Chris Taylor and Paul Arguin are prize-winning competitive bakers based in Atlanta who are always willing to take that extra step to make their creations stand out. (They are also the authors of The New Pie).
Other serious bakers will note immediately that their ambitious cookie recipes provide measurements by weight as well as by volume. And those same bakers will also recognize that this book offers both unusual flavor and texture pairings with some arrestingly designed and decorated treats.
For example: black bottom lemon squares, pairing the citrus with bitter chocolate; pina colada oatmeal cookies; blush and bashfuls, which reinvent the classic NY black and white cookie as pink and pinker versions with strawberry and rhubarb icings; candied-grapefruit peel and pistachio slices; pumpkin spice latte thumbprints.
Extensive notes throughout the book help bakers understand the roles of different ingredients, allowing them to indulge their own creativity.
Paperback. Color photographs throughout.