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Cookies Unlimited Hardcover – October 3, 2000


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Product Details

  • Hardcover: 368 pages
  • Publisher: MorrowCB; 1st edition (October 3, 2000)
  • Language: English
  • ISBN-10: 0060192852
  • ISBN-13: 978-0060192853
  • Product Dimensions: 9.5 x 8.5 x 1.1 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #513,168 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

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.

More About the Author

NICK MALGIERI, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who's Who of Food and Beverage in America, is currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick's recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Nick has appeared on national morning shows and local television throughout the United States, as well Food Network and Martha Stewart. Visit him online at www.nickmalgieri.com

Customer Reviews

Highly recommend to anyone that likes cookies!
Tvick
I was very excited to try the recipes after receiving the book for Xmas.
Karen Hanson
Clear, precise instructions assist the baker along the way.
M. T. Guzman

Most Helpful Customer Reviews

86 of 87 people found the following review helpful By A Customer on October 15, 2000
Format: Hardcover
I love to make cookies, but even though there are lots of cookie books out there, there are not lots of GOOD ones. Well, this is the ONLY one you'll ever need. I have only had the book a few days, but have made 12 of the recipes and all were outstanding. Nick Malgieri is the one person I would choose to spend a day with, if I could choose only one(aside from present family & friends!).Think of all the baking knowledge I could soak up.I guess I will have to be content with his books, this cookie one being my FAVORITE!
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36 of 38 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on January 25, 2005
Format: Hardcover
`Cookies Unlimited' by Nick Malgieri is the sixth book dedicated exclusively to cookies I have reviewed, and I can honestly say I have found not a single poor book in the lot. However, there are several reasons for selecting one of these books over the other depending on your needs at the time. Two books, `Rose's Christmas Cookies' and `Field Guide to Christmas Cookies' are dedicated to Christmas cookies, so you may only want these if you bake cookies only around Christmas, except that the first of the two books by Rose Levy Beranbaum has a great introduction to baking cookies in general. One of these books, `The All American Cookie Book' by Nancy Baggett is dedicated, obviously, to American cookie recipes, including some of the very best recipes for chocolate chip cookies and the Pennsylvania Dutch specialities. The `King Arthur Cookie Companion' and Carol Walter's `Great Cookies' are both superb general cookie books, although the King Arthur writers give a much better introduction to cookie making in general. King Arthur and Rose Levy Beranbaum do the best job, in general, on the cookie tutorial at the beginning of the book. So where does Nick Malgieri's book fit in?

For starters, while Malgieri's book does cover several famous American cookie types such as the chocolate chip and the Pennsylvania Dutch sugar cookie, he devotes much space to a lot of classic French, Austrian, and Italian cookies. If you could have but two cookie cookbooks, this book paired with Nancy Baggett's `All American' book would do a good job of covering the subject worldwide.

Malgieri also does not give us the in-depth tutorial we get from King Arthur, Beranbaum, and Carole Walter.
Read more ›
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27 of 28 people found the following review helpful By Amazon Customer on January 4, 2001
Format: Hardcover Verified Purchase
This is a fantastic assortment of Cookie recipes all in one place. I've tired the "Supernatural Brownies", Blondies, Gingerbread People, "W" piped cookies, Cinnamon piped cookies and Cream Cookie(Rolled) ALL with GREAT results! This is a true cookie resource as the assortment of cookies covered is amazing... fried, molded, rolled, bar, dropped, shaped, piped and filled.
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.
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19 of 19 people found the following review helpful By S. Gardner on March 15, 2002
Format: Hardcover Verified Purchase
Nick Malgieri is just fabulous. He has been at the pastry business so long, and he's been teaching for so long, that he knows just what to tell us, and simply, so that we make a superb cookie every time.
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!
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19 of 19 people found the following review helpful By Susan Ulicki Walker on January 8, 2001
Format: Hardcover
I attended a cooking class, taught by Nick Malgieri, where he made one of the recipes in this book. The class was a bit quick and geared to more experienced cooks, however the cookies I have made from Cookies Unlimited were not difficult at all. The recipes are written with enough detail and background that everything I've made so far was easy and turned out delicious.
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22 of 23 people found the following review helpful By A Customer on April 8, 2001
Format: Hardcover
I've tried several of the recipes in this book, and most of them were very successful. A couple of the recipes were too sweet for my family's taste, but I made the chocolate chip cookies for my husband's office around the holidays, and two people said they were, hands down, the best chocolate chip cookies they'd ever had.
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.
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