The Cookie Companion is in the King Arthur tradition, which means that it's a teaching cookbook--one overflowing with tips, pointers, lore, and other compelling information. Thus, for example, the introduction to Special Roll-Out Sugar Cookies informs readers that thorough dough-rolling creates thin, snapping-crisp cookies, but roll the dough a bit thicker, and "youve got crunchy." Their no-detail-too-small introductory basics are greatly aided by the tour-de-force illustrations of Laura Hartman Maestro. For example, a box on bar-cookie cutting shows readers the five basic size configurations, depending on pan dimensions. Bakers who have routinely paused, knife in hand, before a pan of just-baked brownies, trying to decide how to end up with, say, 24 large squares, won't, following the illustrations, do so again. A section on cookie decoration is equally definitive, as is a final chapter on ingredients, which offers, for example, a full discussion of sugars, plus asides like "Is Splenda the Answer to Low-Calorie Baking" (maybe) and "Can I Substitute a Liquid Sweetener for a Dry One to Make My Cookies Sifter?" (sometimes, but never measurement for measurement).
With "Create-a-Cookie," a section that focuses on manipulating basic dough mixtures to make checkerboard and pinwheel cookies among others; recipes for glazes, icings, dips and finishes; illustrated equipment profiles; plus color photos that depict the cookies in all their edible glory, the book is, simply, a must-have for cookie bakers everywhere. --Arthur Boehm --This text refers to the Hardcover edition.
I have tried many of the recipes in this book and found them to be very good.
As a beginning baker myself, the part of THE KING ARTHUR FLOUR COOKIE COMPANION that I find extremely helpful is the "Getting Started" section.
There are lots of tempting cookie recipes with numerous options...many are very easy to follow.
This book exceeded my expectations. Great recipes and a good read.Published 11 days ago by Christine Carson
This is the BEST cookie recipe book that I have ever bought. The faux reos and the biscotti are soooo good. I can't wait to try more of the recipes. Read morePublished 2 months ago by sharon harper