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100 favorite cookie recipes from legendary pastry chef François Payard’s beloved patisseries and cafés
Third-generation pastry chef François Payard shares his favorite cookie recipes—the bestsellers at his popular New York City patisseries and cafés, the recipes he learned from his father, and the ones he makes at home. They range from the simplest sablés (butter cookies) to the most picture-perfect macarons, with everything in between: unassuming spice cookies, jam-filled linzers and other sandwiches, elegantly fluted and scalloped cannelés and madeleines, cakelike financiers, and beautifully iced cutout cookies for every holiday. All adapted for home cooks and tested in a home kitchen, these treats are easy to make yet offer a taste of “Paris-meets-Upper East Side” luxury to anyone, anywhere.
- Sales Rank: #263117 in Books
- Published on: 2015-11-03
- Released on: 2015-11-03
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .98" w x 8.00" l, 2.25 pounds
- Binding: Hardcover
- 272 pages
Review
“Leave it to François Payard to create the ultimate indulgent global cookie cookbook! These pages are packed with the best cookies and explained in such a loving and approachable way!” –Johnny Iuzzini
“Sometimes all you need is a cookie. It’s two bites of satisfaction. What a wonderful look at the different shapes and flavors of something we all love—the simple, but irreplaceable, cookie.” –Dominique Ansel
“Pastry lovers everywhere will be able to bring François’ delicious cookies to their very own kitchens! From holiday cookies to linzers and macarons, there’s something for everyone in this book.” –Laurent Tourondel
About the Author
François Payard is the owner of Payard Patisserie & Bistro, FP Patisserie, and FPB bakery in New York, and a former pastry chef at some of the world’s finest restaurants, including Le Bernardin and DANIEL, also in New York City. He has been named Pastry Chef of the Year by both the James Beard Foundation and Bon Appetit, and awarded the prestigious Ordre National du Merite Agricole by the government of France. He lives in New York City. To learn more, visit www.payard.com.
Most helpful customer reviews
12 of 13 people found the following review helpful.
Shocked at How Good It is
By TheConsumer
I bought Payard Cookies with a grain of salt -- after all, this was the last name in desserts, and usually those guys do not share their secrets. I thought either it would bomb or it would be too technical and I would have to send it back.
I'm shocked really. The cookies are fairly easy to make and the feedback has been great too. I have made almond-vanilla financiers, coconut financiers, almond chocolate chip balls, and almond crescents. (I have a lot of almond flour around.) The coconut financiers and the almond crescents got great feedback at work. Today I brought in the chocolate chip balls and the almond vanilla financiers.
Responses from people: "The cookies are amazing." And, "Those cookies you brought in? They were just heavenly..."
They are right, the cookies are amazing. I will be bringing some to my family when I go up on Christmas Eve. Thank you, M. Payard. You over-delivered. This book's a keeper.
9 of 9 people found the following review helpful.
Problem with Linzer cookies
By Amazon Customer
I have only made two cookies from this book so far. Hopefully the others will be sensational,BUT
the Linzer cookie recipe was off. Someone didn't proofread it correctly. There was not enough flour
for the amount of butter listed. I think the recipe needed more flour or less butter
12 of 14 people found the following review helpful.
Supremely disappointed.
By R.L.
I've made three recipes so far from the book. Two turned out okay. The Biscotti with Anise Seeds was a major fail, and, considering the cost of two cups of almonds and two cups of hazelnuts, therefor the two stars. I followed the recipe EXACTLY. I weighed each of the ingredients with a high-quality scale and double-checked that I was weighing in grams, not ounces. The resulting dough was liquid. I triple-checked the steps I'd taken, and I hadn't missed anything. I couldn't shape it into logs--I had to pour it onto the cookie sheets. Supremely disappointed.
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