A01=Chris Taylor
A01=Paul Arguin
Age Group_Uncategorized
Age Group_Uncategorized
Author_Chris Taylor
Author_Paul Arguin
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baking
bars
biscuits
blondies
brownies
Category1=Non-Fiction
Category=WBVS
chocolate
COP=United States
Delivery_Delivery within 10-20 working days
dough
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Language_English
PA=Available
Price_€20 to €50
PS=Active
shortbread
softlaunch
sugar cookies
thumbprints
Product details
- ISBN 9781682686591
- Weight: 795g
- Dimensions: 206 x 206mm
- Publication Date: 12 Apr 2022
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Chris Taylor and Paul Arguin bring fresh perspective and heaps of creativity to everything they bake. Now reinventing America’s most traditional handheld dessert—the “cookie”—they offer 100 reliable and exciting recipes that are sure to impress. From Salted Honey Drops to Black-Bottom Lemon Squares, and Coffee Bean Crunchers to Bronze Butter Chocolate Chip Cookies, these are next-level biscuits. Combining their passion for serious baking with their professional backgrounds as accomplished scientists, Arguin and Taylor apply new methods and rationales for ingredient pairings adapted from food science texts to develop novel base recipes and innovative techniques.
In these pages, they share what they’ve learned in lively tips and tricks for every recipe and style of biscuit. Complete with mouthwatering photos, options to make ahead, decorate or indefinitely adapt, these outside-the-box recipes are the very definition of fabulous.
Paul Arguin is an accomplished scientist and baker. Alongside his husband Chris Taylor, he is the co-author of the IACP award-nominated The New Pie (2019). He lives with his husband in Atlanta, Georgia. Chris Taylor is an accomplished scientist and baker. Alongside his husband Paul Arguin, he is the co-author of the IACP award-nominated The New Pie (2019). He lives with his husband in Atlanta, Georgia.
