All-new collection from a "revered icon" and "culinary guru" ( New York Times ).
Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Read more...
- Retail Price:
20% off for Members: Get the Club Price
All-new collection from a "revered icon" and "culinary guru" (New York Times).
Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them--until now. To merit her "three purple stars of approval," every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies--raisins, dried apples, dried cranberries, and oats-- while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America's favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?
- ISBN-13: 9780547614847
- ISBN-10: 0547614845
- Publisher: Rux Martin/Houghton Mifflin Harcourt
- Publish Date: October 2016
- Page Count: 528
- Dimensions: 9 x 9.3 x 1.5 inches
- Shipping Weight: 3.75 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-08-15
- Reviewer: Staff
Greenspan, the IACP and James Beard award–winning chef and New York Times bestselling cookbook author, admits in the introduction to her latest book that she has wanted to create an all-cookie cookbook since she wrote her first book in 1991. It may have taken Greenspan a while to finally give fans the gift of an all-cookie cookbook, but it was worth the wait, as it encompasses all of her influences over the years: the techniques and flavors learned at Julia Child’s side, years working with Parisian patissier Pierre Herme, and recipes from the pop-up shop she and her son ran. Fans of Greenspan’s other cookbooks will be pleased by the variety of recipes, including old favorites such as the World Peace Cookie. There are elaborate sandwich cookies, humble drop cookies, and revisions of chocolate chip cookies. A chapter devoted to savory cookies offers, among other unexpected treats, honey–blue cheese madeleines and spicy togarashi meringues. Unexpected and magnificent-sounding creations such as a Thanksgiving bar, made with homemade cranberry jam and fresh raspberries sandwiched between a crust made from cocoa-walnut shortbread remind readers that Greenspan is, let’s say it, the cookie savant of our time. Recipes in the book, as always the case with Greenspan’s recipes, are thorough enough to allow an unsure baker to find success. Accomplished bakers will be challenged and inspired by the breadth of recipes and the many suggestions Greenspan offers throughout the book to modify recipes. This is a cookbook to read, bake, and eat your way through. (Oct. 25)
Cooking: Holiday treats
Is there any time of the year more associated with food than the holidays? We think not. These books will help you fill the table for your seasonal gatherings. We start things off with dessert and the master maven of all kinds of cooking, Dorie Greenspan. Cookie craving and creating seem to be part of her DNA; she even dreams of cookies and gets up at any hour to make those dreams into reality. With Dorie’s Cookies, we enter Greenspan’s lusciously illustrated “Cookie Verse,” filled with her fabulous recipes for turning “little lumps of dough” into sweet and savory wonders. Some are easy, like Chocolate-Raspberry Thumbprints, and some need more time, like her Brown Butter Madeleines. Meringue Snowballs and Matzo Morsels are perfect for the holidays, while Classic Brownies are picnic perfect. For cocktails and company, there’s Strawberry Shortcake Cookies and Parmesan Galettes. So many cookies, so little time, and every bite is divine.
Anthony Bourdain, gonzo gastronome and former bawdy bad boy of the foodie scene, has entertained us as a chef, writer and global chronicler of daring dining for years. But he’s taken on a new role as a doting dad who delights in cooking for his 8-year-old daughter. Appetites, Bourdain’s first cookbook in a decade, is his ode to feeding his family and friends, a collection of his “imperfect memories” of childhood favorites and some of the greatest hits from his travels, peppered with off-color language and wildly offbeat, entertaining photos.
With 26 restaurants, 10 cookbooks and TV shows galore, it’s apparent that Mario Batali doesn’t do things in a small way. Mario Batali—Big American Cookbook is a big-hearted doozy with over 250 recipes, from Yankee Pot Roast to Texas Caviar. Avoiding the trendy takes, these dishes reflect their cultural and culinary heritage. Divided by American region, you’ll find breakfast specials, preserves, mains, sides and more. Molto Mario, molto Americano.
TOP PICK IN COOKING
Poole’s: Recipes and Stories from a Modern Diner is instantly inviting and down-home delicious. It’s filled with recipes inspired by Ashley Christensen’s Southern roots and the meals her diner-dining dad cooked, now made with local ingredients at Poole’s Diner, her restaurant in Raleigh, North Carolina. Christensen doesn’t indulge in theatrics; the food she serves at Poole’s is familiar and straightforward, but meticulously thought-through and balanced. Her header notes are wonderfully chatty, sharing bits of her background and food philosophy as she guides us from her fabulous take on Pimento Cheese to Oysters Rock-a-Billy, Braised Pork Shanks and Sweet Potato Hummingbird Cake. This is comfort food at its best, then elevated a notch or two.