Smart and accomplished updates to popular standards make this an adventuresome addition to a cookie baker's shelf.
Jesse Szewczyk is the cookie columnist for The Kitchn and a strong baker with an eye to new flavor combinations. Staffers here at the store have been happily turning out the likes of brown butter-bourbon snickerdoodles, pretzels and stout cookie bars, and salted absinthe fudge squares.
And if you're not interested in raiding your liquor cabinet, you might try the cilantro-lime sugar cookies, coconut-crusted peanut butter cookies, or the preserved lemon crinkles. There's a chapter on smoky cookies—think ancho chile and chocolate sables—and one on savory that includes an everything bagel biscotti.
Not the only cookie book you will ever need, but an exciting one.
Hardcover. Color photographs throughout.