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1001 Cookie Recipes: The Ultimate A-To-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles Hardcover – January 11, 1995


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Product Details

  • Hardcover: 428 pages
  • Publisher: Black Dog & Leventhal Publishers; English edition (January 11, 1995)
  • Language: English
  • ISBN-10: 1884822355
  • ISBN-13: 978-1884822353
  • Product Dimensions: 7.4 x 1.3 x 10.6 inches
  • Shipping Weight: 3.2 pounds
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #573,732 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

It's here! Never before has there been a book like this one--and how have bakers survived without it? This is the most complete, the most user-friendly, the ultimate cookie collection, sure to be the last word on the subject for years to come.

Gregg Gillespie has roamed the earth in search of cookies--zeroing in on the best versions of tried-and-true classics, and discovering deliciously innovative new tastes and textures. The result is a meticulously compiled cookie encyclopedia, ranging from the most basic shortbreads to wonderfully complex creations for every occasion. Multiple versions of popular favorites, from Chocolate Brownies to Oatmeal Cookies, make this the only cooke resource anyone needs--and inventive new recipes provide an inspiring change for the seasoned baker.

Organized in a simple, alphabetical format with a handsome and helpful color photograph accompanying each recipe, 1001 Cookie Recipes features complete instructions for the widest variety of bars, drops, crescents, snaps, squares, biscuits...in short, everything that crumbles. All recipes are designed for use by beginners as well as experienced kitchen magicians, and often feature suggestions for ingredient substitutions and variations. An introduction elaborating on the types and uses of standard ingredients and utensils provide a quick tour through the basics of sure-fire cookie-baking.

Browsable indexes--organized by ingredient as well as by category of cookie--mean that just the right recipe is always at a baker's fingertips. Feel like making a brownie? Or a drop cookie? Or something with coconut? A glance down the specialized list helps focus on the perfect choice.

We never outgrow our love of cookies in all of their myriad shapes, flavors, and textures: they're the ultimate indulgence. And now, thanks to Gregg Gillespe, their infinite variety and delight are neatly captured between the covers of this miraculous book.

From the Back Cover

This is the complete cookie bible, featuring 1001 easy-to-follow, alphabetically arranged recipes; browsable indexes; and 1001 vivid color photographs. Recipes include:

Almond Crisps / Banana-Oatmeal Cookies / Bourbon Chews / Butterscotch Bars / Caraway Seed Cookies / Chocolate Chip Nut Bars / Coconut Biscuits / Date Newtons / English Tea Biscuits / Fudge Brownies / Fruit Cookies / German Spice Cookies / Gingerbread Cookies / Hazelnut Macaroons / Honey Orange Crisps / Lady Fingers / Lemon Bars / Mint Chocolate Cookies / Oatmeal Cookies / Peanut Butter Jumbos / Pine Nut Crescents / Rocky Road Bars / Vanilla Sugar Cookies / Walnut Fruit Rings / Zucchini Bars

And 976 more...


More About the Author

My cooking/baking carrier was handed down from my mother and father. I baked my first cookies in 1943, in grade school in Buffalo. New York. Although I have had thirty seven major occupations, and five companies of my own, I have always returned to cooking as my love and profession. I start to write and prepare the cookbooks when I became disallusion by the cost per recipe of the cookbooks then on sale. Why should I, why should anyone pay two and three dollars for a recipe because it is printed in a book with fancy pictures. I made it my goal with my first cookbook, to prepare a cookbook whereby the buyer would be paying only pennies for what they had in the past paid dollars for. This has been my one goal since the first page crossed my computer screen.

Customer Reviews

I highly recommend it to those cooks who are just starting out.
Marion
Not to mention, I'm pretty sure you'll never ever get around to baking every type of cookie in this book.
June
There is so little right about this book I wish I could give it no stars!
Joanne

Most Helpful Customer Reviews

40 of 43 people found the following review helpful By A Customer on November 23, 1998
Format: Hardcover
I am absolutely amazed that this book was published with the number of typos in the recipes. I choose 7 recipes randomly from throughout this book and of those 7, six of them had HUGE ingredient typos. For example:
2 1/4 tablespoons of flour instead of 2 1/4 CUPS!
1 teaspoon of liquid ingredients to 4 1/4 cups of dry!
I will NEVER use this cookbook again as I cannot trust ANY of the recipes to be correct.
Yes it's a "pretty" book. Yes it has a large number of recipes. However, if the author/editor and publisher are not going to test the recipes or pay attention to the accuracy of the final galleys, then it would have been better NOT to publish it at all. Not only did I waste my money on the purchase of this book, but I also wasted my money on the ingredients for the 7 recipes I choose.
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23 of 25 people found the following review helpful By A Customer on January 11, 1999
Format: Hardcover
I bought this book because it seemed to offer a wide variety of recipies. After bringing it home and taking a more thorough look through, I realized that many of the recipes are very similar. I've tried four different recipes so far and only one came out mediocre (at best). There were major ingredients mistakes in the other three recipes and the doughs just didn't have the right consistency. I am extremely disappointed with this book and will probably never use it again.
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20 of 22 people found the following review helpful By A Customer on December 20, 1999
Format: Hardcover
I, too, have noticed the homogeneity present in this book and, at first, was disappointed. However, in comparing several of the "same" recipes, I found them to be completely different. I am, for the most part, satisfied with the book. There are some typos and one has to wonder how that got by the editor. My one suggestion, and I cannot understate the importance of this: substitute butter for vegetable shortening. You will have both better flavor and consistency. And avoid the Norske Kroner recipe--there is NO body to the dough and it is impossible to handle.
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14 of 15 people found the following review helpful By mirope on July 5, 2001
Format: Hardcover
No dout about it - there are more cookie recipes in this book than you are likely to find anywhere else. You'll find some exotic offerings as well as traditional home baked cookies. My problem with this book, however, is that it doesn't tell you anything about the recipes; it just lists the ingredients and gives you the baking instructions. This is especially frustrating when there are multiple recipes listed for a certain kind of cookie. For example, there are 5 recipes for "Ginger Cookies", but no description of what distinguishes each. Yes, I can read that they have slightly different ingredients, but I want the author to tell me what is special about each recipe. For example, which one produces a crisper cookie, which one has a longer shelf life, which has the most intense ginger flavor? Also, there appear to be some traditional international recipes here, but there is no explanation of the origin or tradition about the cookies. Finally, the same recipes seem to appear again and again with slightly different names and shapes. I think you'd be hard pressed to say that there are 1001 unique cookie recipes in this book.
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10 of 10 people found the following review helpful By NessDog on October 10, 2004
Format: Hardcover
This guy is obsessed with vegetable shortening. Talk about bland cookies. Not to mention "1001" is a total lie. Anyone notice the 'repeat' recipes with cleverly (yeah right) disguised new names? Snickerdoodles, Nibbles and Cinnamon Balls are EXACTLY the SAME recipes... just in a different ORDER in printing. So are the Mexican Wedding Cakes (what a clever name for the IDENTICAL second version: in Spanish!). Funny that the author talks about his father on his deathbed confessing his 'secret' ingredient in the 'best' chocolate chip cookies. you guessed it: SHORTENING!

Whatever happened to butter...
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6 of 6 people found the following review helpful By A Customer on June 13, 2002
Format: Hardcover
I was VERY excited to buy this book, because I adore cookies of course. After trying a few of the recipes though, I have to say that this book is very disappointing. The recipes are just not that good. The cookies were very bland and not even remotely exceptional. I guess these people either didn't test these recipes out, or just have unbelievably low standards. When you write a cookbook, you should try to create the best possible recipe for each dish. They must not have cared too deeply. Another reviewer wrote quantity not quality. I agree!!! ...
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6 of 6 people found the following review helpful By Latifa on February 26, 2003
Format: Hardcover
This book is a marketing scam. It's got pretty photos, but all the cookies I made were failures. I ended up throwing out at least 3 batches from different recipes. I'm an accurate cook, and after following the recipes from this book, they came out absolutely inedible!!! Not even my sweet obssessed kids would eat them. I had to write this to warn others not to buy this book. Stick to recipe books that have been well received with tested recipes and written by well-known cooks.
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5 of 5 people found the following review helpful By jerry i h on June 29, 2005
Format: Hardcover
It is very useful to have so many cookie recipes in one book at the same time. Even a very good baking book will have, at most a couple of dozen cookies. On the other hand, the results were rather variable and not totally reliable (one person, one oven, one typewriter, what did you expect?). The experienced baker will have a treasure trove of recipes that require a little fine tuning, while the neophyte will probably be met with more than a few disappointments.

The best part of this book is that each recipe has a picture of the cookie.

The bad part is everything else. The biggest problem is the flour measurement: it only lists cups, but does not list an equivalent weight, nor the method of flour measurement (spoon and sweep, scoop and sweep, etc.). The way flour is measured can mean the difference between a perfect cookie and a hockey puck.

The results were variable: cookies that spread too much, cookies that were dry and crumbly, bar cookies that were either over or under baked, instructions where it is not always clear when something is properly baked, etc.

The biggest problem is also its strongest point: all cookies are arranged alphabetically on the first word of the cookie name. This can be a big problem for, say shortbread. If you look under shortbread, you will find nothing. However it can be found under butterscotch, ginger, peanut butter, almond, Brazil nut, cashew, hazelnut, nut, American, and scotch. Buried at the back of the book where you will never find it, is a cross reference list of all recipes organized by cookie type (bar, drop, formed, nonedible, refrigerator, and rolled). It is here that you will have to do research to find the cookie that you want.
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