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.
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