Dorie's Cookies (Hardcover)

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Dorie's Cookies (Hardcover)

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Bakers everywhere are united in their endorsement of Dorie Greenspan as the Grande Dame of baking cookbooks.  She has won four James Beard awards, cookbook of the year - twice- from the International Association of Culinary Professionals.  Her books inspire both beginning and experienced bakers to mix various colors of flour or chocolate with some bonding oil--either low or high fat--to pop in an oven everywhere.  And the results are in; each cookie is a delicious treat enjoyed by everyone, regardless of political, professional, cultural, or sexual persuasion. Greenspan’s experience has more than qualified her to write her twelfth book; it’s one she has wanted to write since she began her cookbook career in 1991.  This piece de resistance is simply entitled Dorie's Cookies

The chocolaty fudgy looking cookie gracing the cover of the 400-odd-page book is the “World Peace Cookie.” The dough is described as capricious and a tad hard to handle. For each cookie, it is essential to read the two pages of background two times before diving in; like boning up on policy before launching into a quick fix without understanding possible outcomes.  We also learn how to store the dough and are given tips for creatively satisfying more nuanced palates. 

You’ll be inspired by the chapter of cocktail cookies, each one savory and some filled with buttery and cheesy goodness--nuts are an option.  And the chapters with everyday cookies, bar cookies, present myriad options for challenging occasions.

As Julia Child, one of Dorie Greenspan’s cooking teachers once noted, “You are the boss of that dough.”  And sometimes we just need to be the boss of the situation.  Well said, Julia. I think I’ll grab my new cookbook, change into my kitchen pant-suit, and spend the next few, um, I don’t know, days(?), years(?) baking cookies. 

— Sarah Bagby

James Beard Award-winner for Best Baking and Dessert Book 2017

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?
  
Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, DORIE GREENSPAN is the author of 14 cookbooks, including Baking with Dorie; Dorie's Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that wasnamed Cookbook of the Year by the IACP; Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, a James Beard Award winner. She lives in New York City, Westbrook, Connecticut, and Paris.
Product Details ISBN: 9780547614847
ISBN-10: 0547614845
Publisher: Harvest
Publication Date: October 25th, 2016
Pages: 528
Language: English
A James Beard Award-winner for Best Baking and Dessert Book 2017  A Tasting Table Fall 2016 Pick  An Epicurious Fall 2016 Pick   "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."  — 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, James Beard Outstanding Chef   “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   "That sound you hear is holiday bakers clapping" Los Angeles Times   Dorie Greenspan’s latest, “Dorie’s Cookies”  combines the best of all baking-book worlds: cutting-edge photography, thrilling recipes and a reassuring