Our 2nd cookbook, Fabulous Modern Cookies, is now available!
Click here for links to purchase at all your favorite bookshops!
Fabulous Modern Cookies
With bolder-than-ever flavors and spectacularly scientific techniques, cookies have truly never been more fabulous.
We bring a fresh perspective and creativity to everything we bake. Now we’re reinventing America’s most traditional handheld dessert―the cookie―and offering 100 reliable and exciting recipes that are sure to impress. From Pumpkin Snickercrinkles to Black-Bottom Lemon Squares, and Coffee Bean Crunchers to Bronze Butter Chocolate Chip Cookies, these are next-level cookies.
We combined our passion for serious baking with our backgrounds as accomplished scientists and applied new methods and modern ingredient pairings to develop novel recipes with innovative techniques. In Fabulous Modern Cookies, we share tips and tricks for every recipe and style of cookie. Complete with mouthwatering photos, options to make ahead, decorate, or infinitely adapt, these outside-the-box recipes are the very definition of fabulous.
100 color photographs
The New Pie
IACP AWARD FINALIST
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD52
Get ready for a new, fresh take on baking pie! In The New Pie, Chris Taylor and Paul Arguin—Best of Show Award winners at the National Pie Championships—re-examine the wholesome world of pie. Through traditional time-honored techniques and modern cooking methods, these winners of more than 600 awards for baking reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations that will wow your family and friends. Whether you are a new baker or seasoned pie maker you will find inspiration at every turn and pies to satisfy every craving.
Recent Posts
Follow along as we share baking tips, tricks, techniques, and recipes
Who We Are
Flour Sugar Butter is the website of Atlanta-based cookbook authors, Chris Taylor and Paul Arguin.
We specialize in teaching the art and science of baking through classes and cookbook writing.
(Photograph copyright 2020 Andrew Thomas Lee)
