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Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich, by Alice Medrich
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From Publishers Weekly
Medrich presents a compendium of exciting and enticing cookie recipes that reflects every aspect of our widening culinary landscape. Whole-grain flours as well as wheat-free alternatives are becoming more and more prevalent, and people are more often exposed and open to exotic spices and unique flavor combinations. Nibby buckwheat butter cookies, golden kamut shortbread, honey hemp bars, and whole wheat biscotti showcase whole-grain flours, while wheat-free versions of rugelach, toffee bars, butter cookies, and caramel cheesecake bars (just to scratch the surface) aim to please an increasing number of gluten-intolerant dessert lovers. There's a good chunk of dairy-free cookies as well as lower-fat versions (two Weight Watchers points, to be exact). Comfortingly, there are also homey recipes for classic peanut butter cookies, cakey brownies, and rocky road bars. Flavor combos are intriguing, as in the wheat-free grapefruit and basil butter cookies, aniseed and almond shortbread, and nutty cocoa cookie bark with Parmesan and sea salt. The recipes are organized by texture, hence the title, but there's also a section grouping cookies into categories like those containing whole grains, those that keep at least two weeks, ridiculously quick and easy cookies, and cookies to make with kids. This book has redesigned and reframed the often-overlooked cookie and is a boon to the modern, conscious baker. (Dec.) (c) Copyright PWxyz, LLC. All rights reserved.
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From Booklist
Textures, as her title shouts out, drive Medrich’s latest, more-than-130-recipe-filled cookie collection. Crispy? Try ginger Florentines and lavender tuiles. Crunchy means biscotti and nut slices. Oatmeal and honey hemp stands for chewy. As for gooey, flaky, and melt-in-your-mouth? Check out brownies in many flavors, rugelach, and the resurrected French macarons. Medrich sets the table by insisting (insofar as the written word can) that readers first review the user’s guide, a handy compendium of critical FAQs (e.g., how soft is softened butter?), an index of categories (e.g., whole grain, quick and easy, etc.), and troubleshooting details (e.g., the biggest issue with not-great cookies: too much flour). She carefully prepares bakers for success, including upgrades for most recipes (read variations) and notes about specific types, such as biscotti, tuiles, phyllo dough, and macarons. Last is her tech-support chapter, which wraps up her teachings on ingredients, equipment, and resources. It’s time to turn on the oven. --Barbara Jacobs
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Product details
Paperback: 384 pages
Publisher: Artisan; 43491st edition (November 12, 2010)
Language: English
ISBN-10: 1579653979
ISBN-13: 978-1579653972
Product Dimensions:
9.1 x 1 x 9.1 inches
Shipping Weight: 2.9 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
93 customer reviews
Amazon Best Sellers Rank:
#400,128 in Books (See Top 100 in Books)
I have tried making the Pebble Beach Fruits....funny name behind a wheat free fruit newton's made with coarsely chopped fruits spiced with either cinnamon, anise or if you want reconstituted with brandy or cognac. But anyway, tried few recipes...and they were fabulous. The family were surprised, then they loved it. This will be 1 baking book you should on your bakery collection. Most of them are sweet cookies,but there are several savory biscuits, others are made of herbs & spices that you don't normally include as a dessert, and others have wheat free versions (her blend is mostly brown rice flour and oats+ xanthan gum to keep it together for structure). The recipes are divided how each are described under textures, ingredients used but don't sacrifice flavors. This book is great for a baker who want to add on their baking arsenal, amateur and pro alike. Different flavors and textures that are great everyday or maybe doing a cookie swap or a baking sale. I am sure will surely cherish these recipes from Alice Medrich.
What is in it for me to follow a new recipe, if I can't see how it is suppose to turn out? Like with a picture? Can you not grab a camera and take a picture?!!! We have paid enough for the book to have pictures. Based on that odd decision, I returned the book. How odd? I mean have you not heard people eat with their eyes? What were you thinking? How can this book have the reviews that it does? That is suspicious. The pictures that I did see, looked not worth the trouble. I was disappointed in other words with the book. If I had to have something nice to say, I could say that the quality of the book as far as the pages and structure, seemed really good. But if you have any type of cook book, yes I am sorry, You need to submit pictures. I hope this review damages sales. Because thats what you deserve for selling a book without enough pictures.
I have made 80% of the cookies in this book, without a problem. I have given this book to friends that struggle with making cookies and they are now very proud of the cookies they make. I notice some people that are great bakers and semi profession bakers have difficulty with this book. Her techniques are spelled out in the user's guide. Creaming butter and sugar, at first glance seems like a simple process however there are many different levels and different ways to accomplish this technique. David Leibovitz, Martha Stewart, Julia Child's techniques are similar but slightly different as are most chefs. If you want to get the most out of this book do not ignore the user's guide. The instructions are clear and concise.
The book starts off with an explanation of terms used in the recipes. Then, it moves into a FAQ section covering a variety of topics, such as pan preparation, cookie, storage, and choosing/preparing the ingredients.The sections in the book are divided by the topics in the title (crispy, crunchy, chunky, chewy, gooey, flaky, and melt-in-your-mouth). At the end, there are a couple of other informative sections. There is a component section with various things like fillings, frostings, cookie icings, and crusts. There are also ingredient and equipment explanatory sections.Some of the dry ingredients in the recipes, such as flour, sugar, and nuts, are given in both volume and weight measurements. Many of the recipes have an "upgrade" (variation) section following the recipe. There are also mini tutorials throughout the book. For example, there are a couple pages devoted to tuiles. The mini tutorial talks about tuile basics, how to make and use a stencil for tuiles, more efficient tuile baking, and how to make ice cream cones from tuile batter.There are a variety of recipes in this book. There are a few traditional stand-bys like chocolate chip cookies and snickerdoodles. There are also more unusual recipes, such as honey hemp bars, pebbly-beach fruit squares, breakfast biscotti, spicy carrot masala macaroons, and alfajores. Also, macarons are becoming popular, and there is a recipe, with variations, for French macarons.One note for people looking for recipes for individuals with food sensitivities or special diets - there is a guide at the back of the book the lists recipes for wheat-free cookies, dairy-free cookies, cookies made with whole grains, and less fat and 2 (Weight Watchers) point treats. Each of the cookies in the point section lists how many cookies you can have for the points. For example, melting chocolate meringues - 2 cookies for 2 points. Other listings include doughs that freeze well, cookies that will keep for at least two weeks, and quick and easy recipes. For some reason, the listings don't have page numbers with the names of the cookies, but the index immediately follows the listings.There aren't very many pictures in the book - only about 2 to 4 recipes in a chapter are pictured. I find that a little disappointing because I love to see what I'm about to make.
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