It’s Here! It’s Here! Dorie’s Cookies
When I first posted about my new book, I said, “I can’t wait for you to see this book!” And, of course, I still can’t, but now it’s easier – the book is available NOW! IRL!
This is such an exciting book for me. It’s got a whole new look and a cover that’s my favorite color: Purple! Oh, and it’s got recipes, of course. Lots of them. There are cookies of every kind imaginable and some that you might not have imagined. You’ll be surprised at how many of our favorite sweets can be cookie-ized.
There are everyday cookies and cookies for weekends (recipes that take a bit more time), holidays (you’ll be everyone’s fav at this year’s cookie swaps) and celebrations. There are bars and brownies and biscotti and the kinds of cookies that make big batches for parties. And there are all the recipes for the cookies that I created for Beurre & Sel, the cookie adventure that Joshua, my son, and I launched a few years ago. In the front of this beautiful (chubby) book there’s a Cookie-Making Handbook that guarantees that every cookie you make will be perfect, even if you’re new to the craft.
Of course, there’ll be lots more news about the book, but for now, I have just one word to say: HOORAY!
REVIEWS AROUND THE WEB
HERE'S WHAT PEOPLE ARE SAYING
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)
— Publisher’s Weekly
“Dorie has written the perfect book to satisfy the Cookie Monster in all of us. These recipes are both classic and inventive and totally delicious.”
— Ina Garten, Barefoot Contessa cookbooks and television
“Close your eyes and dream up your wildest, most delicious cookie. Now, open ’em up. Abracadabra! There’s your cookie, right here in Dorie’s stunning new book.”
— Nancy Silverton, owner/chef, Mozza
“As comprehensively crumbly as you’d expect from Dorie. Her enthusiasm and knowledge are so complete that you just want to put down whatever you are doing and bake a batch of perfect cookies.”
— Yotam Ottolenghi, author, Jerusalem
“I came to know Dorie through her insanely delicious cookies before I fell for her as a hip-as-heck (baking) goddess. Her exacting technique and clever palate make any recipe that comes out of her oven or yours true perfection.”
— Christina Tosi, Chef/Founder/Owner Milk Bar
“There’s no one we’d rather have at our side as we work our way through this formidable roster of cookies and their various kin than the indefatigable Dorie Greenspan. She’s there with us on every page, nudging us forth with a wink and a grin — and in signature Dorie style, with a parade of indispensable tips to ensure we reach dessert nirvana.”
— Merrill Stubbs and Amanda Hesser, Food 52
“This may be my favorite collection of cookies ever!”
— David Lebovitz, author, My Paris Kitchen