Craving Cookies, The Quintessential American Cookie Book is a beautifully illustrated book that brings all the fun of baking cookies right into your own kitchen.
Helen S. Fletcher has been making pastry dreams come true for over 45 years! As a renowned pastry chef, Helen owned a commercial bakery that provided high-end pastries, cakes and delicacies to fine restaurants and venues for more than thirty years. She has previously authored The New Pastry Cook and European Tarts, sharing her vast knowledge and recipes. Helen has always loved teaching people of all ages and abilities. She has taught her specialized craft at the collegiate level, as a regular on various cooking shows, as a consultant to Cuisinart, as a writer for Bon Appetit Magazine, and as a role model to other pastry chefs.
Over 200 color photographs illustrate the detailed instructions comprising this ultimate cookie book. Each cookie recipe features its photographic match, providing a visual goal. Where words alone do not clearly convey the instructions, additional photos are included as a guide.
As a natural teacher who loves sharing recipes, tips, and information acquired through her busy years, Craving Cookies was the perfect outlet for her wealth of knowledge.
Helen has a unique ability to modernize recipes and effortlessly remove the all-too-common intimidation surrounding baking endeavors. She naturally encourages an interest in baking whether it be leisure or professional.
Craving Cookies is a labor of love that depicts her personal journey through the creation of American cookies. Specifically noting that cookies have a casual flair and fit into today’s lifestyle, Helen invites you into her kitchen as she shares both new and classic recipes and techniques gathered from her years of professional and home baking experience. The book includes:
· Over 80 cookies and 200 color photographs
· Each cookie is photographed in color
· Photos of baking equipment
· Ingredient compendium of every ingredient used throughout the book
· Color Technique section detailing techniques repeatedly used throughout the book
Throughout the 188 pages of both classic and contemporary cookies such as Peppermint Ravioli,
Cardamom Black Pepper Snaps, and Harlequins are tips and tricks used by professionals.
Love Shortbread, both sweet and savory? There’s a whole chapter on this three-ingredient wonder.
Gluten-free hasn’t been overlooked, featuring a perfect Gluten-Free Chocolate Chip Cookie using only pantry ingredients and no gluten-free flour substitute, plus 8 more cookies that are naturally gluten-free.
And don’t forget the bars section, including an updated version of the very popular Lemon Bars that changes one simple ingredient for a perfect outcome, Dutch Apple Bars, Banana Split Bars, No-Bake Peanut Butter Bars, Rugelach Bars, and many others are featured in this 20-recipe chapter.
Don’t miss the Loaded Brownies made with chocolate, caramel, peanuts, and two kinds of chocolate chips, or the Macadamia White Chocolate Lightening-Fast Brownies that are ideal to make with a young child.
Tabela de Conteúdo
Craving Cookies Table of Contents
Foreward vii
Acknowledgements for Craving Cookies viii
Craving Cookies Introduction ix
A Word About the Photography xii
Cookie Baking Equipment xiii
Ingredients xvii
Techniques xxix
CHAPTER 1 – CUT OUT AND SLICED COOKIES 1
CHAPTER 2 – DROP COOKIES 13
CHAPTER 3 – MERINGUE COOKIES 4
CHAPTER 4 – SHORTBREAD COOKIES 49
CHAPTER 5 – STUFFED AND FILLED COOKIES 63
CHAPTER 6 – BARS 91
CHAPTER 7 – BROWNIES 125
Index 141
About the Author 143
Sobre o autor
Helen began her baking and pastry career writing for newspapers and magazines such as Bon Appetit as well as her first book, The New Pastry Cook. She served as a consultant to Cuisinart’s in its beginning years specializing in updating techniques using the food processor for pastry and baking. Several years later, Helen embarked on a high-end, commercial bakery servicing hotels, restaurants and caterers, where everything was made from scratch and in small batches long before the artisan bakeries of today. With no formal training, the bakery was expanded twice within three years to accommodate the fast-growing business. After closing the bakery decades later, she taught baking and pastry at the collegiate level and was a regular on TV. She is currently the pastry chef at Tony’s St. Louis, one of the most esteemed restaurants in the Midwest. Helen’s love of sharing is evident in her writing. Her ability to convey simple or intricate techniques in a down-to-earth style is easily understood and appreciated by the readers of her blog, Pastries Like a Pro. Her goal is to remove the intimidation surrounding bakery and pastry while modernizing it making it accessible to anyone.
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