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9781838668860

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‘There is a deeply human impulse to make delicious, and beautiful, things. Crumbs is full of them.’ – Eater, Best Cookbooks of Fall 2024 ‘Loaded with delicious-looking gems … A love letter to cookies from around the world.’ – SimplyRecipes ‘A classic in the making; Ben has traced the journey of the cookie from LA to Budapest, Tokyo to London. No stone has been left unturned in his hugely ambitious undertaking to document the cookies of the world, shining a light on the history of each cookie, the traditions they spring from and of course how to recreate each delicious cookie at home. A rare and special book that you’ll find yourself reading and baking from for many years to come.’ – Edd Kimber, baker and cookbook author  ‘Crumbs is the most well-researched and diverse cookie book I have ever encountered. Traveling through time and across cultures and lands, this is a unique and dynamic investigation of what the small-but-mighty cookie means to different people. Ben Mims has written an instant classic.’ –  Hetty Lui McKinnon, cookbook author and food writer ‘Ben Mims has written the book on cookies that we’ll read, bake from and pass along to people we love. It tells the full story of cookies, an American favorite for sure but, as Ben shows us, a favorite in every part of the world. I was fascinated by the spices used for a cookie in Egypt, the way a squiggly-topped cookie is enjoyed in Nepal and how a simple raisin cookie from Iran is so much like a cookie I grew up with in New York City. There is sweetness to be had on every page of Crumbs. And so many delicious discoveries, too.’ – Dorie Greenspan, New York Times bestselling author ‘When I first heard about a book celebrating cookies from around the world, I knew there was only one person for the job: Ben Mims. As one of our most gifted writers and bakers, Mims invites you to explore the rich diversity of cookies in Crumbs. His thoughtful and meticulous research brings us captivating origin stories from different cultures and eras, along with beautifully detailed, step-by-step recipes. This book is sure to deepen your appreciation for these sweet treats while sparking your curiosity—and cravings—with every page.’ – Andy Baraghani, New York Times bestselling and James Beard Award winning author  Praise for Ben Mims’s previously published dessert book: ‘I wanted to make practically every one of Mr. Mims’s original, modern and often whimsical takes on classic Southern desserts.’ – New York Times ‘Each recipe is presented with an eye for technique and a borderline obsessive attention to detail – a mark of his pastry chef background – plus plenty of his irresistible Mississippi charm.’ – Saveur ‘Whether he is writing about watermelon gelatin or sweet potato cake, Mr. Mims approaches his subject with kitchen know-how and contagious enthusiasm.’ – Wall Street Journal

Praise for Ben Mims’s previously published dessert book: ‘I wanted to make practically every one of Mr. Mims’s original, modern and often whimsical takes on classic Southern desserts.’ – New York Times ‘Each recipe is presented with an eye for technique and a borderline obsessive attention to detail – a mark of his pastry chef background – plus plenty of his irresistible Mississippi charm.’ – Saveur ‘Whether he is writing about watermelon gelatin or sweet potato cake, Mr. Mims approaches his subject with kitchen know-how and contagious enthusiasm.’ – Wall Street Journal

Author Information

Ben Mims is a James Beard Award-nominated cookbook author and food writer. He has worked as a food columnist, editor, and recipe developer for major media outlets including: theLos Angeles Times,Food & Wine, Saveur, Lucky Peach, and Buzzfeed's Tasty. He has written three cookbooks, and his work has appeared in the annual anthology Best Food Writing.

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