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

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.

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

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.