|
Cooking Books -> Pastries
The French Cookie Book: Classic and Contemporary Recipes for Easy and Elegant Cookies
 |
by:
Healy, Bruce
Bugat, Paul (Contributor)
|
Publisher:
William Morrow
Published: December 1994
ISBN: 0688088333
Format:Hardcover
Pages:511
|
Read More, Buy It
|
Book Description
From Library Journal
Healy, who runs a cooking school in Boulder, Colorado, and Bugat, a French patissier, are the authors of Mastering the Art of French Pastry (Barron, 1984). Now they focus on a more specific area, with dozens of recipes for cookies
of all sorts. Recipes are organized by type of batter or dough, and each chapter opens with a lengthy, detailed introduction on techniques, ingredients, and even the science involved. In fact, the amount of detail is likely to be off-putting to many
American home cooks, who generally like their cookie recipes fun and easy (not that Americans don't appreciate rich, delicate cookies, but chewy, crunchy, and gooey are bigger favorites). However, pastry chefs, culinary historians, and ambitious home
bakers will find lots of information and little-known recipes here. Useful as a reference as well as a cookbook, this is suitable for larger pastry collections.
Copyright 1994 Reed Business Information, Inc.
From Booklist
This hefty book
has a delectable premise: to explore an array of French cookies made from fairly simple batters and doughs. Ingredients for most of these offerings are flour, sugar, butter, eggs, and nuts, in different combinations. To achieve certain shapes, special
utensils (molds, a cookie press or pastry bag, and a midget ice cream scoop) are necessary items. And a bit of manual dexterity will also be helpful, as cookie chefs are called upon to roll, fold, and fill Russian cigarettes and... read more
Read More, Buy It
|
|
