It also has recipes that empower you to make decisions, and none of the ingredient lists are a mile long. This was the Food52 Baking Club book for the month of May 2023, and I was able to borrow it from the library. I love that for the measurements it gives the weight for the really fancy bakers, then for those of us who home bake for fun, it tells us the measurements lol. Christina Tosi is the two-time James Beard Award-winning chef and owner of Milk Bar, with locations in New York City, Toronto, Washington, D. In All About Cookies , Christina Tosi brings us into a cookie wonderland, with recipes from Milk Bar and new ones inspired by fan favorites.

For those of you who think a cookie is just a cookie, and all cookie cookbooks are the same, welcome, my friend, to our crazy, amazing love affair with the most unsung hero of pastry. I’ve gone deep into our bag of tricks, brushed up on baking science, even reinvented a few of the Milk Bar classics or some of our favorite flavor stories. than others in the cookie making process, it’s rushing the creaming stage and a mixer fitted with a paddle attachment helps enormously. NEW YORK TIMES BESTSELLER • A mind-blowing collection of more than 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad , and inventor of the Compost Cookie.

Blueberry Corn bars - as with her Blueberry and corn cake from All about cake, this one was absolutely delicious. I wasn’t looking for any particular recipe - I just wanted inspiration on what can be done with biscuits, and as ever, she delivers that by the bucket load!

In the wild, wonderful world of dessert, possibilities are endless when you turn on the oven: crimped pie crusts when the season gives you bushels of fruit, layers of cake (unfrosted on the sides, obvi) when there’s a celebration nigh. It seized and became lumpy, but I added a little canola oil and that made it smooth enough to smear all over the cooled cracker mixture.Reading any of her books--but especially this one--I get such an authentic, passionate voice coming through, and each recipe and bit of advice reflects this. If the taste improves I'll update this, but if not, I think this is one of the cookies you can probably skip. Listen, I’ve made a few batches of cookies in my day, and when there isn’t a mixer handy, I roll up my sleeves and flex my biceps, but a stand mixer saves a lot of hassle and helps make sure every single batter and batch is completely homogenous.

I really enjoy her writing style, her explanations and especially her ease of suggestions for substitutions and when not to change things.Tosi doles out more than 100 dreamy concoctions in her fourth cookbook, All About Cookies, from French Toast Cookies to Strawberry-Pretzel Ice Cream bars, and if my early years had signature flavors, she somehow found them. I thought for sure that the Ritz crackers would not be crispy on the second (or third) day, but they were, and what I have learned is that I can never be alone in a room with these cookies because I cannot be trusted. She is the author of Momofuku Milk Bar , Milk Bar Life , All About Cake , Milk Bar: Kids Only, Dessert Can Save the World , and, for children Every Cake Has a Story . But some people thought I had overcooked them, as they tasted a tiny bit bitter, so I would recommend if you make them, to not take the caramel for the praline to too deep an amber color. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.