By Mindy Segal
A brand new, edgier tackle baking cookies, from a James Beard Award-winning chef and the landlord of the preferred Chicago eating place, HotChocolate.
Mindy Segal is interested by cookies. And Cookie Love is your new go-to, never-fail reference for turn-out-perfectly-every-time cookie recipes. Mindy, award-winning pastry chef and self-professed “cookie nerd,” stocks all of her secrets and techniques for turning vintage recipes into extra increased, enjoyable interpretations of everyone’s favourite candy deal with. From Peanut Butter Peanut Brittle Cookies and Fleur de Sel Shortbread with Vanilla Halvah, to Malted Milk Spritz and Peaches and Cream Thumbprints, Segal’s recipes are encouraged and much from anticipated. within you’ll locate greater than sixty perfected recipes for each type of cookie together with drop cookies, bars, sandwich cookies, shortbread, thumbprints, and extra, in addition to the easiest methods and instruments of the alternate and every thing you want to understand to construct the fitting cookie pantry. a must have for somebody seeking to up their cookie-baking online game, Cookie Love is a party of the main humble, scrumptious, and beautiful of baked treats.
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Additional info for Cookie Love
Serve immediately. Spicy Eggplant Pie spicy eggplant pie MAKES ONE 10- TO 12-INCH PIZZA • Still on a semivegetarian kick (the smoky bonito flakes being the intruder here), I came up with this pie. It’s a good idea to broil the eggplant early, just to get it out of the way. Place the baking sheet on the stone while it preheats under the broiler. ) I don’t usually use as much chili pepper as I do in this recipe, but the way it plays against the delicate eggplant medallions is ideal. I offer a choice of hot peppers because the one that I prefer by far, the Thai chili, may be difficult to find.
I threw that party every New Year’s for four years. I was a baker, not a chef, and yet … I got it in my head that I wanted to be able to show off a bit more of my cooking skills beyond bread making—as much as I do revere it. So I persuaded a friend who had a pizza truck to go with me to Union Square, the great farmer’s market in the city. The pizzas I made there—and gave away free, which admittedly is always a surefire approach—were simple: the Rosa, a Margherita, and the spinach pizza I call a Popeye, all of which you’ll see in this book.
Starter white pie MAKES ONE 10- TO 12-INCH PIZZA • This very fundamental béchamel-based pizza highlights the beauty and malleability of the sauce, and also provides the Parmesan and rosemary that I pair with it a rare chance to show their stuff, without a lot of competition from other ingredients. I call it a starter pizza because it may well be the most basic, efficient way to start trying the pizzas in this book.