In our family, loving to cook and eat is genetic, and there’s a particular notch in the gene under the header “dessert.” Whether it’s ice cream and cookies or Baked Alaska, there are many members of the extended Garside family — that’s you too, Randolphs and Lawrences — for whom dinner is an excuse for dessert.

Betsy’s grandmother, Grammy Garside, known to some as “Groovy Grammy Garside,” was hard on a kitchen, making a terrible mess as she made something terrifically good. Grammy grew up in Indiana and lived in New York City for years, cooking and baking for a family that grew to five. She had a wonderful singing voice, was fascinated by the world around her and walked around the reservoir in Central Park every day, striding along in her Keds. Gram marked up her cookbooks — of which she had many — and cut endless recipes out of The New York Times. Those of us lucky enough to spend some time in the kitchen with her learned how to measure, sift and bake the old way.

Grammy’s second son, Gren Garside, grew up in that New York apartment. He ultimately made his way to Washington, where he thrived on the making of policy and the inner workings of the Senate. His wife and three children — the oldest of whom is Betsy — benefitted from one of his non-work outlets: Making and eating good food, and lots of it. While his day-to-day cooking sustained us around the formica-covered table, Dad’s baking usually resulted in a gift. Lemon nut bread and pralines at Christmas, cheese pie for a birthday, chess pie for the bake sale. He was a by-the-book cook; “ends and odds” was the most frustrating response he could hear when he asked what went into a dish. Dad didn’t try making Tollhouse cookies until he was in his seventies, but then he made them perfectly.

With these influences at her back, is it any wonder that third-generation Betsy Garside is a passionate eater, home cook and farmer’s-market fan. She has her own business — Garside Group LLC — helping nonprofits, food companies and other small businesses successfully manage their brands, think strategically about marketing communications, and run their organizations more effectively. Her experience with food as a business and a cause is wide-ranging, as Betsy’s foodie bio shows.

Grammy and Dad are somewhere messing up a heavenly kitchen right now. Their dessert recipes, along with a handful of Betsy’s, are what make up “Baking Family,” the book.