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4.35 AVERAGE
4.35 AVERAGE
It's Deb Perelman's recipe for chocolate toffee cookies that make an effective bribe for many situations, and the recipes for this book are no less swoon-worthy yet doable for a klutz like me. Though between her and Joanne Chang, the siren call of A Good Mixer is becoming harder to ignore. But I can vouch for: the shaved asparagus pizza, the buttered popcorn cookies, the red wine velvet cake sans layers. And I suspect the maple granola will become part of our regular rotation.
Gorgeous photos of amazing-sounding food, with a bit of a story for each dish. I've only made one thing from this so far (butternut squash galette) but it was AMAZING.