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Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich Kindle Edition

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Length: 384 pages Word Wise: Enabled
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Editorial Reviews

From Publishers Weekly

Medrich presents a compendium of exciting and enticing cookie recipes that reflects every aspect of our widening culinary landscape. Whole-grain flours as well as wheat-free alternatives are becoming more and more prevalent, and people are more often exposed and open to exotic spices and unique flavor combinations. Nibby buckwheat butter cookies, golden kamut shortbread, honey hemp bars, and whole wheat biscotti showcase whole-grain flours, while wheat-free versions of rugelach, toffee bars, butter cookies, and caramel cheesecake bars (just to scratch the surface) aim to please an increasing number of gluten-intolerant dessert lovers. There's a good chunk of dairy-free cookies as well as lower-fat versions (two Weight Watchers points, to be exact). Comfortingly, there are also homey recipes for classic peanut butter cookies, cakey brownies, and rocky road bars. Flavor combos are intriguing, as in the wheat-free grapefruit and basil butter cookies, aniseed and almond shortbread, and nutty cocoa cookie bark with Parmesan and sea salt. The recipes are organized by texture, hence the title, but there's also a section grouping cookies into categories like those containing whole grains, those that keep at least two weeks, ridiculously quick and easy cookies, and cookies to make with kids. This book has redesigned and reframed the often-overlooked cookie and is a boon to the modern, conscious baker. (Dec.)
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From Booklist

Textures, as her title shouts out, drive Medrich’s latest, more-than-130-recipe-filled cookie collection. Crispy? Try ginger Florentines and lavender tuiles. Crunchy means biscotti and nut slices. Oatmeal and honey hemp stands for chewy. As for gooey, flaky, and melt-in-your-mouth? Check out brownies in many flavors, rugelach, and the resurrected French macarons. Medrich sets the table by insisting (insofar as the written word can) that readers first review the user’s guide, a handy compendium of critical FAQs (e.g., how soft is softened butter?), an index of categories (e.g., whole grain, quick and easy, etc.), and troubleshooting details (e.g., the biggest issue with not-great cookies: too much flour). She carefully prepares bakers for success, including upgrades for most recipes (read variations) and notes about specific types, such as biscotti, tuiles, phyllo dough, and macarons. Last is her tech-support chapter, which wraps up her teachings on ingredients, equipment, and resources. It’s time to turn on the oven. --Barbara Jacobs

Product Details

  • File Size: 14385 KB
  • Print Length: 384 pages
  • Publisher: Artisan (November 12, 2010)
  • Publication Date: November 12, 2010
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B00DHUERGI
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #170,017 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

83 of 85 people found the following review helpful By Ken M. Bleile on December 13, 2010
Format: Paperback Verified Purchase
This is my new favorite baking book. How do I love it? Let me count the ways. First and most importantly, the recipes produce absolutely astonishingly good cookies. Try My Chocolate Chip Cookie to see what I mean. Second, many recipes make use of innovative techniques and ingredients. For example, I was amazed at how using melted butter in oatmeal cookies could produce such a wonderful buttery crisp-chewy texture. Third, the recipes are clearly written with short introductions that evoke food well without being gushy, self promoting, or too cutesy. Fourth, the book is beautiful printed and illustrated. Fifth, you get all this for under $20, an almost unheard of low price among high quality baking books. Who might not enjoy this book: someone looking to learn cookie decoration or a very casual baker wanting something "semi homemade." But for someone who loves baking and for whom spending time in the kitchen is a reward rather than a chore, this book is the year's best find.
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46 of 48 people found the following review helpful By k8inut on December 10, 2010
Format: Paperback Verified Purchase
The book starts off with an explanation of terms used in the recipes. Then, it moves into a FAQ section covering a variety of topics, such as pan preparation, cookie, storage, and choosing/preparing the ingredients.

The sections in the book are divided by the topics in the title (crispy, crunchy, chunky, chewy, gooey, flaky, and melt-in-your-mouth). At the end, there are a couple of other informative sections. There is a component section with various things like fillings, frostings, cookie icings, and crusts. There are also ingredient and equipment explanatory sections.

Some of the dry ingredients in the recipes, such as flour, sugar, and nuts, are given in both volume and weight measurements. Many of the recipes have an "upgrade" (variation) section following the recipe. There are also mini tutorials throughout the book. For example, there are a couple pages devoted to tuiles. The mini tutorial talks about tuile basics, how to make and use a stencil for tuiles, more efficient tuile baking, and how to make ice cream cones from tuile batter.

There are a variety of recipes in this book. There are a few traditional stand-bys like chocolate chip cookies and snickerdoodles. There are also more unusual recipes, such as honey hemp bars, pebbly-beach fruit squares, breakfast biscotti, spicy carrot masala macaroons, and alfajores. Also, macarons are becoming popular, and there is a recipe, with variations, for French macarons.

One note for people looking for recipes for individuals with food sensitivities or special diets - there is a guide at the back of the book the lists recipes for wheat-free cookies, dairy-free cookies, cookies made with whole grains, and less fat and 2 (Weight Watchers) point treats.
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35 of 37 people found the following review helpful By Christine Cadorette on December 21, 2010
Format: Paperback
I received this book as part of a cookie class (demo) with Alice Medrich at our local Central Market. The book is beautiful, with wonderful pictures and great organization. I can vouch for the cookies that Alice graciously baked for us during our class time...they were all delicious, as well as the macaroon topped brownies that I made the other day. A great book to have on hand while you do your holiday baking. And if, like me, you missed out on an opportunity to purchase the now out-of-print Cookies and Brownies, you'll be happy to have this collection in its place. The recipes are clear, with great instructions given to complete each step, and weights are provided for the ingredients in addition to the normal "cup of flour" that can lead to varied results between batches even with the same baker at the oven. I'm a cookie hound with a full collection of cookbooks and holiday cookie magazines and I can say that this book is pushing it's way to the top of my favorites based on the first few cookies tried.
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20 of 21 people found the following review helpful By S. Nunez on March 27, 2011
Format: Paperback Verified Purchase
I make no secret of my admiration for Medrich's books. The woman does not put out anything that isn't truly excellent. This book takes many of her previous cookies from various books and updates them as well as giving us a whole new set of delicious recipes. Not only that, she put in weights for every single one! Aside from the precision this affords, it's just that much faster to weigh out everything than bothering with cups. If only all books started including weights!

What I love most about her books is present in this one and that's her excellent palate. This isn't another of the far-too-common books out there that wants to beat you over the head with excess. You know the type --- chocolate-covered-caramel-drizzled-nutty-salty-bacon sugar bombs. I can trust that I'm not going to end up with some cloyingly sweet, overly fatty, inedible concoction. There are already way too many books with over-the-top sweet baked goods. Too many that just seem to tack on more, more, not realizing that sometimes less is more. Medrich goes for textural perfection, for clean flavors. She's not trendy, but she is inventive. With a simple variation, she makes something familiar into something completely new. There's never any filler, nothing thrown in that isn't worth making. And she relies on quality ingredients and proper technique to speak for themselves. No gimmicks.

Now let me get specific because by now you want to know just what flavors and textures I'm talking about. Her coconut macaroons are perfect. They're crispy and caramelized on the outside, chewy within. These will make you forget stale-tasting, tooth-achingly sweet macaroons. They're also very, very easy to make and very cheap, if that's the sort of thing that factors in for you.
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