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Cookies at Home with The Culinary Institute of America Hardcover – October 25, 2011
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Cookies At Home with the culinary institute of america
From quick and easy Chocolate Chip Cookies and Fudge Brownies to delightful Lemon Meringues and French Macaroons, this delicious cookie compendium includes nearly 100 recipes of every type and stripe. Cookies at Home covers basic cookie-baking techniques and offers helpful tips on equipment, ingredients, and decorating—all beautifully illustrated with drawings and full-color photography throughout.
No matter what kind of cookies you favor, whether as simple as chocolate chip or as complex as a gingerbread house, this book helps you take your home-baked cookies to new and delicious heights. Chapters include:
Cookie Baking Equipment: Full details on how to stock your kitchen with everything you need (and nothing you don't) to bake delicious cookies that will delight friends and family alike.
Basic Baking Ingredients and Methods: Comprehensive explanations of both basic and special ingredients and their baking properties, as well as methods for mixing and preparation.
Décor and Packaging: Everything you need to know about decorating cookies, including chocolate décor, royal icing, and other techniques, plus packaging considerations when giving cookies as a gift.
Drop Cookies: Easy-to-follow recipes for basic drop cookies such as classic chocolate chip, peanut butter, and oatmeal, as well as more exciting, nontraditional recipes.
Bar Cookies: Simple but exciting recipes for traditional bar cookies like brownies and blondies plus techniques for layering and glazing.
Rolled, Cut-Out, and Sliced Cookies: Cookies that are cut or sliced from a flattened stiff dough before baking, including sugar cookies, gingerbread, and shortbread.
Molded, Stenciled, and Shaped Cookies: Unique and beautiful cookies using premade molds, stencils, or stamps, and usually decorated by hand.
Piped and Twice-Baked Cookies: Crisp and dry cookies, such as lemon meringue and biscotti, that are often dipped in chocolate or other coatings.
Savory Cookies: Mouthwatering baked concoctions using cheeses, herbs, vegetables, seasonings, and even meats—including puff pastries and canapés.
With simple step-by-step techniques, straightforward baking advice, and expertly tested recipes, Cookies at Home will enable you to produce cookies that will rival those of a seasoned professional baker.
From the Back Cover
EVERYTHING YOU NEED TO MAKE DELICIOUS, HOME-BAKED COOKIES FOR EVERY OCCASION
Chewy, crispy, rich, and crunchy . . . who doesn't want a cookie right now? In Cookies at Home, you'll find crackles, thumbprints, butterballs, s'mores bars, kipferls, linzers, macaroons, blondies, amaretti, snickerdoodles, and anything else you can dream of. From beloved favorites like Mexican Wedding Cookies and zesty Lemon Bars to showstopping newcomers like Chocolate-Pecan Shortbread and Peanut Butter Whoopie Pies, you'll never run out of delicious ideas.
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The 218-page, square-shaped book fits on the typical bookshelf and features plenty of 'tasty' full-color photographs of finished products and of some key baking techniques (where appropriate.) The book starts with a chapter on useful cookie baking equipment: weighing and measuring tools; hand tools from rolling pins to sieves to knives, graters, zesters, whisks, spoons and spatulas; tools for baking such as parchement paper, pots, pans, baking sheets and cooling racks; and appliances like ovens, mixers, blenders and food processors. Next, the authors present material on basic ingredients and methods in cookie making. There is a chapter devoted to decorating and packaging cookies that is aimed at the home baker who wants to 'gift' cookies but is probably of more interest to the culinary student who is looking to open a shop or to bake for the restaurant trade. The remainder of the book addresses recipes for various types of cookies: drop cookies, bar cookies, rolled-out, sliced or cut-out cookies, molded, stenciled or otherwise shaped cookies, piped cookies and twice-baked cookies. A final chapter introduces the idea of savory cookies and biscuits to be used with appetizers or partnered with dessert items to add 'punch' or contrast. For seasonal interest, there is a section on baking a Holiday gingerbread house and a template set is included that can be traced and used to cut the cookie panels to assemble the project.
Recipes make roughly two-to-three dozen cookies and use traditional ingredients (not commercial bakery substitutes and additives). The focus on ingredients is aimed at real butter, true vanilla extract, cane sugar products, quality chocolate products and the like. Chocolate Chip, Gingersnaps and Peanut Butter cookie recipes aim to produce 'soft and chewy' products. Crisp cookies include the very popular pecan shortbread and Italian-influenced recipes include Amaretti and Pignoli cookies. Of course there are recipes for brownies: fudge brownies, cake brownies, peanut butter swirl brownies, German Chocolate brownies and Blondies. There is a recipe for homemade Whoopie Pie filled cookies. There is a fine recipe for Baklava, made with walnuts and spiked with orange zest. French-influenced offerings include Macaroons and Madeleines. A basic Biscotti recipe is presented and almond, anise and orange biscotti variations are explained. One could continue but you get the idea... Read, bake and enjoy. Make the recipes you feel comfortable with. Adventurous or experienced bakers will appreciate the more advanced recipes on offer.
Most recent customer reviews
Because it came from a Cooking Institute, it should come with precise...Read more