MON NOV 18 / CRUMBS with author BEN MIMS and moderator Gabrielle Hamilton

6p  ◢   $5 or a book

Join us for a very special evening as we celebrate this delectable, extensively researched new cookie book from Ben Mims! Simply be transported all over the globe with Crumbs: Cookies and Sweets from Around the World. Ben will be joined in conversation by accomplished memoirist, chef, and cookbook author Gabrielle Hamilton.

Expect a conversation with Ben + Gabrielle, treats prepared by Ben and Archie, a Q + A with all of you, and a book signing. Books and beverages will be for sale on premises. Preorder and guarantee your book above.

ABOUT CRUMBS  ◢

'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

'The most well-researched and diverse cookie book I have ever encountered … An instant classic.' – Hetty Lui McKinnon, cookbook author and food writer

Bake your way around the world with the ultimate collection of 300 irresistible, authentic, and delicious cookie recipes from nearly 100 countries

Whether enjoyed at breakfast, with afternoon tea, on holidays, or as a late-night snack, cookies are a universally beloved treat. In Crumbs, food writer, recipe developer, and self-confessed baking obsessive Ben Mims takes home cooks on a delicious tour across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, chewy desserts – from Snickerdoodles, Date-Filled Maamoul, and Almond Macaroons to Cardamom Biscuits, Italian Waffle Cookies, and Okinawan Brown Sugar Shortbread.

Organized geographically, Crumbs is chock-full of old-world and modern classics, and intriguing local recipes from more than 100 countries. Each begins with a fascinating origin story, followed by clear, step-by-step instructions and notes on regional variations.

Beginners will appreciate Mims’s introduction to essential equipment, ingredients, and techniques such as shaping, rolling, and slicing, while bakers of all skill levels will find inspiration in the bounty of recipes, each carefully tested and perfected for home kitchens. Richly illustrated and easy to navigate, the book features gorgeous photographs and special icons designating dairy-free, gluten-free, vegetarian, and vegan recipes, as well as approachable, easy-to-make options that come together in 30 minutes or less.

Recipes include: Chocolate-Glazed Elisenlebkuchen, Danish Pepper and Spice Cookies, Egyptian Stuffed Eid Cookies, Filipino Powdered Milk Shortbreads, French Macarons, Icelandic Gingerbread, Malaysian Milky Cashew Cookies, Nigerian Coconut Macaroon Balls, Pakistani Cumin Seed Cookies, Portuguese Biscoitos, Puerto Rican Guava and Almond Thumbprint Cookies, Rugelach, Spanish Almendrados, Shrewsbury Biscuits, Speculaas, Sri Lankan Crunchy Sugar Cookies, Syrian Sesame and Pistachio Cookies, Thai Rolled Wafer Cookies, Venezuelan Shortbread Cookies, and Welsh Griddled Currant Cookies, plus international variations on wedding cookies, Christmas cookies, and other sweet treats for special celebrations.

BEN MIMS  ◤ is a cookbook author, food writer and editor, and radio and video host. He has been nominated for a James Beard award. Born in Mississippi, he was raised there with his mother, grandmother, and aunts who were expert bakers and always surrounded him with tins of all sorts of cookies. This love of baking led him to go to culinary school at the French Culinary Institute in New York City after graduating college. He lived in San Francisco as a pastry chef and in New York as a food editor at Food & Wine and Saveur, test kitchen director at Lucky Peach, and recipe developer at Food Network Magazine and Buzzfeed’s Tasty, where he developed original recipes for three of their cookbooks. In Los Angeles, he was the cooking columnist for the Los Angeles Times. His first cookbook was Sweet & Southern: Classic Desserts with a Twist(2014), followed by the Short Stacks edition Coconut (2017), and Air Fry Every Day (2018).

GABRIELLE HAMILTON  ◤ is the chef/owner of PRUNE restaurant, which she opened in New York City’s East Village in October 1999. PRUNE has been recognized in all major press, both nationally and internationally. Gabrielle has made numerous television appearances including segments with Martha Stewart, Mark Bittman, and Mike Colameco and was the victor in her Iron Chef America battle against Bobby Flay on The Food Network in 2008. Most notably, she won an Emmy for her role in Season 4 of the  PBS series Mind of a Chef. Gabrielle has written for The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, Food & Wine, Afar, Travel and Leisure, Vogue, The Wall Street Journal, Elle, and House Beautiful. Her work has been anthologized in Best Food Writing 2001, 2002, 2003, 2004, 2005, 2006, 2011 and 2013. Gabrielle has won 4 James Beard Foundation Awards, culminating with the top honor of Outstanding Chef in 2018.  She is the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages. Her second book, a cookbook, Prune, features 250 recipes from her East Village restaurant. Her feature article for The New York Times Magazine “My Restaurant Was My Life for 20 Years. Does the World Need It Anymore?” was selected for inclusion in The Best American Essays Series 2021.  Gabrielle guest edited The Best American Food Writing 2021.  She has just completed 5 years as a monthly columnist for The New York Times Magazine and is currently at work on her next book, a memoir, to be completed in 2024.  She lives in New York City with her wife and two sons. 

We can't wait to see you! Email information@archestrat.us with questions. Unfortunately, we can’t give refunds, only exchanges. We do not give Covid refunds. Thanks for your understanding.