Synopses & Reviews
Wonderful for their easy appeal and magical for the childhood memories they evoke, cookies are the dessert no one ever outgrows. And with The Good Cookie, everyone can enjoy the simple pleasure of delicious homemade cookies at their best. This rich anthology brings together recipes, techniques, tips, and priceless baking advice for more than 250 of the most scrumptious creations ever to emerge from the world of classic cookiesculinary gems destined to inspire every baker and garner raves from cookie connoisseurs.
Trained pastry chef and writer Tish Boyle has designed recipes to indulge every cookie lovers taste and cravingfrom timeless Colossal Peanut Butter Cookies, Chocolate Chocolate Chip Cookies, and other standbys to wholesome favorites such as Banana Oatmeal Chocolate Chip Cookies and stylish originals such as Triple-Ginger Pecan Biscotti. She helps you quickly master the methods and artistry for every sort of cookie imaginabledrop, rolled, bar, hand-formed, piped, and refrigerator cookies, filled and sandwich cookies, decorator cookies, and specialty savory cookies and crackerswith the help of kitchen-tested advice and invaluable tips throughout the book.
The "Equipment," "Ingredients," and "Techniques, Tips, and Troubleshooting" chapters explain exactly what to do in the kitchen, when to do it, and why. Solutions to common baking problems (What to do with dry or crumbly dough? Or tough, hard cookies?) help ensure an error-proof batch every time. Whether you need to bake something in a hurry, are in the mood for something utterly decadent, or are just looking for a fun activity to do with the kids, youll find just what youre looking for in the "Cookies for Every Occasion" section at the back of the book.
With its all-star assortment of international favorite recipes plus its wealth of hard-won baking advice, The Good Cookie is the best friend any baker can have. With The Good Cookie, youll make every day an occasion to celebrate, and each "little cake" a little masterpiece from the heart.
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)
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 cookiesespecially 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 Boyles 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 Boyles 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
An amazing assortment of the world's best cookie recipes
Wonderful for their easy appeal and magical for the childhood memories they evoke, cookies are the dessert no one ever outgrows. And with The Good Cookie, everyone can enjoy the simple pleasure of delicious homemade cookies at their fresh-baked best. This rich collection brings together recipes, techniques, tips, and priceless baking advice for more than 250 of the world's most scrumptious cookie creations—culinary gems destined to inspire bakers and garner raves from cookie connoisseurs.
Pastry chef Tish Boyle serves up recipes to indulge every cookie lover's taste and craving—from timeless Colossal Peanut Butter Cookies, Chocolate Chocolate Chip Cookies, and other classics to wholesome favorites like Banana Oatmeal Chocolate Chip Cookies and stylish original ideas like Triple-Ginger Pecan Biscotti. With The Good Cookie, each delectable cookie will be a masterpiece from the heart.
Over 250 delicious recipes, from simple to sublime
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.
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
Metric Conversion Guide 390