WINNER OF THE NAACP IMAGE AWARD FOR OUTSTANDING LITERARY WORK—YOUTH/TEENS! It's a summer of family, friendship, and fun fiascos in this acclaimed novel that's as irresistible as a fresh-baked cookie. Ellis Bailey Johnson has the summertime blues. Instead of hanging out with friends, listening to music, and playing his harmonica, Ellis has to help bring his dad’s latest farfetched, sure-to-fail idea to life: open the world’s first chocolate chip cookie store. They have six weeks to perfect their recipe, get a run-down A-frame storefront on Hollywood’s Sunset Boulevard into tip-top shape, and bring in customers. But nothing goes according to plan, especially when family secrets start to surface. Can Ellis bake up a happy ending? Partially based on Shawn Amos’s own experiences growing up the son of Wally “Famous” Amos, and packed with humor, heart, and fun illustrations, this debut novel sings with the joy of self-discovery, unconditional love, and community. “Shawn Amos has written a beautiful story of family and music, of growing up and having adventures, of business building and character building, that is at once very specific and universal. I love Cookies and Milk as much as I love cookies and milk.” –Lisa See, New York Times bestselling and award winning author of Snow Flower and the Secret Fan and Shanghai Girls **Don't miss Ellis's next adventure: Ellis Johnson Might Be Famous

From the popular NYC cookie shop come eighty-nine tried, true, and scrumptious recipes for cookies, bars, and brownies—with a foreword by Jacques Torres. In Milk & Cookies, pastry chef Tina Casaceli shares classic family recipes, as well as favorites from her bakery. More than forty-five good-enough-to-eat photographs, can-do baking formulas, and a friendly Greenwich Village vibe make this cookbook too tantalizing to resist. Recipes include: Milk & Cookies Bakery Classic Chocolate Chip Cookies Mocha Latte Cookies Scotchies Tropical Sensation Cookies Snickerdoodles Ice-Cream Sandwich Cookies Biscotti Bride’s Cookies Kahlúa Brownies Crispy Rice Treats And more! “A wonderful recipe book jam packed of goodies . . . The book provides a number of basic base dough recipes; vanilla, dark chocolate, oatmeal, peanut butter and sugar cookie, and demonstrates how you can use each base to create a mouthwatering selection of cookies. Plus there is some great advice about just exactly how to create a perfect, never-fail cookie dough.” —Domestic Sluttery

A collection of easy-to-make recipes for more than fifty different kinds of cookies.

While spending the night at Grandfather's house, Baby Bear dreams of feeding milk and cookies to a dragon.

Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.

2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.

If a hungry little traveler shows up at your house, you might want to give him a cookie. If you give him a cookie, he's going to ask for a glass of milk. He'll want to look in a mirror to make sure he doesn't have a milk mustache, and then he'll ask for a pair of scissors to give himself a trim.... The consequences of giving a cookie to this energetic mouse run the young host ragged, but young readers will come away smiling at the antics that tumble like dominoes through the pages of this delightful picture book.

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

Chef and owner of Momofuku Milk Bar, Christina Tosi brings you a complete, genuinely original, anthology of sweet recipes that are incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of recipes is perfect for cookie, pie and cake addicts who need their sugary fix. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations.

Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.