Payard’s long career in New York City includes stints as pastry chef at Restaurant Daniel and Le Bernardin, as well as running his own pastry shops. His cookie recipes are largely derived from his training in France, and from the recipes that his father developed at the family’s bakery in Nice, though a few Americanisms sparkle here and there. This is his most accessible book yet, an appealing collection of recipes easily within the reach of a comfortable home baker. There is an attractive sophistication to cookies such as a raspberry-flavored diamant, coffee-glazed sables Nantais, and cocoa nib tuiles that suggest the elegance of classic pastry without the need for sophisticated techniques.
Color photographs throughout. Hardcover.