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1 Beaverton Cooking and Food- Cookies

Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies

by

Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies Cover

 

Synopses & Reviews

Publisher Comments:

 2010 IACP Baking Book of the Year

With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . .

Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. "What if cookies reflected our modern culinary sensibility--our spirit of adventure and passion for flavors and even our dietary concerns?" Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky.  An inveterate tester and master manipulator of ingredients, she draws on the world's pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant's ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table.

Review:

"Medrich presents a compendium of exciting and enticing cookie recipes that reflects every aspect of our widening culinary landscape. Whole-grain flours as well as wheat-free alternatives are becoming more and more prevalent, and people are more often exposed and open to exotic spices and unique flavor combinations. Nibby buckwheat butter cookies, golden kamut shortbread, honey hemp bars, and whole wheat biscotti showcase whole-grain flours, while wheat-free versions of rugelach, toffee bars, butter cookies, and caramel cheesecake bars (just to scratch the surface) aim to please an increasing number of gluten-intolerant dessert lovers. There's a good chunk of dairy-free cookies as well as lower-fat versions (two Weight Watchers points, to be exact). Comfortingly, there are also homey recipes for classic peanut butter cookies, cakey brownies, and rocky road bars. Flavor combos are intriguing, as in the wheat-free grapefruit and basil butter cookies, aniseed and almond shortbread, and nutty cocoa cookie bark with Parmesan and sea salt. The recipes are organized by texture, hence the title, but there's also a section grouping cookies into categories like those containing whole grains, those that keep at least two weeks, ridiculously quick and easy cookies, and cookies to make with kids. This book has redesigned and reframed the often-overlooked cookie and is a boon to the modern, conscious baker. (Dec.)" Publishers Weekly (Copyright PWyxz LLC)

Synopsis:

From new spins on classic recipes, including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers to cookies to make with kids, award-winning baker Medrich brings bliss to every dessert table. Full color.

About the Author

Alice Medrich has won numerous cookbook-of-the-year awards and best in the dessert and baking category. She is the author of Pure Dessert, Bittersweet: Recipes and Tales from a Life in Chocolate, and Chocolate Holidays.

Product Details

ISBN:
9781579653972
Author:
Medrich, Alice
Publisher:
Artisan Publishers
Subject:
Courses & Dishes - Cookies
Subject:
Cookies
Subject:
Cooking and Food-Cookies
Edition Description:
Trade Paperback
Publication Date:
20101131
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
384
Dimensions:
9 x 9.13 x 1 in 3 lb

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Related Subjects


Cooking and Food » Baking » Cookies
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Sports and Outdoors » Sports and Fitness » Golf » General

Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies Used Trade Paper
0 stars - 0 reviews
$17.95 In Stock
Product details 384 pages Artisan - English 9781579653972 Reviews:
"Publishers Weekly Review" by , "Medrich presents a compendium of exciting and enticing cookie recipes that reflects every aspect of our widening culinary landscape. Whole-grain flours as well as wheat-free alternatives are becoming more and more prevalent, and people are more often exposed and open to exotic spices and unique flavor combinations. Nibby buckwheat butter cookies, golden kamut shortbread, honey hemp bars, and whole wheat biscotti showcase whole-grain flours, while wheat-free versions of rugelach, toffee bars, butter cookies, and caramel cheesecake bars (just to scratch the surface) aim to please an increasing number of gluten-intolerant dessert lovers. There's a good chunk of dairy-free cookies as well as lower-fat versions (two Weight Watchers points, to be exact). Comfortingly, there are also homey recipes for classic peanut butter cookies, cakey brownies, and rocky road bars. Flavor combos are intriguing, as in the wheat-free grapefruit and basil butter cookies, aniseed and almond shortbread, and nutty cocoa cookie bark with Parmesan and sea salt. The recipes are organized by texture, hence the title, but there's also a section grouping cookies into categories like those containing whole grains, those that keep at least two weeks, ridiculously quick and easy cookies, and cookies to make with kids. This book has redesigned and reframed the often-overlooked cookie and is a boon to the modern, conscious baker. (Dec.)" Publishers Weekly (Copyright PWyxz LLC)
"Synopsis" by , From new spins on classic recipes, including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers to cookies to make with kids, award-winning baker Medrich brings bliss to every dessert table. Full color.
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