Synopses & Reviews
Whether it's a classic chocolate chip cookie for an afternoon snack at the kitchen table, a tangy lemon bar as a treat after lunch, or a delicate jam-filled cutout cookie shared at a special gathering of friends, we all have a favorite cookie or two that we just cannot resist.andlt;BRandgt;andlt;BRandgt;Williams-Sonoma Collection andlt;iandgt;Cookiesandlt;/iandgt; offers over 40 delicious recipes, including time-honored favorites as well as fresh new ideas. Brighten up a rainy day with chocolate cookie sandwiches, tempt guests with light hazelnut meringues after a dinner party, or celebrate the holidays with sweet and sparkly cutout stars. Here, you will find all the classics as well as cookies for making with and enjoying with kids or for sending to faraway friends. If you are planning a party or searching for a cookie to establish new holiday tradition, you'll find plenty of recipes with style inside these pages. In addition, a chapter devoted entirely to decorating provides you with simple ideas for transforming cookies into little works of art.andlt;BRandgt; andlt;BRandgt;Full-color photographs of each cookie recipe help make it easy to decide which one to bake, and photographic side notes throughout highlight key techniques or essential ingredients, making this book the ideal source to have on hand for making cookies. An informative basics section and glossary fill in all you need to know to create a wide array of irresistible cookies.
The Williams-Sonoma series has revolutionized kitchens and cookbooks with its delectable recipes and sumptuous photography. From culinary classics to concoctions sure to impress any dinner guest, these volumes provide everything home cooks need--including basic techniques, a glossary, an extensive index, and illustrated sidebars. With its fresh editorial concept, thorough research, award-winning contributors, and superior photographic standards, the Williams-Sonoma Collection is a kitchen library favorite. Joining the Williams-Sonoma series is "Cake, with recipes for Birthday Cake and Devil's Food Cake, Espresso Pound Cake with Lemon Zest and Almost Flourless Chocolate Torte, cakes for each season, as well as a chapter devoted to decoration. "Cookies brings Chocolate Chip Cookies and Lemon Bars, Brownies and Nutty Butter Balls, Ruby Jewels and Cigarette Russes, as well as tips on decorating with any type of confection. "Christmas offers treats for everything from soups to nuts, including Crab Bisque and Red Oakleaf Frisee Salad, Standing Rib Roast with Yorkshire Pudding, Gratineed Leeks and Greamed Spinach, English Trifle, and special holiday breakfasts and drinks. Finally, "Muffins serves up classics like Blueberry and Bana-walnut Muffins alongside such innovations as Jalapeno-Cornmeal Muffins and Muffins Florentine, as well as delicious recipes for muffin-like coffee cakes and quick loaf breads.
About the Author
andlt;BRandgt;Marie Simmons is an award-winning author of eighteen cookbooks, popular cooking teacher, and established food writer. Her work has appeared in andlt;Iandgt;Food andamp; Wine, Cooking Lightandlt;/Iandgt;, and andlt;Iandgt;Eating Wellandlt;/Iandgt;, and she has written a fifteen-year monthly column in andlt;Iandgt;Bon Appetitandlt;/Iandgt; and articles for the Los Angeles Times Syndicate. Marie has won two James Beard awards and a Julie Child award. She lives in the Bay Area.andlt;BRandgt;