Details
| Size | | Length: | 240 pages | | Height: | 9.8 in | | Width: | 7.3 in | | Thickness: | 0.8 in | | Weight: | 20.8 oz |
Industry Reviews
Klivans (Bake and Freeze Chocolate Desserts, LJ 8/97) is back with more delectable, indulgent recipes, from Super S'Mores to Grasmere Ginger Shortbread to Caramel Crunch Butter Cookies. A good introduction covers techniques, equipment, and ingredients as well as freezing and shipping cookies. There are "Kid Easy" cookies and more sophisticated ones, too, holiday favorites, bars and brownies of all types, even a whole chapter on shortbread, and more. Recommended for all baking collections.Benedict, who has worked as a bartender, cocktail waitress, and caterer, offers cookies flavored with liqueurs and other alcohol, grouped into chapters such as "America's Favorite Cocktail in a Hurry" and "Trendy Mixology." While a "spirited" glaze, for example, may add to a simple butter cookie, and bourbon balls are perennially popular, this seems like overkill: Strawberry Vodka Linzer Cookies, Raspberry Schnapps Thumbprints, Irish Whiskey Shortbread. Not a necessary purchase.
Kakutani
Proust made the most of his madeleines, but for serious cookie fans, like Klivans (Bake and Freeze Chocolate Desserts), just one variety will never satisfy. In this appealing but not essential collection that's a combination cookbook, memoir and travelogue, 19 chapters consider various kinds of cookies (Brownies; Bars with Fruit; Tassies, Tea Cakes and Truffles) and related issues (Baking Equipment; Freezing and Shipping Cookies). Readers are introduced to Grandma Theresa's Sugar Cookie Cutouts and the Gingerbread People she bakes for her family. From around the world are Rafiki Oatmeal Cookies, which seem like any other oatmeal cookies except for their association with a friend who runs a safari company; an impressive range of treats inspired by visits to the U.K. and Europe; and Avenue J Butter Cookies from Brooklyn, which vie with selections from Maine neighbors like Maple, Date, and Walnut Chews. Readers will find holiday cookies, savory selections, and child-friendly possibilities, including Super S'Mores to make in the oven (inventive... but with pecans?). Each recipe concludes with bits of advice, some of which is intriguing (when beating the butter and sugar for shortbread Petticoat Tails, "Listen to the butter... to make a soft slapping sound against the side of the bowl"). Klivans disregards cholesterol fears, guiltlessly admitting to having occasionally upped the shortening content for a more buttery taste, triggering another nostalgia for lost times. (Sept.)
Bukey
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