Sophisticated, contemporary cookie recipes from one of America′s most respected baking experts comes Simply Sensational Cookies, a delicious collection of cookie recipes that covers both the classics that mom used to make and modern, innovative ideas for the adventurous baker.
Whether you′re a novice baker, an experienced cook, or a parent looking for new treats to try, this is the ideal cookbook for cookie-lovers, with more than 200 recipes ranging from fast and simple no-bake preparations to challenging projects for experienced bakers featuring more than 200 recipes, from traditional cookies like chocolate chip to sophisticated, savory cocktail nibbles with gorgeous and inspiring photography throughout.
Whether you need quick treats for the kids to snack on or fancy fare for your next cocktail party, Simply Sensational Cookies offers a wide range of recipes that will satisfy your every craving. (description from publisher)
Make way, cupcakes—it’s whoopie pie time! Everyone is falling in love with America’s classic sandwich treat—two soft cookies with a creamy filling. Now, baker extraordinaire Claire Ptak takes the humble whoopie pie to new heights in The Whoopie Pie Book.
Here are 60 irresistible recipes—made with fresh, seasonal ingredients—that show home bakers how to make the components for more than two dozen distinctive, flavorful whoopie pies from Classic flavors to frozen varieties to holiday-themed desserts that are sure to become favorites.
The Whoopie Pie Book will inspire and guide every time the whoopie-pie urge hits! (description from publisher)
This beautiful book, The Viennese Kitchen by Monica Meehan, based on an original notebook and recipe journal of a 1900s baroness, takes readers on a journey through fin de siecle Viennese high society.
With over 100 original recipes, all of which have been tested and brought up to date for the modern cook, it is not only a wonderful collection of recipes but also a fascinating look at the life of a Viennese family. Filled with anecdotes and personal stories to bring the recipes to life, this book is a charming insight into a bygone era. The classic recipes cover a variety of dishes both savory and sweet, with a strong emphasis on the desserts and pastries for which Vienna is famed. Enchanting photographs of Vienna grace the book, capturing the architecture, cafe culture, and beauty of this elegant city.
One Sweet Cookie by Tracey Zabar is a delectable collection of cookie recipes from New York’s best chefs, pastry chefs, and bakers. Cookies are the perfect end to a wonderful meal from one-bite meringues and macaroons that melt in your mouth to linzers and tuiles that are the ultimate fanciful confections.
Tracey Zabar has selected distinctly original cookie recipes from seventy-five of the very best culinary talents in Manhattan. Some are the chefs’ personal recipes, while others are the signature creations of top restaurants such as Le Cirque, Eleven Madison Park, Gramercy Tavern, Artisanal and City Bakery. This irresistible array of more than ninety cookie recipes for the home baker includes butterscotch and oatmeal cowboy cookies from Chef Mario Batali and his son Benno; coconut macaroons from master baker Sarabeth Levine; a chocolate chip cookie invented by Chef Todd English of Olives that combines his children’s favorite chocolate flavors with walnuts; Chef Jason Weiner of Almond’s rugelach; and Eli Zabar’s tempting buttery sugar cookies. There are also international cookies-Jammy Dodgers from England, wedding cookies from Puerto Rico, Kipferl from Austria, and Lamingtons from Australia.
This beautifully photographed book will not only appeal to discriminating dessert lovers but also to fans of New York City’s culinary scene, the cookie-swap aficionado, and the bake-sale maven.
Warm up your mixers people, it’s Cookie Season again! (Of course, in my book, it’s always Cookie Season, but December is the main event of the year)
Here are some of the latest and greatest cookie books from the Davenport Library.
Chewy Gooey Crispy Crunchy Melt-in-Your Mouth Cookies by Alice Medrich – Brand-new cookies and delicious new spins on the classics are here, with simple well-tested recipes and all the tips, techniques, and ideas that you need to please a crowd or satisfy the most sophisticated palate around.
Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion and Craving by Krystina Castella – Delicious riffs on the classics and more adventurous offerings (like savory cornmeal olive cookies). There’s something for every occasion, from melt-in-your-mouth after-school snacks to fun Christmas cookie constructions.
Very Merry Cookie Party: How to Plan a Christmas Cookie Exchange by Barbara Grunes – Make a gorgeous variety of delicious Christmas cookies without spending days upon flour-smudged days mixing, rolling, and baking. This is your guide to the Christmas cookie exchange, where everyone shows up with a few batches of homemade cookies to swap.
Betty Crocker Cookies Cookies: 100 Recipes for the Way You Really Cook – Everyone has a favorite cookie, and chances are they’ll find it in this collection of tried-and-true as well as new cookies, brownies and bars from Betty Crocker.
Here is almost 70 years of history one cookie at a time. The editors of Gourmet magazine (which recently ceased publication) went through their vast files of cookie recipes and chose one “best” cookie for each year, 1941-2009. The result is The Gourmet Cookie Book, a treasure trove not just of recipes, but as a reflection of our history.
Presented year by year, it is remarkably easy – and fun – to watch how recipes and baking have changed over the years. Early recipes are much more casual than what you may be used to now with instructions like “bake in a moderate oven until done” or “add flour until stiff”, indicating that they assumed that the reader was an experienced cook; more recent recipes give precise measurements and directions.
The style of recipes has also changed – early on, they are written in an almost conversational style, in paragraph form very different from the now standard list of ingredients followed by mixing instructions. Each recipe is presented as it originally appeared in the magazine but never fear – added notes take the guesswork out of anything that might be unclear.
It’s also interesting to track the trends and interests of the country through the years. The 40s reflect the lean years of wartime shortages and food rationing – cookies are simple and plain, using few ingredients. Recipes became more daring in the 60s with many international flavors, the 80s were the decade of chocolate and the 90s see the introduction of espresso as a regular ingredient. The look of cookies changes through time too, from simple shapes to colorful and complex. Yet they all hold one thing in common – they’ve all stood the test of time and they all taste great.
The diagnosis of a wheat allergy or celiac disease can be devasting for the cook when they realize just how much wheat, wheat-by products and related grains are present in common foods and ingredients. Planning and preparing meals that are flavorful and healthy may seem impossible. If you’re in this boat, we’ve got a lifesaver for you – Easy Gluten-Free Baking by Elizabeth Barbone will make working in the kitchen a pleasure again.
Recipes cover all the favorites – muffins and quick breads, yeast breads, cookies, cakes and pies. There’s even a chapter on “tastes like” so that you can reproduce some of those treats you can no longer eat – Twinkies, Oreos, Ritz crackers and even saltine crackers. Best of all, everyone, whether they are on a gluten-free diet or not, will love the results.
Barbone tested each recipe 40-50 times, so you know there aren’t going to be any surprises and they’ll work every time. There’s lots of information about how to stock your gluten-free kitchen and tips for converting recipes to gluten-free. The ingredients used throughout the book are easy-to-find.
Barbone is also the founder of the popular Web site GlutenFreeBaking where you can find lots more resources and advice for people living gluten free.
It’s just exactly what you’d expect from Martha and company – traditional recipes presented in fresh ways, exquisite photographs, impeccable directions. The Martha Stewart Living Christmas Cookbook has something for every taste, from simple to extravagant. Recipes cover the gamut of holiday food from breakfast to supper, drinks and hors d’oeuvres to desserts and cookies. A series of themed menus (Italian, Vegetarian, Swedish, Southern Open-House) simplify party planning and tips and techniques are scattered throughout. You’ll find plenty of ideas for the holiday season and beyond.