The Complete Cookie by Barry Bluestein

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Who doesn't love cookies? Milk and cookies evoke memories of childhood treats. The delicate cookies served with coffee in so many restaurants provide a small indulgence without excessive guilt. Chocolate chip cookies are as American as apple pie.

In The Complete Cookie, veteran authors Barry Bluestein and Kevin Morrissey present home cooks with a single-source reference for producing the best-ever cookies of every kind: filled, rolled, drop, bar, shaped, pressed, and molded. There are chapters highlighting decadent holiday cookies, as well as those of the healthful persuasion (sugarless, flourless, nonfat, and low-fat). Sidebars offer hints and tips galore on decorating, frosting, cutting, and storing, as well as instructions for homemade fillings, flavorings, and candied fruit. Special sections provide a wealth of essential information on ingredients, equipment, and techniques.

Illustrated with eight pages of glorious full-color photographs, The Complete Cookie is an up-to-the-minute guide for modern cooks. You'll find recipes not only for the classics, including big, chewy chocolate chip and peanut butter cookies, but also novel twists on old-time favorites -- such as chocolate rugalach (out of this world!) and ginger biscotti (divine!) -- to suit sophisticated tastes.

Just reading these pages will be enough to have even timid bakers reaching for the nearest sack of flour.

About Barry Bluestein

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Chicago residents Barry Bluestein and Kevin Morrissey were the owners of a cookbook store for six years. They are the authors of The 99% Fat-Free Cookbook, Dip It!, Quick Breads, Home Made in the Kitchen, and, most recently, The 99% Fat-Free Book of Appetizers and Desserts.
Published August 1, 1996 by Clarkson Potter. 336 pages
Genres: Cooking. Non-fiction

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