34 of 38 people found the following review helpful
A COOKIE FOR EVERY TASTE,
This review is from: Taste of Home Cookies: 623 Irresistible Delights (Paperback)
Taste of Home has really created a BIG book, full of cookies and bars. This paperback is thick, glossy beautiful and full of photos of almost all the products included.
It features all types of cookies: Drop, rolled, cutter, shaped, fudgy, filled, bars etc.
The book starts with general advice on baking, storing, shipping and a problem solving section.
Next comes an absolutely excellent chart converting volume measures to weight (ounces not metric), very useful for those of us who weigh rather than measure ingredients. Of course it is somewhat of a hustle to keep converting recipes to see if they are to your taste, but at least they do include the aformentioned chart. Most books don't! This is followed by a chart of substitutions, in case you don't have on hand eg baking powder
There are hundreds of products in these pages (the book claims 623). True some recipes are similar but there is more than enough diversity here to keep everyone satisfied.
Many recipes depict comments by Taste of Home readers that have made them and this actually incides one to try their hand at them.
On the downside is the fact that many recipes use shortening rather than butter. For many years scientists and other experts have been warning against using trans fats, especially shortening, so I do not understand why a major magazine like Taste of Home would still use it in their kitchens. A homely taste HAS to also be a healthy taste. I substitude butter for the shortening in the recipes and they come out much better tasting.
It is hard to find favourites among so many hundreds of recipes so I will name only a few.
Giant peanut brittle cookies
Mocha crackle cookies
Toffee oat cookies
Mom's molasses cookies
Chippy peanut butter cookies
Oaty cereal treats
At this price this book is a giveaway. Many lesser books cost twice as much.
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Showing 1-7 of 7 posts in this discussion
Initial post: Dec 5, 2009 8:27:07 PM PST
S. Iverson says:
Thanks for your great review!
Posted on Aug 31, 2011 11:41:11 PM PDT
Lisa G. says:
Crisco shortening no longer contains trans fats; however, I agree that butter is better.
Posted on Dec 11, 2011 4:45:42 PM PST
When substituting butter, is there any special conversion factor needed?
In reply to an earlier post on Feb 7, 2012 8:48:26 PM PST
Last edited by the author on Feb 7, 2012 8:49:24 PM PST
D. Neilson says:
Anything less than 10 trans fat calories per serving is less than .5% of a 2,000 calorie diet so companies are allowed to claim 0%. In order to fool consumers, unscrupulous companies cut their serving sizes in order to make this claim and get around the law. You'll find that most people eat way more than the serving allowed. Anything on a label that says, "partically hydrogenated fat" is a transfat.
In reply to an earlier post on Aug 14, 2012 11:55:18 AM PDT
C. Terzis says:
You could go one on one without any problems. However since butter is 82% fat and shortening is 100% I would add 10% less liquids and add 10% more butter. It is usually unnecessary though. Sorry for taking so long to answer. It has been months since I visited Amazon.
In reply to an earlier post on Oct 6, 2012 10:20:57 AM PDT
[Deleted by the author on Oct 6, 2012 10:23:16 AM PDT]
In reply to an earlier post on Oct 6, 2012 10:22:49 AM PDT
[Deleted by the author on Oct 6, 2012 10:23:29 AM PDT]
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