The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime

Front Cover
Wiley, Dec 13, 2002 - Cooking - 400 pages
7 Reviews
A delicious collection of cookie recipes of all kindsŚnow in paperback

Here's the book that no self-respecting cookie lover can resist. The Good Cookie shares a fresh and tantalizing selection of more than 250 recipes from around the globeŚcomplete with expert instructions on how to bake them. From rugged Cranberry Orange Nut Bars and irresistible Bittersweet Chocolate Biscotti to sophisticated Chocolate-Filled Almond Hearts, you'll find recipes of every type and stripe.

The book features basic drop cookies, beautiful hand-formed cookies, delectable sandwich cookies, complex decorator cookies, and more. Plus, there's plenty of interesting and fun information on the cookie's history, technique, ingredients, and other tidbits of information.

  • Combines a treasure-trove of classic and contemporary cookie recipes with expert baking advice in one handy volume
  • Written by the food editor and test kitchen director of Chocolatier and Pastry Art & Design magazines
  • Offers definitive advice on freezing, storing, packaging, and shipping cookies

For home bakers who love to bake cookies, whether they're novice bakers or experienced kitchen hands, The Good Cookie is an irresistibly delicious resource.

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Review: The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime

User Review  - Wallyeast - Goodreads

It's not the thickest cookie cook book I own but it's the one I use the most. Every recipe has been spot-on and delicious. The instructions are clear and easy to understand. There's a wide variety of types of cookies and flavors found in the book, too. Read full review

Review: The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime

User Review  - Vi - Goodreads

I judge a book by its odd cookies. Fantastic. Read full review

About the author (2002)

TISH BOYLE is the Food Editor and Test Kitchen Director of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the coauthor of the Grand Finales series of books, Chocolate Passion, and Diner Desserts.

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