Synopses & Reviews
Name your cookie! Shaped, drop, bar, roll and bake, or slice and bake, they all get professional treatment and triple testing from "Fine Cooking "magazine, the most trusted name in cooking. This fresh batch of more than 200 amazing recipes will inspire great baking. From classic favorites like snickerdoodles and chocolate chunk to more sophisticated treats like biscotti and fruit bars, there's something for every occasion. Bakers will roll out these sweets for the holidays, for dessert, or just to fill up the cookie jar. Also includes "Fine Cooking's "signature style of tips and secrets from the pros, step-by-step photos to help master techniques, ingredient profiles, and shortcuts. For anyone who wants to bake like the best, "Fine Cooking Cookies "has all the right ingredients.
Contributors include Deborah Madison, Abby Dodge, Molly Stevens, Susie Middleton, Alice Medrich, Rose Levy Beranbaum, Nicole Rees, and Flo Braker.
Review
Among the roughly bazillion cookie cookbooks published each year, "Fine Cooking Cookies" stands out by virtue of the" Fine Cooking "credentials. Rigorously tested recipes, tons of photos and more than 200 selections make this a winner. --Minneapolis Star Tribune
Your upcoming holiday events may similarly be saved by baking some of the little treats found in Fine Cooking Cookies (Taunton, $19.95). The book is a treasury of dropped, molded, pressed, refrigerated, rolled, sandwiched and cut-into-bars cookies. The recipes are attributed to bakery owners, food writers, professional pastry chefs, baking teachers and "Fine Cooking "magazine readers. --Long Beach Press-Telegram (CA)
Synopsis
'Fabulously fresh recipes for every season. Each issue of Fine Cooking is bursting with can\'t-miss recipes, time-saving tips, and proven techniques from the kitchens of Americas finest chefs and this volume of recipes celebrating the freshest of seasonal ingredients is a compilation of the best from the best. Organized by course,
Fine Cooking Fresh features step-by-step photos that will help even the most inexperienced cook whip up wonderful drinks, appetizers, soups, salads, light lunches, sides, and desserts, as well as delicious dinners of pasta, seafood, chicken, beef, and pork. In addition, the editors provide guides to getting the most from vegetables and herbs, plus a special Freezing & Thawing 101.\n
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Synopsis
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From simple to sophisticated, the 200 recipes in Fine Cooking Appetizers will get any party started. This latest collection of recipes from Fine Cooking features the best starters and small bites for any occasion, from holiday party to weeknight noshing. Like each issue of Fine Cooking, the delicious recipes are accompanied by time-saving tips, step-by-step techniques, and handy kitchen advice. In addition, fun cocktails, party menus, and entertaining tips will make this the only guide you need for year-round celebrations and get-togethers.\n
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Synopsis
This fresh batch of more than 200 amazing recipes will inspire great baking. From classic favorites like snickerdoodles and chocolate chunk to more sophisticated treats like biscotti and fruit bars, there's something for every occasion. Bakers will roll out these sweets for the holidays, for dessert, or just to fill up the cookie jar.
About the Author
FINE COOKING features friendly, hands-on advice written by America's culinary experts and provides reliable recipes, inspiration, and trusted advice for cooks of all levels. Based in Newtown, Connecticut, "Fine Cooking "brings out the cook in everyone. See more at www.finecooking.com
Table of Contents
Classics
Bars, Brownies, and Bites
Fruit and Nut Cookies
Biscotti and Shortbread
Sweet and Savory Sandwich Cookies
Spirited and Spiced Cookies
Metric Equivalents
Contributors
Index