1001 Cookie Recipes: The Ultimate A-To-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles (Hardcover)

~ (Author), Peter Barry (Photographer)

Editorial Reviews

Product Description

1,001 full-color photos. 7 1/2 x 10 1/4.

From the Inside Flap

It's here! Never before has there been a book like this one--and how have bakers survived without it? This is the most complete, the most user-friendly, the ultimate cookie collection, sure to be the last word on the subject for years to come.

Gregg Gillespie has roamed the earth in search of cookies--zeroing in on the best versions of tried-and-true classics, and discovering deliciously innovative new tastes and textures. The result is a meticulously compiled cookie encyclopedia, ranging from the most basic shortbreads to wonderfully complex creations for every occasion. Multiple versions of popular favorites, from Chocolate Brownies to Oatmeal Cookies, make this the only cooke resource anyone needs--and inventive new recipes provide an inspiring change for the seasoned baker.

Organized in a simple, alphabetical format with a handsome and helpful color photograph accompanying each recipe, 1001 Cookie Recipes features complete instructions for the widest variety of bars, drops, crescents, snaps, squares, biscuits...in short, everything that crumbles. All recipes are designed for use by beginners as well as experienced kitchen magicians, and often feature suggestions for ingredient substitutions and variations. An introduction elaborating on the types and uses of standard ingredients and utensils provide a quick tour through the basics of sure-fire cookie-baking.

Browsable indexes--organized by ingredient as well as by category of cookie--mean that just the right recipe is always at a baker's fingertips. Feel like making a brownie? Or a drop cookie? Or something with coconut? A glance down the specialized list helps focus on the perfect choice.

We never outgrow our love of cookies in all of their myriad shapes, flavors, and textures: they're the ultimate indulgence. And now, thanks to Gregg Gillespe, their infinite variety and delight are neatly captured between the covers of this miraculous book.

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Product Details

• Hardcover: 464 pages
• Publisher: Black Dog & Leventhal Publishers; English edition (January 11, 1995)
• Language: English
• ISBN-10: 1884822355
• ISBN-13: 978-1884822353
• Product Dimensions: 10.3 x 7.5 x 1.3 inches
• Shipping Weight: 3.2 pounds
• Average Customer Review: 2.8 out of 5 stars  See all reviews (32 customer reviews)
• Amazon.com Sales Rank: #175,445 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

29 of 32 people found the following review helpful:

1.0 out of 5 stars TYPOS, TYPOS, TYPOS!!!!!!!!!!!!, November 23, 1998

By A Customer

I am absolutely amazed that this book was published with the number of typos in the recipes. I choose 7 recipes randomly from throughout this book and of those 7, six of them had HUGE ingredient typos. For example:

2 1/4 tablespoons of flour instead of 2 1/4 CUPS!

1 teaspoon of liquid ingredients to 4 1/4 cups of dry!

I will NEVER use this cookbook again as I cannot trust ANY of the recipes to be correct.

Yes it's a "pretty" book. Yes it has a large number of recipes. However, if the author/editor and publisher are not going to test the recipes or pay attention to the accuracy of the final galleys, then it would have been better NOT to publish it at all. Not only did I waste my money on the purchase of this book, but I also wasted my money on the ingredients for the 7 recipes I choose.

20 of 21 people found the following review helpful:

3.0 out of 5 stars Forget the shortening, December 20, 1999

By A Customer

I, too, have noticed the homogeneity present in this book and, at first, was disappointed. However, in comparing several of the "same" recipes, I found them to be completely different. I am, for the most part, satisfied with the book. There are some typos and one has to wonder how that got by the editor. My one suggestion, and I cannot understate the importance of this: substitute butter for vegetable shortening. You will have both better flavor and consistency. And avoid the Norske Kroner recipe--there is NO body to the dough and it is impossible to handle.

18 of 20 people found the following review helpful:

1.0 out of 5 stars Quality not Quantity, January 11, 1999

By A Customer

I bought this book because it seemed to offer a wide variety of recipies. After bringing it home and taking a more thorough look through, I realized that many of the recipes are very similar. I've tried four different recipes so far and only one came out mediocre (at best). There were major ingredients mistakes in the other three recipes and the doughs just didn't have the right consistency. I am extremely disappointed with this book and will probably never use it again.