The Wine Lover’s Dessert Cookbook: Recipes and Pairings for the Perfect Glass of Wine, by Mary Cech and Jennie Schacht (San Francisco: Chronicle Books, 2005), $24.95

The flavors and ingredients of baked goods are explored and paired with dessert wines in this modern cookbook, as recipes include explanatory matches with dessert wines (noted within the all-important “making the match” section). For example, a lovely recipe for Cocoa Walnut Biscotti yields a fine batch of dipping cookies, ready to be mated with, say, an orange muscat, ruby port, or cream sherry. Who would argue with having cookies and a matching wine on the end table after dinner?
In all, the confections and their corresponding pours in The Wine Lover’s Dessert Cookbook provide interesting reading, in addition to nibbling-and-sipping (and all of you bakers out there will learn how to take the dessert course to the next and most elegant level). Specifically, the splendid sections on caramel, honey, and spice; dried fruits; nuts; and cream draw me in most of all for their luscious, thoughtful pairings.