Talk about specializing. Barbara Feldman Morse has written a cookbook limited to madeleines, the French seashell-shaped pastry.

“Madeleines: Elegant French Tea Cakes to Bake & Share” is filled with more than 70 recipes that Morse says she developed through years of experimenting to expand on the classic vanilla-flavored madeleine.

In her book, Morse does such a good job of convincing the reader that her one-bowl method makes it super easy to whip up a batch of madeleines that I went out and purchased a madeleine pan.

Well, to be accurate, while her cookbook is the only one devoted to the little sponge cakelets, other cookbooks I’ve received recently also include recipes for madeleines. Sensing the next food trend, I thought I’d better prepare for it. I’m glad I did after trying some of Morse’s creations.

Plus, these are lots easier to make — and tastier in my opinion — than the macaron, the last French pastry trend to sweep the country.

Morse offers tips and techniques for perfecting the dainty snack and gives recipes for any occasion. There are recipes for sweet and savories, breakfast and appetizers, and plenty featuring chocolate and other indulgent ingredients. Among the recipes are Chipotle Madeleines With Green Chiles for serving with Mexican fare, bourbon-laced Kentucky Derby Madelines, Orangey Cranberry Madeleines and Bananas Foster Madeleines.

The seventh and final chapter features presentation ideas from sides and dips to serving suggestions.

The book is illustrated with numerous full-color photographs by Steve Legato.

This lovely little book would make a great gift for any home baker.

Cheramie Sonnier is The Advocate’s food editor. Her email address is