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Simply Sensational Cookies: Bright Fresh Flowers, Natural Colors & Easy, Streamlined Techniques Kindle Edition
From the award-winning author of Kneadlessly Simple, sophisticated, contemporary cookie recipes for bakers of all skill levels.
From Nancy Baggett, bestselling author and one of America's most respected baking experts, comes a delicious collection of cookie recipes covering both the classics that mom used to make and modern, innovative ideas for the adventurous baker. Whether you're a novice, an experienced cook, or a parent looking for new treats to try, this is the ideal cookbook for cookie-lovers, with more than 200 recipes ranging from fast and simple, no-bake preparations to challenging projects for experienced bakers.
- Features more than 200 recipes, from traditional cookies like chocolate chip to sophisticated, savory cocktail nibbles
- Includes gorgeous and inspiring full-color photography throughout
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LanguageEnglish
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PublisherHoughton Mifflin Harcourt
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Publication dateSeptember 11, 2012
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File size26060 KB
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Sample Recipes from Simply Sensational Cookies
Bittersweet Chocolate CracksClick here for the recipe Butter-Pecan Shortbread
Click here for the recipe White Chocolate Cranberry Cookies
Click here for the recipe
From the Inside Flap
In this age of sophisticated palates and adventurous eaters, a cookie should be more than just a cookie. We love mom's comforting, homestyle chocolate chip cookies, but also enjoy modern flare and upscale ingredients. We like straightforward, easy preparations but also go for big, bold tastes, complex flavor blends, and surprising textures. We want even simple, basic cookies like shortbreads and buttery rounds to bowl us over and make us say "wow." Award- winning author and cookie guru Nancy Baggett delivers everything we're looking for?and some extras we haven't thought of?in this trailblazing 200-plus recipe collection.
Whatever kind of cookie you crave, it's in Simply Sensational Cookies. From updated childhood favorites to contemporary classics to extra-quick, semi-scratch, and no-bake treats, you'll find dozens of irresistible choices. The book offers many fresh, enticing takes on drops, bars, biscotti, and such, plus a whole chapter of inventive, totally new savory and semisweet creations called cocktail and "crossover" cookies that spotlight both familiar and novel ingredients in innovative ways. Here and there, fresh herbs, unusual spices, freeze-dried berries, green tea, and even hot peppers and flowers like lavender and roses provide intriguing, unexpectedly gratifying results. Standout textures work in concert with aromas and flavors to pack extra pleasure into each little bite?snaps really snap, crisps crunch delightfully, and tender meltaways dissolve pleasantly on the tongue.
Because appearance and presentation play a huge part in the allure of many cookies, Simply Sensational Cookies devotes a big, visually stunning chapter to cookie decorating and artistry. Besides the expected traditional array of icings, buttercreams, and garnishes, you'll find dozens of creative, cutting-edge ways to add pizazz. A wealth of easy au naturel recipes for homemade decorating sugars, sprinkles, drizzles, and other finishing touches let you take clever advantage of intensely aromatic and naturally colorful citrus, berries, herbs, and edible flowers to deliver a powerful one-two punch of flavor and eye appeal. As a bonus, these naturally beautiful accents make it possible for those who wish to minimize the use of synthetic food dyes to do so and still produce dazzling looks.
Brightened with gorgeous full-color photography throughout and packed with handy tips, ingenious ideas, and tempting, carefully tested recipes from fast, fun, and kid-friendly to fancy and gourmet, this book is a joyful and inspiring celebration of all things wonderful in the cookie world. Simply Sensational Cookies is exactly that!
From the Back Cover
From tried-and-true classics to trend-setting creations, look inside for almost any kind of cookie you can imagine:
- Super-easy one-bowl and no-bake cookies
- Drop cookies
- Hand-shaped and rolled cookies
- Brownies and bars
- Slice and bakes
- Cocktail crackers and semi-sweet snacks
- Cookies-in-jars mixes
- Semi-homemade cookies
- Fancy cookies and decorations
- Traditional and au naturel dye-free frostings and fillings
- And much more . . .
About the Author
Product details
- ASIN : B00BKRONMI
- Publisher : Houghton Mifflin Harcourt; 1st edition (September 11, 2012)
- Publication date : September 11, 2012
- Language : English
- File size : 26060 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 615 pages
- Best Sellers Rank: #1,005,697 in Kindle Store (See Top 100 in Kindle Store)
- #145 in Cooking for Kids (Kindle Store)
- #254 in Cookie Baking (Kindle Store)
- #421 in Cooking for Kids (Books)
- Customer Reviews:
About the authors
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Nancy Baggett is an award-winning author of a number of cookbooks, most recently The 2 Day a Week Diet Cookbook (Kindle book) written with Ruth Glick. Nancy's work has received four International Association of Culinary Professionals and James Beard Foundation "best cookbook" nominations, three for baking books, one for a healthy cooking book. Among her best-selling titles are The All-American Cookie Book, Kneadlessly Simple, The International Cookie Cookbook, and The International Chocolate Cookbook, which was named the best dessert cookbook by the International Association of Culinary Professionals. Her recipes have appeared in Better Homes and Gardens, Eating Well, Food & Wine, Bon Appetit, The Washington Post, and many other national publications. She has guested on dozens of television and radio shows, including Good Morning America, Today and NPR.
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Todd Porter loves to cook, eat, and garden, and develop fresh, approachable recipes. When not in the kitchen, garden, or playing with his dogs, he professionally is a Southern California based photographer and filmmaker. After 14 years in restaurant management, he found another calling in photography and film by documenting food, people, and their stories. He has shot and developed recipes for both advertising and editorial clients such as Whole Foods, Thermador, Sunset Magazine, Williams Sonoma, Food and Wine, Cooking Channel, and the Los Angeles Times.
Todd co-writes the popular food and photography website WhiteOnRiceCouple.com and is co-founder of EvoMultimedia.com
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Diane Cu-Porter loves to cook, eat, garden and develop fresh, approachable recipes. She's is a professional photographer, stylist and filmaker based in Los Angeles. Fueled by her love of local culture and a home cooked meal, she loves sharing stories of amazing people from her travels. Diane's advertising and editorial work can be found in Oprah Winfrey Network, Whole Foods, Williams Sonoma, Cooking Channel, Sunset Magazine, Food and Wine and various published cookbooks.
She co-writes the popular food & photography website WhiteOnRiceCouple.com. and is co-founder of Evolution Multimedia Inc. & iHuungry Media Inc.
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But when she gave us nine refrigerator slice and bake recipes she won my stamp of approval. And when one of those slice and bake recipes was all about lime, and another was all about butterscotch, and another all about spice, well, she immediately turned me into a cookie bakin' fool for an entire weekend! My Christmas cookie assortment has just been revitalized! And tubes of dough are lined up in my freezer, just waiting to provide a comforting aroma when a little ambiance is needed and a platter-full of tasty cookies--easily within an hour.
Someone is going to have to keep me away from the chapter of savory crackers and cookies. Offer me a choice between savory and sweet cookies and I'll choose savory every time. When I had to choose between Sweet & Salty Peanut Crisps, Herbed Chevre Nuggets, Chive & Onion Crackers, a cranberry and blue cheese cookie, Blue & Cheddar Cheese Wafers, Cajun Pepper Sticks, (and more)--I had a tough time deciding. We went with the Cajun Sticks and we were not disappointed.
I especially appreciate one little technique that the author uses at the top corner of each of the recipes: It is a small sign or tab that describes each recipe as "Easy", "Extra-Easy", "Fairly Easy". I found that little designation to be helpful and an eye-catcher; something to help me zone in on a particular recipe that suits my time frame and my frame-of-mind.
The author's writing style is personable and she works hard to teach and convey helpful information. It's really a great book! There are biscotti recipes, too. And it's just a coincidence that we've been meaning to broaden our baking experience and repertoire to include biscotti. (Maybe it was the new coffee machine...)
I like that for each recipe, information is provided regarding greasing the cookie sheet or using parchment paper; where either will work or only parchment will work. (I like that because I don't like to use parchment paper as a matter of course, when non-stick spray or greasing will do the trick.)
Within each recipe there are many variations; usually in the guise of a variety of toppings, fillings or shapes. Often the suggestions allow the baker to present a seemingly different cookie, (for instance, top a cheesecake bar with cookie crumbs or brush the surface with melted jelly; top a cookie with coarse crystal salt or no salt at all; ). There is also a "Master Butter Dough" that can make six different cookies from one big batch of dough.
I'm not much impressed with the chapter on semi-homemade cookies, but I'm sure there are plenty of time-strapped people that will come to rely on this chapter. And, actually, I think I may just try the cheesecake bars made with refrigerator case sugar cookie dough.
And I probably won't much use the chapters on decorating and "finishing touches", but that's just me. At the very least, they were interesting chapters to read as they were filled with some very nifty ideas.
There's a lot to like about this book: Easy-to-understand instructions; accurate ingredient lists; nice pictures that actually accurately match the recipes; plenty of recipes from which to choose; a lot of variety in flavors and textures; type-size is adequate, but you'll want to put your glasses on to read the "Tips" as they are printed in a light gray color.
The only thing I really didn't like at all was the color of the text in the Index. What were they thinking!?! Obviously, it appears they weren't thinking about readers with less-than-perfect eye sight--and that is a slight...to sight.
So why didn't I give her 5 stars? Two reasons. The first is the paucity of pictures (in one instance I counted 25 recipe-filled pages in a row without pictures). This is a minor issue to me: I can deal with recipes without pictures. My mother-in-law, on the other hand, won't use a recipe that isn't accompanied by a picture... it's all a matter of preference. The pictures in the book are beautiful; I just wish there were more of them. The second (and more annoying issue) is that her ingredients are all by volume. On the she-should-know-better front baking is a science, and ingredients (and results) can be greatly affected if the amounts are off. The weight of one cup of flour can vary depending on how you "scoop" it; if you specify weight you get more consistent results. (Scales are cheap!) And, by the way, some of us buy our butter in slabs (Whole Foods); that's why I have a conversion on my fridge... there's no way for me to scoop one and a half sticks of butter, or to get slab butter into a measuring cup and get consistent amounts (dreaded air pockets).
For more on the importance of weight in baking please read:
(note: blog titles are included in case links are removed)
-- Alice Medrich in the Kitchen "Weight(y) Matters" Friday, September 3, 2010 [...]
-- David Lebovitz "My Kitchen Scale" January 12, 2012 [...]
-- the big Bake theory "Weight vs. Volume" November 20, 2011 [...]
-- Michael Ruhlman "Great Kitchen Tools: Scale" March 19, 2012 [...] (Including the line "It's a baking book after all, and no other culinary craft is more dependent on accuracy of measurement than baking.")
-- Michael Ruhlman on Gizmodo "The Kitchen Scale, Unsung Hero of Great Cooking" August 30, 2009 [...]
I would have given this 5 stars if her ingredients included weight... volume alone is *so* 20th century. It's not difficult to do, and it would be doing her readers a favor. I love your work Nancy, but please help your readers out!
Top reviews from other countries
Interesting and instructive illustrations
Great ideas for personal baking as well as great bazaar ideas