From Publishers Weekly
Weiner and Albright ( Mostly Muffins ) continue their alliterative cookbook series with an entry for bakers who like their cookies straight, no chaser. True, they offer sensible advice on conversion, baking and mailing, but the bulk of the text is devoted to more than 50 cookie recipes. (Not present are cloying introductions, food-inspired poetry or portraits of the cook-as-artist.) Recipes are divided into cookie types--bar, drop, refrigerator and rolled--and feature both standards and exotica. Updates of tried-and-true favorites include date-nut pinwheels, while white chocolate, raspberry and coffee turn up in many of the more modern entries (apricot white-chocolate-chunk cookies, framboise brownies). A chapter called "Create Your Own Cookies" defeats gastronomic boredom. Instructions throughout are straightforward and simple. For the cookie lover, the book is the equivalent of a Swiss army knife--portable and multi-purpose. Illustrations not seen by PW.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
From Library Journal
Fortunately for dessert lovers, Weiner and Albright, authors of Mostly Muffins (St. Martin's, 1984) and Simple Scones (St. Martin's, 1988), lost interest halfway through writing what was to be Only Oats and instead developed these tasty new cookie recipes. Albright is editor-in-chief of Chocolatier , so it's not surprising to find lots of chocolate creations here, along with Gingered Brandy Snaps, Lemon Sesame Cookies, and other temptations. For most collections.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
Book Description
This irresistible book is a cookie lover's dream come true. Along with tips on how to boake, store and ship the perfect cookie, it's packed with recipes for classic favorites and decadent new delights.
Drop Cookies: Cappuccino Chip, Apricot White Chocolate Chunk, Old-Fashioned Raisin Oatmeal, Peanut Butter Oaties
Stuffed Cookies: Chocolate Raspberry Hearts, Espresso Cream-Filled Brownie Sandwiches, Poppyseed Hamantaschen
Refrigerator, Rolled and Shaped Cookies: Soft Gingerbread, Black Forest, Chocolate Bears, Chocolate-Dipped Hazelnut Fingers
Bars and Brownies: Marbled Cream Cheese Brownies, Apricot Oat Bars, Chocolate Chip Blondies
Complete with a section on creating your own variations on the Classic Chocolate Chip, this bite-sized book delivers batch upon batch of scrumptious, fresh-baked treats.
Drop Cookies: Cappuccino Chip, Apricot White Chocolate Chunk, Old-Fashioned Raisin Oatmeal, Peanut Butter Oaties
Stuffed Cookies: Chocolate Raspberry Hearts, Espresso Cream-Filled Brownie Sandwiches, Poppyseed Hamantaschen
Refrigerator, Rolled and Shaped Cookies: Soft Gingerbread, Black Forest, Chocolate Bears, Chocolate-Dipped Hazelnut Fingers
Bars and Brownies: Marbled Cream Cheese Brownies, Apricot Oat Bars, Chocolate Chip Blondies
Complete with a section on creating your own variations on the Classic Chocolate Chip, this bite-sized book delivers batch upon batch of scrumptious, fresh-baked treats.
About the Author
Leslie Weiner, currently a freelance food writer, lives in Westfield, New Jersey.
Barbara Albright, formerly editor-in-chief of Chocolatier magazine lives in Norwalk Connecticut. They are the authors of Mostly Muffins and Simply Scones.
Barbara Albright, formerly editor-in-chief of Chocolatier magazine lives in Norwalk Connecticut. They are the authors of Mostly Muffins and Simply Scones.
