Good Cookie: Over 250 Delicious Recipes from Simple to Sublime / Edition 1

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Overview

Trained pastry chef and writer Tish Boyle has designed recipes to indulge every cookie lover's taste and craving -- from 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 imaginable -- drop, rolled, bar, hand-formed, piped, and refrigerator cookies, filled and sandwich cookies, decorator cookies, and specialty savory cookies and crackers -- with the help of kitchen-tested advice and invaluable tips throughout the book.
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Editorial Reviews

Library Journal
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 imaginative and tempting recipes for orange cream bars, coconut custard squares, raspberry-filled shortbread fingers, monster fudge nut brownies, and other delectables. 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 the 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 Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9780471387916
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/24/2002
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 416
  • Product dimensions: 7.54 (w) x 9.38 (h) x 1.20 (d)

Meet the Author

TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book.

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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
Sources 376
Index 381
Metric Conversion Guide 390
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Customer Reviews

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  • Anonymous

    Posted June 30, 2006

    Actually Fabulous Cookie

    This is an amazing cookbook. If I had to choose one for cookies, this would be it. There are recipes to suit every palate and they are easy to follow. She hides the oats so well in the chocolate chip cookies that my children (very picky eaters) love them! A definate keeper.

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  • Anonymous

    Posted August 11, 2004

    Excellent!

    I love to bake, but have never been able to find cookie recipes that turn out the way I expect. Tollhouse Chocolate Chip Cookies just don't do it for me. However, once I picked up this book I knew I had a winner. Every recipe I have tried from this book is fabulous! The first recipe in the book gets comments like: 'These taste like they are from a bakery, not from someone's kitchen!' and 'I've never had cookies that were so good and homemade!' The author makes me look like the best cookie baker in town, thank you Tish Boyle!

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  • Anonymous

    Posted May 4, 2004

    Abolutely fantastic

    This book is wonderful. I have tried tons of the recipes in this book, and every single one has turned out to be delicious. I feel that I can make any recipe, and it will turn out wonderfully. I recommend it to everyone I know who loves to bake. This book is a must-have for any cook.

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  • Anonymous

    Posted December 21, 2002

    It's Crunch Time!

    If you're the sort of person whose devotion to cookies stops at a stack of Oreos, you may as well go somewhere else: This book is not for you unless you're daring enough to buy it and give it to someone who <bakes> cookies. At that point your horizons will be enlarged. Tish Boyle, of the magazines Chocolatier and Pastry Art & Design, knows her cookies, and she's put about 250 recipes for them in this neat, well-organized book: one to a page, clear instructions, easy to read. All kinds of cookies: drop, rolled, hand-formed, bar types and piped/molded types. Also icebox cookies (aka 'refrigerator' today) and filled cookies. Plain and decorated cookies. There's even a recipe here for Ginger Quakes made with (optional) bacon fat--not a lot but just enough to really make a difference. And recipes for pet cookies like Seafood Cat Cookies and Miss Kitty Dog Biscuits. There are also plenty of handy tips, such as not using a nonstick pan when baking madeleines (they'll be over-browned). Here's my own tip: Get the kids involved and start them young. It's good for them to learn how to do instead of buy, and real home-made cookies are so good they'll be less likely to fall for the kind of junk that stores offer in cellophane packages.

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