Whether enjoyed at breakfast, with afternoon tea, on holiday, or as a late-night snack, cookies are a universally loved treat. In Crumbs, food author, recipe developer, and baking enthusiast Ben Mims takes home cooks on a delicious journey across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, and chewy desserts—from Snickerdoodles, date-filled Maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.
Organized geographically, Crumbs is packed with old-world and modern classics, as well as intriguing local recipes from over 100 countries. Each begins with a fascinating origin story, followed by clear, step-by-step instructions and notes on regional variations.
Beginners will appreciate Mims' introduction to essential equipment, ingredients, and techniques such as shaping, rolling, and slicing, while bakers of all levels will find inspiration in the wealth of recipes, each carefully tested and perfected for home kitchens. Richly illustrated and easy to navigate, the book features beautiful photographs and special icons indicating dairy-free, gluten-free, vegetarian, and vegan recipes, as well as accessible and easy-to-make options that can be prepared in 30 minutes or less.
Recipes include: chocolate-iced Elisenlebkuchen, Danish pepper and spice biscuits, Egyptian Eid stuffed biscuits, Filipino powdered milk shortbread, French macarons, Icelandic gingerbread, Malaysian milk cashew nut biscuits, Nigerian coconut macaron balls, Pakistani cumin seed biscuits, Portuguese biscoitos, Puerto Rican guava and almond biscuits, rugelach, Spanish almendrados, Shrewsbury biscuits, speculaas, Sri Lankan crunchy sugar biscuits, Syrian sesame and pistachio biscuits, Thai rolled biscuits, Venezuelan shortbread biscuits and Welsh toasted gooseberry biscuits, as well as international variations of wedding biscuits, Christmas biscuits and other treats for special celebrations.
Eng:
Whether enjoyed at breakfast, with afternoon tea, on holidays, or as a late-night snack, cookies are a universally beloved treat. In Crumbs, food writer, recipe developer, and self-confessed baking obsessive Ben Mims takes home cooks on a delicious tour across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, chewy desserts – from Snickerdoodles, Date-Filled Maamoul, and Almond Macaroons to Cardamom Biscuits, Italian Waffle Cookies, and Okinawan Brown Sugar Shortbread.
Organized geographically, Crumbs is chock-full of old-world and modern classics, and intriguing local recipes from more than 100 countries. Each begins with a fascinating origin story, followed by clear, step-by-step instructions and notes on regional variations.
Beginners will appreciate Mims's introduction to essential equipment, ingredients, and techniques such as shaping, rolling, and slicing, while bakers of all skill levels will find inspiration in the bounty of recipes, each carefully tested and perfected for home kitchens. Richly illustrated and easy to navigate, the book features gorgeous photographs and special icons designating dairy-free, gluten-free, vegetarian, and vegan recipes, as well as approachable, easy-to-make options that come together in 30 minutes or less.
Recipes include: Chocolate-Glazed Elisenlebkuchen, Danish Pepper and Spice Cookies, Egyptian Stuffed Eid Cookies, Filipino Powdered Milk Shortbreads, French Macarons, Icelandic Gingerbread, Malaysian Milky Cashew Cookies, Nigerian Coconut Macaroon Balls, Pakistani Cumin Seed Cookies, Portuguese Biscoitos, Puerto Rican Guava and Almond Thumbprint Cookies, Rugelach, Spanish Almendrados, Shrewsbury Biscuits, Speculaas, Sri Lankan Crunchy Sugar Cookies, Syrian Sesame and Pistachio Cookies, Thai Rolled Wafer Cookies, Venezuelan Shortbread Cookies, and Welsh Griddled Currant Cookies, plus international variations on wedding cookies, Christmas cookies, and other sweet treats for special celebrations.
