A delicious collection of cookie recipes of all kinds—now in paperback Here's the book that no self-respecting cookie lover can resist. The Good Cookie shares a fresh and tantalizing selection of more than 250 recipes from around the globe—complete with expert instructions on how to bake them. From rugged Cranberry Orange Nut Bars and irresistible Bittersweet Chocolate Biscotti to sophisticated Chocolate-Filled Almond Hearts, you'll find recipes of every type and stripe.
The book features basic drop cookies, beautiful hand-formed cookies, delectable sandwich cookies, complex decorator cookies, and more. Plus, there's plenty of interesting and fun information on the cookie's history, technique, ingredients, and other tidbits of information.
- Combines a treasure-trove of classic and contemporary cookie recipes with expert baking advice in one handy volume
- Written by the food editor and test kitchen director of Chocolatier and Pastry Art & Design magazines
- Offers definitive advice on freezing, storing, packaging, and shipping cookies
For home bakers who love to bake cookies, whether they're novice bakers or experienced kitchen hands, The Good Cookie is an irresistibly delicious resource.
Table of Contents:
1 Introduction 1 2 Equipment 11
3 Ingredients 21
4 Techniques, Tips, and Troubleshooting 33
5 Storing, Wrapping, and Shipping Cookies 43
6 Drop Cookies 49
7 Rolled Cookies 75
8 Bar Cookies 101
9 Hand-Formed Cookies 149
10 Piped and Molded Cookies 189
11 Refrigerator Cookies 223
12 Filled and Sandwich Cookies 249
13 Decorator Cookies 303
14 Savory Cookies and Crackers 333
15 Basic Recipes 351
Cookies for Every Occasion 371
Sources 376
Index 381
Metric Conversion Guide 390
About the Author :
TISH BOYLE is the Food Editor and Test Kitchen Director of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the coauthor of the Grand Finales series of books, Chocolate Passion, and Diner Desserts.
Review :
Boyle, food editor of Chocolatier and Pastry Art & Design magazines, presents more than 250 cookie recipes to satisfy every palate and skill level. Recipes are arranged by type of cookie, including drop, rolled, bar, refrigerator, filled, and decorator, as well as savory cookies and crackers. Readers will relish old favorites like lusty lemon bars and Russian tea cakes, but the strength of this title lies in the author's own imagination and tempting recipes for orange cream bars, coconut custard squares, raspberry-filled shortbread fingers, monster fudge nut brownies, and other delectable. Recipes are well laid out, instructions are easy to follow, and the color photographs are an inspiration. Baking tips, sources for equipment, storing and shipping guidelines and a "bite-sized history of he cookie" are informative and will be of particular interest to novices. The "Cookies for Every Occasion" index lists appropriate recipes for everything from "Quick and Easy" to "Bake Sale" to "Over-the-Top Chocolate." Recommended for most cookery collections. --Pauline Baughman, Multnomah Cty, Lib., Portland, OR. (Library Journal, October 15, 2002)
