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Milk & Cookies: 89 Heirloom Recipes from New York's Milk & Cookies Bakery Hardcover – April 20, 2011
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About the Author
Antonis Achilleos is an award-winning food photographer.
Jacques Torres is an acclaimed pastry chef, author, television personality, and chocolatier. He lives in New York City.
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Top Customer Reviews
I bought this book in Tina's store in NY within an hour of trying one of her cookies. A food tour took us by Milk & Cookies where we sampled Tina's amazing chocolate chip cookies (which I'd still recommend to anyone!). The book is incredibly disappointing.
I bake a lot, and while I've made mistakes before, I've tried several times to use this book and am sure I didn't make any mistakes in following directions EVERY time. I also used a scale to measure ingredients, and keep premium ingredients in my house.
Like others here, I agree the measurements are off. The first recipe I tried was the one that made me buy the book in the first place: the chocolate chip cookie. And like others, mine went wide and flat, delicious, but with a poor texture. There's no shortage of tasty cookie recipes. Funny thing about mixing fat, flour, and sugar in large quantities, it generally tastes good. I bought the book to hit that texture and balance I'd never seen in a cookie before.
And like others, I'm left to experiment. I increased the flour, and they're still unsatisfactory. I increased it even further, and they're STARTING to get closer to where I want them to be. I could also try processing the oats less, decreasing the butter, adding additional oats at the end to help with structure and chewiness, or kneading the dough longer (something borderline unheard of with quick breads). I could try all these things and more. I didn't buy the book to waste ingredients and guess at the missing parts to a recipe. I bought the book to replicate the cookies that sold me on the book in the first place. I had no shortage of "fun ideas" for baking. This book provides little more than a finger pointing in the general direction for success.Read more ›
I tend to judge a cookie book by it's chocolate chip cookie recipe. The vanilla dough has ground oatmeal in it, and the chocolate chip cookies that come from it remind me of the ones from the $250 department store cookie recipe legend (which I mean as a compliment since I like to make those when I can't decide between chocolate chip cookies and oatmeal cookies). I did find that even though the recipe doesn't call for refridgerating the dough before baking, that my cookies held their shape better after the dough was chilled. There is also a more traditional chocolate chip cookie recipe (with an untraditional ingredient), and a recipe for chocolate chip bars.
The second half of the book has individual cookie recipes and is divided into special cookies, family favorites, and brownies and bars. Some of the recipes are pretty standard (snickerdoodles, gingersnaps, etc.), but there are also some recipes that are more unusual (ciambelli, sfingi, etc.)
All of the recipes have measurements listed by weight and by volume.
At the beginning of the book, we are advised to use weight measurements instead of "cups" or "tsp" etc. The thing is, when something called for "1 1/2 cups", she would list it as "7 oz." Well, a cup is supposed to be "5 oz". I went ahead and followed her measurement instructions since they were just a bit off; and I have no idea if my base dough turned out correctly. I do know that while she says the dough should make 2 dozen cookies, mine made over three, and although I could have possibly made smaller cookies (though I was shooting for 1 1/2 inch balls, just as advised) the interesting thing is that they were still incredibly under done at 8 minutes. In fact, they weren't really ready for 15 minutes. Is my oven going out? I don't think so; I just baked a cake for my daughter's birthday last weekend, without much deviation from the recipe. I suspect the cookies would turn out differently if I used measuring cups.
It would, as some other reviewer suggested, be helpful if Tina would have described how the dough is supposed to feel. The peanut butter dough turned out the lightest peanut butter cookie dough ever (which is a good thing!) but was it right? Was it too light, and therefore took longer to bake? Maybe I'll have to go down to the bakery and taste one to find out.
June 1 update: My daughter was attracted the picture of the creme-filled chocolate cookies (like Oreos) and we made them- again, I decided to go with the weight measurements. Is anyone else using those? Or are you just using cup measures? Anyway, they turned out beautifully- but almost inedibly sweet.Read more ›
Most Recent Customer Reviews
Some of the recipes work well (chocolate chip, double chocolate base and variations) and many of them capital F Fail. Read morePublished 1 month ago by Kathleen
Measurements are SO WRONG! I made the Scotchies (with the Oatmeal Base Dough) and 7 minutes into the 15-minute bake time my cookies had run together, completely flattened, and were... Read morePublished 2 months ago by ohsheila
Hello. I wonder where this book was when I started baking, cause..I surely could have used it. It makes baking cookies soooo much easier. Read morePublished 3 months ago by tea lover
Best Chocolate Chip Cookies Ever! Visited the Milk and Cookies bakery on a food tour while on a visit in New York. The cookies were simply amazing. Read morePublished 13 months ago by Amazon Customer
I love this book. It has the best recipes in it and a wide variety. I am going to enjoy this one for many years to come and then will pass it on to my grand daughters.Published 21 months ago by Cookiemaker
I really love this book. I have made many of the cookies and people always ask for the recipe. I have given several of these as gifts, and keep a copy on my bookshelf for whenever... Read morePublished 23 months ago by Amazon Customer