From Publishers Weekly
"Cookie baking is both art and science," writes author and New York Daily News food editor Black, and she effectively marries the two in her compilation of 50 easy-to-follow cookie and bar recipes. Selections range from the classic, such as Chocolate Chip, Gingerbread Men and Black & White to seasonal fare such as Apple Cobblers and Pecan Triangles. Black's approach to each cookie or bar is straightforward, and she covers every aspect of cookie-making, including tips for packing and shipping. The distinguishing feature of the book, its flip-top design, is also its most frustrating: though it allows the book to act as its own easel, standing upright for easy mid-baking reference, it also makes navigating the book a chore. With no index or complete, centralized table of contents, would-be cookie makers are forced to flip through the entire book, turning it this way and that to find the right recipe. Amid a sea of cookie cookbooks, most of which offer more recipes and an easy-to-use format, this entry comes up short.
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About the Author
ROSEMARY BLACK has been the food editor of the New York Daily News
(the nations sixth largest daily newspaper) for more than 17 years.
JONELLE WEAVER is a professional photographer whose work has appeared in such publications as Food & Wine, Condé Nast Traveler
, and Gourmet