Payard Cookies

Third-generation pastry chef Francois Payard shares his favourite cookie recipes?the bestsellers at his popular New York City patisseries and cafes, the recipes he learned from his father, and the ones he makes at home. They range from the simplest sables (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 canneles 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. AUTHOR: Francois Payard is the owner of FP Patisserie and Francois Payard 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. SELLING POINTS: ? New spin on a popular subject: For the cook who's had her fill of garden-variety cookie books, Payard Cookies offers something new and distinctive: a unique selection of beautiful European-style cookies. ? Accessible luxury: Little indulgences like macarons, financiers, sables, and madeleines offer a taste of Payard's patisseries to anyone, anywhere?as does this beautiful book itself. ? Something for everyone: Easy cookie recipes can be made by bakers of all skill levels, but are sophisticated enough to appeal to refined palates and advanced chefs. Recipes include both volume measurements and weights. ? Giftable: Beautifully photographed and designed, in a compact but luxurious package, this book will make the perfect holiday gift for bakers and cookie-lovers. ? Acclaimed author: Francois Payard is a legendary pastry chef whose New York City patisseries and cafes are must-visit destinations Colour illustrations