch.) Today this self-taught guy is an award-winning blogger, recipe developer, and author who works as a photographer and food stylist.
What distinguishes him, besides talent, is his vision and obsession with achieving it. He will imagine a Matcha & Pistachio No-Bake Cheesecake, for example. He will not stop testing until he achieves exactly what he saw, smelled and tasted in his mind. Then he will take hundreds of photographs until he finds exactly the right shot. He will obsess about every detail of the shot.
“I’m just relentless,” Cenk admits. “That’s my nature. Every detail has a meaning. I wanted my signature to be on everything.”
The Artful Baker is not a Turkish baking book. The style is mostly American and European. Some recipes have Turkish and Japanese ingredients, such as the Sour Cherry and Almond Upside Down Cake and Pistachio and Matcha Sables.
Ever seen the Monte Bianco, a dessert made of chestnut puree and Chantilly cream? It became popular in France in the 17th Century. This is Cenk’s take on it.
Early on as a blogger, Cenk picked his baking heroes. He learned from Dorie Greenspan, Nick Malgieri, Rose Levy Beranbaum, David Lebovitz, and Pierre Hermé. With Pierre Hermé, Cenk studied him as an artist.
I’ve tasted a half-dozen of his baked goods. They are riffs on classics. My favorite, which I baked, is Tahini & Leblebi Swirl Brownies, featuring roasted chickpea flour. The rich brownies were a flavor bomb, and the recipe was easy to follow. Not everything in the cookbook is ambitious, of course. There are lots of cookies, loaf and bundt cakes, even muffins. And a whole chapter on brownies. But as you might suspect, nothing is ordinary.
Now on to the art of the book. Not just the show-stopping photography, props, and food styling, but the actual design. How did he come up with such different photography?
See that intensity? That’s what I’m talking about. Cenk brings that, and joy and obsessiveness, to his craft.
“I’m in my 11th year of blogging,” Cenk says. At first I imitated the people I adore. I’ve studied the way they use light, shadow and negative space.
“I took thousands of photos. After a while I developed my own sense of style and it became my signature,” he explains.
Then there’s the actual design of the book. His American publisher, Abrams, involved him in every step of the way, including production and material choice.
“I designed the book itself,” says Cenk. “Abrams involved me in the covers, the way blurbs are presented, and they sent me samples of linens and the material for the title.”
Cenk also attended the first print run of the Turkish edition. “I slept at the printers for the first edition to make sure I saw every page of the entire book. It took about 72 hours,” he explained, as thought this was normal.
“I like to do everything myself because I know what I want,” he says. “I don’t want to leave it to other people, because then I’d be harassing them about every detail and making their lives miserable. This way the only one tortured is myself.”
So, if you’d like to see this amazing book for yourself, leave a comment below. I will pick a winner at random by November 29, 2017. I’m sorry but Abrams will only ship in the USA, so you must be a resident to win.
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(All photos courtesy of Cenk Sonmezsoy.)
(Disclosure: The publisher sent me this book, and I am mentioned in it. This post contains an affiliate link.)
Beautiful images, inspiring, but sometimes it seems that the edible component gets lost #TooPrettyToEat
I did pick some pretty dramatic ones, to make the point that his photography is different. In his defense, f you look through the book there are plenty of images that show exactly what you’ll be baking and eating, and they look quite normal.
Seems dessert is having a rennessaince between Ottolenghi’s Sweet and Stella Parks’ new book as two notable examples. I’m enjoying it, and this cookbook looks outstanding. I sometimes prefer all savory or all “sweet” books as I think they’re very different. I actually liked that Anthony Bourdain’s cookbook skipped the dessert section, for example.
I am excited and more than titillate to dive into this cookbook!
ooh – sounds delicious. Thank you Dianne for tempting us!
His story is as inspiring as his food and his photography. Call me a sacrilegious heathen but nothing’s too pretty to eat. Thank you for offering this!
This cookbook is a validation that the world has indeed become a global village : a Turk chef using European, Japanese, American and Turkish ingredients. I’m salivating over the photos while enjoying local desserts from my Philippine kitchen.
Extraordinary! Can’t wait to read, taste, smell, experience!
Entirely inspiring, I can not believe your dedication to this work of art, and that is what makes it incredible! Thank you for your dedication, The Artful Baker truly does sound like the best cookbook in the world; I can’t wait to experience the out comes of the recipes!
Art + Food is the best combination!
As a trained pastry chef I know the passion which drives one like Cenk to aim for creative perfection. It is inspiring to watch the creative spirit in someone who has a vision and achieves it,not only in baking but in photography and food styling as well! I am dying to see this masterpiece!
I admire bakers who take their obsessions to new heights.
I wish I had had the drive and focus (when I had the time) to have learned to create such stunning masterpieces, but this cookbook would definitely help towards my dream! I am really fascinated by this home baker and his book.
Compared to other areas of culinary creations, baking is a more exact discipline demanding precision in measurements and methods. Cenk is a fascinating baker, combining extreme passion, discipline and creativity. His inspirations may be international, but I somehow imagine a deep devotion to recreating the discipline and splendor of the Ottoman court bakery epoch.
Very inspireing
I would love to win this book in spite of the fact that I am not a good baker but more of a cook this gives me the motivation
This books looks wonderful and inspiring. It might even get baking more.
Wow! I love every aspect of the video: especially the overhead view of the stand mixer and all the stages of mixing the dough so perfectly in time with the music. And the photographs. Every detail meticulously captured. I’m totally hooked by Cenk’s love of his work, his artistry, and, even his obsessiveness. Thank you, Diane, for introducing us to The Best Cookbook in the World.
The Matcha and Pistachio Sablés video is extraordinary for a number of reasons, but mostly because the music matches the imagery perfectly. Made me want to make those cookies NOW!
Wow! This book truly puts food and art at an impeccable level. Would love to win this and get the holiday baking started!
Wow! Fascinating. I would love to add this book to my collection. Thanks, Dianne!
As others have said, the images look great. Now, are they edible or are they just too pretty to eat is the question. Not to mention can they really be things anyone can make, or just high end chefs in fully equipped and supplied kitchens. Still, book looks nice.
Absolutely they are very edible. He spent a lot of time making them as tasty as possible — not just beautiful. I did not show less dramatic but still beautiful shots of cookies, brownies, cakes, muffins and other more mundane baked goods becuase I wanted to knock you out with his dramatic photography.
I want this cookbook. I have to say that it is very well named. After flipping through a few pages of it, his artistry is evident in how he envisions and creates desserts. That obsessive desire to get the recipe right and photo right (after 100s of shots!) is laudable and what is required to be the best cookbook in the world– I appreciate all that, but also how he conveyed the collaborative spirit his publisher provided, even okaying him being there at time of publication (from what you’ve said above about his attention to detail, I cannot imagine him not being present). Congrats Cenk on 11 years of blogging (and still enjoying it!) as well as truly one-of-a-kind book.
What an outstanding dose of inspiration! I can’t wait to experience the book. Congratulations to Cenk on a well-deserved award! I will now visit his blog because this is the first I’ve heard of him. Thank you Dianne for sharing his story.
Extraordinary book with amazing results flitting with global cuisine. Outstanding!
Wow! That video was gorgeous! Love how the recipe “danced” with the music. Very inspiring.
I followed Cenk’s blog in its early days and somehow lost track of him as he went down the rabbit hole of producing this book. Now I can’t stop thinking about Tahini and Leblebi Swirl Brownies and all the other things I could do with roasted chickpea flour.
I really loved that stop motion video, I was hypnotized!
This book looks as a wondenful source of inspiration, the images that you show here are like masterpieces, I dream taking pictures like that!
I would really like to win this book, because I never win anything
Thanks Dianne!
You’ve enticed me with his photos, now I cannot wait to try his recipes.
Oh, what can I say? A classy book by a classy guy. I would love to lay my hands on a copy 🙂
Gorgeous photographs! I will definitely look for a copy of this!
Oh my goodness, those creations are extraordinary! Best of luck to Cenk with this beautiful book.
As a blogger, food photographer, and baker, this cookbook would be a HUGE inspiration on all levels. Love your site Dianne for all of the great written and visual art you share! Thank you!
Thank you all! I am humbled and honored by all the compliments. And thank you Dianne–it is an honor to be featured on your blog.
You deserve all the good things that come your way, Cenk. It was my pleasure.
Oh my goodness, I read his blog way back when and I love that he has his own book now. Congrats to Cenk! It looks masterful.
Wonderful cookbook! I would love to read it and try all the tasty recipes.
The artistry is amazing, and his imagination seems to know no bounds. What dedication to perfection he has.. I would be honored to add this book to my collection. I give sweet surprises to a large number of friends for special occasions, and know these recipes would “blow their minds!
The Surpriser
The book looks so beautiful, I’d want to savor it while sitting in the living room with the book open on the coffee table. But ultimately, I’d want my friends to savor these beautifully crafted treats I’d bake for them. It’s a rarity to find a truly well tested cookbook of recipes.
I definitely do not have the patience or the precision to be a good baker but I would love to see this book, both as a work of art and as a source of inspiration.
Looks and sounds fascinating and inspirational. An eye for beauty and taste. Bravo!
The book looks stunning. The brownie recipe is intriguing! I hope he gets the accolades for his commitment to, and what appears to be, a work of art.
This book went in my list of books I want the minute I saw the cover photo. It looks and sounds sensational.
Another showcase that proves baking can be art. It’s a medium that thankfully is being embraced with passion. What a great book!
Love the photos and the affection for matcha!
Follow his blog not just any baker, amazing
I was not familiar with this baking artist before now. Thank you for introducing him. His creativity is very refreshing
Aaahhhh…Green, my favorite color and sables,for my tea dunking quiet moments, I want to buy the Turkish edition too..It’s always fun to watch translation changes in art and cooking.
Saw this book in the gift shop at Seattle Art Museum last week; pretty sure I’m going to have to own it soon. I can’t stop thinking about it.
This looks so cool!
This is a gorgeous book and the recipes sound so delicious. I would love to add this to my collection!
Dianne,
I would love to own a signed copy of The Artful Baker by Cenk Sonmezsoy! Based on the acclaim his work has received, it’s amazing he is self-taught. His attention to detail and relentless nature are by-products of his passion.
Thanks for this opportunity!
Wow ~ I’m inspired by this book and I’ve only read your review! Looks like there is so much to learn in these pages. Thank you for the chance to win a copy!
Absolutely stunning. I’m an avid cookbook collector and cannot wait to add this beautiful book to my collection.
I have the signatured Turkish edition of Cenk’s book, “Cafe Fernando”. But I know that “The Artful Baker” is more than a transliteration book to English and it also includes more different recipes in it, and I want this book too ☺️
Even seing the cover makes me want go to the kitchen .. thanks for the chance to have this book.
What a gorgeous gorgeous book. The photos are to die for. I just want to dive in and start baking. The Artful Baker looks like a book every aspiring baker should own, or at least, everyone who appreciates true art. I really hope I can get my hands on the book.
That Mont Blanc is amazing and inspiring!
What a beautiful book!
This book looks amazing What a great giveaway! Thanks for your generosity.
This is such a stunning source of inspiration. I’d sure love to step up my pastry game, tool.
Oh, if only I were more talented in the kitchen! But maybe having this book will provide me with inspiration (and courage)
What a treat! thanks for hosting this giveaway, if I don’t win, I’m getting this book for Christmas.
Wow. What an amazing story and book. That video is super clever. The music, art, mood, lighting, styling, everything.
I’d love to add this to my collection. And hope I didn’t miss the deadline! Just saw the notice in your newsletter.
Thanks, Dianne. Happy Thanksgiving.
Fascinating to read about how Cenk is with the details. At least we know that level of perfection takes effort! Gorgeous work and I can’t wait to try more of his recipes.
Thanks for the information and the opportunity to win this amazing book.
Wow! Looks like a great cookbook to add to ones collection. The images are amazing. I’m adding him to my resources. Thanks for doing a blog post on him.
I would love to be inspired by this book!
As I get older the cookbooks I buy have a story of their culinary passion. I’m not into desserts but Cenk’s passion has me hooked on the book.
I have followed Cenk since he began writing his Cafe Fernando blog and know of his passion for baking (along with his love for San Francisco and the Golden Girls ;). His blog is not only informative, but also a collection of beautiful stories and photographs. So happy to see his hard work come to fruition in such a beautiful book.
Beautiful. My goal starting last year was to bake more. This could help with that
Dianne, thank you so much for this opportunity! Lovely and inspiring!
His art is obsessive in the best way! Thank you for sharing Dianne.
I have so much respect for the work he did (and so much envy for that collaborative relationship with his publisher)! I can’t wait to see the book.
This book. On my bookshelf. Now or from my Santa. A promise that will be kept.
This actually answered my problem, thank you!
Love the intensity. I don’t see that very often these days.
I’m very impressed with his achievement. A self-taught chef producing such a fantastic book! I’m really looking forward to trying some of his very original recipes.
This is a book I’m dying to get my hands on! The pictures are absolutely out of this world.
What an inspiring work of art. He really raises the bar for food photography and styling. Thanks, Dianne, for this opportunity to delve into the delicious world of desserts.
I would love to try out the pumpkin cheesecake and his cookies recipes!
Wow! I am really interested in pouring over this book! The photos are outstanding and I’m sure the recipes are too! It’s beautiful!
The desserts are visually intoxicating. I would take 10 minutes to just get drunk on the beauty of these.
Thank you for the giveaway!
I love baking! And I always enjoy a good book that helps me learn new techniques and flavors 🙂
Gorgeous photos! What an innovative use of props and the flavor combinations sound intriguing. 🙂
Thank you for the opportunity to win this beautiful book.
I love the Monte Bianco shot!
It’s one thing to be driven to do everything yourself, because you know what you want. It’s quite another to have the innate talent that makes you want the right things. He is impressive and inspirational From what I see, he can do everything extremely well.
I’d be very interested to learn how he got the chestnut puree into the shape of pasta. I have ancestors who grew up in Turkey, and chestnuts are a frequently eaten item in my home. (I keep 6-10 snack bags of them in the fridge at all times!) But I have never seen that. I will have that on my mind now, as something to investigate!
I’m already on your email list, so I am not checking the “notify me of new posts” box below.
He made a puree with butter, sugar and milk, and then put it in a pastry bag, Betsy.
This book is gorgeous. I would love to win. And thanks for the extra day to enter, too. 🙂
His words spoke to me when he said he is in his 11th year of blogging (maybe there’s hope for me yet), he studied others’ photography styles, took 1000s of photos, then finally came into his own signature style.
I admire that dedication to uniqueness and precision of his craft. A true inspiration!
Thank you, Dianne, for sharing his story and book!
Wonderful images. Photography and food are my passion and I have just invested in Leica camera and lens to do more with photographing the food we eat. Would love this book…Thanks for the share…