Joanne Chang is in the sugar business. After all, she is the James Beard Award-nominated chef behind the beloved Flour Bakery and Café in Boston. But after sifting through all things iced and glazed for her first cookbook, Chang steps up to the challenge of reinventing guilty pleasures, like monkey bread and even her iconic sticky buns, using alternative sweeteners. Molasses, honey, coconut milk and fresh fruit are getting their due. And with her riffs, taking one more slice of ganache-coated birthday cake is A-OK.

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