Free Ebook Dorie's Cookies, by Dorie Greenspan
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Dorie's Cookies, by Dorie Greenspan
Free Ebook Dorie's Cookies, by Dorie Greenspan
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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?
- Sales Rank: #582 in Books
- Published on: 2016-10-25
- Released on: 2016-10-25
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 1.43" w x 9.00" l, .0 pounds
- Binding: Hardcover
- 528 pages
Review
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
About the Author
Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, DORIE GREENSPAN is the author of Around My French Table, a New York Times bestseller that was named Cookbook of the Year by IACP; Baking Chez Moi; and Baking: From My Home to Yours, a James Beard Award-winner. She lives in Westbrook, Connecticut, New York, and Paris.
Most helpful customer reviews
29 of 32 people found the following review helpful.
Detailed and a picture for every cookie
By J. Stumpfel
Dorie's newest cookbook doesn't disappoint. There are enough cookies in this tome, along with variations and suggesstions for "making them your own" that you could bake a different cookie every day for about a year. The pictures of each cookie take up a whole page. There is some useful information at the beginning of the book that will help in making
your baking endeavors successful. The recipes look long, but that is
because they are detailed; when using expensive ingredients and
investing lots of time, it's nice to know someone cared enough to make
sure you'll be rewarded with great cookies by following the directions.
There is a cookie in here for every taste and only a few recipes require
specialized equipment. I would not buy this book unless you have a
strong stand mixer (Kitchenaid) or intend to invest in one. Other handy
items to have when using recipes in this book are cookie scoops,
silicone mats, French rolling pin that is untapered, spacer bars for
rolling, muffin tins, candy and oven thermometers and 2" cookie cutters.
Specialized equipment would include 2" food rings, pizzelle iron and
waffle iron--but again, only used for a small number of recipes.
37 of 42 people found the following review helpful.
5 stars for attractiveness, 1 star for ease of use
By maxie
This is my fifth Dorie Greenspan cookbook and the first one I'm not happy with. Her recipes always work beautifully and, at first glance, this book does look beautiful. But the typestyle makes it difficult to read. The layout means turning pages in the middle of instructions. While the photos are beautiful and appetizing, they don't always give you an honest idea of what the cookie will look like.
I've made three of these recipes in the past couple of days and they turned out great. However the results for one was a surprise because of the way it was photographed. Upon examining the recipe, I see it turned out exactly as it should, but the photo was deceiving.
I'm certainly keeping it for the recipes, but am really disappointed Dorie didn't keep to the format of her previous books, especially for that horrid typestyle.
13 of 15 people found the following review helpful.
Her next super hit to my palate was in her book "Paris ...
By Sue Levytsky Shwayder
I first discovered Dorie Greenspan's genius in "Baking With Julia." Her rugelach recipe in that book is supernal, just astonishingly delicious. Her next super hit to my palate was in her book "Paris Sweets," which included Pierre Herme's recipe for what he called "Korova" cookies, which Dorie later went on to rename "World Peace Cookies," in honor of their potential. Both of these recipes, along with hundreds of others which will probably yield equally memorable results, are included in "Dorie's Cookies." A section devoted to savory cocktail bites is a revelation, a real boon to those who want make-ahead ideas for the coming holidays. BUT...but...the photography, the layouts, wow, what a disappointment. Realizing each recipe is accompanied by a photograph, budget may have dictated this stripped down, utterly charmless approach. But I feel it's a disservice to Dorie's work and most certainly doesn't inspire one to bake, which of course is the ultimate challenge to the food photographer and stylist. Doris's fans will find the gold in the dross but newbies may be disappointed.
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