Cookies: The New Classics: A Baking Book (Hardcover)

Cookies: The New Classics: A Baking Book By Jesse Szewczyk Cover Image

Cookies: The New Classics: A Baking Book (Hardcover)


Depending on warehouse location, this book could arrive at the store within 3-4 days, or it might take around 10 business days.
100 bold cookie recipes that take the gold-star standards beyond what you’ve ever known

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Food52, Salon, The Kitchn • “Jesse Szewczyk is nothing short of a cookie mastermind.”—Food52 

Move beyond the same-old chocolate chip, peanut butter, and oatmeal cookies with Jesse Szewczyk’s collection of 100 brand-new, boldly flavored, and intriguing yet familiar recipes. Sophisticated and approachable—many don’t even require an electric mixer—these new classics are divided into chapters by flavors and attributes such as Chocolaty, Boozy, Fruity, Smoky, and Savory.

Unexpected combinations like Malted Brownie Biscotti, Key Lime Pie Meringues, Smoked Butter & Chocolate Chunk Cookies, Chewy Blueberry Muffin Sugar Cookies, and Pretzels & Stout Cookie Bars will become your go-to treats for stealing the show 
at bake sales, gift exchanges, and holiday cookie swaps. Jesse’s trustworthy recipes and pro baking advice deliver sweet satisfaction to anyone looking to up their cookie game.
Jesse Szewczyk is a writer, recipe developer, and food stylist. He is a cookie columnist at The Kitchn and his recipes have been featured in The Washington Post and on the Food Network, Food52, BuzzFeed, and Tasty, among others. Jesse is also the author of Tasty Pride.

Product Details ISBN: 9780593235669
ISBN-10: 0593235665
Publisher: Clarkson Potter
Publication Date: October 26th, 2021
Pages: 256
Language: English
“Whether you’re craving a cookie that is chocolaty or savory, an easy recipe or one that is a bit more challenging, nothing will prepare you for the imaginative and sweet world Jesse Szewczyk creates in Cookies: The New Classics.”—Andy Baraghani, senior food editor at Bon Appétit

“Jesse is a master baker and has a sense of style and sophistication that is boldly evident in every recipe. This is the most beautiful book I have seen in a long time. I tore through each chapter salivating on page after page. The energy in the photography is electrifying and elevates an already scrumptious cookie to the level of art. I can’t wait to eat my way through this book!”—Rick Martínez, James Beard Award–nominated recipe developer, host, and cookbook author

“Jesse Szewczyk is as brilliantly creative as he is skilled in the kitchen—a killer combination that sets the stage for this unique and exciting collection of recipes. If you’re looking to level-up, dress-up, and generally one-up standard cookies, this book is for you.”—Erin Jeanne McDowell, author of The Book on Pie

“Just when you think you’ve seen all the cookies, Jesse gives us these! What a magical, bright, unique, delicious collection of sweets. Jesse has pulled out all the stops here, and our bellies will be happier for it!”—Molly Yeh, cookbook author and Food Network host

“A splendid treasure of a cookbook for cookie lovers. It will whet your appetite and also inspire your creativity.”—Nik Sharma, author of The Flavor Equation

“Jesse Szewczyk’s approach to cookie-baking is innovative, tantalizing, and irresistible. This book does more than upgrade the quintessential cookie classics—it completely reinvents them. The avant-garde photography captures the edible ephemeral of the spirited recipes. Jesse transforms our kitchens into playgrounds—from malted to marbled to mocha, there’s a cookie for everyone.”—Vallery Lomas, author of Life Is What You Bake It and winner of The Great American Baking Show

“This book is a mood, and the recipes are destined to be on constant rotation in your kitchen. The biggest challenge is deciding what to bake first. For me, that's Bananas Foster Chocolate Chunk Cookies then on to Red Wine Brownie Cookies because happy hour and baking were made for each other.”—Brian Hart Hoffman, editor-in-chief of Bake from Scratch