chocolate dipped pistachio shortbrea

chocolate dipped pistachio shortbrea

chocolate dipped pistachio shortbrea

I have two things for you today: perfectly buttery pistachio shortbread dipped in dark chocolate from The Cook’s Illustrated Baking Book right in time for holiday cookie season, and I’m very pleased to also be giving a copy away to one of you! Here’s the thing: I write recipes, it’s true. But I’m not for recipes, really. What I’m for is a place where traditional & creative flavor pairings meet technique and ratios. I’m for guides, for text books meant to empower. I’m for everyone having the freedom to play in the kitchen and to use what’s at hand, and this book provides what Cook’s Illustrated always has: technique. Hardcore, no messing around technique.

chocolate dipped pistachio shortbrea

chocolate dipped pistachio shortbrea

Fact: If I’m going to approach something I haven’t baked before or I’m looking for a better way to do something, I go see if America’s Test Kitchen has a recipe for it. It’s from them that I learned to freeze and grate my butter for scones, and  I just learned that by replacing part of the wheat flour in short bread with oat flour and cornstarch you end up with a far more tender product due to the fact that the small amount of water in butter activates the gluten in the flour. This can make your shortbread tough. Boo hiss. That’s where they come in and sweep me off my feet with sexy quotes like “Oats contain very few of the proteins necessary for gluten development, plus they have a nice flavor”. Fanning myself. All you need to do is talk about protein content as regards the texture of baked goods to get me all flushed. Not. joking.

chocolate dipped pistachio shortbrea

chocolate dipped pistachio shortbrea

I’m a food nerd, and these are the things I want out of a cookbook. I want to know that we use confectioner’s sugar in this recipe because there isn’t enough liquid for granulated sugar to fully dissolve, and I want someone who has put in enough time testing a recipe to figure out the beautiful choreography that is this shortbread: bake high, bake low, then turn your oven off & prop it open with a wooden spoon—one inch—to let the shortbread “dry”. Yes! Awesome! If I’m going to actually use a cookbook as oppose to glean inspiration from it (a fine use for a cookbook as well, truly!) then I want it to be able to teach me something I didn’t already know or couldn’t have/wouldn’t have figured out. That method falls squarely into that category. And this is why I love this book. It’s simple, no nonsense baking and once you master their techniques and see how they implement variations, you can strike off into your own unknown waters. As for me? I’ll probably be doing a rose thyme shortbread next. Because I’m into that whole herbaceous floral thing. Faery food, you know.

chocolate dipped pistachio shortbread

To enter to win a copy of The Cook’s Illustrated Baking Book all you have to do is leave a comment below. Giveaway now closed… Congrats to Andrea! A winner will be chosen by random at the end of the week! Good luck because this book is the kind of beauty that’s meant to take lots of sticky fingered abuse in the kitchen; it isn’t just a pretty tome for the shelf or coffee table. It’s a tool.

(I wasn’t paid to write this, and all opinions above are totally my own. As if I’d do this any other way! They did give me a copy of the book. Suh-weet!)

Chocolate-Dipped Pistachio Shortbread

Yield: 16 weges

Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position, then open the collar, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. The extracted round of dough in step 2 is baked alongside the rest of the shortbread. The shortbread will keep for up to one week in an airtight container or cookie tin stored at room temperature. // Reprinted from The Cook's Illustrated Baking Book with permisson

Ingredients

  • 1/2 cup (1 1/2 ounces) old-fashioned rolled oats
  • 1/2 cup finely chopped toasted piachios
  • 1 1/2 cups (7/12 ounces) all-purpose flour
  • 1/4 cup cornstarch
  • 2/3 cup (2 2/3 ounces) confectioner's sugar
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter, chilled and cut into 1/8-inch-thick slices
  • 10 ounces finely chopped bittersweet chocolate, divided

Instructions

  1. 1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in a spice grinder or blender until reduced to a fine powder, about 10 pulses (you should have 1/4 to 1/3 cup oat flour). Using stand mixer fitted with paddle, mix oat flour, all-purpose flour, pistachios, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix until dough just forms and pulls away from sides of bowl, 5-10 minutes.
  2. Place upside-down (grooved edge should be at top) collar of a 9- or 91/2-inch springform pan on parchment paper-lined baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.
  3. Bake shortbread for 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn oven off. Remove springform pan collar; use chef's knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke about 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
  4. Transfer sheet to wire rack; let shortbread cool to room temperature. Cut shortbread at scored marks to separate.
  5. Melt 8 ounces finely chopped bittersweet chocolate in microwave at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute. Stir in additional 2 ounces finely chopped bittersweet chocolate until smooth. Carefully dip base of each wedge in chocolate, allowing chocolate to come halfway up cookie. Scrape off excess with your finger and place on parchment paper-lined rimmed baking sheet. Refrigerate until chocolate sets, about 15 minutes.

Notes

I just threw my pistachios in the mini food processor along with the oats after the oats had already been pulsed 10 times.

I also sprinkled the chocolate with chopped pistachios for color and crunch though the recipe doesn't call for it.

http://localmilkblog.com/2013/11/chocolate-dipped-pistachio-shortbread-a-giveaway.html

323 Responses to Chocolate-Dipped Pistachio Shortbread + A Giveaway

  1. Emma says:

    These look fantastic! Protein content is definitely your love language. Beautiful writing and photography as usual :)

  2. I love Cooks Illustrated and have always had my eye on that book! I have other books of theirs but not that one. Your shortbread and photos, as always, are just stunning Beth!

  3. Erika Duque says:

    Those looks so damn good!

  4. Briana S. says:

    I love learning new tricks or why certain methods are used in cooking/baking. Thank you for the giveaway!

  5. petra says:

    these look fantastic. and the photos are just superb.

  6. Andrea says:

    This is an awesome giveaway! I love illustrated cookbooks. To me, they feel somehow more authentic – I don’t know why…

  7. Oh my, how I would love a copy of this book. I’m a bit of a collector you know. Chocolate and pistachios are two of Cory’s favorite things. These might be perfect for his upcoming birthday…

  8. Ashley S. says:

    I love cooking without recipes, but baking is a whole other ball game. I turn into the food scientist, floral-aproned version of myself when the magic of flour, eggs, and butter come together. Thanks for the lovely post and inspiring photos!

  9. Jessica Kandler says:

    Amazingly beautiful photos, a delicious recipe, and an enticing and useful book! Thanks!

  10. Caroline says:

    I love Cook’s/America’s Test Kitchen – they’re so perfect for cooks like me who have to follow recipes exactly! These shortbread look delicious!

  11. WSAKE says:

    those cookies look perfect – i have no idea how you do that EVERY SINGLE TIME – your post bewitch me with their dark beauty…

    and that cook book, well, i´m a sucker for food “bibles”, it´s a bit like asking your grandmother for the best tricks…

  12. miss Jesse says:

    Baking is my biggest vice followed by eating♡

  13. Danielle says:

    I’ve only recently discovered your blog (it’s fantastic) and already it’s one of my favorites!

  14. Lena says:

    The shortbread looks amazing and I had a look at the first few pages of the book on Amazon: the illustrations are amazing.
    I’d love to take part in your giveaway if it’s possible because I’m from Germany…

  15. Shelly Vrabel says:

    The shortbread biscuits look amazing, they will make the perfect Christmas gift

    Thanks for sharing the recipe.
    Shelly
    X

  16. sharon says:

    i’d love to make something lovely every week from the cookbook

  17. Jessica says:

    I have just ventured into baking and I definitely have a long way to go before I would feel comfortable getting creative in the kitchen myself. If this book can get my basics done, then sign me up!

  18. yay! the holidays! just in time, this book!

  19. David says:

    Beautiful! Shortbread cookies are one of my very favorite foods, and these look great. :)

  20. Anouk says:

    Such great fun to read your words, just straight on top of things! This scientific approach is also very much my cup of tea – especially related to baking because magical things seem to happen there and I want to know why/how/what (Ratio by M. Ruhlman is also great for understanding basic baking principles, you probably know already). So, hoping for luck to be on my side!

    • beth says:

      Ratio by Ruhlman is probably my favorite cookery book in the whole world! I’m a huge, huge fan of his. He’s a dream boat. : )

  21. Rosie says:

    This shortbread looks to die for! And your photography and styling is just gorgeous, as ever!

  22. Oh this books sounds amazing! I’m always the geek, trying to find out more about the science behind baking techniques.
    The shortbread looks divine, a great recipe to have as the time for Christmas presents is approaching.

  23. Thursday says:

    With the dark, bleak days of winter approaching and nothing to do in the garden, this would keep me going, nay, inspire me ’til the Spring.

  24. These look SO delicious. I cannot wait to try to make these myself.

  25. JoeyfromSC says:

    This shortbread looks so delicious! I also LOVE your photos!!!

    Thanks so much for the chance to win!!

    Joey

  26. marianna says:

    I was just browsing in search for a treat to prepare today, et voila! I’m making these. Extra luck if informing about this helps me win the beautiful book you’re giving away :)

  27. Emiko says:

    I was hooked as soon as I saw the shortbread, so pretty, studded with pistachio. But then I began reading about this cookbook – you are a woman after my own heart. I love knowing the whys and what fors, particularly in baking, which has its own chemistry. I’m currently learning similar tidbits about bread baking and pasta dough making, on a search for understanding how to make them well. Really well. Lovely post.

  28. stacey says:

    I heart food nerds.
    and this book.
    AND this recipe.
    yum.

  29. Sono una cuoca italiana, per me cucinare e mangiare bene per sè e per gli altri significa celebrare la vita….grazie per la possibilità di vincere un bel regalo come questo libro The Cook’s Illustrated Baking Book!!I am an Italian cook, for me cooking and eating well for himself and for others it means to celebrate life …. thanks for the chance to win a beautiful gift like this book The Cook’s Illustrated Baking Book!

  30. Erin Pence says:

    MMmm yummy!

  31. Nic Miller says:

    I have always turned to Larousse when i need the Uber-recipe. However this looks like a good American alternative and plan to make those cookies w/ Greene & Blacks Chocolate later this week.

    • Nic Miller says:

      PS – we have always used Cornflour and Ground Semolina in our Scottish Shortbread recipes. Grating frozen butter into it keeps the finished crumb friable and buttery whilst preserving the snap of the bite- no crumbling cookie all over your lap!

  32. Heather says:

    Please can I sit at the end of your kitchen table and watch you work and listen to your words – I’ll be quiet I promise.
    Awesome!

  33. Nic Miller says:

    PS – we have always used Cornflour and Ground Semolina in our Scottish Shortbread recipes. Grating frozen butter into it keeps the finished crumb friable and buttery whilst preserving the snap of the bite- no crumbling cookie all over your lap!

  34. Kate Hall says:

    Oh – wonderful! These shortbread triangles look wonderfully sophisticated. I’m going to make several batches as Christmas presents for friends and family. Carefully wrapped they will be just gorgeous!

  35. Holly says:

    You’re right, that sounds like a perfect cookbook.
    Would love to cover it in sticky fingers and flick through it in the cold winter evenings with a mug of earl grey.

  36. Lorrie says:

    I never knew about the drying out method! I’m going to try this today. Just wondering if you know the amount of butter used before shredding. 154tbsp leaves a lot of room for me to get distracted and lose count! (Bright shiny object! Squirrel!). Thanks for sharing. Lorrie

  37. The cookies would be ideal for my weekend crowd at Thanksgiving – thank you! Also thanks for the opportunity to win this book.

  38. Meagan M says:

    These looks amazing!! I would love to get my hands on them and that cookbook :-)

  39. Ice says:

    These shortbread cookies as well as the pictures are superb.
    As a big time America’s Test Kitchen fan I enjoyed reading your article.
    Thank you for sharing.
    Cheers!

  40. ashley says:

    grating the butter is genius. absolutely genius.

    i’d love that book.

  41. Felicia says:

    I rarely enter contests, but this book is worth everything! So lovely.

  42. Pamela Graham says:

    Omg…I would love love this book. Thank you for the opportunity! Happy baking! Pam. Pgraham@gvtc.com

  43. Eleanor says:

    This would be the perfect addition to my cookbook collection. I am addicted to the written word – especially if it involves cooking!

  44. Natalia says:

    Beautiful fotos and an interesting recipe! I thought it is ice cream as I saw the picture in my blog reader. I like the idea very much and would love to win this book. Thank you for the chance!

  45. Ondina Maria says:

    I’m sooooo making these shortbread: chocolate and pistachios are great together and one of my fave combos, apart from chocolate and peanuts :D

  46. I agree.. there is the technique that is the science of baking.. which you don’t mess around with. Its the flavour pairings that one gets creative and that is the art of baking!!

  47. Amy F says:

    I love your blog and the artistry behind it. The design and all the pictures were chosen with such care, It really makes me feel like hope. Now as for your recipes!! Everything, I can tell, is though out and explained with care, Keep up the good work and I hope one day to have a successful blog like yours!

  48. Emily Love says:

    sounds like an absolutely perfect cookbook!

  49. Cooks Illustrated are so great!

    Looks delicious!

  50. Mary says:

    I am definitely making these for the holiday season as I will be mailing out packages and these will not only be delicious, but travel well too.

    I often substitute oat flour for some or all of the flour called for in a recipe too. Sometimes you can cut down on the sugar because of it. But usually the flavor of any baking recipe is enhanced by the subtle oat flavor. (my favorite brownies are now made with only oat flour.)

  51. Shanna says:

    My husband is a major baking nerd and I would love to give him this amazing sounding instruction manual for our first anniversary. That shortbread looks delicious, by the way.

  52. Ellie says:

    Damn, I can’t decide whether the photography or the food itself is more wonderful. I think it’s just the whole blog. My mouth is watering. I wish I wasn’t a poor student and I could afford to bake things like this more often than just at the holidays. I’m going to have a massive bake out when I go home over Christmas. These will definitely be near the top of the list of things to bake!

  53. amanda says:

    the shortbread is beautiful, and cook’s publications always deliver. i love the understated, classy cover.

  54. Hannah says:

    Looks wonderful as usual. I’m jealous of the contrast you have in those lovely dark photos.

  55. Jennifer says:

    What a lovely surprise to find your blog-
    thank you for the inspiration and beautiful photography.

  56. Kirby says:

    It is always a pleasure and an inspiration to visit and nosh with you.

  57. shannon says:

    I can’t wait to get in the kitchen and start my holiday baking and this book would be wonderful to have. By the way, you have the best pins on Pinterest…..I’m always looking forward to what you share there. Beautiful looking shortbread….one of my favs.

  58. Zainab says:

    These are just beautiful. I love Cooks Illustrated and have learned a lot from their books.

  59. Talia says:

    Gorgeous photo of those mint green pistachios against the dark blanket of chocolate. I can only hope Cooks Illustrated will help me achieve beautiful results also!

  60. Carol says:

    I really, really want that book! But if I don’t win I will still make these cookies. Soon probably.

  61. Nicole says:

    love your blog bc the picture quality is impeccable. it would be nice to win as I need a ‘go to’ baking book.

  62. Rich says:

    Love Cooks Illustrated. They put so much work and care into each of their recipes that you know it’s going to be perfection. May have to try my luck with these shortbreads!

  63. “Perfectly buttery pistachio shortbread”? I’m so into this cookbook! And if that wasn’t enough already, it seems to have a mass of great baking tips in it. There’s always something to learn in the kitchen. …now I know what to wish for Christmas ;)

  64. Beth says:

    This books sounds awesome! I need a really good cook book. Right now I just get recipes from Pinterest, but occasionally I like to do things the old-fashioned way.

  65. Colleen Schaefer says:

    Thank you for this blog. Cooks Illustrates has been a wonderful teacher to me as well. I adore reading about the process of perfecting a recipe and the science behind why it works! I am a new comer to your blog. We are kindred spirits in our joy of expressing our love and passion through food! Thank you!

  66. Amrita says:

    Those are beautiful. Of all the recipes I try, I always have the most success from Cook’s Illustrated! Thanks for doing a giveaway :)

  67. Kaitlin says:

    Your writing is as lovely as your photography. Thank you for sharing this recipe with us. (Running out the door to buy ingredients and stay home to “learn” in the kitchen. Now.)

  68. Amanda Knochel says:

    I’m fascinated by the chemistry of baking, and knowing that recipes were developed with precision and intention makes me trust in the end result. I would love to win a copy of a cookbook that uses this approach, but I’ll probably buy it even if I don’t win.

  69. Elizabeth says:

    I love a beautiful cookbook, but one that teaches you new techniques is such a great addition! The simplicity of the cover matched with the detailed knowledge inside is a perfect pairing.

  70. Amanda Knochel says:

    A quick question: 154 tablespoons of butter? That’s alarming.

  71. Liz says:

    Cook’s Illustrated/America’s Test Kitchen always produces such amazing and simple (well, mostly…) recipes. Definitely on the Christmas list!

  72. Gorgeousness. Love shortbread tips. Is that 154 grams butter as opposed to T?

  73. Renata says:

    Yumi,nothing to say only divine,warm ,old fashion cake and you wants to eat immediately

  74. Jordan says:

    I can’t wait to make these – however the recipe says 154 T of butter…is that a typo? I love your blog and your photography is gorgeous!

  75. Robin says:

    I love cook’s illustrated!

  76. T. says:

    I would love to win this book!

  77. I wish you owned a bakery in my apartment. I love all of your creations! Thank you for the sweeter things in life.

    -Samantha

  78. Janine says:

    I love your blog and recipes! Looking forward to recreating them!

  79. Amanda says:

    The best!

  80. Ileana says:

    Can’t wait to see your rose thyme cookies! I just got my hands on rosewater and have shortbread on my list.

  81. Kathie Silva says:

    These look delicious!

  82. Laura says:

    Adding these to my holiday cookie lineup. And, yes, please do a rose thyme shortbread next!

  83. Jonathon WOlf says:

    Love shortbread cookies and these look delicious.

  84. Jonathon WOlf says:

    these cookies look delicious……..I want one NOW!!!!!

  85. Sindhu says:

    Your photos are absolutely gorgeous, and that shortbread looks delicious :) Have always wanted this book, think it will be absolutely perfect for the upcoming holiday season.

  86. Ally says:

    My sister would love this book!

  87. Shey says:

    Wow, That book looks lovely! I’ve been expanding my cookbook collection and this would be a great addition!

  88. Daniella says:

    This looks like chocolate dipped perfection! Love shortbread. It’s the Scottish in me!

  89. Nancy says:

    I had my first shortbread at Christmas when I was about 12 years old. Would love to know how to get good results all the time, so I would love winning this book. Love your blog, Beth. It is truly a thing of beauty and obviously a labor of love.

  90. Karen Delgrosso says:

    Beautiful website & love Cooks Ill. win-win.

  91. Cailin says:

    I relate. Food science, wild, new combinations, tantalizing, ground breaking flavors… thank you for being an encouragement to my culinary adventures.

  92. dana says:

    these just look so beautiful!

  93. meppybn says:

    This book sounds perfect for me! – have often wondered if I could substitute something for another thing, or why it sometimes works or not!! This will certainly be on my ‘get’ list, instructive without the glitz :)

  94. I adore the cover of the book! It’s simple and yet really drawing — it knows it’s good enough to stand on its own so it doesn’t try to impress with fancy photos adorned all over the cover. Sweet.

  95. beautiful.

    this is why i love the bread bible by Rose Levy Beranbaum. she explains why things happen the way they do, what ingredients are best for certain results. once i could understand these things, i stopped fighting the process and my baking improved so much.

  96. Sophie says:

    Absolutely love Cook’s Illustrated cook books. I am just a beginner at cooking, and I am really trying hard to learn all can about cooking now before I head off to culinary school next year! I love your blog and the beautiful recipes you share! Thank you for them!

  97. Bonnie says:

    Can’t wait to try this recipe – thank you for sharing and for the giveaway!

  98. Deirdre says:

    Sounds wonderful with the chocolate and pistachios. I made the plain version from the ATK website last Christmas and it was wonderful. Dare I say it, this looks even better!

  99. Megan says:

    Gorgeous cookies, and that book seems like a must-have!

  100. Raquel says:

    Precioso libro seguro y deliciosas galletas. Me encantan los libros de cocina los adoro, entiendo que a España no podrás mandar el libro ni lo hago con ese propósito, me parece que haces un trabajo genial y te sigo desde hace tiempo. Un saludo

  101. Kaye says:

    Would love to win.

  102. adrienne says:

    Hi I’m in the UK so postage on this is way out of the question, however i did check on amazon and i can buy it here, there was also a ‘look inside’ link, soooo glad i did the free to read page is all about flour and i was intrigued to learn why my cakes are not as good they could be, and how i can adapt all-purpose flour to make a better flour for baking cakes…thank you for promoting this book……

  103. I loved this post (and your writing in general). Things like protein and gluten contents in baked goods are important to know about. I’m a food nerd, too!

  104. Anastasia says:

    I am such a huge lover of Cooks Illustrated! They explain things so well and are so excellent at showing how small touches enhance recipes wonderfully!

  105. Ottilia Schafer says:

    Can’t wait to give these a try! They are beautiful and look delicious.

  106. Pam B says:

    I love cookbooks that teach things like this! I love baking with my girls and being able to share little things that they can pass down to the next generation!

  107. Julia says:

    These look SO yummy, and what a lovely giveaway!

  108. Catherine says:

    I *love* all the work America’s Test Kitchen/Cook’s Illustrated puts into their recipes, and how they take the time to explain the why of all the choices. I also love shortbread and chocolate, so thanks for sharing this recipe!

  109. Debora says:

    Your blog is amazing! Compliments!
    Greetings from Italy!
    D.

  110. Liz says:

    Love this. Love your blog. Love geeky techincal recipes. Perfect! x

  111. Jennifer says:

    I love Cooks Illustrated. They are my go-to source for recipes and equipment reviews. I browsed through the Baking cookbook at my local Barnes & Noble. There are so many good recipes in it.

  112. Michael says:

    Your website is a new discovery, and I’m so pleasantly happy with it. Your photography inspires me to try each recipe you post! Thanks so much!

  113. Jennifer says:

    America’s Test Kitchen is a great resource… and these cookies look amazing. Shortbread and pistachios are among my favourite things, and I think these need to part of my holiday baking this year. Thanks for sharing your food nerdiness and beautiful photography with us :)

  114. Kathryn Griffith says:

    Changed morning plans to make this shortbread. AWESOME!!!

  115. Dierdre says:

    Sounds yummy! I LOVE the folks at Americas Test Kitchen :-)

  116. Linda says:

    This recipe sounds amazing – can’t wait to gift these for the holidays! Happy I have found you….

  117. Mika says:

    I’ve stumbled upon your blog yesterday at the perfect time and place… your words, pics, recipes… made my inspiration for the day, and from now everyday… Thank you!!!

  118. Julia says:

    Oh…your cookies are scrumptious looking and I would LOVE to win a copy of that book!

    ~Julia

  119. Melinda says:

    Beautiful photos on your site. I love all types of shortbread cookies. Can’t wait to try these!

  120. Sonya says:

    I just stumbled upon your blog after seeing it on Pinterest. I’m so glad that I did and would love to win the cookbook :)

  121. Christine says:

    Their recipes are fool proof! I would LOVE to own this book.

  122. Jennifer says:

    Your photos are beautiful. And the recipe looks yummy.

  123. Sherry says:

    Love reading your posts; shortbread looks scrumptious; cookbook seems like the Joy of Cooking essence, of which I enjoy! Thanks for your blog/recipes! Have a great day!!

  124. Claire says:

    These look divine and as usual, your photos are beautiful

  125. Dee says:

    Oh my, those look so lovely and elegant; but most importantly, delicious!!

  126. Sherri B. says:

    Just last week I told The Mister that I wanted Santa to bring me this book…but I’d much rather have one from you..Yeah!

  127. Farah says:

    I love Cook’s Illustrated! And your cookies look amazing!

  128. Marie says:

    pistachio is one of my favorite flavors to add to any dish! i would love to win this cookbook. i hope you are having a splendid day :)

  129. Lauren says:

    Wonderful post as always. You are an artist!

  130. mel says:

    Oooooooh, I want!

  131. Lauren says:

    Chocolate + pistachios = heaven.

  132. I have a Cook’s Illustrated cookbook and I would love to have a baking book! Their recipes are just so good!

  133. Amanda says:

    You take such beautiful pics. That shortbread looks wonderful!

  134. Joe says:

    I don’t expect to win the book, as you know I just like looking at the lovely pictures and being thoroughly entertained by the writing!

  135. Veronique says:

    Hello! I just discovered you through Mimi Thorisson’s blog, Manger! your illustrations are gorgeous and style incredible… this is my find of the week! I will be following you closely! Even if I don’t win.. I will plan on purchasing this fantastic book. I collect beautiful cookbooks and often given them as gifts to my three daughters who also love to cook. And since they are also photographers they will surely enjoy and appreciate your beautiful photography and style. Thanks, Veronique

  136. Becky B says:

    What a great giveaway!

  137. Cynthia says:

    Does it get any better than this????????

  138. Makenzie says:

    LOVE the recipe and love that book. I’d love to win! I’d give it to my mom for christmas :)

  139. Mika says:

    I love Cook’s Illustrated! They always provide the information which feeds the inspiration!

  140. Kamni says:

    I came across your blog on the hunt for the perfect tres leches cake. I made it based on what you had done and it did not last one day in this house :) Love your work. And the cookbook is so simple and cute!

  141. Jane says:

    I love to bake, it would just make my week to win this cookbook. Thanks for the chance.

  142. Curtis says:

    I’m entirely with you on cookbook philosophy. I have too many books that have great recipes but no supporting information, which makes it a bit more of a crapshoot as the kind of person who can’t bear to cook without improvisation. On Food and Cooking, meanwhile, is amazing for technical detail, but then doesn’t have any recipes.

    The few books that do both are amazing :D

  143. Erin Yon says:

    People helping people….you, SCFarm, Sophies, Cook’s Illustrated,
    and on and on….

  144. Jessica Mead says:

    This book looks amazing!!

  145. Jen says:

    Cooks Illustrated is just the absolute best. I love everything about their work – the drawings, the explanations – everything. Thanks for the giveaway!

  146. mirabelle says:

    so glad I found your blog in time for the holidays – this will be a great edible gift!

  147. Stunning photos, as always! We can all benefit from a little technique!

  148. HannahBeth says:

    This book sounds incredible! It sounds like the missing link in my kitchen! I agree with you about most cookbooks. I love the fact that it educates you.

  149. Deanne says:

    You pretty much had me at pistachio. Everything else (oat flour, chocolate, confectioner’s vs granulated sugar) was just icing on the cake. Although pretty amazing icing at that.

  150. Alia says:

    Rose and thyme sounds delicious! But then I would consume pretty much anything with rose in it….

  151. These truly look perfect. Lovely recipe!

  152. Julia says:

    These look terrific! I’m a big fan of the Cook’s Illustrated magazines (my mom has gotten them since I was little, and we love tackling the recipes), but I’ve never used one of their compiled cookbooks before. Will have to give this one a whirl!

  153. Sara L. says:

    Haha, I love how you wrote about this book! I feel the same way about books, and I love knowing WHY a recipe is written a certain way because of this or that reason. Cheers, from a fellow cookbook nerd.

  154. Heidi says:

    Love this post!

  155. Bonney says:

    It’s my dream to be able to cook and bake just from technique and memorized ratios. Guess I’ll just have to practice, practice, practice!

  156. Sean E. says:

    Love the blog. Unique recipe.

  157. courtney says:

    I’ve been reading (and hoarding) Cook’s Illustrated magazines for years, but I have never purchased one of their books. I’ve been eyeing that Baking Book, and you may have just convinced me that I actually do need it.

  158. Patty K says:

    These look delicious and I love a good cookbook.

  159. Ashley H says:

    Absolutely stunning food photography! I could drool over just the photos here. The writing and recipes put you over the top. As a pastry student I would LOVE to learn from that book :)

  160. Oh this is perfect! Just in time for holiday baking season!

  161. Rebekah says:

    Rose thyme shortbread sounds just divine! And I love pistachios. I’ve only ever eaten them plain as snacks, so I’m very excited to try this recipe.

  162. Jo says:

    A great simple recipe that allows all the flavors to complement each other. Your pictures and style have convinced me I must try this recipe. Thank you!

  163. Stephanie says:

    America’s Test Kitchen is responsible for my passion of baking. Because of the fab Chris Kimball I will be working on Saturdays in a local bakery. Hopefully one day soon I will be doing what I’m naturally drawn to instead of what I should be doing!

  164. Zoe says:

    Those look amazing! I have been following you on Pinterest for quite some time now and have finally checked out your blog. I’m not a blogger no do I read a lot of blogs but I love yours! Your writing and style is so poetic. Love love love.

  165. Grace says:

    What lovely cookies to celebrate a workhorse of a book. I have so much to learn when it comes to baking and have no doubt this book will teach me the ways. Your styling and recipes are always such an inspiration. Thank you!

  166. Jaime barks says:

    This book would complete me

  167. Adriana says:

    Cook’s Illustrated definitely has the food nerd niche dominated :)

  168. Yana says:

    Love America’s Test Kitchen and Cook’s Country. I DVR their shows and take notes while I watch.

  169. Zita says:

    This shortbread is a winner! And this cookbook… wow! I’d love to know the real science about each recipe!

  170. Meryl says:

    I love Cook’s Illustrated’s baking recipes. Thanks.

  171. Lou says:

    Thanks for the giveaway.

  172. Kim says:

    Beth – I so enjoy following your blog! I am not worthy of this book, but I am quite intrigued nonetheless. Sumptuous photos of sumptuous treats and a wonderful writing style keep me coming back for more.

  173. Gill Bland says:

    The vibrant green of the pistachios against the dark chocolate and then the pale smooth shortbread looks lovely in your photos. I wind shortbread a bit cloying sometimes so the nuts would add a lovely texture.

  174. Rosa says:

    I loved the Cook’s magazine that I received as a gift.I shared with a man that is an excellent cook so he could get more recipes and info. I look forward to baking these soon. I love pistachios and shortbread al they ought to hit the spot each time I take a bite. Thank you

  175. michelle says:

    I would love to learn how to really cook as opposed to just following a recipe… such a difference. Thanks for the inspiration/motivation! ☆★☆★

  176. Jena says:

    I love your photography, writing, and cooking! Everything about your blog is inspiring… I am always coming back to it to learn how to cook and to be refreshed with your photos.

    xx
    Jena

    p.s. I would love to win that cook book!

  177. Miss Heliotrope says:

    O joy – someone else into the herb/floral/faery thing – I am going through a phase: rosewater & mint added to to finely chopped fruit salad, orange blossom water to homemade lemonade [I'm Australian, it's getting warm here], and oooing over a peppermint jelly (of the english sort – jello?) made with peppermint geranium leaves recipe when I have no geranium leaves nor anyway of getting hold of them. I am also adoring a special food store that is providing me with strawberry & rosewater or blackberry & rose geranium jams…

  178. What a lovely post. I adore Cooks Illustrated for all the same reasons you mentioned in your post.

  179. amy says:

    First time i have happed upon your site! Your photos are grand and i can’t wait to try the shortbread…after i peruse a bit looking for inspiration

  180. Lena Chon says:

    Love love technique! Thanks for the knowledge!

  181. Karen says:

    Thank you for this opportunity. Your blog is very beautiful, btw.

  182. Cheryl says:

    Wow!!!! Now that’s what I want out of a cookbook. (I may be fanning myself a bit too….)

  183. Erin says:

    Love it! I need to learn more technique.

  184. Jackie S says:

    Baking is a gift to yourself and to others. I have read some of Cook’s Illustrated recipes and have shared the goodness with others. I gave my mom one of their books as a “love” gift because she taught me how to thrive in the kitchen. I found this recipe and stopped to take a closer look, because my daughter likes to make shortbread and I thought she might like to try something different. I use Cook’s Illustrated Pecan Pie recipe and it’s always unbelievably delicious. I gave one of the pies to a dear friend, who simply loves pecan pie, and she was overjoyed with how delicious it was. I think she was in pecan pie heaven. :)

  185. Athena Roth says:

    Beautiful! Thanks for the chance, Athena

  186. Kathleen Matthews says:

    I’m loving your site and loving your enthusiasm for CI. Sometimes I’m a little exhausted by what feels like the building a clock, when all I want is to know what time it is, but other times I do appreciate their depth of insights and technique.

    :)
    Kathleen

  187. Mehta says:

    The recipe looks delicious, and the book looks amazing!

  188. Allison says:

    These look delicious! Cook’s Illustrated never ceases to amaze me with its depth of knowledge and reasoning behind recipes.

  189. Katie says:

    beautiful stuff as always! thanks for a great giveaway

  190. Meghan says:

    Years of schooling and education, thousands of reprimands, and a few (a lot) too many stupid, misguided, thick-headed mistakes, all wrapped up in one bittersweet package, could not have provided me with the same know-how and knowledge I’ve learned in the kitchen. People like you: recipe developers, recipe makers, photographers, foragers, and what not; along with a bit of guidance from the written word, are what have helped me absorb this information like the spongy food-nerd I am. Your shortbread, your photos, and your giveaway are all inspiring.

  191. Rita M says:

    aahhh what I would give!! Love to bake and need a trusty go to! Always look forward to your new posts.

  192. Kim C. says:

    These look very good!!! The combination of chocolate and pistachio is definitely one of my favorites. I would love a copy of this Cook’s Illustrated Baking Book.

  193. My mouth is watering over these cookies. Yum!

  194. Jessica E. says:

    Beth, they’re delightful! As soon as I read chocolate and pistachio… say no more.

  195. Wow! These look so good…I’m planning to make some biscuits for Christmas presents.

  196. Bethany says:

    This shortbread looks fantastic!

  197. Melissa S. says:

    Oh my word that book looks incredible! For sure, it’s going on my Christmas list. I have learned so much from Cook’s Illustrated and I feel like it’s changed my life, or at least my pie crust (and I make a lot of pie). They taught me to use vodka in the crust to keep the gluten from activating, and as soon as I read that, I felt like I had leveled up or gained admittance to a higher plane of thought. No one had ever taught me the science behind cooking! And now I can’t get enough.

  198. Fotini says:

    I will definetely give them a try, and The Cook’s Illustrated Baking Book is already in my shopping list thanks to you!

  199. Fotini says:

    Your blog is always gorgeous! The book looks beautiful!
    Fotini

  200. Andrea says:

    I am so in live with chocolate and pistachio! I even live the way the “ch” sound mixes and melts into the “sh” sound! I would peruse this volume with my son, who is 12 and learning up cook and bake and test his palate.

  201. Kait says:

    Everyone is killing me with their food posts today! I just want everything.

  202. Erin says:

    That book sounds like a dream. What a fun givewaway! I’ll be testing this recipe, anticipating our next big snow storm. It just seems fitting .

  203. Rachael Tamar says:

    These look delicious! That book looks like it would definitely become a sticky-fingered favorite!

  204. Philippa says:

    Well this is excellent timing. Baking sundries were on a 3-for-2 at Tesco so I kept piling them up in my trolley and every time I thought I had a multiple of 3, I realised I actually had one thing too many. So I had to grab another two but then found THREE more items I wanted and so on and so on ad infinitum.

    This is totally the book I need to make use of all of the new additions to my pantry. And rosewater and thyme? THAT I need to know about….

  205. Skye says:

    This looks completely heavenly. As if butter shortbread wasn’t quite enough – to then dip it in chocolate and top with pistachios… Sublime.
    I have only just discovered your blog and I am in love with it already – so many lovely photos, recipes and stories. I am so looking forward to reading more and more…

  206. Julie says:

    Mmm, these look beautiful and delicious – a perfect combination, in my opinion! The book definitely sounds amazing too :)

  207. Patricia says:

    I love Cook’s Illustrated! I love your blog:) You have a way with words. I find the pics, recipes and stories very easy to read!

  208. grace says:

    This looks absolutely wonderful– i am sure i would have chocolate smears on it in no time. Thank you!

  209. elizabeyta says:

    shortbread. some of my favorite and i always try new twists. the “cookbook” sounds interesting as you describe it.

  210. Terese says:

    Pistachios are the most wonderful things in the world! And completely linked in my mind with the coziness of the holidays. When I first discovered them, I was about ten years old and it was near Christmas. I loved them so much that I asked Santa Claus for pistachios that year. Woke up Christmas morning to find a 5 lb. bag of the little green treasures front and center under the Christmas tree. I ate them all in a matter of two weeks, and my memory of that Christmas is colored by mugs and mugs of empty pistachio shells lain around the house. This shortbread looks like the perfect evocation of this Christmas Pistachio nostalgia…

  211. jacquie says:

    such a pretty looking book and cookies

  212. Megan Starke says:

    I think that book sounds amazing! I would love to further my cooking and baking knowledge rather than just have a recipe to reproduce, for sure!

  213. Megan Starke says:

    Love this!

  214. I have spent the better part of this afternoon making candied lemon slices and thought I would take a break and see what you where up to. I live just a bit north of you and when I have been working a long stretch, it always makes me feel good to know that you are “down” there doing the same. I would love to have a copy of The Cook’s Illustrated Baking Book … my copy of The Cook’s Bible (1996 Christopher Kimball) is worth it’s weight in gold solely for the tip of adding salt to their Oatmeal cookies to earn it the title of the “Best Oatmeal Cookie.” I am sure that their newest book will not disappoint so please put my name in the hat. A big thank you, before I go, for all the effort you put forth in creating such a beautiful blog – a pleasure every time I visit!

  215. Melissa says:

    Elegance in a cookie. Can’t wait t try this recipe!

  216. Sarah says:

    I am but a fledgling in the land of cookery. I enjoy your wordsmith-ery.

  217. Dana says:

    I’d love to win.

  218. Nancy says:

    Nice – I would love to try this recipe

  219. Avital says:

    This is beautiful ! your blog and work is amazing and full of inspiration!

  220. Diane says:

    Great pics! I’m definitely an America’s Test Kitchen super fan.

  221. Marta says:

    I love the mix of pistachio and chocolate–those must be good!
    Love to have ‘tool books’ for the kitchen!

  222. Kathryn says:

    Shortbread = perfection!

  223. Chris Stewart says:

    Great pics and writing! This is my first time going through your blog and I’m already a fan!

  224. Mark says:

    I couldn’t agree with your comments on CI more–I always start with their recipes…and usually end up with them, too! I’ve been using CI for over 10 years now and I can’t count the 100′s of wonderful recipes and techniques they’ve shared with me. Has really made a huge difference in my cooking.

  225. LauriM says:

    This is a beautiful cookbook!

  226. Lauren says:

    ATK is my muse! This baking book is at the top of my Xmas list, though I could really use it sooner…fingers crossed…great post, thanks for sharing.

  227. Rikki says:

    Just when my inspiration has hit a slump with the Pacific Northwest rain and gloom, your images and food brighten my day. Not to mention your experience so beautifully detailed. Seriously, I’m swooning over here. I’ve recently come into searching for decent, and real, cookbooks. Mostly because my babes need to learn and they’re my best assistants! I want them to learn about real food, about cooking to feel good, to eat good. I’m intrigued to flip through the pages of this book, and learn the sweet balance of genuine knowledge and understanding of food as you mentioned. Thank you for the potential opportunity.

  228. Shivani says:

    I fall more in love with your blog every single time I come here. Thank you so much for the chance!

  229. Susan Christy says:

    I love to bake and this book is just what I need since I can’t make anything without a recipe.

  230. Valerie says:

    Oh! I will surely be making these to take to my family’s Thanksgiving!! Having so much fun checkin’ out your blog….just found it….thankfully :D

  231. Rachael says:

    Lovely!! Glad I found your blog and will be keeping my fingers crossed for that cookbook!

  232. Joanna says:

    Cannot wait to try this. I have always used the most traditional recipe: flour, sugar, butter, pinch of salt, that’s it. Always ready to learn a better way. And I love the trick with the springform collar! Crossing my fingers for the cookbook…

  233. Emily M says:

    I haven’t had a chance to look at this book in person, but I love pretty much everything CI comes out with!

  234. Renee Littaua says:

    Shortbread with nuts . Yum! Cooks illustrated has foolproof recipes.

  235. Jesi says:

    Everything that you cook is just absolutely beautiful Beth! A true artist, you are! Thank you so much for the giveaway!

  236. Nikki says:

    Stunning book cover – love the simplicity. And that shortbread. Out of this world. <3

  237. Krista says:

    …and I just learned so much! Sounds like a fantastic resource. Thanks!

  238. Thanks for sharing: I am not for the recipe itself too and I agree that is the technique that empowers you.

  239. Peet says:

    Your writing and photos are perfect for each other. Baking is an exact science AND an art. Thanks for the nifty giveaway!

  240. Sara says:

    Mmmm pistachio + chocolate is a match made in heaven! These look fantastic!

  241. Valentina says:

    I read the story and I felt like was talking about me. I started to follow ATK and Co. years ago. I am from Italy and you know we are proud of our food, I wouldn’t have never thought that my favorite cook book would be American, before I was laughing at my husband when he was talking about America Test kitchen … I would have said “no Honey, in Italy we do different!” ;)
    But know if I need a recipe I go straight to our ATK cook books or on their website and I am sure that the recipe will work! It never fail :) I love the little story at the beginning of each recipes, to know all the different way they tried, and like you say sometimes you don’t have all the ingredients at home, like butter milk… Not a problem do you have milk and lemons or vinegar?!? that will work! Simply wonderful :)
    If i don’t find what I am looking for… Eh! then I am in trouble, because you can never be 100% sure that the the result would be what you are expecting.
    I tried many recipe and never fail! My last one was the French Apple cake, I made it to have some snack for my son and me for school for a couple of days…. But was gone at the end of the first day :)
    I love the chocolate dipped pistacchio shortbread… Never made shortbread before and need to try it!
    I love baking… My finger are crossed for the new Baking Book!
    Thank you for the giveaway :)

  242. Christina says:

    Love your blog! Im a big fan of americas test kitchen. I hope i win!

  243. Shelly says:

    This shortbread sounds wonderful! I love reading Cooks Illustrated because I always seem to learn a new trick every time I open up a copy.

  244. helen james says:

    I love your writing and your images. Baking for me has always been about “guidelines” , tweaking things, experimenting. I think cooks illustrated would be right up my street and if i don’t win i will certainly buy.

  245. Carole says:

    Love your blog, brain, and photo’s!

  246. Marit says:

    That’s my way of cooking – no recipes, just an understanding of what is needed and then make it your own.

  247. Dean says:

    kindred spirits! thank you ~

  248. candace says:

    ahhh!! i have wanted this book!! and the pistachio + chocolate combo. phenom.

  249. alex says:

    what brilliance lies in these recipes. it’s an honor to play witness to the rustic-ness and to have the opportunity to try them out and mimic simple, delicious food preparing and gathering. cheers to you, and may goodness follow you wherever you go.
    -alex

  250. Karen says:

    Beth, I am also one of those bakers that loves to learn about gluten, protein content and ratios to better understand the finished product. Your words captivate me, your photos transport me and your recipes always inspire. I used to live in Knoxville and I SO wish I could join you on your next mysterious cooking adventure in downtown Chattanooga. Perhaps one day. In the meanwhile, I am so happy that you are here, on this blog, in this time, giving us everyday home cooks a reason to keep striving for something a little bit more exciting. Thank you so much. Karen

  251. Mary says:

    As a fellow Tennessean who is a food and farming educator, I can promise you that I’d put that cookbook to good use.

    (That was the nice, grown-up way to say, “Oooooh, pick me! Pick me!”)

  252. Katrina says:

    Oh my, those shortbreads look like the perfect accompaniment to afternoon tea. Rose & thyme sounds delicious, too. Maybe orange blossom & rosemary…And that cookbook – better than any erotic novel, of course.

  253. Valentina says:

    I read the story and I felt like was talking about me. I started to follow ATK and Co. years ago. I am from Italy and you probably know we are proud of our food, I wouldn’t have never thought that my favorite cook book would be American, before I was laughing at my husband when he was talking about America Test kitchen … I would have said “no Honey, in Italy we do different!” ;)
    But know if I need a recipe I go straight to our ATK cook books or on their website and I am sure that the recipe will work! It never fail :) I love the little story at the beginning of each recipes, to know all the different way they tried, and like you say sometimes you don’t have all the ingredients at home, but here they come with a substitute! Simply wonderful :)
    If i don’t find what I am looking for… Eh! then I am in trouble, because you can never be 100% sure that the the result would be what you are expecting.
    I tried many recipe and never fail! My last one was the French Apple cake, I made it to have some snack for my son and me for school for a couple of days…. But was gone at the end of the firs day :)
    I love the chocolate dipped pistacchio shortbread… Never made shortbread before and need to try it!
    I love baking… My finger are crossed for the new Baking Book!
    Thank you for the giveaway :)

  254. karen says:

    Beautiful shortbread! Thanks for the giveaway, I would bake this book from cover to cover if I win.
    karenreichmann@hotmail.com

  255. Shannon says:

    Lovely photography as always. Thanks for offering the giveaway.

  256. Suzanne Lindgren says:

    I simply adore this blog. The photos, recipes, and thoughts posted here are a wonderful antidote to the stress of daily life. Fingers crossed for the beautiful book, but happy either way. Thank you.

  257. This is such a classic and elegant cookie. Thanks for sharing!

  258. Wehaf says:

    I love recipes that includes explanations for some of the instructions, ingredients, or choices.

  259. Hillary says:

    I love Cooks Illustrated! Reading their cookbooks and recipes always makes the science geek come out in me.

  260. Theresa A says:

    These look amazing. I know what I’ll be making this weekend :)

  261. Ani says:

    Looks lovely! I love dark chocolate and nuts together.

  262. Emma says:

    I’m guessing you prob won’t ship to NZ but I’m giving it a go anyway! Looks like a lovely book…

  263. Annette says:

    What beautiful photos! Now I must have some of these treats.

  264. kayleigh says:

    I love cookbooks. I also tend to be picky about which I will pick up. This one looks like a winner!

  265. Mallerie says:

    I found you via Flipboard and oh my word, yes your food looks fabulous and I am trying your recipes asap, but your photography and rustic table and cutlery o em geeeeeee! I am in love! I keep hearing stuff about oats whether in flour or overnight oats or in one of the episodes of my favorite show Good Eats with Alton Brown so I think its a sign that I need to start messing with them more. Speaking of Good Eats, I love about that show the same stuff you love about that cookbook, he not only tells you what you are cooking with but why you are cooking with it. I love to learn tips and tricks etc about food so even if I don’t win the cook book I will definitely buy it!!!!

  266. mallerie says:

    I just reread your post and i see that you learned the tips from America’s Test Kitchen. Fudge Monkeys, still gettin the book though!!

  267. Liv says:

    What a beautiful book… almost as delectable as those shortbreads!

  268. Rin says:

    These photos are gorgeous! And the pairing of two of my favorite things, chocolate and pistachios couldn’t be more prefect – this is one I’m going to have to try out myself

  269. Thomas Janes says:

    Pistachios, chocolate and shortbread-3 of my favorite things in one bite. Thank you!

  270. Amity says:

    I just found your blog and I can’t stop reading! Your photography paired with such inventive food is a dream come true. I’m quite the baker myself, but not nearly the photographer you are!
    I would love the cookbook– I have KAF’s Baker’s Companion and I think they’d make a nice pair :)

  271. irisheyes says:

    I LOVE Cook’s Illustrated and frequently turn to them for new recipes too! These shortbreads sound delicious. I typically make biscotti as Christmas gifts but may have to add these to the cookie platter. Thanks for sharing.

  272. that looks like an amazing book! i’m not much of a cook, but this might be a good place to start.

  273. Andie says:

    I aspire to bake without recipes… This sounds like a great read. I’d be so happy to receive this book!

  274. Sarah Jeske says:

    These are going on my Thanksgiving baking list!

  275. Katherine O. says:

    Beautiful words & photos, as always! I’ve been on the hunt for some baking inspiration…

  276. tammie says:

    oh my goodness, these cookies look divine!!

    thank you for the chance of winning this gorgeous cookbook!

  277. Gregory says:

    This shortbread looks and sounds fantastic! I love your writing style and your photos! I found you through Food52 and I’m excited to browse through and find more to try and experiment with.

  278. D Schmidt says:

    They look fantastic, thanks for the chance!

  279. Rebecca Racine says:

    I love that you dipped the wide end in chocolate, not the pointy end….that way the chocolate-to-cookie ratio is greater!

  280. Daniela says:

    I love to learn something new, especially if it concerns food.

  281. Lily says:

    I love, love your mix of science and adventure. I found that american butter has a lot of water in it. I bake my shortbread with Irish butter and brown it a bit in a pan to get rid of of even the bit of water that is in Irish butter. let it cool and then proceed as usual. The shortbread is a melt in your moth experience…
    Love, love your blog by the way. Thank you.

  282. Rachel says:

    As a child, my mom baked dozens and dozens of cookies during the holidays. I have fond memories of her taking out her various cookbooks, piling them on the kitchen table, and marking her chosen pages with paper flags, to be gone through a second time to narrow down the selection. She would always want some variation to the traditional holiday cookies and I think you’ve done just that with this one. I am excited to add it to my list of cookies I plan to make this holiday season! Thanks for the inspiration Beth!

  283. Soo says:

    Ah! I’d love a copy of that book. I made your blueberry goat cheese basil hand pies and everyone has said it was the best thing I have ever baked!

  284. Jess Pratt says:

    I so enjoy your recipes! I also like your stories and thoughts. Thank you!

  285. Sarah says:

    Chocolate and pistachio is the most beautiful combination. Better than chocolate and peanut in my book!

  286. Beth says:

    I love Cooks Illustrated and these look amazing!

  287. April says:

    For your site and a few others, I save the posts for when I want a real read… your writing often puts me in a contemplative, reflective space, and sometimes those little in-between internet moments just don’t cut it. I’m glad I took a Sunday break from clearing the majillions of tiny perfect elm leaves from our lawn to see what you’re up to. And it’s a giveaway, what!? America’s Test Kitchen is the best, and as a food nerd sciencey type, I can relate to your fanning – I mean, protein? Come on!

  288. Kylie says:

    This shortbread looks fabulous, and I’m sure your thyme rose combo will be just as well. I’ll definitely have to check out this book if I don’t win it! Thank you!

  289. Sarah says:

    I love Cooks Illustrated! Their recipes always yield amazing results. This shortbread looks fantastic. Yum!

  290. lin says:

    These look delicious! Can’t wait to try them! I love Cook’s Illustrated and America’s Test Kitchen! Their recipes are always great!

  291. Susan says:

    I agree,,, reading cooking tips on how to achieve the best cooking masterpiece is very calming.

  292. Tuba Kocabasoglu says:

    I can feel the not-so-sweet (which is the ultimate, right?), buttery and crumbly taste of the shortbread with the serene dark chocolate and an added bonus of crunchy pistachios in my mouth right now, yummm! Thanks for sharing the recipe and the opportunity of “might own this gooooddd book” !

  293. Your shortbread has the perfect amount of chocolate on, it looks beautiful. I’ve got my eye on that book, it sounds like it’s full to the brim of useful information.

  294. Susan Rowe says:

    Beth, I am making these today. Your photography and words always inspire me push myself in the kitchen and behind the lens! Such beauty!

  295. pamela says:

    I love Cook’s Illustrated magazine but it hasn’t been in the budget for awhile. I would love to have one of their books in my kitchen! Thanks for the chance!

  296. Amy says:

    Love to bake. Enjoy your website.

  297. Justine A. says:

    Your blog is always an inspiration for me -from gorgeous images to thoughtful writing. I’d love to give this book a try!!

  298. Joanna says:

    I long to be a cook who works off technique and ratios and scientific knowledge, but instead I glance at recipes and throw ingredients into the bowl, cross my fingers, and slide the pan into the oven. It works most of the time. But not all the time.

  299. Taylor Burch says:

    I hope this giveaway hasn’t concluded yet because that cook book sounds fantastic!

  300. Anita says:

    Amazing blog. Thanks!

  301. Anne says:

    These look perfect for an afternoon tea– I love the way you did this shoot! Your photography style complements the recipe to a T, super autumnal.

  302. Elisabeth says:

    I love the simplicity of your words, and the range of imagination they provoke. I have been so thankful that I stumbled upon your blog.. especially as a former Chatnoogan!

  303. Dee Dee says:

    Your site is gorgeous and that book would be divine in my hands…

    Thanks for the chance.

  304. Janet says:

    The shortbread looks delish and so does the book :) Thanks for the giveaway!

  305. Meghan says:

    That shortbread looks sooo good. And the cookbook looks great as well!

  306. Sherry says:

    ok, pistachios + chocolate with the bonus of shortbread. works for me very well! oh, and I NEED that cookbook! thank you.

  307. Annie Halfpenny says:

    I love Cook’s Illustrated…and shortbread! Yum!

  308. aprile says:

    fantastic recipe!! I ran out immediately to buy pistachios. Just moved from cali to nashville and this recipe made me homesick for the Bay and for some delicious, fresh off the farm pistachios. cheers

  309. Meaghan says:

    Cook’s Illustrated is the best! I’d love to win a copy. These look delicious.

  310. Yasmina says:

    Thank you for this draw. Love the cookbooks and this looks wonderful!

  311. sara says:

    Awesome giveaway! Love that shortbread, yum!

  312. Lisa says:

    i think i will add this to my christmas cookie list this year because it has everything: flavor, looks, and an overall standout quality. also, your peanut butter & chocolate cake looks wonderful (especially with your brilliantly improvised cake stand!). reminds me of my great-grandmother in little rock, ak, who was also known as sugar

  313. […] “If I’m going to approach something I haven’t baked before or I’m looking for a better way to do something, I go see if America’s Test Kitchen has a recipe for it… It’s from them that I learned to freeze and grate my butter for scones, and I just learned that by replacing part of the wheat flour in short bread with oat flour and cornstarch you end up with a far more tender product due to the fact that the small amount of water in butter activates the gluten in the flour. This is why I love this book. It’s simple, no nonsense baking and once you master their techniques and see how they implement variations, you can strike off into your own unknown waters.” —local milk […]

  314. […] Adapted from The Cook’s Illustrated Baking Book via Local Milk […]

  315. […] Chocolate-Dipped Pistachio Shortbread […]

  316. […] quite attached to the idea of a pistachio cake. While dreaming it up, I happened to see this and this (though not a cake, the appeal of the pistachio grabbed me) and this cake seemed to be calling to […]

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