Cookies Unlimited

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Overview

One of America's most talented bakers, Nick Malgieri presents an unparalleled collection of everyone's favorite treat: cookies. With more than four hundred recipes from around the world, Cookies Unlimited is one book that truly lives up to its name, offering delectable cookies both familiar and unusual, American and foreign, easy and elaborate. Malgieri's bar cookies, drop cookies, refrigerator cookies, piped cookies, biscotti , fried cookies, and sandwich cookies are just some ...

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2000 Hardcover First Edition; First Printing New in New dust jacket 0060192852. 4to 11"-13" tall; 368 pages.

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Overview

One of America's most talented bakers, Nick Malgieri presents an unparalleled collection of everyone's favorite treat: cookies. With more than four hundred recipes from around the world, Cookies Unlimited is one book that truly lives up to its name, offering delectable cookies both familiar and unusual, American and foreign, easy and elaborate. Malgieri's bar cookies, drop cookies, refrigerator cookies, piped cookies, biscotti , fried cookies, and sandwich cookies are just some of the many temptations in this comprehensive treasury.

More than a recipe book, Cookies Unlimited is an indispensable teaching tool, guiding the home baker through every step in the cookiemaking process. Malgieri clearly and carefully describes fundamental techniques as well as advanced baking skills; from whipping up simple chocolate chip refrigerator cookies to piping perfect meringues to building a stunning gingerbread house, every technique is explained. Each chapter includes both easy cookies and elaborate ones, ensuring that bakers of all experience levels will find Cookies Unlimited useful and accessible. Malgieri's recipes are flawless, his stories and tips are enlightening, and the results are spectacular.

Beautifully illustrated with four-color photographs and instructional line drawings, Cookies Unlimited is an inspiring resource for every baker and cookie lover. Whether you are baking for the holidays, filling the family cookie jar, or even trying your hand at making cookies for the first time, this is the only book you'll ever need. There are few things in life better than home-baked cookies, so indulge and enjoy!

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Editorial Reviews

From Barnes & Noble
Bookseller's Report
Gingerbread families and peanut-butter-drop cookies; marbled chocolate biscotti and subtle French tuiles: In Cookies Unlimited, Nick Malgieri keeps his word with 350 original and traditional recipes. Named one of the ten best pastry chefs by Chocolatier magazine, Malgieri directs the baking program at Peter Kump's Cooking School in New York.
Library Journal
Cooking teacher Malgieri (Chocolate, How To Bake, etc.) offers more than 200 recipes for cookies of all sorts, from homey favorites like Cheesecake Brownies to more unusual sweet treats such as Ricotta Drops and Swiss Hazelnut Bars. Some are as American as Loaded with Chips Chocolate Chip Cookies; others are lesser-known European specialties, with a good number from Italy, reflecting Malgieri's heritage. Most are easy, as cookies should be, and the recipes are clearly written. A good companion to Holly Garrison's excellent Cookie Book (Macmillan, 1996), this is recommended for most baking collections. Copyright 2000 Cahners Business Information.\
From The Critics
Over four hundred recipes from around the world blends with familiar and unusual offerings, with color photos peppering presentations of how to bake effectively. Special hints for producing particular styles and varieties make for especially useful chapters which are organized by type of cookie for easy use.
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Product Details

  • ISBN-13: 9780060192853
  • Publisher: HarperCollins Publishers
  • Publication date: 10/28/2000
  • Edition description: 1ST
  • Pages: 368
  • Product dimensions: 8.00 (w) x 9.12 (h) x 1.02 (d)

Meet the Author

Nick Malgieri is the author of seven books, including A Baker's Tour, Perfect Cakes, Chocolate, and the James Beard Award–winning How to Bake. He is director of the baking program at the Institute of Culinary Education in New York City. His website, www.nickmalgieri .com, includes a schedule of his guest teacher appearances across the country.

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Read an Excerpt

Honey Pecan Squares
Makes one 9 x 13 x 2-inch pan, about twenty-four 2-inch squares

This is a rich and easy recipe given to me by Jayne Sutton of Darien, Connecticut. I'm proud to say that Jayne has been coming to my classes for more than 20 years, recently bringing her daughter Leslie, too.

Ingredients

Cookie Dough 2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

Filling 12 tablespoons (1 1/2 sticks) unsalted butter 3/4 cup light brown sugar, firmly packed 3 tablespoons dark honey Pinch salt 2 tablespoons heavy whipping cream 3 cups pecan halves or a mixture of halves and pieces

One 9 x 13 x 2-inch pan, buttered and lined with buttered parchment or foil

Instructions

1. For the dough, combine the flour, granulated sugar, salt, and baking powder in the bowl of a food processor and pulse several times to mix. Cut the butter into about sixteen pieces and add to the work bowl. Continue pulsing until the butter is finely worked into the dough and the mixture is a fine powder again. Add the eggs; continue pulsing until the dough forms a ball.

2. Place the dough on a floured surface. Roll into a roughly 9 X 13-inch rectangle. Fold the dough in half (to make it easier to handle) and transfer it to the prepared pan. Unfold the dough and press it out evenly over the bottom of the pan. Use the back of a spoon to smooth it if necessary. With your fingertips, press the dough about an inch up the sides of the pan all the way around. Chill thedough while you prepare the filling.

3. Set a rack in the middle level of the oven and preheat to 350 degrees.

4. For the filling, combine the butter, brown sugar, honey, and salt in a medium saucepan and bring to a simmer, stirring occasionally with a metal spoon. Pour in the cream and allow the mixture to boil up once. Remove from the heat and stir in the pecans. Let cool for about 15 minutes, then pour over the chilled crust. With the point of a spoon, spread the pecans evenly over the dough. Bake for about 25 to 30 minutes, or until the pastry is baked through and the filling is bubbling.

5. Place on a rack until completely cooled.

6. Transfer the pastry to a cutting board and slide a long knife or spatula under it to loosen the paper or foil, then pull it away. Trim the edges, use a ruler to mark, then cut the pastry into 2-inch squares.

7. For up to several days, store the squares in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.


Loaded with Chips Chocolate Chip Cookies
Makes about 35 cookies

I used to make these so often that now, when I taste chocolate chip cookies without double the amount of chips to the amount of batter, I'm disappointed. For a standard chocolate chip cookie, halve the weight of the chips.

Ingredients

1 1/4 cups all-purpose flour1/2 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups (one 12-ounce bag) semisweet chocolate chips
3 ounces (about 3/4 cup) coarsely chopped walnut or pecan pieces, optional
2 or 3 cookie sheets or jelly roll pans covered with parchment or foil

Instructions

1. Set the racks in the upper and lower thirds of the oven and preheat to 375 degrees.

2. In a bowl, combine the flour, salt, and baking soda; stir well to mix.

3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until combined, then beat in the egg and vanilla, beating until smooth. Don't overbeat.

4. Remove the bowl from the mixer and with a large rubber spatula stir in the flour mixture. Stir in the chips and the optional nuts.

5. Drop teaspoonfuls of the dough 2 or 3 inches apart on the prepared pans.

6. Bake the cookies for 12 to 15 minutes, or until they are deep gold and firm.

7. Slide the papers off the pans onto racks.

8. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Variation

Chocolate Chunk Cookies: Instead of chocolate chips, use 12 ounces of dark, milk, or white chocolate, cut into 1/4-inch pieces. Or try combining two kinds of chips or chunks in the same batch of cookies.

Cookies Unlimited. Copyright © by Nick Malgieri. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Customer Reviews

Average Rating 4
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Sort by: Showing all of 5 Customer Reviews
  • Posted October 30, 2011

    more from this reviewer

    I Also Recommend:

    Good Cookie Recipe Book

    This is the fifth Cookie Cook Book I have purchased this year. This one is very comprehensive. If you like to bake you will enjoy this book. There are tons of different types of cookie recipes to chose from. One thing I like about this book is that the recipes are sectioned by type, meaning "Rolled", "Dropped", "Sliced" etc...There are lots of pictures and at the beginning of the book there is a synopsis about baking in general, the ingredients you buy and use and the bakeware you use. The recipes range from quick & easy to time consuming. I recommend this cook book if you like to bake cookies.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 11, 2006

    Wining hearts

    The Loaded with Chocolate Chip Cookies and Fancy Jumbles are a favorite of all my friends. I bake them in our dorm kitchen oven and hand them out randomly. Everyone who sees me coming with the plate gets really excited.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 22, 2003

    Great Cookie Recipes

    There is a fantastic number of choices in this book, and the recipes are easy to follow, he has definitely done his homework. The Shortbread Cookie recipe in the book is the first one I tried because they're one of my favorites. After trying many other Shortbread recipes this is the only one that works! Some of the recipes contained in the book seem common but don't be fooled. Every recipe I've tried has been better than any other one I have and I have lots. My only complaint is you have to go looking for pictures of the cookies, and not all the recipes have pictures. This of course is the main problem with all cook books, there are rarely enough pictures. If you like to bake cookies this is a must, if you like to eat cookies buy it and give it to someone who'll bake them for you. The only problem will be which cookie to bake first!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 1, 2001

    Absolutely love it!

    Every recipe I've tried out of this book has come out wonderfully. I can't get through the holidays without it. The recipes are straightforward and easy to follow, and the book is full of pictures that make you want to try each and every cookie, brownie, and bar there's a recipe for.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 13, 2010

    No text was provided for this review.

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