Buzz
Welcome to “Cookbook of the Week.” In this series, I showcase cookbooks that are either unique, user-friendly, or hold a special place in my heart. While searching for a recipe online is quick and convenient, there’s something truly magical about leafing through a well-crafted cookbook.
I’m always thrilled to discover new cookbooks, but honestly, I often find myself revisiting older ones. Some of these books I treasure for their dependable recipes (like this one), while others stay with me because they feature a few dishes I’ve always adored.
One such book is Miette. This week’s cookbook hails from the beloved bakery in San Francisco. I purchased it years ago when I worked at Borders bookstore—long before culinary school, before visiting San Francisco, and before I realized how much baking would become a source of comfort and reflection in my life. The vintage-inspired cake designs, the scalloped pages, and timeless recipes like walnut brownies, shortbread cookies, and salted caramels instantly captivated me. It was here that I first sensed how baking would evolve into a form of solace and mindfulness for me.
An Overview of the Book
Miette was first published in 2011 by Meg Ray, the chef and founder of Miette Bakery in California. Like many cookbooks that originate from beloved bakeries or restaurants, the idea for a cookbook naturally follows their success. I understand the allure. The bakery's offerings are rooted in European traditions but with a distinctly retro American flair. The desserts are classic and reflect the bakery’s true approach to baking. Some recipes are simple, like the shortbread cookies, while others require patience and expertise.
Make sure you are purchasing the latest edition. The original 2011 edition features their three-layer Tomboy cake on the cover, but you'll want the 2023 updated edition here, which showcases their single-layer Old Fashioned Cake. The new edition addresses errors that appeared in the original release.
An Ideal Cookbook for Those Who Love Baking for Others
I’ll admit, I don’t follow every single recipe in this cookbook (I have other trusted cookbooks for cake recipes), but I absolutely love the small, portable recipes in Miette because they make wonderful gifts for friends and family. Among other things, I’m passionate about giving gifts, and there’s something extra special about sharing a treat I’ve baked myself.
This book is perfect for bakers who send out cookies every holiday season, the kind-hearted person who surprises neighbors with treats, or the coworker who brings in peanut butter cookies to share on Thursdays when everyone is in the office. The cookies often have beautifully fluted edges, the brownies can be baked individually in cupcake pans, and the caramels are shaped like little gift bundles. These treats are meant to be shared as gifts.
The Dish I Made This Week
This week, I found myself torn between making walnut brownies and thumbprint cookies. If you’ve seen my hallongrottor post, you already know I have a major soft spot for jam-filled baked goods. After much deliberation, I finally settled on the thumbprints.
The recipe is straightforward, and that’s one of the things I appreciate about many of the cookie recipes, like the graham crackers or peanut butter cookies—Miette doesn’t try to reinvent the wheel. This thumbprint recipe includes everything you’d expect: flour, sugar, egg, butter, baking powder, and extracts. Simple and solid.
The instructions are tailored to how the bakery produces their goods, so you'll mostly see mixing methods involving stand mixers. However, when I'm making smaller batches at home, I prefer to do it by hand. This recipe was one of those where a simple bowl and wooden spoon do the trick just fine.
I mixed, I scooped, I rolled, and I thumbprinted. (Actually, I use an old wine cork—because, let’s face it, corks are superior to thumbs for this job). Unlike many recipes, this one has the jam added after the baking, not before. It’s a bit of a change in approach, but the jam remains glossy and doesn’t turn into a chewy disk like it does when baked with the cookies.
The cookie turned out just as I had hoped: plump and round with a sweet dollop of raspberry. A classic thumbprint cookie, perfect for sharing with friends or dropping off for your grandkids. The dough has a generous amount of vanilla extract, which I was initially skeptical about, but not for long. The cookie brings to mind raspberry vanilla ice cream, and I’m all for it.
How to Purchase the Book
The hardcover of Miette is available online or as an ebook. I strongly encourage you to support your local independent bookstores by asking them to order a copy if they don’t have it in stock already.
