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The French Cookie Book: Classic and Contemporary Recipes for Easy and Elegant Cookies Hardcover – November 28, 1994


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Product Details

  • Hardcover: 511 pages
  • Publisher: William Morrow and Company, Inc.; 1st edition (November 28, 1994)
  • Language: English
  • ISBN-10: 0688088333
  • ISBN-13: 978-0688088330
  • Product Dimensions: 8.4 x 10.3 x 1.5 inches
  • Shipping Weight: 3.2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #753,852 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Healy, who runs a cooking school in Boulder, Colorado, and Bugat, a French patissier, are the authors of Mastering the Art of French Pastry (Barron, 1984). Now they focus on a more specific area, with dozens of recipes for cookies of all sorts. Recipes are organized by type of batter or dough, and each chapter opens with a lengthy, detailed introduction on techniques, ingredients, and even the science involved. In fact, the amount of detail is likely to be off-putting to many American home cooks, who generally like their cookie recipes fun and easy (not that Americans don't appreciate rich, delicate cookies, but chewy, crunchy, and gooey are bigger favorites). However, pastry chefs, culinary historians, and ambitious home bakers will find lots of information and little-known recipes here. Useful as a reference as well as a cookbook, this is suitable for larger pastry collections.
Copyright 1994 Reed Business Information, Inc.

From Booklist

This hefty book has a delectable premise: to explore an array of French cookies made from fairly simple batters and doughs. Ingredients for most of these offerings are flour, sugar, butter, eggs, and nuts, in different combinations. To achieve certain shapes, special utensils (molds, a cookie press or pastry bag, and a midget ice cream scoop) are necessary items. And a bit of manual dexterity will also be helpful, as cookie chefs are called upon to roll, fold, and fill Russian cigarettes and ladies muffs. Dessert lovers fond of sumptuous sweets will find plenty of challenges here, while less adventurous cooks will discover a bevy of more straightforward recipes for special treats. Alice Joyce

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Customer Reviews

4.6 out of 5 stars
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See all 11 customer reviews
This book is a must have for any and all avid cookie bakers!!
Betty Junior
This book is great, I was looking for a book to try new cookies recipe for the holiday, and I ended up purchasing this.
nathou
This may be a "used" book, but it's in excellent shape and came promptly a week after I placed the order.
Mapiuka

Most Helpful Customer Reviews

44 of 44 people found the following review helpful By jerry i h on April 25, 2004
Format: Hardcover Verified Purchase
The authors, sadly, seem to be correct: fine cookies are a mostly lost art, even in France. I have read descriptions of and seem pictures of displays of cookies in sweet shops in Paris about a century ago. They contain a bewildering display of massive amounts of cookies in endless varieties. Today, these displays are almost extinct. This book is probably your last chance to learn how to produce these cookies, both for the amateur home cook and the professional. The authors seem to have done quite a bit of research and trial-and-error, as most of the recipes seem to be revivals and recreations as opposed to a recording of how they were actually done in production. As a result, the recipes have much more in common than they would have if they were the actual, original recipes.
The key to all these different types is variation. In this book, there are many dozens of cookies, all very different in look and taste, yet all are based on only 7 basic recipes. With minor alterations in forming and flavors, you get a totally different cookie from the same recipe. Once you can make the basic recipe in a chapter, you can make all of the other cookies in the chapter, which is usually one or two dozen more. The seven types are: creamed sugar and butter, meringue, almond paste, sponge cake, tuiles, pâte sucrée, and puff pastry (yes, the authors expect you to make your own). I should also point out that these are traditional, fancy French patisserie; you will not find chocolate chips, oatmeal raisin cartwheels, or gingerbread men.
The book also has several unusual instructions. Some recipes require a resting period of a few hours or even overnight. Whipping egg whites requires that you go past the stiff peak stage, a no-no in my book.
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28 of 31 people found the following review helpful By A Customer on December 1, 1997
Format: Hardcover
I'm not very familiar with "real" French cookies, so I didn't know how hard or easy they'd be. It turns out that they'd probably have been a lot more work without this book. The author gives very clear line drawings exactly when they're most needed, tells you exactly what equipment you need up front, explains how to use the equipment you're probably not all that familiar with, and gives beautifully clear directions.
The only troubles with the book is that some of the recipes are much longer to make than is clear from the first reading (the dough softens quicker than I expected, needs to chill 10 times, etc.), and it's basically impossible to plan in advance how long one of these batches will take to put together. An indicator of this would really have helped a lot.
But they're SO good; it's amazing how much better cookies taste with just a little more time put into them and with a brilliant French chef's advice.
Bon appetit!
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8 of 8 people found the following review helpful By Betty Junior on February 13, 2009
Format: Hardcover Verified Purchase
This book is a must have for any and all avid cookie bakers!! I mean, it's like totally awesome. I learned so much. For example, I never knew how to get that really pretty golden color that the German and French cookies have. They teach you cookie baking techniques that I have absolutely never heard of. Many of them however, a bit tedious for what seems to be such a simple cookie. However, if you want to take show stopping, crowd pleasing cookies to any event, you need this book. If you want to "show off" baking skills that you know you don't really have (but you want everyone to think that you do), you need this book. And finally, if you just love the taste of high quality butter cookies, this is the cookie book for you. I'm so glad I found this book!! You won't be disappointed.
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2 of 2 people found the following review helpful By Mapiuka on February 26, 2010
Format: Hardcover Verified Purchase
I had heard about this book for years, but it is out of print and even the local library's copy had disappeared long ago. I knew the quality of the authors' work from "The Art of the Cake," which I have used to make many a French cake. "The French Cookie Book" looks like another thorough compendium of all sorts of French cookie forms and I am looking forward to baking some, especially the macarons. This may be a "used" book, but it's in excellent shape and came promptly a week after I placed the order.
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Format: Hardcover Verified Purchase
This book just arrived,and very quickly. It is a georgeous book and has a wealth of lovely recipes and every one is prefaced with a description and a little background. I think that you could curl up with this book and gain five pounds from just reading the lists of ingredients.. Just the book for me and my tea drinking friends. Thanks.
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By Olena Stacey on August 13, 2013
Format: Hardcover Verified Purchase
It took little longer than I thought to deliver, and absence of the tracking# is a little frustrating, but the book is awesome! Thank you. Will be back for more.
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