![]() The way for me to judge what is craveable is to start with what I crave. But for me, these creations aren’t craveable, and that was the ultimate criterion for a recipe to make it into this book. Maybe it is my age setting in, but more and more I find myself asking: Do we really need matcha in our pound cake? Lavender in shortbread? Pie on a stick? Cake in a jar? Or bacon in any dessert? The answer, for me, is a definite “No.”Ĭreative, yes. We’ve innovated in every way conceivable- and even some ways that are still hard to conceive. In the last ten years, as both baking and cooking have reached competitive levels, with ingredients from around the globe available at the touch of a button and the influences of Instagram sending ideas soaring, innovation in baking has exploded. In fact, I would say that innovating has defined American baking during this time. Having been baking professionally now for fifty years (fifty years! I can hardly believe it myself), I have seen and done my share of innovating, inventing, and envelope pushing. (Courtesy of Penguin Random House) Book excerpt: 'The Cookie That Changed My Life' The cover of "The Cookie That Changed My Life" by Nancy Silverton. Silverton, co-owner of LA’s Pizza Mozza and Osteria, and founder of the world-renowned LaBrea Bakery, joins host Robin Young to talk about her book, her inspirations, and cooking. ![]() Inspired during the pandemic by a peanut butter cookie that was 'nearly' perfect (she went on to tweak it until she declared it ‘perfect’), she decided to do the same with other recipes, from simple yellow cake with chocolate frosting to lemon squares, to olive and sage focaccia bread drizzled with olive oil. So much so that the question became the title of her newest cookbook, " The Cookie That Changed My Life" - which is an ode to perfection.
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