Cookies

$50 · Offered by Kitchen Arts & Letters

Christophe Felder and Camille Lesecq—longtime collaborators and respected figures in French pastry—turn their attention to the cookie, with 60 recipes that reimagine the form through a distinctly French lens. While the title borrows the English word, the contents lean continental: pistachio thumbprints filled with raspberry jam, currant and chocolate cookies, a vividly purple round made with wild blueberries, and honey walnut rounds finished with white chocolate. A handful of savory options are here too—such as a cookie with ham, cherry tomatoes, and basil—but the focus remains on sweets, often shaped by jam, nuts, fruit, and spice. Contributions from prominent French pastry chefs including Nina Métayer , Cédric Grolet , and Jeffrey Cagnes add further dimension to the mix. Imaginative but grounded, this is a book that invites cookie lovers to look beyond the American canon. Hardcover. Color photographs throughout. In French.

• Binding: Hardcover

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