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Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
written by Martha Stewart Living Magazine
Studio : Clarkson Potter
by Clarkson Potter
Release Date : 2008-03-11
Publisher : Clarkson Potter
Released : 2008-03-11
Availability : Usually ships in 1-2 business days
Number of Items : 1
EAN : 9780307394545
Avg. Customer Rating: (based on 71 reviews)
List Price : $24.95
Our Price : $14.48
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Product Description |
The perfect cookie for every occasion.
Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper–or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.
Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing).
Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart’s Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style. |
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Every recipe a winner! |
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Okay, perhaps I exaggerate just a bit, but I have made about eight of the cookie recipes and every one of them has been a hit. The Chewy Chocolate Ginger Cookies are the best cookies ever. Sometimes the recipes are more work than anticipated for a simple task like making cookies, but the results are always worth the extra step involved. |
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Good cookie cookbook |
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I collect cookbooks, but this cookbook actually sits on the shelf in my kitchen. As a grandmother, I like to make cookies for my grandchildren.....lots of recipes that are actually do-able....not complicated. There is also a lot of other information about baking cookies, tips, etc. I think this is a good book to have on hand. |
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Reviewing: Martha Stewart's Cookies |
With a title of "Martha Stewart's Cookies" and her smiling picture plastered on the cover one would expect Martha Stewart to have written the cookbook. Instead it's "From The Editors of Martha Stewart Living" magazine and as such appears to be a compilation of recipes and features that have run in the magazine.
After the table of contents, there is a multi page section of pictures of various cookies with their name and what page the recipe is on. The cookies are listed in general categories such as "light and delicate, crumbly and sandy, chunky and nutty, cakey and tender, crisp and crunchy" and "rich and dense" with the corresponding page number for the section.
"Light and delicate" section begins our journey through 175 cookie recipes. The section starts off with "Meringue Porcupines," before moving through "Fortune Cookies, Bratseli, Langues-De-Chat, Peanut Butter and Jelly Bars" among many others listed in this section which began on page 20. Most of the recipes are not simple and require some dexirity with kitchen appliances, pastry bags, etc. to achieve anything close to the items picture here. There are a few pictures of items in various stages of preparation, but the pictures are small and therefore doing not provide much detail.
The "soft and chewy" cookies take over starting on page 56. Of course, one would expect a recipe for "Soft and Chewy Chocolate Chip Cookies" and there is one. Also included are recipes for "Coconut Macaroons, Chocolate Macaroons, Chocolate Malt Sandwiches, Whole-Wheat Date Bars" and many others. The same format is used with most of the pictures in this section depicting the finished product.
At page 104 the book shifts to consider "crumbly and sandy" cookies. "Almond Horns, Pecan Logs, Springerle, Apple-Cheery Crumble Bars, Sand Tarts" and many more cookie recipes make up this section. The same format continues and again in this chapter, most of these are labor intensive cookies requiring lots of experience in the kitchen.
"Chunky and nutty" is the next section starting on page 164. "Rocky Ledge Bars, Banana-Walnut Chocolate-Chunk Cookies, Pine Nut Cookies, Magic Blondies" and many more appear here. All appetizing and all carried in the same format as earlier ones in the book.
Page 188 marks "cakey and tender" with items such as "Lemon Madelines, Lebkuchen, Raspberry Almonds Blondies" and many others. All delectable and nearly all very complicated to make and depicted in the same format used throughout the book.
Page 218 marks the start of "crisp and crunchy" with such one as "Chocolate-Orange-Espresso Thins, Chocolate Pretzels, Striped Icebox Cookies, Chocolate Sandwiches" and others.
"Rich and dense" begins on page 264 with items such as "Baci di Dama , Chocolate Thumbprints, Truffle Brownies, Rugelach Fingers" and many others .
Starting on page 306 there is a section on "tools and techniques." Here you will find information on ingredients, tools for making dough or shaping the dough, and information on how to drop dough, decorating cookies and other useful items. There are pictures, but they are small like most of the pictures in this book so detail is hard to come by.
Now that you have made the cookies you have to know something about "packing and giving." Starting on page 328 this section is devoted to various ways to present the efforts of your hard won labor via sacks, cookie drums, window boxes, etc.
A list of sources for ingredients and supplies, a listing of photo credits and an index bring this paperback cookbook to a close. A cookbook that you will have to pin down in some way without breaking the spine to use. And a cookbook that does feature delectable recipes which are very complicated.
Beyond the fact there is no reference to dietary information at all as well as the fact that is done by the editors of her magazine instead of Martha which is a bit misleading since this info is inside and not on the cover, the biggest issue is the recipes themselves. No doubt they are "the very best treats to bake and to share." They are also very complicated, very labor intensive and rather impossible to do unless one has numerous people under their command to take care of things while one is the kitchen or anything to do beyond being in the kitchen. While the book is decent, except for the small pictures, it doesn't really matter because the book isn't practical for many cooks. Like most of her books, her magazines and her TV show, it operates in the principal that there is nothing else to do.
For those of us who truly have our hands full with a job, child care, and a host of other issues, the book simply doesn't work.
Kevin R. Tipple (copyright) 2008
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delicious! |
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These cookies never fail. I love the beautiful picture for every recipe, and the picture index at the front. This book is perfect for a cookie-aholic. |
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Very nice book |
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As many of Martha Stewart`s books, this one has lots of photographs and delicious recipes, aswell as nice wrapping ideas for giving cookies away. I own many cookie books but this one is now my favorite. |
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