Paul Arguin and Chris Taylor - Fabulous Modern Cookies

Saturday, May 21, 9am-3pm CT
In person at La Pâtisserie Chouquette
1626 Tower Grove Ave, St. Louis, MO 63110
 
La Pâtisserie Chouquette & Left Bank Books welcome accomplished scientists and bakers
Paul Arguin & Chris Taylor,
who will discuss their new cookbook reinventing America's most traditional handheld dessert--the cookie--
in person at La Pâtisserie Chouquette on Saturday, May 21st.
Drop in anytime between 9am-3pm to meet and chat with the authors!
Order a copy of
from Left Bank Books to support authors and independent bookstores!
If you are unable to attend in person, you can request a personalized copy of the book by leaving your request in the order comments.
 
 

 

"Delicious and dazzling...for cookie fanatics, this one is sure to be a hit!" - Publisher's Weekly, starred review

Chris Taylor and Paul Arguin bring fresh perspective and heaps of creativity to everything they bake. Now reinventing America's most traditional handheld dessert--the cookie--they offer 100 reliable and exciting recipes that are sure to impress. From Pumpkin Snickercrinkles to Black-Bottom Lemon Squares, and Coffee Bean Crunchers to Bronze Butter Chocolate Chip Cookies, these are next-level cookies.

Combining their passion for serious baking with their professional backgrounds as accomplished scientists, Taylor and Arguin apply new methods and modern ingredient pairings to develop novel base recipes with innovative techniques. In these pages, they share what they've learned in lively tips and tricks for every recipe and style of cookie. Complete with mouthwatering photos, options to make ahead, decorate, or infinitely adapt, these outside-the-box recipes are the very definition of fabulous.

 

“Chris and Paul have done for the cookie what Salvador Dali did for art: unbridled imagination married to a slightly subversive yet joyous enthusiasm, from Waldorf Blondies to Pumpkin Snickercrinkles.” —CHRISTOPHER KIMBALL, founder, Milk Street 

Taylor and Arguin (The New Pie), two scientists who fell in love and married thanks in part to a shared affection for baking, whip together their passion and smarts in this delicious and dazzling volume. Employing rigorous techniques and innovative flavor combinations, they offer 100 boundary-pushing takes on cookies, from dropped and rolled confections to ones shaped like mustaches and bananas. Riffs on both American and international classics rely on unconventional ingredients to boost flavor. Bronze butter chocolate chip cookies, for instance, use dry milk powder to deepen toffee notes, while the addition of red curry paste to peanut butter cookies yields a Southeast Asian–inspired twist. Insightful intros to sections feature expert ingredient and equipment guides (perfectionists will especially relish the detailed breakdown of scoop sizes and 'proper portion placement' for drop cookies). To balance the seriousness, the authors sprinkle in cheeky rhyming headnotes—'The addition of fig/ Is something you’ll dig,' they declare before introducing their fig and maple nut slices—and nods to cultural touchstones, including the rye and honey–based Everybody Ryes (an homage to the late Stephen Sondheim) and heart-shaped Stonewalls that get their rainbow speckles from Fruity Pebbles. For cookie fanatics, this one’s sure to be a hit. Agent: Joy Tutela, David Black Literary. (Apr.) --PUBLISHER'S WEEKLY, starred review

 

Paul Arguin is an accomplished scientist and baker. Alongside his husband Chris Taylor, he is the co-author of the IACP award-nominated The New Pie (2019). He lives with his husband in Atlanta, Georgia.

Chris Taylor is an accomplished scientist and baker. Alongside his husband Paul Arguin, he is the co-author of the IACP award-nominated The New Pie (2019). He lives with his husband in Atlanta, Georgia.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Chris Taylor + Paul Arguin (@floursugarbutter) • Instagram photos and videos

 

La Pâtisserie Chouquette was founded in 2013, and specializes in French pastry with nods to pop culture and historical references. 
Chouquette is named after a tiny pastry eaten on your wedding day in the north of France.
 
Simone Faure is a Pastry Chef and owner of Chouquette, a French inspired boutique pastry shop In St. Louis Mo. Simone is a New Orleans native who got her start with the world renowned Ritz Carlton Hotel chain before moving with the company to St Louis. She has baked for numerous celebrities including LL Cool J, Missy Elliot, Jodi Foster, Brad Pitt, Queen Latifah and more. Simone has been featured on Food Network, Martha Stewart Weddings, The New York Times and The Washington Post. Faure lives in St. Louis with her husband and son.
 
 
La Pâtisserie Chouquette
1626 Tower Grove Ave
Saint Louis, MO 63110
Books: 
Fabulous Modern Cookies: Lessons in Better Baking for Next-Generation Treats Cover Image
$25.00
ISBN: 9781682686591
Availability: On Our Shelves (Note - We update this inventory once per day.)
Published: Countryman Press - April 12th, 2022

The New Pie: Modern Techniques for the Classic American Dessert: A Baking Book Cover Image
$30.00
ISBN: 9780525576440
Availability: On Our Shelves (Note - We update this inventory once per day.)
Published: Clarkson Potter - March 12th, 2019