- Hardcover: 128 pages
- Publisher: Weldon Owen; 1 edition (1 November 2011)
- Language: English
- ISBN-10: 1616280352
- ISBN-13: 978-1616280352
- Product Dimensions: 21 x 2 x 23.5 cm
- Average Customer Review: Be the first to review this item
The Art of the Cookie: Baking Up Inspiration by the Dozen Hardcover – Import, 1 Nov 2011
About the Author
Shelly Kaldunski (Santa Rosa, CA) is a Northern California–based food stylist, culinary teacher, and expert in all things sweet. As a pastry chef, Shelly worked in restaurants in San Francisco before becoming a food editor at Martha Stewart Living. She was the food stylist for and contributor to Martha Stewart’s Baking Handbook and is the author of Sweet Scoops and Ice Pops.
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Most helpful customer reviews on Amazon.com
In response to the review that stated this book was too complex for the "typical home baker:" I could not find a "Candy Cane" recipe, so I'm assuming you're refering to the "Peppermint Stick" recipe as being too complex. I would think that a "typical home baker" would read through this recipe and modify it to her skill level. For example, the author does give a lot of detail on how to make different shades of red dough and how to pipe this dough in different widths to obtain the striped effect. However, I would think that a "typical home baker" would realize that the coloring of the dough is just for show and does nothing to the taste of the cookie. This baker would omit this part of the recipe all together and just make the cookies with the plain dough.
I really enjoyed this book!! I like how well it is organized. The first half of the book is devoted to Basic Cookie Baking and Decorating Techniques. There are 5 Cookie Recipes used throughout this section of the book: 1)Vanilla Sugar 2)Lemon-Buttermilk, 3)Brown Sugar, 4)Chocolate Sugar and 5)Gingerbread.
This section focuses on how to make different types of cookies using one of the 5 Basic Cookie Recipes. For example, there is a recipe for Lemon Window Panes that uses the Vanilla Sugar Cookie recipe to make sandwich cookies with Lemon Curd filling. This section also contains information on decorating different shapes of cookies, i.e. alphabet cookies, flower cookies, etc. All the decorating techniques are throughly described. However there are no templates provided, but the shapes are relatively simple and can be easily duplicated.
The second half of the book is devoted to several different types of cookies and their recipe. A FEW of these are: Meringue Spirals, Chocolate-Butterscotch Crackles, Toffee Triangles, Apricot-Pistachio Biscotti, Graham Cracker Sandwiches,Vanilla Spritz Sandwiches, Orange Truffle Cookies, Chocolate Pretzels, Chocolate Chip Wafers, Dried Cherry Shortbread, Chocolate-Peanut Butter Squares, Maple Pecan Streusel Bars, plus many more delicious recipes. This part of the book also includes recipes for royal icing, several cookie/bar glazes like vanilla, chocolate and caramel glazes. Cookie fillings that include Lemon Curd, Vanilla Cream, and others. As well as recipes for Candied Orange Curls, Marzipan Roses,etc.
All in all, I found this to be a very informative book. I did not find any of the recipes to be particularily difficult, skill wise, but a few were a bit time consumming. These time consumming recipes could easily have steps
omitted and produce the same delicious results(i.e. the Peppermint Stick Cookies mentioned at the beginning of this review)
I HIGHLY RECOMMEND THIS BOOK to anyone who enjoys making cookies. Even if you are not into cookie decorating, there is a lot of GREAT recipes in this book that makes it worth purchasing. You will not be disappointed!!!
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