Cookies Unlimited Hardcover – Oct 3 2000
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All traces of willpower dissipate somewhere between the rich, moist, and chewy Cheese Cake Brownies; the delicate, crispy Palm Beach Lemon Cookies; and the flaky, tender Portland Fig Cookies, bursting with an unbelievably decadent filling of dried figs, currants, walnuts, and spices. Trust Nick Malgieri, award-winning author, James Beard nominee, and director of the baking program at Peter Kump's Cooking School in New York, to gather a collection of more than 350 cookie recipes that we can't live without.
Each mouthwatering recipe begins with a short introduction. Sometimes Malgieri tells us what the cookies will look and taste like, sometimes he tells us a bit about their origins, and sometimes we meet the people who first shared the recipes with him. In each case he is sure to pique interest. If Malgieri says that nothing is homier or more comforting than his old-fashioned moist Currant Squares, how can we not make them on the next cold, rainy Saturday that comes along? And if he says he helped Pierre Hermes (the famous Parisian pastry chef) make his extremely delicate Orange Tuiles, and that it wasn't difficult, that should be enough impetus for us to make them just to impress our friends.
Malgieri has divided the book into chapters by type of cookie (bar, drop, refrigerator, rolled, molded, piped, filled, etc.), just what we'd expect from a great teacher like him. The chapters begin with hints and tips for the kind of cookie and recipes follow. If we had lots of time, and plenty of hungry friends, we could work our way through the book and arrive triumphant, at the end, master cookie makers, but we're probably more likely to skip around a lot--everything sounds so tempting! From "heavenly" Caramel Pecan Cookies and "elegant" French Vanilla Sables to "delicately flavored" Little Italy Pine Nut Macaroons and "nutty, fragrant" Almond and Hazelnut Biscotti, Malgieri's enthusiasm for his subject is contagious.
Most of the recipes fit on one page, a detail anyone can appreciate because there's no need to mess the book with sticky, buttery fingers. The instructions are detailed when they need to be, such as the exact Ateco plain tube number to use for the piped Butter Almond Fingers, and are beautifully clear and simple when that's all that's necessary, such as with the quick, easy Golden Coconut Macaroons. Even if you think that the last thing you need is another cookie cookbook, think again, because this one is simply chock-full of recipes you'll make, and make again. --Leora Y. Bloom
From Library Journal
Cooking teacher Malgieri (Chocolate, How To Bake, etc.) offers more than 200 recipes for cookies of all sorts, from homey favorites like Cheesecake Brownies to more unusual sweet treats such as Ricotta Drops and Swiss Hazelnut Bars. Some are as American as Loaded with Chips Chocolate Chip Cookies; others are lesser-known European specialties, with a good number from Italy, reflecting Malgieri's heritage. Most are easy, as cookies should be, and the recipes are clearly written. A good companion to Holly Garrison's excellent Cookie Book (Macmillan, 1996), this is recommended for most baking collections.
Copyright 2000 Reed Business Information, Inc.
Top Customer Reviews
The book is divided into cookie category sections (e.g., refrigerator, drop, bars, etc.) and there are many, many recipes with interesting backgrounds on all of them. There's also a great reference section in the back for ordering specialty items, cookie presses, and other things you might not find locally (although most of the recipes can be made with everyday ingredients & equipment).
Overall, I think this is a wonderful cookbook and it's by far the best cookie book I've ever used. I turn to it again and again not only when I'm planning on making cookies, but when I just want to read about them and drool over the pictures, too.
So take heart in the fact that you are not alone and actually among the numbers of many professionals who suffered the same experienced. His recipes are great - so get back at him by using them! And if we all send him a little prayer every time we do, perhaps he will become a little kinder, which i'm sure will drive him crazy!
The recipes are fabulous. After just making a few of them, I've decided to bake my way through the entire book. Fortunately, I have enough receptive snackers in my family to make this an eventual possibility!
I'd suggest that even if you don't want to get this book for yourself, present it as a surprise to someone who likes to bake. I guarantee that it will be appreciated for many years to come.
He also has great taste. The selection of cookies ranges from down-home and familiar to slightly exotic. None of these recipes is very difficult, but there is a little bit of variation in skill level required throughout the book. This will satisfy a craving to try something new and that will stretch your pastry skills. But there are plenty of quick cookies, too, for when you need a cookie NOW.
Try these wonderful cookies: golden coconut macaroons, Syrian & Lebanese date-filled cookies, cheesecake brownies, Venetian carnival fritters and chocolate chocolate sandwich cookies.
The full-color photographs are beautiful, too!
The ingredient list and instructions are clear and precise. The paper/binding of this book is high quality.
There are beautiful color photos that show you most of the mouthwatering cookies too.
If you're looking for the ultimate cookbook on cookies, you've found it.
This book is no exception... every recipe is great, it's filled with pictures and illustrations when necesary.
I truly recommend it.
The contents of the book are:
Bar cookies (like chocolate brownies and much more)
Drop cookies (the Pennsylvania Dutch soft cookies are delicious!)
Filled and sandwich cookies
Crackers and Savory cookies
Fillings, icings and glazes
Decorating projects (gingerbred houses)
Most recent customer reviews
A beautiful looking cookbook, certainly. I was very excited to try the recipes after receiving the book for Xmas. But what a disappointment. Read morePublished on Feb. 12 2004 by Karen Hanson
I am a professional pastry chef and I found that most of Mr. Malgeri's recipes are avaiable in many other books ...in other words they are neither unique or unusual ... Read morePublished on Dec 3 2003
I took a cooking class that he gave in my area. I was really exicted to meet him. I was looking forward to baking the cookies in his book and then reporting to you all how some... Read morePublished on Oct. 7 2003
I had high hopes for this book and was impressed by the variety of recipes it contained. However, the four recipes I've tried so far have been disappointing: Jan Hagels (Dutch... Read morePublished on Sept. 18 2003
I tried several recipes from the book and was a little disappointed. They tasted good, but not great. Read morePublished on May 26 2003
Among all my cookie books, this is the one i choose in terms of frequency or something extraordinary or something ethnic to please the average cookie monster. Read morePublished on March 9 2003 by Serene Seah