The Cookie That Changed My Life
And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours: A Cookbook
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- ¥2,400
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- ¥2,400
発行者による作品情報
NEW YORK TIMES BESTSELLER • The eagerly anticipated baking bible from America's most respected authority: 100+ recipes for cookies, cakes, breads, breakfast pastries, and much more.
A Best Book of the Year: NPR, Los Angeles Times, Epicurious
"Nancy Silverton baked a brioche so perfect that it brought Julia Child to tears...Nancy showed us how to strip away the extras and spotlight the essentials. She’s still doing that and we’re all still learning from her." —Dorie Greenspan, author of Dorie's Cookies
Nancy Silverton made her reputation as the original pastry chef for Wolfgang Puck's restaurant Spago. Biting into a particularly delicious peanut butter cookie one day, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.
From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.
Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.
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James Beard Award winner Silverton (Desserts) found inspiration for this stellar collection in a simple but delicious peanut butter cookie she ate during the pandemic lockdown. Afterward, she set out to develop recipes for the "absolute best version of the baked goods we all know and love." Scrumptious treats to start the day include "yum-yum" coffee cake and monkey bread. While readers may think they already have the best-ever recipes for such commonplace cookies as peanut butter, chocolate chunk, and oatmeal raisin, Silverton's persuasive takes will cause them to rethink that notion. What makes her versions stand out are the little details absent from most recipes, such as roasting and salting peanuts before baking them and squeezing clods of crumb topping in one's fist and dropping them on the New York crumb cake "in clumps" rather than sprinkling them. These and other subtle touches elevate Silverton's dishes from delicious to sublime. As a bonus, most recipes are easy and don't require sophisticated techniques, so even beginners can create brag-worthy results. Silverton also shares valuable tips from her more than 50 years of baking experience, including best practices for freezing various doughs and the best tool for sifting flour. Home bakers will find much to savor.
