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The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime

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About this Book

Hardcover

400 Pages, 19.9 x 24.15 x 3.26 cm

September 24, 2002

John Wiley & Sons


0471387916
9780471387916

From the Publisher

Here is a book that no self-respecting cookie-lover can resist. The Good Cookie shares a fresh and tantalizing selection of 250 recipes from around the world--complete with expert instruction on how to make them. From rugged Cranberry Orange Nut Bars and irresistible Bittersweet Chocolate Biscotti to sophisticated Chocolate-Filled Almond Hearts, readers bake their way through basic drop cookies, beautiful hand-formed cookies, delectable sandwich cookies, complex decorator cookies, and more.

Each recipe features background information on the cookie''s history, technique, ingredients, and more. Chockful of information on decorating, wrapping, and shipping cookies for gift-giving, as well as tips on freezing for make-ahead planning, the book also includes a comprehensive list of sources for basic equipment, out-of-the-way places for finding cookie stamps, as well as tips on where to locate hard-to-find ingredients and equipment.

From the Jacket

Everyone loves the Good Cookie

"Happiness is baking cookies–especially when they are as delicious as all these are!"
–Maida Heatter, author of Maida Heatter''s Book of Great Desserts

"Tish Boyle combines a no-nonsense approach to cookie making basics with a dollop of whimsy and a dash of style to offer up an appetizing and diverse collection of clear, straightforward recipes."
–Bruce Healy, author of The Art of the Cake

"Tish Boyle‘s approach to cookies adds up to success in the kitchen every time: Clear recipes, great flavor combinations, and an unerring sense of what makes a perfect cookie make this book a winner!"
–Nick Malgieri, author of Chocolate and Perfect Cakes

"Tish Boyle‘s talent and artistry are woven into every recipe in The Good Cookie, a book that is the epitome of good writing, good fun, good memories, and most importantly, good taste."
–Flo Braker, author of Sweet Miniatures

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.

From the Critics

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)

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5

Reviews from the Community1 Review

  • Jo-Anne Schneeweiss

    Jo-Anne Schneeweiss

    Fabulous Cookbook! 5

    3 years ago

    This is a fabulous cookbook. Find a diverse range of recipes that are all delicious. Great for coming up with ideas for bake sales, cookie exchanges or snacks and desserts at home. An asset to any cookbook library.

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