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Simple Soirees: Seasonal Menus for Sensational Dinner Parties


Simple Soirees: Seasonal Menus for Sensational Dinner Parties Cover




Editor's note: This recipe was originally published with an error in the ingredients list. The published amount of flour reads: 1/4 cup. In fact, the amount should read: 1 1/4 cup. Ms. Knickerbocker and her publisher regret the error.

Crispy-Creamy Chocolate Cookies

These chocolate cookies, crisp on the outside and creamy inside, are an adaptation of a Pierre Hermé (the famous Parisian baker) chocolate cookie. Once rolled into logs and wrapped, the dough keeps for 3 days in the refrigerator and can be frozen for up to a month.

1/3 cup excellent-quality processed, sweetened cocoa powder, such as E. Guittard or Scharffen Berger

1/2 teaspoon baking soda

1 1/4 cup all-purpose flour

11 tablespoons (1 stick plus 3 tablespoons) unsalted butter

2/3 cup dark brown sugar

1/4 cup granulated sugar

1/4 teaspoon sea salt or fleur de sel

1 teaspoon vanilla extract

5 ounces excellent-quality bittersweet chocolate (such as E. Guittard), roughly chopped

Sift together the cocoa powder, baking soda, and flour. In a large mixing bowl, using a mixer, cream the butter until smooth, add the brown sugar and granulated sugar and blend again. Add the salt and vanilla and blend for about 1 1/2 minutes. Add the flour mixture to the butter mixture and mix on the lowest speed until the ingredients are incorporated. The dough will be crumbly. Stir in the chopped chocolate.

Turn the dough onto a work surface. Press the mixture together with your hands, forming a ball. Cut the ball in half and work each half into a log about 1 1/2 inches in diameter. Wrap each log in plastic and refrigerate for at least 1 hour.

Preheat the oven to 325° F. Line 2 baking sheets with parchment.

Slice the logs into 1/2-inch-thick rounds. Place the rounds on the baking sheets, 1 inch apart. If the cookies break apart, press them back together.

Bake one sheet at a time for 12 minutes. The cookies will not be firm nor appear to be done. Remove them from the oven and let them cool on the sheet on a wire rack until they are barely warm. Store the cookies in an airtight container.

Makes 4 dozen cookies.

Product Details

Seasonal Menus for Sensational Dinner Parties
Stewart, Tabori and Chang
Hirsheimer, Christopher
Foreword by:
Johnson, Diane
Johnson, Diane
Hirsheimer, Christopher
Knickerbocker, Peggy
Dinners and dining
Children's 12-Up - Cooking
Entertaining - Party Planning
Entertaining - General
Publication Date:
October 2005
Grade Level:
from 8 up to 17
10.25 x 9.5 x 1 in 3.15 lb
Age Level:

Related Subjects

Cooking and Food » Award Winners » General
Cooking and Food » Special Occasions » Entertaining

Simple Soirees: Seasonal Menus for Sensational Dinner Parties
0 stars - 0 reviews
$ In Stock
Product details 224 pages Stewart, Tabori, & Chang - English 9781584794608 Reviews:
"Staff Pick" by ,

"Peggy Knickerbocker's Simple Soirées is a testament to good food and entertaining. Each menu includes tips for table decorating and a handy party planning guide, which details what can be done days or hours ahead of time. But the real treasure here are Knickerbocker's gorgeous recipes and her inimitable talent for marrying flavors...."

"Review" by , "The best dinner parties are created with great care and attention to every detail, and sometimes it is the most minute detail that brings both host and guests to an elevated level of happiness. Let Peggy Knickerbocker's book be the go-to guide for throwing the ultimate party — whether it's a knock-down blowout or a simple dinner for six. With Simple Soirees as your guide, your next party can be a truly festive one."
"Review" by , "This is a superb, useful, charming cookbook, not only for experienced cooks, but for anyone who cares about good food. Peggy Knickerbocker's writing captures the special spirit of home dining; her recipes are impeccable; and Christopher Hirsheimer's beautiful photographs bring it all to life. A magnificent collaboration!"
"Review" by , "These romantic and delicious dinners are inspired by the beauty of real food and the pleasure Peggy derives from offering these dishes to her friends. We forget that food is deeply about nourishment and love, not about speed and convenience."
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