“Whether you’re craving a cookie that is chocolaty or savory, an easy recipe or one that is a bit more challenging, nothing will prepare you for the imaginative and sweet world Jesse Szewczyk creates in Cookies: The New Classics.”—Andy Baraghani, senior food editor at Bon Appétit
“This is the most beautiful book I have seen in a long time. I tore through each chapter salivating on page after page. The energy in the photography is electrifying and elevates an already scrumptious cookie to the level of art. I can’t wait to eat my way through this book!”—Rick Martínez, James Beard Award–nominated recipe developer, host, and cookbook author
“Jesse Szewczyk is as brilliantly creative as he is skilled in the kitchen—a killer combination that sets the stage for this unique and exciting collection of recipes. If you’re looking to level-up, dress-up, and generally one-up standard cookies, this book is for you.”—Erin Jeanne McDowell, author of The Book on Pie
“Just when you think you’ve seen all the cookies, Jesse gives us these! What a magical, bright, unique, delicious collection of sweets. Jesse has pulled out all the stops here, and our bellies will be happier for it!”—Molly Yeh, cookbook author and Food Network host
“A splendid treasure of a cookbook for cookie lovers. It will whet your appetite and also inspire your creativity.”—Nik Sharma, author of The Flavor Equation
“Jesse Szewczyk’s approach to cookie-baking is innovative, tantalizing, and irresistible. This book does more than upgrade the quintessential cookie classics—it completely reinvents them. The avant-garde photography captures the edible ephemeral of the spirited recipes. Jesse transforms our kitchens into playgrounds—from malted to marbled to mocha, there’s a cookie for everyone.”—Vallery Lomas, author of Life Is What You Bake It and winner of The Great American Baking Show
“This book is a mood, and the recipes are destined to be on constant rotation in your kitchen. The biggest challenge is deciding what to bake first. For me, that’s Bananas Foster Chocolate Chunk Cookies then on to Red Wine Brownie Cookies because happy hour and baking were made for each other.”—Brian Hart Hoffman, editor-in-chief of Bake from Scratch
