Ingredients for Beach Pea Baking Co.’s cowgirl cookies include crushed pineapple, chopped walnuts, evaporated cane sugar, vanilla extract, rolled oats, semisweet chocolate chips and coconut. Combine the appropriate portions of these with eggs, flour, butter and a few other key ingredients, and you’ve solved the mystery of what makes these cookies taste so good.

With the release of their new cookbook, “Artisan Breads, Pastries, Cookies, and Desserts,” Beach Pea owners Thomas and Mariah Roberts have revealed the secrets behind 16 of their signature baked goods. Tom said he and his wife had no hesitations about sharing their techniques and recipes.

“Anybody can make these things,” he said. “These aren’t secrets, it’s just hard work.”

The couple will officially unveil their cookbook with an event at the shop on Route 1 in Kittery, Maine, at 4 p.m. on Saturday, Aug. 23. Published in Portsmouth by Blue Tree, the book is filled with mouthwatering color photos by Brian Smestad. There is an introduction by local chef and author James Haller, who will sign copies of his own books at the event on Aug. 23.

Roberts said Blue Tree approached him with the idea to publish a cookbook based on their foods at Beach Pea. The thought had never previously crossed their minds, but the couple jumped at the chance to share their business philosophy with text and photos.

“Even though our time was really tight, we felt it was an opportunity that we couldn’t pass up,” he said.

Although Beach Pea also offers a variety of soups, salads and sandwiches, the authors decided to narrow the book’s focus by sticking to baked goods. The breads include the Beach Pea’s ornate-looking fougasse and French baguettes. Among the pastries are carrot zucchini muffins and sour cream coffee cake. The cookies include double chocolate chunk and lavender-mint shortbread. For dessert, there’s lime-coconut cheesecake and tiramisu, among other delectable items.

The total cooking times range from about 30 minutes to three days. According to Roberts, just about anyone can bake these foods at home, as long as they’re willing to put in the work. Some items require steady hands and precision, but, with practice, novice cooks can improve their skills. “Any craft or art you do, it’s just about doing it well at every level,” he said.

Born and raised in Portsmouth, Tom and Mariah have been friends since childhood. Tom majored in restaurant and hotel management at the University of New Hampshire, and both worked at several restaurants. Mariah started baking in 1997 and Tom threw his hands in the flour around 2000. They opened Beach Pea in 2002 and got married the following year.

In the book’s forward, the authors describe the basic tenets behind Beach Pea’s menu.

They speak of their insistence on using only high quality, all-natural ingredients that come from local vendors. They use organic products when feasible and avoid using anything with preservatives, hydrogenated oils, bleached flours or artificial flavoring or coloring.

“Being an all-natural environment, as well as the locality of the vendors, was the main part of the product,” Roberts said.

His personal favorite items in the cookbook are the French baguettes and the Quigy bars, which fall into the cookie section. He described the Quigy bar as a mostly organic hybrid of cookie and energy bar that is both sweet and healthy.

“It’s great with a cup of coffee in the afternoon,” he said.

The Beach Pea Baking Co. is at 53 State Road in Kittery, Maine, 207-439-3555. For more on the book, visit www.thebluetree.com. Hardcover copies are available for $14.95.