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The Piglet2017 / Semifinal Round, 2017

Dorie's Cookies  vs. My Two Souths

Dorie's Cookies

Dorie Greenspan

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My Two Souths

Asha Gomez

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Judged by: Monique Truong

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Monique Truong’s novels include the national bestseller, The Book of Salt, the award-winning Bitter in the Mouth, and The Sweetest Fruits, forthcoming from Viking Books. Her essays have appeared in The New York Times, Saveur, Food & Wine, Real Simple, O Magazine, Marie Claire, and have been featured in Best Food Writing and Cornbread Nation 7: "The Best of Southern Food Writing." She's currently working on a libretto with the composer Joan La Barbara.

The Judgment

When two seemingly unrelated, unconnected, and disparately-focused cookbooks, Dorie’s Cookies by Dorie Greenspan and My Two Souths by Asha Gomez with Martha Foose, arrived in my Brooklyn kitchen, they pulled at the separate but intertwined heartstrings of a younger me, who had long ago been cookie-obsessed and finding a new home in the American South.  

Since I was seven, I’ve been reading cookbooks. I’m not sure whether other refugee children dealt with their displacement this way, but I sure did: I wanted to make the “exotic” dishes of my new land, specifically North Carolina circa 1975, and in particular I wanted to make cookies. I was so enamored with these All-American divots of dough that my mother called me Cookie Monster. At least, I think that’s why. The emphasis was more on the “Cookie” and less on the “Monster,” right, Mom?

I sent away for free cookbooks, mostly glorified promotional pamphlets, along with the 25 or 50 cents for “shipping and handling.” I checked out cookbooks from the local library, which was an inextricably sad act because I knew that a parting of ways was inevitable.

In the ensuing four decades, my cookbook collection has grown to include hundreds of volumes. Some were well-intentioned if poorly chosen gifts; many I’ve rescued from cardboard boxes marked “free” because I can’t bear to see books abandoned (they’re like puppies to me); and lots that I’ve purchased, mostly from thrift stores or used bookshops. I prefer the niche, ode-to-a-single-ingredient cookbooks; those that are historical snapshots of how a community once ate; or, best of all, memoirs, biographies, or art manifestos in disguise. 

Dorie’s Cookies and My Two Souths are welcomed additions, and I’m keeping them, side by side, on the bookshelves in my kitchen. The majority of my cookbooks are relegated elsewhere, never to be anointed by grease stains or blessed by the aromas of day-to-day cooking.

When I was seven, I would have swooned if I’d been given a tome like Dorie’s Cookies. Actually, I almost did faint when I first saw it but unfortunately not out of delight: The look of it made me instantly nauseous. I don’t mean this metaphorically. I mean my stomach dropped.

The front cover is a close-up of a single, perfectly round, otherwise luscious-looking World Peace Cookie, which is a dark chocolate sablé, photographed against a minimal purple backdrop. It’s a hue that was probably last used for the lettering of grape-flavored chewing gum and produced in me both vertigo and repulsion. The same visual schematic is repeated throughout the book: Each recipe is accompanied by a photograph of a lone cookie or sometimes of multiple cookies (occasionally a wire rack or crumpled parchment paper is included) taken against a plain field of purples, pinks, blues, or yellows, in shades which are uncannily both pulsating and depressing. 

 

I begin with this critique because I know how unfair it is to the author. According to Greenspan’s introduction, she spent three years testing and winnowing over 300 recipes down to the stellar, “bake it again and again” ones. It wasn’t her job also to oversee the design of her cookbook, but for me a cookbook’s look and feel is akin to the décor of a restaurant. I may eat there despite the décor, but it will determine whether I’ll linger and whether I’ll return.

While I didn’t enjoy lingering within the pages of Dorie’s Cookies, I did eagerly try out six of her recipes, four sweet and two savory cookies. 

My husband chose the first one, Snowy-Topped Brownie Drops, because they looked exactly like the ones made by his late grandmother from Minnesota. It was the perfect entrée. As Greenspan wrote in her introduction, “cookies are memories, and I often bake to make memories real again.” The recipe was simple, straightforward, and no-fuss. Alas, so were the resulting cookies. My husband took the first bite and affirmed that they tasted like his grandmother’s. I took a bite and found them one-note, a tad too sweet, and basically a chewy brownie enrobed in confectioners' sugar. I asked my husband if he would want to have these cookies again. He shrugged, which is his polite “no.” 

The next two recipes I chose because I adore almonds: Swedish Visiting Cake Bars and Moroccan Semolina and Almond Cookies. Of the two, I will certainly make the latter again. As the recipe’s headnote promised, the combination of semolina and almond flour produced an elegant cookie with a pleasing “sandy” texture. The recipe included one of Greenspan’s simple yet genius techniques: Instead of stirring grated citrus zests into the batter, use your fingertips to rub the zests together with the sugar. The resulting boost in citrus flavor was near magical. In this recipe, the zest of one lemon tasted as if I’d added two or three.

I headed next to the “Cocktail Cookies” chapter and baked Cheddar-Seed Wafers and Parmesan Galettes. I brought both batches to a party that night and wished that I’d stayed at home with all of them instead. The Galettes, made from a four-ingredient, slice-and-bake dough, were flaky, melt-in-your-mouth cheese crackers (that’s what Southerners would call them). The recipe offered two ways to bake: freestanding on a baking sheet or in a greased muffin tin. I tried both, and the latter method produced the superior result, adding a delectable, slightly more golden layer of crumb to the bottom and the sides of the galettes.

The Cheddar-Seed Wafers required that I take out my rolling pin, which is something I assiduously avoid, but here Greenspan again offered up one of her signature tips: Roll the pieces of dough in between two sheets of parchment paper. The result was paper-thin, delicate, and gorgeously crisp.

Before I left Dorie’s Cookies, I had to give My Newest Chocolate Chip Cookies a try. In the headnote, the author writes, “Recipes for chocolate chip cookies are like scarves—you’re always happy to have a new one.” I agree with her when it comes to scarves, but I’ve been making the same chocolate chip cookie recipe since college. My tried-and-true recipe offers what I appreciate most about this American classic: a yielding chewiness; an irregular, undulating shape that reminds me of cooled lava; a pronounced brown sugar flavor, and resolutely distinct chips.

Greenspan’s recipe called for hand chopping the chocolate. She suggested that the fine bits and flakes, created in the process, enhanced the flavor of the dough. To the contrary, the chocolate dust altered the flavor of the dough, making it vaguely chocolate and this, for me, decreased the pleasure of the companionable contrast between the brown sugar butter cookie and the chocolate chips.

Of the 170 recipes featured in Dorie’s Cookies, there are frankly ones that I’ve no interest in trying, not that they don’t all look tempting. It’s about the time commitment and fussiness involved with some of them. I’ll never try her recipe for Macarons (two pages long, not including the various fillings), for instance. This is a bias of mine: When I think of cookies, I revert back to the little girl, and I want a recipe that has the ease and breeziness that I’ve long associated with these sweet treats. I’m childlike when it comes to cookies. The good news is that Dorie’s Cookies includes recipes that fall along the full spectrum of maturity. Her instructions are clear, with just enough details, and she suggests flavor variations and ingredient substitutions in the “Playing Around” sidebar of many of her recipes, which encourages and allows for the improvisation and frolicking that comes with the cookie genre. I frankly haven’t thought this much about cookies in a long time, so a nod of thanks to Dorie’s Cookies for bringing the cookie-obsessed one back.

Given my own two Souths—my birthplace in South Vietnam and childhood in North Carolina—I was, of course, intrigued by My Two Souths by Asha Gomez with Martha Foose, a collection of recipes that celebrates chef Gomez’s birthplace (and her home for the first twelve years of her life) in Kerala, a southern state of India, and the vibrant city that she has called home since 2000, Atlanta, Georgia. In her charming introduction, Gomez divulges that she began her life in Atlanta not as a chef but as the owner of a posh ayurvedic spa. Her dream profession was to be an aesthetician. Along the way, she began to share her Keralan home cooking with her clients, and her culinary journey continued from there.

To think of these recipes as promoting yet another wild, gimmicky form of culinary mashup would be doing Gomez a great disservice because her dishes are smarter, wiser, and more from the heart than that. She doesn’t combine disparate flavors and ingredients just to see what would happen or because it has never been done before. As they say in the American South, she has sussed them out before welcoming them into her dishes, where they behave like equally dear friends of hers, who just happened to have grown up thousands of miles apart. 

 

Because I can’t pass up chicken and waffles in any form, I began with Kerala Fried Chicken and Low Country Rice Waffles with Spicy Syrup, one composed dish with three components and recipes, each, as it turned out, worthy of a repeat, stand-alone performance. The chicken thighs (boneless and skinless) were marinated overnight in a heady blend of buttermilk, fresh cilantro, and mint, Serrano chile, and garlic (10 extravagant cloves); dredged in flour and salt; and fried crisp, the inside tender, moist, and luscious. Next time I make them, I’ll keep the skin and the bone because it makes me a bit sad when I can’t pick up a piece of chicken and gnaw at it. 

While I could have intuited from the ingredient list alone that the Kerala Fried Chicken would be delicious, I didn’t anticipate how much I would adore the Low Country Rice Waffles, a variant of a traditional buttermilk waffle with the addition of rice flour, cooked jasmine rice, and crushed cardamom. While my ancient, home waffle maker steamed rather than crisped (popping the finished waffles into the toaster for about a minute helped), the fragrant jasmine rice and crushed cardamom shined through here. Perfect paired with the fried chicken, they were also a pleasure all on their own. 

The third component was the spicy syrup, which I have to admit I almost skipped because it did have the slightest whiff of gimmick: maple syrup or the more Southern cane syrup infused overnight with toasted cumin and coriander seeds and red pepper flakes. Transformative and bedazzled was what the spicy syrup did to Gomez’s already toothsome rendition of chicken and waffles. The heat from the red pepper and the depth and warmth from the whole, toasted spices added welcoming notes to the syrup and to the dish. I’ve been thinking of other foods to drizzle it on. I’m also thinking it would be an excellent sweetener for a bourbon-based cocktail. I love it when food not only tastes great but also makes me think and anticipate.

I also cannot pass up savory hand pies, which are what samosas became in Gomez’s kitchen, so next I made the recipes for Puff Pastry Samosa Pockets, a batch with the Sirloin and Sweet Pea Filling and another with the Curry Chicken Filling. Her Samosa Pockets were baked and not fried, wrapped in a frozen, all-butter puff pastry dough, and were the size of small burritos. I made the mistake of serving them as the appetizers for a dinner party, and my guests stuffed themselves on those instead of the mains. 

Before I left My Two Souths, I unfairly—or so I thought—tried one of Gomez’s cookie recipes. I should have doubled the amount for her Smoky Hazelnut Chocolate Cookies, which made ten (I ended up with twelve) generously sized cookies. I’m staring at the last one right now. I’m already in mourning.

Gomez’s palate and penchant for spices led to the surprising, brilliant addition of smoked sweet paprika to a simple Nutella-enriched cookie dough. I had baked them on the same day as a batch of My Newest Chocolate Chip Cookies from Dorie’s Cookies. The next morning my husband took half of My Newest to work with him to share—he really does this to save me from myself—and left all of the Smoky Hazelnut at home. My otherwise generous spouse was hoarding! His vote for this head-to-head was clear. So was mine.

My only reservations about My Two Souths are the occasional, oddly worded instructions. If you’re an experienced home cook or chef, you’ll spot them and adjust accordingly. If you’re reliant solely upon this cookbook to steer you, then there will be moments when you’ll find yourself needlessly lost. For example, the list of ingredients for Low Country Rice Waffles includes “6 to 8 cardamom pods, crushed.” I’ve been cooking from Indian cookbooks long enough to understand what Gomez wants me to do: lightly crush the pods, remove the fibrous outside and discard, and coarsely crush the little seeds found inside. At the beginning of My Two Souths, she does include an introduction to spices and other regional ingredients, including an entry for cardamom. Unfortunately, there is nothing in that entry that clearly tells you what I just did about removing and discarding the fibrous outside of the pods. (There are, of course, instances in cooking when you’ll leave the pods whole, but certainly that couldn’t have been the case for the waffle recipe.) For me, such hiccups didn’t disqualify this thought-provoking, border-joining, delectable cookbook from the top spot. Though I would understand if you read this and thought, “Wow, I would have had a batch of waffles with extra fiber in them! No thank you.” 

This semifinal round of the Piglet goes to My Two Souths by Asha Gomez with Martha Foose.

And the winner is…

My Two Souths

My Two Souths

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Do you Agree? (57 comments)

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about 1 month ago LittleKi

I just baked my first recipe out of Dorie's Cookies, lemon sugar cookies...what a delight!!!! This is why I love The Piglet. I buy books and go down rabbit holes I would never have gone down on my own.

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about 1 month ago SaltedCarolyn

Although I think 'My Two Souths' is an interesting book, and now I know it won!, I feel like this review was just unfair. I just finished making Newest Chocolate Chip Cookies and made the Swedish Visiting Cake last week and I have to say, they are both pretty incredible. The cookies are a little different than the usual, but the addition of nutmeg and coriander are spot on! I also used pre-made chocolate chunks but tried to get as many of the shards into it, and seriously, these are fabulous. I don't think you can have too many great chocolate chip cookie recipes! And the cake/bars, if you like almond, these are a must. The crackly egg white topping is amazing. Love this book. The design is a bit jarring, but I think it is a fun way to show off the fabulous cookies. Now, back to my cookies!

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about 1 month ago lisa

Thanks Piglet... I just bought both of these books and I otherwise would never have. I hope My Two Souths takes the gold. I rooting for it! thanks Monique for a heartwarming and persuasive review of each of these books. It convinced me.

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about 2 months ago E E Faris

I don't agree. I tend to be a devotee of savory rather than sweet, but I have made several recipes from Dorie Greenspan's book and found them excellent. I completely disagree with Ms. Truong's assessment of the New Chocolate Chip cookie. I think chopping up the chocolate is an excellent idea, and gives a very nice flavor and the opportunity to use high quality chocolate. The cookies themselves had a wonderful texture, and to me were better than the "tried and true", including the Silver Palate version.
I found for myself that I am definitely going to make cookies, more than in the past, with this book. It is a masterwork.
As always, what appeals to the tester lends a bias. She feels some of the cookie recipes are too complicated, but whipping up fried chicken, waffles and a sauce is not?
I'm sorry the decision went this way.

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about 2 months ago TNT

I thoroughly enjoyed this review by Ms. Truong. In large part, because I was not very enthusiastic about either of these books. I love a good cookie, but lacking a big sweet tooth, I can’t imagine buying a whole cookbook dedicated to just cookies. I’m also not a big fan of the color layouts in her book.

On the other hand, My Two Souths should normally appeal to my love of Indian food and learning new and unusual-to-me flavor combinations. However, I was very underwhelmed after eating at her now-closed Atlanta restaurant, Cardamom Hill (the meal was surprisingly one-note and lacking in depth of flavor) – thus, I was not so enthused about picking up her cookbook either. But Ms. Truong’s review of her chicken and waffles truly made my mouth water! I’m really curious to see other ways Asha Gomez plays up traditional southern staples with unique flavor combinations. I’m adding My Two Souths (and thanks to Piglet, Samarkand!) to my Amazon cart!

I also really loved Ms. Truong’s writing. I looked up her website and bio and I can’t wait to read more of her work! I loved how she described herself: “When she is not writing, which is most of the time, she cooks and takes naps. She lacks many basic life skills such as knowing how to drive a car, and ride a bicycle, and has only recently learned how to read a map. She has been known to walk long distances, especially if there is a very good bakery located at the end of that walk.” This. Is. ME!

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about 2 months ago Melina

Her novel The Taste of Salt is beautifully written and a wonderful story!

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about 2 months ago Victoria11

Really enjoyed this review, especially the chicken and waffles, which I can attest are tremendous.

However, as a professional chef and design geek, I want to express my enthusiasm for the stunning look of Dorie's book. (Needless to say, her recipes, as always, are superb.) I felt that the photography and layout does a great job of highlighting each cookie. We've already seen a multitude of books with cookies shown piled high on grandma's china plates, on crisped parchment with chocolate smears, or featured cooling on vintage racks, so it's really nice to see a fresh and different approach. Chacun à son goût!... but claiming design-induced nausea seemed a bit hyperbolic in the midst of an otherwise solid bit of writing.

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about 2 months ago Gristle & Bone

I will chime in my agreement with her opinion of the design, as well as relief that someone finally mentioned it. I too find the design, and particularly the garish color backgrounds, so disturbing and visually jarring that I couldn't consider getting the book, regardless of how good the recipes might be. And I am a big DG fan.

I don't find it hyperbolic at all, and this would not be the only instance of an abhorrent (to my sensitivities) design choice preventing me from purchasing something, alas. Though I f you are not one troubled by certain senses ever becoming overwhelmed, I understand it can be hard to imagine it could be so for others.

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about 2 months ago OnionThief

I am another one who has a strong reaction to the colors in Dorie's book. My eyes love the individual colors. Beautiful saturation! But my stomach roils a bit to see food next to it. Enough that i wont buy the book, even though i'm super interested in several of the recipes that have been reviewed. Us humans are weird.

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about 2 months ago Bojj

I love Dorie Greenspan's books and I was so excited to see her new book "Cookies" arrive! I am quite surprised she did not move on as her recipes are so well written, her instructions are made to culminate in foolproof baking, which as anyone who bakes knows, that is no easy feat! I for one am sad to not see this excellent book proceed...but then the Piglet is so unpredictable! Dorie will always be number one in my kitchen!

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about 2 months ago Emily

I just came to the realization that Lena Dunham will make the final judgement and I'm not exactly thrilled. She's a good writer, but perhaps someone with more food experience should top the bill?

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about 1 month ago Whiteantlers

I am with you on that, Emily!

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about 2 months ago Mallory

Monique, would you be willing to share your chocolate chip cookie recipe? I have tried many a recipe, and you described everything I've been searching for in a chocolate chip cookie.

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about 2 months ago Monique Truong

Mallory, I'm happy to share the recipe! Thanks for asking. It's the one in The Silver Palate Cookbook. You can find the recipe easily online, but you'll want to OWN this classic cookbook. My copy is falling apart from decades of use. Full disclosure, the cookies come out of the oven rather flat. But long ago, I added a little step at the end that gives them that nice molten lava look, which I do think adds to how they taste to me. We "eat" with our eyes first, yes? Immediately after taking a tray out of the oven, use an off-set spatula to push the edges of the cookies in toward the middle a bit. It's not meant to be uniform but rather just the opposite. You'll end up with "wrinkled" cookies. Then, allow the cookies to cool as usual on the tray. For some magical reason, this shaping (or messing) makes the cookies chewier and for longer too. Also, I now use a high-fat butter, like Plugra, and bittersweet chocolate chips. (I like salted butter for chocolate chip cookies, which I know is not advised.) Cover and refrigerate the dough for an hour or two before baking. This will decrease the spreading. Let me know how it goes!

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about 2 months ago Victoria Carr

Thanks for sharing the info on your favorite chocolate chip cookies from The Silver Palate Cookbook. For me the desserts are the highlight of that book. I would not have thought to use European butter. Alice Medrich, who is MY cookie monster, has a post here with regard to that (https://food52.com/blog...), so I would not have tried this tip without your suggesting it! I think most French bakers do use salted butter. I keep it in the house to use on toast! https://food52.com/blog...

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about 1 month ago Mallory

Thank you so much Monique! I am excited to try both the recipe and your technique.

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about 2 months ago Sandra

I have both books now and I will concede that either is worthy of continuing. BUT - I take issue with a few aspects of Dorrie's Cookies review. The photgraphy and design was perfect. When I am baking cookies, and I have been doing so for 50+ years with passion, I want to see a clear photograph of the finished product. This is extremely important for a cookie recipe as it tells a baker so much that the written instructions may miss. The precise color of the final bake, the optimum size of the mix ins, the thickness of glaze or filling. Cookie recipes often have very few ingredients and a clear visual is more important than fancy photo settings. The plain color back drops were not distracting in any way for me, and to call them out as nausea inducing was unfair and reflects more on the reviewer than than the quality of the book. Second, I do not think this reviewer or the others who examined this book chose recipes well. I don't remember anyone trying a bar recipe for example, yet this is a major section of the book. As I said, I have baked cookies for 5 decades and thought I would maybe see 5-6 recipes I would want to try, but to the contrary I see only a half a dozen I don't want to try. I may just bake my way all the way through this book. I am not so sure about the dry buckwheat bars but may give them a go just to see. But my goodness the originality and variety here, along with basic recipes to support anyone riffing solo. The prelude sections on techniques were supurb even for experienced cookie bakers. My biggest challenge is deciding what I am going to bake first. I would never have bought this book if not for the Piglet. I look forward to it every year. Many thanks. I am also picking things up for the chicken and waffle dinner - I absolutely cannot get it out of my mind. Can I serve waffles and pepery biscuits at one meal, with cookies for dessert? With an adult cookie apetizer and something sublime as a chaser? What cookie accompiaments would work best with the chicken and waffles?

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about 2 months ago petalpusher

Have fun baking your way through Dorie's wonderful book. The chicken and waffles are haunting me too. It's going to push me to purchase a waffle iron.
Can you suggest a brand please? Lime curd thumbprints.

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about 2 months ago Sandra

Waffle irons - they don't make them like they used to that's all I can say. I don't like the big holed kind. I wish you could find one with small wholes. I found a brand new, never used iron from the 1970's at a garage sale - exactly like my childhood waffles - for 5.00 and bought it a couple years ago. I makes better waffles than any newer one I have tried. Maybe someone else can recommend a decent new model. I don't think one should spend a fortune on a waffle maker as realistically how often does one make waffles?

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about 2 months ago Sandra

https://www.amazon.com...

Maybe this one would do ok

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about 2 months ago petalpusher

Thanks Sandra for the suggestions. Yes, my first look will be at the resale shops. I wish I had my parents Westinghouse waffle iron now. Happy baking!

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about 2 months ago Gristle & Bone

I expect the majority of people will also not find the color backgrounds in the photos as being distracting, but that doesn't mean that the reviewer was wrong to mention they were nausea inducing *to her*, since that would be a very real obstacle to her using or even buying the book. As I mentioned above, I have a similar reaction to what I think are punishing color choices, and I wouldn't be able to read it either, although in my case the attempt would result in a migraine-level headache instead of nausea, but I do not doubt she was being factual and truthful, not mean or rude, as most here seem to think. There is a point where design choices cross beyond whether one likes them or not into the realm of causing physical discomfort or outright pain for some, as difficult as that might be for others to believe.

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about 2 months ago Inko

This makes me want to get My Two Souths. But I was rooting for Dories's Cookies to win the Piglet. I have a zillion cookbooks too and I'm loathe to get new ones now. But Dories's Cookies is a perfect book - trusty and full of good recipes. And I love the design. I think the colors and layout are fresh and beautiful and clear, just like the recipes. I have some cookies in the oven right now - gotta go.

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about 2 months ago Sauertea

I have Dorie's Cookies and just ordered my New South. I am just starting to explore Dorie's Cookies, but the parmesan galettes alone are justification for love this cookbook has received. I must say that I was originally surprised by the presentation of the cookbook. I have become so used to seeing the matte finish and heavy pages of many cookbooks. The glossy approach was a bit of a throwback. While the aesthetic might be a little off, the contents are not.

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about 2 months ago Sarah Oeste

I just wanted to add that I've baked several recipes from Dorie's cookies this week and they have all been outstanding! I find her recipes really well written and easy to follow - and her tips are super helpful. Personally I like the aesthetic of her book and I really love that every recipe has a picture to go along with it.

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about 2 months ago petalpusher

Wow, its a deja vu review! Back in Piglet 2011 Gabrielle Hamilton found fault with the images in Around My French Table by Dorie Greenspan in the first part of the review, in a very picky way. Go back and reread the review.
Thank you for baking cookies from My Two South's. I enjoy making recipes from both of these authors.

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about 2 months ago Westcoasty

This is the first review that made me want to try My Two Souths, truthfully. I need a cookbook that can be accessible to a less experienced home cook, and the fried chicken and waffles sounded like they might be within my reach. And I love an author who admits to enjoying gnawing on chicken!

I agree with another commenter, that it hurt to read the harsh criticism of Dorie Greenspan's cookbook design. I'm not a fan of those bright monotones either (to me, cookies are more "vintage china"), but describing the induced nausea seemed excessive. I can never forget that a real human being will read these reviews. Nonetheless, the reviewer seems to have done a fair review of the recipes, and I appreciated her praise of the lemon zest technique as a counter to the strong criticism of the book's design.

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about 2 months ago E

Yay! Love cookies and will be adding Dorie's Cookies to my collection promptly, but am very happy with My Two Souths progressing onward. Fabulous cookbook full of inspired dishes.

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about 2 months ago Fresh Tomatoes

nice!

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about 2 months ago Peppa

What a wonderful review. Apparently you've been saving the best reviewers for last. So readable, and it's easy to understand her final decision. This is the first review I've read over the Piglet years that actually makes me want to buy the winner. The detail with which the recipes and cooking were described was much appreciated.

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about 2 months ago Jenn Carbin

Wonderful discussion of the books and her own experience with them. I want both books, and I also want to read more of Monique Truong's writing. (Also, I agree with Truong's take on the design of Ms. Dorie's cookie tome. I might go further: The design - the color design - is just awful. The book deserves so much better.)

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about 2 months ago Brittany

I love the Piglet so much! This was a lovely and thoughtful review, and I am so happy to see My Two Souths advancing.

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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

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