無法完美的餅乾

In her latest cookbook, 'The Cookie that Changed My Life', renowned chef Nancy Silverton presents a unique take on the classic Oreo cookie. Silverton, a recipient of the prestigious James Beard awards for outstanding pastry chef and outstanding chef, has spent over four decades in the culinary industry. Her illustrious career includes stints at the legendary La Brea Bakery in Los Angeles and a global network of restaurants. Despite her busy schedule, she has managed to author eleven cookbooks. Her latest offering revisits her baking roots, featuring definitive recipes for over 100 dessert classics.

Among the recipes in her new cookbook is the ultimate chocolate cookie, a tribute to the world's most popular cookie, the Oreo. The Oreo, introduced in 1912 by New Jersey's National Biscuit Company (now known as Nabisco), has evolved in terms of taste and reach. New flavors have been developed to cater to diverse palates in large markets like China and Mexico, as well as to US consumers seeking a fresh take on an old favorite.

Silverton's rendition of the Oreo, however, deviates from the original. She employs a combination of nonalkalised, or 'black' cocoa, and cocoa nibs to counterbalance the inherent sweetness of the cookie. She also substitutes the original crème with a fudgy top layer, incorporating bitter chocolate, cocoa, and toasted walnuts for added crunch. Despite the recipe's length, Silverton assures readers that it is not overly complicated. She provides detailed tips to ensure successful results, emphasizing the importance of adhering to the procedures outlined.