Because everyone else is on a diet. And The Dahlia Bakery Cookbook, by Seattle bakery owner/restaurateur Tom Douglas and Shelley Lance, was one of the best baking books of 2012. And the idea of baking those "peanut butter sandwich cookies, aka 'the Nora Ephron'" (her favorite) is even more compelling after losing Ephron the same year her pastry tribute was published. As Douglas notes in the recipe introduction, the cookie recipe, which calls for two types of peanut butter, is the "most sought-after cookie recipe in the book." Fittingly, it also has the longest prose introduction in the book, the longest we've seen in almost any cookbook.
|William Morrow |
|The Dahlia Bakery Cookbook|
If you've been to Seattle, you've probably eaten at one of Douglas' restaurants. He owns eleven, plus Dahlia Bakery. No surprise: he has won the James Beard Foundation's "Outstanding Restaurateur" award. But we're all here for the bakery cookbook. Its pages are filled with breakfast sandwiches and brunch ideas, doughnuts (an entire chapter), and a slew of the bakery's daily rustic offerings. A chapter sampling: breakfast pastries (cornbread bacon muffins, cherry almond scones), cookies (cranberry-apricot oatmeal, ginger-molasses), pies (including the bakery's infamous triple coconut cream), tarts (that cornmeal-almond tart crust is already thumbnailed), cake (carrot cupcakes with brown butter cream cheese frosting), puddings (Èclairs!), ice cream and sorbet (Oregon Pinot Noir raspberry sorbet), jams and jellies (rhubarb jelly).
All recipes we'll be revisiting this year. But first, those Nora Ephron cookies. Get the recipe after the jump. More »