The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes (Hardcover) 2009

Here is the first book that celebrates America’s artisanal olive oil producers with profiles of growers and seventy-five tempting recipes. In addition, there are tips for choosing and storing extra-virgin olive oils, understanding the basic types of good oils, and even how to host an olive oil tasting.

“Fran Gage’s new tome on my favorite lipid of all time and the sharp American producers who make it is inspirational, historical, and informative. Most of all, it is delicious both to read and to cook from. The stories of the farmers and artists who grow and create the amber green liquid gold are fascinating and filled with American ideology and old world traditions, forming a new olive culture that is at once ancient and new world.” — Mario Batali

Chocolate Obsession: Confections and Treats to Create and Savor (Hardcover) 2005
           
This book is a chocolate lover’s delight. Written with artisanal chocolatier Michael Recchiuti, it includes detailed recipes for his famous chocolate confections, as well as snacks, barks, drinks, sauces, and ice creams. Chocolate Obsession won a 2006 IACP award for photography and styling and was a James Beard Award finalist.

“Chocolate Obsession is essential for any cook—from novice to maven—who aspires to create world-class chocolate confections. The book is a treasure trove of seductive, one-of-a-kind recipes, meticulously re-created for the home cook, clearly and simply written, and generously infused with tricks of the trade in delicious detail. This is a ground-breaking work; Fran and Michael explain the secrets of chocolate and lead the reading cook into a realm normally reserved for professionals. I am thrilled to have this inspiring resource in my own kitchen. . . and I can’t wait to get my  hands back into the chocolate! “ — Alice Medrich.

Williams-Sonoma Collection: Cake
(Hardcover) 2003
           
Cakes of every description, and for any occasion, are represented in this book, from a humble Carrot Cake to an elegant Rolled Chestnut Cream Cake. The book also includes cakes in individual servings—Chocolate-Orange Cupcakes, Hazelnut Dacquoises, Chocolate Vacherins, and Babas au Rhum, plus tips for decorating.

Williams-Sonoma Collection: Pasteles
(Hardcover) 2004

The Spanish Language Edition of Cake.

A Sweet Quartet, Sugar, Almonds, Eggs, and Butter: A Baker’s Tour, Including 33 Recipes (Paperback) 2003
           
A Sweet Quartet celebrates the DNA of desserts in essays that describe how these elemental ingredients find their way into the kitchen. The stories include visits to the sources—sugarcane fields, orchards, hatcheries, and creameries—and end with recipes that profile each ingredient. A section of the Sugar story was included in Best Food Writing, 2003.
           
“Combining history with science, folklore with reportage, Fran Gage explores the four building blocks of her baker’s craft with the delight of a writer and scholar” — Betty Fussell

The Baker’s Dozen Cookbook: Become a Better Baker with 135 Foolproof Recipes and Tried-and-True Techniques (Hardcover) 2001
           
Thirteen members of The Baker’s Dozen, a collection of California baking enthusiasts led by Marion Cunningham, pooled their collective knowledge to produce this book. In addition to recipes for cakes, pies, tarts, fruit desserts, cookies, muffins, popovers, quick breads, doughnuts, yeast breads, flatbreads, custards, frostings, glazes and sauces, it contains  comprehensive glossaries of ingredients and tools.

Bread and Chocolate: My Food Life in & Around San Francisco (Paperback) 1999
           
Stories about food, part memoir, part exploration, shape this book. The focus is the bounty of San Francisco's Bay Area, from artisanal chocolate makers to microbakers, and each essay includes recipes. Vegetarian Turkey was included in Best Food Writing, 2000.
           
“Fran Gage’s prose is as delicious as her recipes. Bread and Chocolate ranks with the best food writing of the 20th century.”
— Nick Malgieri.