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"[Bush] charts her aspirations--and her romances, with characters she calls The Boyfriend and The Crush--through the seasons, as she moves from her home kitchen to an ill-fated internship in Italy to her first professional baking gig. [...] Recipes for dark-chocolate-and-toasted-coconut cake, soba-cha panna cotta, Concord-grape clafoutis, and other confections punctuate her drifting between listlessness and purpose." - The New Yorker

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"[...] rich with narrative, following Bush's whirlwind year shaped by love, disappointment, elation, confusion, and ambition. [...] Sprinkled with transformative desserts, the recipes in the book feel practiced and assured." -- Bon Appetit and Epicurious

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"Tanya Bush's bildungsroman of a cookbook, Will This Make You Happy, traces one high-octane year in her early 20s, as she learns to trust her evolving palate in lieu of chasing simple sugar highs. Her sweet tooth functions as a third eye, propelling her out of a depressive fugue state and into an apron, an internship, a polycule, and eventually, a layered sense of self. Her taste--in cuisine, prose, and affairs of the heart--is a trusty compass readers can cup in their own flour-coated hands." -- Cultured

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"This culinary memoir, filled with recipes, follows a year of Bush's life as she learns what it means to be an adult, a baker, and most importantly, happy." -- Literary Hub

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"This is not a cookbook. Or, it is, but it's so much more than that." --Bookshop

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"In short, vivid chapters, she chronicles the depressing messiness of early adulthood in New York and the many ways her life became fuller, more complicated and more interesting as she fell deeper in love with baking." -- The Washington Post

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"While recounting how throwing herself into baking transformed into a new era of self discovery, the writer weaves anecdotal musings of finding herself in the kitchen with standout recipes sure to intrigue bakers of all levels." -- Harper's Bazaar

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"The narrative is written in prose that's as indulgent as the recipes, filled with depth, vulnerability, and a sustained sugar rush. Recipes are arranged seasonally, accompanying each chapter of the narrator's year. As the story grows more complex, so do they--all illustrated with a tender, dextrous hand by Forsyth Harmon. The result is an open exploration of a young life, documented and delicious, in real time." -- Bomb

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"[A] tale of self-discovery through appetite, complete with 50 inventive but approachable baking recipes." -- Dazed

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"This hybrid memoir and cookbook from the cofounder of Cake Zine pairs more than 50 recipes with a chronicle of the year she rediscovered her joy of baking." -- Publishers Weekly

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"Bush writes simply, her prose like a recipe blessedly stripped of the food blogger's unnecessary paragraphs of prologue. The result is a coming-of-age and coming-of-chef." -- Family Style

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"[A] book that finds sweetness in the messiness of life, and yes, sometimes, the soul-affirming power of a little treat." -- Eater

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"Between recipes of hojicha tiramisu, brown butter buckwheat madeleines, and a plum-drizzled cardamom cruller, Tanya Bush traces her own coming of age." -- Vogue

Biographical Note:
Tanya Bush is a Brooklyn-based writer and baker. She is the co-founder of Cake Zine, the pastry chef for Tables of Contents and the Brooklyn-based restaurant Little Egg, where her cruller was named NY Mag's Best Pastry. She is the founder of the popular Instagram account @will.this.make.me.happy and is a contributing writer to T: The New York Times Style Magazine. She has an MFA in creative writing from Hunter College.

--Leslie Jamison, New York Times bestselling author of Splinters and Make it Scream, Make it Burn

"In what feels like literary magic, Tanya Bush bakes every element of taste, every sensation of sweet, salty, bitter and sour into her recipes and, most enticingly, into her stories. We follow her through a year of cookies and clafoutis, of confusion, love, infatuation and disappointment, of discovery and pleasure. It's the stuff of a real life. That we ride the ups and downs with Bush, feel the dizziness and the joy, and see her world through her sharp eye, is a measure of her talent: She is such a good writer."

--Dorie Greenspan, five-time James Beard Award winner

"Beautiful--smart, funny, and effortlessly lyrical. Lots of books capture the romance of the kitchen, and lots address the emotional knots of cooking and eating, but Will This Make You Happy does both. It reminds me of so many writers whose work I love and return to and have learned from. Assured and brilliant."

--Ruby Tandoh, bestselling and award-winning author of Cook As You Are and Eat Up!

"This is an entirely different kind of cookbook, one that makes you want to curl up and read cover to cover. That is, until you're overcome by the urge to bake a brown butter buckwheat madeleine or Neapolitan pavlova. Once in the kitchen, with Tanya's luminous prose and gentle instruction, you can bake your way to catharsis. I loved it."

--Sohla El-Waylly, James Beard Award winner and author of the New York Times best-selling cookbook Start Here

"For fans of Nigel Slater and Sally Rooney, this lushly illustrated and gorgeously photographed cookbook/love story is for anyone who has wished the head notes of a recipe also detailed the myriad desires and failures that went into each bite."

--Catherine Lacey, author of Biography of X and The Möbius Book

"In loving and tender prose, Tanya Bush writes honestly and lyrically about finding one's way through life's downs and ups, through depression and desire. Her recipes will make you happy: unfussy, resourceful, and comforting all at once. Forsyth Harmon's accompanying illustrations are magical."

--Rachel Khong, New York Times bestselling author of Real Americans

"Will This Make You Happy is sensual and alive, a sensitively illustrated document of adriftness, trial and error, and the decadence that awaits on the other side. Bush has rendered, through food, a vulnerable journey toward epiphany."

--Raven Leilani, author of Luster

• COMPELLING NARRATIVE: From the co-founder of the James Beard-nominated literary magazine Cake Zine, pastry chef at Little Egg, and contributing writer for the New York Times T Magazine, this part propulsive and witty coming-of-age story, part baking book is as satisfying to read as it is to cook from. It's meant to be devoured curled up on the couch or with the mixer whirring in the kitchen.
• FLEXIBLE RECIPES: The recipes in the book are designed to be mixed, matched, and adapted to the season. Whether you're a new baker or an improvisational one, Will This Make You Happy encourages play and experimentation. Featuring recipes for Neapolitan Pavlova, Hojicha Tiramisu, Blueberry Jam Corn Muffins, Dark Chocolate and Toasted Coconut Birthday Cake, Cardamom Crullers, and more.
• A BEAUTIFUL GIFT: With lush full-color illustrations by Forsyth Harmon and striking photographs, this book lives equally well on the kitchen counter, nightstand, or coffee table.
• PERFECT FOR: Fans of food-themed books and memoirs, dessert lovers, first-time bakers and seasoned bakers, and readers of contemporary literature and personal narrative.