Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

by Alice Medrich


$23.36 $25.95 Save 10% Current price is $23.36, Original price is $25.95. You Save 10%.
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Thursday, January 24

Product Details

ISBN-13: 9781579653972
Publisher: Artisan
Publication date: 11/12/2010
Pages: 384
Sales rank: 276,359
Product dimensions: 9.20(w) x 11.28(h) x 1.09(d)

About the Author

Alice Medrich is the winner of five James Beard Foundation Awards, most recently Best Baking & Dessert Book of the Year for her tenth cookbook, Flavor Flours (Artisan Books, November 2014). She received her formal training at the prestigious École Lenôtre in France and is widely credited with popularizing chocolate truffles in America. Medrich writes for and teaches online baking courses at She lives in Berkeley, California.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies 4.8 out of 5 based on 0 ratings. 5 reviews.
akilgorebrown More than 1 year ago
This book is an absolute "must grab" for anyone that want's to make cookies a part of their baking arsenal! I have tried 4 of the recipes in this book so far and they have all been winners. Alice provides a good thorough introduction for anyone new to baking cookies from scratch that is helpful not only for the recipes within, but also helpful for baking in general - I definitely recommend this book, it's worth every penny!
Azizeh More than 1 year ago
The book begins with some useful tips and the reasons behind them. She teaches you how to use the cookbook and how to understand her instruction. There's unique recipes and the classics, some recipes have different versions depending on your preferences. She even includes tips on how to alter the recipe slightly for a different spin on it. She calls them upgrades. This would be great for anyone that's new to baking because she explains just about every step. She tells you which pan lining works best with the recipe, how long they keep, and if you can freeze them. Excellent job of taking the guesswork out of her recipes. There's also a number of wheat free recipes and whole wheat recipes. Towards the end, she has a quick reference for your options. Quick & easy and lower fat are a couple of the categories listed. The author really makes this cookbook easy to use. Novice bakers and those of us that are just looking for something new can equally enjoy the recipes. I think the only improvement would have been a photo for every recipe. It does have some lovely pictures, but I believe most cookbooks could use more.
Stay-At-Home-Chef More than 1 year ago
This book takes cookies seriously. There is zero tolerance for fooling around when it comes to technique or quality ingredients, the importance of which is emphasized throughout the book. Divided into sections based on cookie texture (chewy, gooey, crispy, crunchy), you will find a wide variety of recipes that include updated traditional, wheat-free, whole-grain, dairy-free and Weight Watchers options. The biggest challenge you're going to have with this book is choosing which recipe to try first!
LVautier on LibraryThing 5 months ago
I am reviewing this book after having only baked two of the recipes, but this is my fourth cookbook from Medrich and I find that her approach to flavors and baking really matches what I am trying to do as a cook. My interest in the last couple of years is to explore ingredients and to try and make the most of their inherent flavors to produce healthy (mostly), simple (mostly), good food that doesn't rely on artificial ingredients or large amounts of fat, salt and sugar. I first made the buckwheat nibby butter cookies using Buerre d'isigny unsalted butter. Even though I think these cookies were moderate in their fat content the taste of the butter really came through. I am looking forward to trying the different variations. I enjoyed the simple rich taste with the contrast of the nibs, but others might not find them sweet enough. The second recipe was the chocolate wafers 3.0. First I discovered that my food processor wasn't large enough ( it is small), and so I had to improvise, the resulting dough was counterintuitive as it looked like sand. But when I compacted it it did come together. On the first day I wasn't overly impressed, but day after day the flavor continued to improve. I think this would be a perfect recipe for working with specialty cocoas, or just to taste different cocoas. I really love that Medrich reduces fat and sugar to punch up flavor. As a result several of her recipes that I have tried have become 'go tos' in my kitchen.
Anonymous More than 1 year ago
*walks in*