In a world where opposites increasingly butt heads in conflict, these live in complete harmony.
Two doughs of completely different colors combine to create something far more impressive together.
These are not New York black-and-white cookies, but French ones.
“Parisian Black-and-White Cookies” draw your gaze immediately. They deliver that classic snappy, sandy texture and buttery taste that never go out of fashion.
This fanciful cookie recipe is from “World Food Paris” (Ten Speed Press, 2021), of which I received a review copy, by James Oseland, award-winning cookbook author and former editor-in-chief of Saveur magazine, with writer Jenna Leigh Evans.
This book picks you up and sets you down in the heart of Paris, with its evocative photos of lush city parks, bistro life, stately chateaux, and proud cooks and bakers displaying their delectable handiwork.
The founder of the sugary phenomenon known as Milk Bar, Tosi is a Lasso fan, and recounts hilariously in this Bloomberg story how she would rewind episodes to meticulously study just how everyone’s favorite soccer coach made his biscuits.
The recipe she came up with takes a couple of liberties that definitely enhance the original. Don’t get me wrong; the original recipe turns out shortbread that’s crisp on the edges, tender within, and incredibly melt-in-your-mouth buttery delicious. They are good, basic, and classic.
But hers go beyond that, keeping everything you love about shortbread, but refining it to make it utterly exceptional.
And apparently, from the looks of social media, I’m not the only one. Peppering the updates of so many of my friends lately are photos and confessions of baking to ease the mind or merely distract from the news of late.
I readily admit that I sometimes fall victim to procrastibaking — ignoring writing deadlines only to bake a batch of cookies instead. Stress baking is merely its close cousin.
Psychologists have explained that those who hoard toilet paper or empty grocery shelves in a panic are only trying to exercise control in a world that now seems very much out of our hands. We can’t guarantee we won’t catch a deadly coronavirus. But darned if we can’t make sure our pantries and cupboards are filled to capacity.
And so, I bake. Because if I’m going down, I’m doing so fighting — and with a ready-steady supply of buttery sweet treats.
Vancouver, BC has always captivated me. It reminds me so much of San Francisco with its compact size, distinct neighborhoods, cultural diversity, and great eats. Plus, let’s face it — it’s way cleaner than The City By the Bay, and the exchange rate is usually quite favorable to visitors from the States.
The cookbook includes 80 recipes that are sure to whet your appetite, from “AnnaLena Chicken Skins” (dipped in chocolate, no less) from AnnaLeana restaurant named for Chef-Owner Michael Robbins’ grandmother, and “Poached Lamb Shoulder with Butternut Squash-Ricotta Gnocchi” from The Dirty Apron Cooking School to “Morel Mushroom and Stinging Nettle Tart with Brie” from Forage and “Vikram’s Bone-In Goat Curry” by celebrated Chef-Restaurateur Vikram Vij’s new My Shanti.
Since I’ve been on a kick baking and cooking with Japanese soy flour, I had to try my hand at “Kinako Brown Butter Shortbread.” The recipe is from Betty Hung, owner and head baker of Beaucoup Bakery, a Parisian-inspired patisserie.