Field Guide to Cookies
How to Identify and Bake Virtually Every Cookie Imaginable
Seiten
2008
Quirk Books (Verlag)
9781594742835 (ISBN)
Quirk Books (Verlag)
9781594742835 (ISBN)
Features more than 100 cookie recipes, alongwith the historical background, season, and baking notes. Including drop, bar, piped, rolled, puffed, sandwich, savoury, and moulded varieties, the cookies are illustrated in colour, with instructions on how to prepare, bake, serve, and store your creations.
What's the secret to making foolproof friands? How do you bake the perfect piped cookie dough pinwheel? And what puts the snap in the very best ginger snaps? Find out in "Field Guide to Cookies", a handy pocket reference to more than 100 cookie recipes, complete with the fascinating historical background (the first known recipe for brownies was published in the 1897 Sears, Roebuck Catalogue), season (April 9 is Chinese Almond Cookie Day), and helpful baking notes for each delicious variety, from traditional favourites to more exotic concoctions from all over the world. Including drop, bar, piped, rolled, puffed, sandwich, savoury, and moulded varieties, every cookie is illustrated in glorious full colour, with step-by-step instructions on how to prepare, bake, serve, and store your creations. Gooey, delicious, home-baked confections are just minutes away with "Field Guide to Cookies" in your pantry!
What's the secret to making foolproof friands? How do you bake the perfect piped cookie dough pinwheel? And what puts the snap in the very best ginger snaps? Find out in "Field Guide to Cookies", a handy pocket reference to more than 100 cookie recipes, complete with the fascinating historical background (the first known recipe for brownies was published in the 1897 Sears, Roebuck Catalogue), season (April 9 is Chinese Almond Cookie Day), and helpful baking notes for each delicious variety, from traditional favourites to more exotic concoctions from all over the world. Including drop, bar, piped, rolled, puffed, sandwich, savoury, and moulded varieties, every cookie is illustrated in glorious full colour, with step-by-step instructions on how to prepare, bake, serve, and store your creations. Gooey, delicious, home-baked confections are just minutes away with "Field Guide to Cookies" in your pantry!
Anita Chu, dessert aficionado, has a passion for all things pastry. A graduate of Tante Marie's Professional Pastry program and a former baker for Bittersweet Chocolate Cafe, she now channels her love of baking, writing, and photography into her award-winning website Dessert First (www.dessertfirst.typepad.com). She lives in San Francisco. Adam McAlpine Clark is a professional baker, writer, and visual artist living and working in Philadelphia.
| Erscheint lt. Verlag | 1.11.2008 |
|---|---|
| Reihe/Serie | Field Guide |
| Co-Autor | Caroline Romanski |
| Verlagsort | Philadelphia |
| Sprache | englisch |
| Maße | 118 x 157 mm |
| Gewicht | 331 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-13 | 9781594742835 / 9781594742835 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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