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Phaidon Press

Crumbs: Cookies and Sweets from Around the World

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Description

Named one of the Best Cookbooks of 2024 by THE NEW YORK TIMES, LOS ANGELES TIMES, WASHINGTON POST, FORBES, BUSTLE, FOOD & WINE, EATER, FOOD NETWORK, THE NATIONAL POST‘There is sweetness to be had on every page of Crumbs, and so many delicious discoveries, too.’ – Dorie Greenspan, New York Times bestselling author‘As one of our most gifted writers and bakers, Mims invites you to explore the rich diversity of cookies in Crumbs sparking your curiosity - and cravings - with every page.’ – Andy Baraghani, New York Times bestselling and James Beard Award winning authorBake your way around the world with the ultimate collection of 300 irresistible, authentic, and delicious cookie recipes from nearly 100 countriesWhether enjoyed at breakfast, with afternoon tea, on holidays, or as a late-night snack, cookies are a universally beloved treat. In Crumbs, food writer, recipe developer, and self- confessed baking obsessive Ben Mims takes home cooks on a delicious tour across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, chewy desserts – from Snickerdoodles, Date-Filled Maamoul, and Almond Macaroons to Cardamom Biscuits, Italian Waffle Cookies, and Okinawan Brown Sugar Shortbread.Organized geographically, Crumbs is chock-full of old-world and modern classics, and intriguing local recipes from more than 100 countries. Each begins with a fascinating origin story, followed by clear, step-by-step instructions and notes on regional variations.Beginners will appreciate Mims’s introduction to essential equipment, ingredients, and techniques such as shaping, rolling, and slicing, while bakers of all skill levels will find inspiration in the bounty of recipes, each carefully tested and perfected for home kitchens. Richly illustrated and easy to navigate, the book features gorgeous photographs and special icons designating dairy-free, gluten-free, vegetarian, and vegan recipes, as well as approachable, easy-to- make options that come together in 30 minutes or less.Recipes include: Chocolate-Glazed Elisenlebkuchen, Danish Pepper and Spice Cookies, Egyptian Stuffed Eid Cookies, Filipino Powdered Milk Shortbreads, French Macarons, Icelandic Gingerbread, Malaysian Milky Cashew Cookies, Nigerian Coconut Macaroon Balls, Pakistani Cumin Seed Cookies, Portuguese Biscoitos, Puerto Rican Guava and Almond Thumbprint Cookies, Rugelach, Spanish Almendrados, Shrewsbury Biscuits, Speculaas, Sri Lankan Crunchy Sugar Cookies, Syrian Sesame and Pistachio Cookies, Thai Rolled Wafer Cookies, Venezuelan Shortbread Cookies, and Welsh Griddled Currant Cookies, plus international variations on wedding cookies, Christmas cookies, and other sweet treats for special celebrations. Read more

Publisher ‏ : ‎ Phaidon Press


Publication date ‏ : ‎ October 29, 2024


Language ‏ : ‎ English


Print length ‏ : ‎ 432 pages


ISBN-10 ‏ : ‎ 1838668861


ISBN-13 ‏ : ‎ 60


Item Weight ‏ : ‎ 2.31 pounds


Dimensions ‏ : ‎ 7.45 x 1.5 x 11 inches


Best Sellers Rank: #113,277 in Books (See Top 100 in Books) #72 in Cookie Baking (Books) #105 in Biscuit, Muffin & Scone Baking #1,522 in Culinary Arts & Techniques (Books)


#72 in Cookie Baking (Books):


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Top Amazon Reviews

    • So many cookies!
Format: Hardcover
Beautifully bound book with all the cookie recipes you’ll ever need. Can’t wait to taste cookies from around the world. Would definitely recommend to any baker or cookie lover.
Reviewed in the United States on January 13, 2026 by Dee
    • Beautiful!!
Format: Hardcover
The media could not be loaded. I love this book!! Tons of recipes with beautiful photos, all separated by region. Perfect for gifting.
Reviewed in the United States on December 1, 2025 by Alison
    • The international cookie Bible
Format: Hardcover
I'm a big fan of cookbooks, more for reading than for cooking, and this is a great example because it's loaded with interesting stories about the origins of the cookies and many interesting recipes.
Reviewed in the United States on January 9, 2026 by GBOB
    • Superbly written!
Format: Hardcover
Virtually every recipe has a fascinating introduction with a bit of history, a back story, or something of note. The recipes are clear and well-written. The breadth the book is amazing.
Reviewed in the United States on February 21, 2025 by GJRM
    • Love love love
Format: Hardcover
Review Image by Mikayla Mikayla
Review Image by Mikayla Mikayla
Review Image by Mikayla Mikayla
Review Image by Mikayla Mikayla
Review Image by Mikayla Mikayla
I genuinely love this book! It has so many amazing recipes to try. And the quality of the book is perfect for displaying it. Highly recommend getting it if you like baking! Only problem I had was the bottom corner came a little bent, but it’s not that big of a deal for me personally, but I would have been annoyed if I were gifting it to someone, so I thought I’d share. ... show more
Reviewed in the United States on May 30, 2025 by Mikayla Mikayla
    • International baking
Format: Hardcover
Love being able to learn about cookies from around the world
Reviewed in the United States on August 18, 2025 by Iowa City Mom
    • Must have!
Format: Hardcover
Wow what a beautiful and comprehensive collection of incredible recipes. I can’t wait to start diving in and start baking cookies from around the world. Love!
Reviewed in the United States on November 2, 2024 by Datsverg
    • I think there are better cookbooks out there with more accurate recipes....
Format: Hardcover
Review Image by new orleans reader new orleans reader
Review Image by new orleans reader new orleans reader
Review Image by new orleans reader new orleans reader
So im a frequent baker and do follow recipes especially when baking. Im not a professional - but enjoy cooking. After reviewing some of the recipes in Crumbs - Cookies and Sweets from around the world, I was a bit confused as to how the author Ben Mims & editing staff reached some of their proportions.... For instance , the general weight in grams for all purpose flour is aprox 125g per cup. Bens book uses 140grams to the cup. Also, in the one recipe I cooked, Arabic Sesame Cookies, he calls for a 2T ice cream scoop to make aprox 24 cookies. Mine was 1.5T scoop and came out with the same number of cookies - so not sure how a 2T scoop would have worked - using 1.5T scoop, mine were already too thick. Finally, the recipe calls for 1/2C sesame seeds. As you can see from the pictures, I had a lot left over which I had to throw away - what a waste! Food wise and dollar wise at almost $9USD for the jar - all they had were the fancy name brand kind and after pressing the egg washed cookies into the seeds on the plate, I was afraid to try and save the leftovers due to possible egg wash contamination. Maybe I should have known better when spreading out the whole amount to start with! But, being a recipe person and not knowing this cook, I thought it would be ok as I do gather and prep all my ingredients before starting. I used anise seeds and while the flavor was there, it was a bit weak in umph if you like anise. Also, at 1.5T dough per scoop, ones cookies will be much thicker than the picture especially if you follow the 3" per cookie as called for. Another reason why im not sure one could have accomplished the same with a whopping 2T scoop as called for.... At this point im not even sure would believe all the history written re: the various cookies in this book. Im going to pass on this one and stick to my BaseWise cook book! Happy baking. ... show more
Reviewed in the United States on December 16, 2025 by new orleans reader new orleans reader

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