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?
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The New York Times - Melissa Clark
…Dorie's Cookies combines the best of all baking-book worlds: cutting-edge photography, thrilling recipes and a reassuring and authoritative writing style…With her exacting, thoughtful instructions, Ms. Greenspan anticipates pitfalls and leads you deftly around them.
Publishers Weekly
08/15/2016
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)
From the Publisher
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 and authoritative writing style. This is a lot to expect in any cookbook, but particularly in one centered around cookies. How cutting-edge and thrilling can a cookie be? In Ms. Greenspan’s hands, extremely.— The New York Times “How cutting-edge and thrilling can a cookie be? In Ms. Greenspan’s hands, extremely. First, there is the playfully unconventional photography by Davide Luciano… the camera gets up close and personal with the cookies, showing off all their intimate, alluring details… The recipes themselves split the difference between avant-garde and heirloom… With her exacting, thoughtful instructions, Ms. Greenspan anticipates pitfalls and leads you deftly around them.”–The New York Times A "must-have compendium of cookies… It was worth the wait. The author always keeps her audience in mind, with clear directions and ideas for substitutions.” —Washington Post “A must for the person in your life who goes cookie crazy every holiday season. (You’ll be happy, too, as the quality of those cookies goes suddenly way up.)”–Boston Globe
Library Journal
★ 08/01/2016
Fans of baking expert Greenspan (Baking Chez Moi; Baking from My Home to Yours) have been awaiting this cookbook since 2010, when the author announced the opening of a pop-up cookie store in New York with her son Joshua. The recipes they developed for that venture are all here, along with hundreds of others (e.g., salted chocolate caramel bars, two-bite, one-chip cookies, honey-blue cheese madeleines, pistachio-berry slims). The sheer variety of cookie flavors, shapes, sizes, and types in this collection (copyedited by LJ's former cooking columnist Judith Sutton) is staggering, enough to last even the most motivated home cooks many happy years of baking. The book concludes with refreshingly uncommon chapters for "cocktail cookies" and "cookie go-alongs and basics" such as ice creams, sauces, toppings, and other accompaniments. VERDICT Essential for all baking collections.
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