UK baker/designer Monger shows readers the many creations possible from seasonal-standard gingerbread dough. For starters, there are different colors for the dough, mega royal-icing piping choices, and even shapes and cutouts to bake. Secondly, this is truly an artisan’s how-to, with Monger’s explanations for the concept of fusion (such as by inlaying dough in part of the prebaked item) and using appliqué as a decorative touch. Though complete directions along with step-by-step photographs are featured upfront in a lengthy introductory chapter, the 15 projects are still daunting for a novice, even for experienced bakers. Tips are sprinkled throughout and templates follow the “bakes and cakes.” Nonetheless, all are beautifully executed and inspirational, like cookie favors as name tags, a gingerbread street, gift boxes, and a new take on the Scandinavian holiday cake (kransekake) with overlapping concentric rings. Includes templates and conversion charts.
— Barbara Jacobs Booklist 2020