Nominated for a 2020 Goodreads Choice Award for Best CookbooksFrom celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!100 Cookies is a go-to baking book featuring 100 recipes for cookies and bars, organized into seven chapters.Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this cookie recipe book.• Introduces innovative baking techniques• Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies• Nearly every cookie dough recipe is accompanied by a photograph.Dessert recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.• Highly giftable with a textured case and a ribbon marker• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more• A great pick for the home baker in search of a new bake sale recipe or someone who just loves cookies, as well as fans of Sarah Kieffer's blog and Instagram• Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen

    Since reading the likes of Michael Pollan, Eric Schlosser, and Wendell Berry, she’d tried to eat thoughtfully as well. But after the birth of her son, Jules, she wanted to know more: What mattered most, organic or local? Who were these local farmers? Was it possible to be an ethical consumer and still revel in the delights of food? And why wouldn’t Jules eat anything, organic or not?Eating for Beginners details the year she spent discovering how to be an eater and a parent in today’s increasingly complicated world. She joined the kitchen staff at Applewood, a small restaurant owned by a young couple committed to using locally grown food, and worked on some of the farms that supplied it. Between prepping the nightly menu, milking goats, and sorting beans, Rehak gained an understanding of her own about what to eat and why. (It didn’t hurt that, along the way, even the most dedicated organic farmers admitted that their children sometimes ate McDonald's.) And as we follow her on her quest to find the pleasure in doing the right thing—and become a better cook in the bargain—we too will make our peace with food.