By Alice Medrich

2010 IACP Baking e-book of the YearWith recipes equipped through texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . . Cookies are effortless, engaging, and enjoyable. but because the award-winning baker Alice Medrich notes, too usually, domestic chefs dangle to the recipe at the bag of chocolate chips, while much more is feasible. What if cookies mirrored our sleek culinary sensibility'our spirit of experience and keenness for flavors or even our nutritional matters? Medrich writes in her creation to this landmark cookie cookbook, geared up through texture, from crunchy to ethereal to chunky. An inveterate tester and grasp manipulator of parts, she attracts at the world's pantry of materials for such scrumptious riffs at the classics as ethereal meringues studded with cashews and chocolate chunks, palmiers (elephant's ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content material is slashed and the flavour became up on every thing from ginger snaps to chocolate clouds. From new spins on vintage recipes together with chocolate-chip cookies and tarts, to delectable 2-point treats for Weight Watchers, to cookies to make with youngsters, this grasp conjurer of chocolates will convey bliss to each dessert desk.

Show description

Read or Download Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich PDF

Best food & drink books

50 Great Pasta Sauces

50 nice Pasta Sauces has all of the correct elements to develop into a best-selling cookbook: daily Italian recipes that may be ready speedy and cheaply, illustrated with appealing four-color photography.

Living on a farm in Tuscany, Pamela Sheldon Johns is familiar with greater than a bit approximately Italian cooking, and 50 nice Pasta Sauces showcases a few of her most sensible sauces amassed all through her broad culinary occupation. The recipes are divided into 4 mouthwatering categories--vegetable sauces, meat sauces, seafood sauces, and dairy sauces--each designed to be the center piece of an impossible to resist, unforgettable meal.

Readers can virtually flavor the flavorful pasta dishes pictured within the wealthy, four-color images that accompany the recipes. The aromatic sauces nearly jump off the web page, begging to be savored. Who might resist?

The recipes, starting from ordinary, conventional standbys to artistic new favorites, include:

* Carbonara sauce 
* Browned butter and sage sauce
* Rosemary-lamb sauce
* Garlic shrimp and wine sauce
* Roasted tomato sauce
* Asparagus and butter sauce
* Creamy goat cheese sauce

50 nice Pasta Sauces supplies readers and chefs a scrumptious, effortless, and cheap style of Italy, correct of their personal houses.

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Michael Ruhlman's groundbreaking ny instances bestseller takes us to the very "truth" of cooking: it's not approximately recipes yet fairly approximately uncomplicated ratios and primary concepts that makes all foodstuff come jointly, simply.

When you recognize a culinary ratio, it's unlike realizing a unmarried recipe, it's immediately understanding 1000.

Why spend time sorting throughout the hundreds of thousands of cookie recipes to be had in books, magazines, and on the web? Isn't it more straightforward simply to have in mind 1-2-3? That's the ratio of components that usually make a easy, scrumptious cookie dough: 1 half sugar, 2 components fats, and three components flour. From there, upload whatever you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to call a number of favourite additions. exchange white sugar with brown for a darker, chewier cookie. upload baking powder and/or eggs for a lighter, airier texture.

Ratios are the start line from which 1000 diversifications commence.

Ratios are the easy proportions of 1 component to a different. Biscuit dough is 3:1:2—or three elements flour, 1 half fats, and a pair of elements liquid. This ratio is the start of many adaptations, and as the biscuit takes candy and savory flavors with equivalent grace, you could most sensible it with whipped cream and strawberries or sausage gravy. French dressing is 3:1, or three components oil to at least one half vinegar, and is among the most precious sauces that you can imagine, giving every thing from grilled meats and fish to steamed greens or lettuces excessive taste.

Cooking with ratios will unchain you from recipes and set you loose. With thirty-three ratios and recommendations for attractive adaptations, Ratio is the reality of cooking: uncomplicated arrangements that train us how the elemental components of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. switch the ratio and bread dough turns into pasta dough, brownies develop into brownies develop into popovers turn into crepes.

As the culinary global fills up with overly complex recipes and endless element lists, Michael Ruhlman blasts throughout the surplus of data and grants this cutting edge, elementary booklet that cuts to the center of cooking. Ratio offers one of many maximum kitchen classes there is—and it makes the cooking more uncomplicated and extra pleasurable than ever.

Professional Cooking (6th Edition)

Key good points of this new 6th version include:
* Over a hundred new, absolutely established recipes
* a new bankruptcy on vegetarian food, that includes kinds of vegetarian diets
* accelerated and up-to-date details, akin to a con-temporary examine proposing and garnishing nutrients and an in depth historical past of recent foodstuff service
* approximately 1,200 illustrations-including over a hundred new photographs-highlight elements, step by step innovations, and plated dishes in just right visible detail
* thoroughly revised, up to date, and accelerated vegetable chapters characteristic extra product id and cooking innovations, in addition to new recipes
* Revised and increased nutrients bankruptcy beneficial properties the recent USDA dietary guidelines
* lovely new design-helpful sidebars and committed chapters on menus, recipes, and value administration; cooking with legumes, grains, and pastas; breakfast training; dairy; and drinks

The Modern Dutch Oven Cookbook: Fresh Ideas for Braises, Stews, Pot Roasts, and Other One-Pot Meals

Your New ally for Fuss-Free One-Pot nutrition delivering a twenty-first century tackle America's so much ancient cooking strategy, the trendy Dutch Oven Cookbook proves why the Dutch oven has earned its position because the such a lot flexible pot in today's kitchen. excellent for a wide-range of one-pot nutrition large enough to feed the complete relations, the Dutch oven is the proper cooking vessel for braises, stews, pot roasts, home made breads, and absolutely anything else you could ponder.

Additional resources for Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

Example text

Press it very firmly, making a thin layer. Or dump the mixture onto a sheet of foil on a baking sheet and distribute it evenly over an area about 4 by 9 or 10 inches. Press it firmly, squaring up the edges, to make an even compact layer about K inch thick. Fold the foil over the dough and wrap it tightly. Refrigerate for 2 hours or overnight. Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven. Unwrap the dough and transfer it to a cutting board. Use a long sharp knife to cut the dough crosswise into N-inch (or thinner if possible) slices.

In a small bowl, whisk together the melted butter, sugar, cocoa, and salt. Whisk in the egg whites. Add the flour and whisk only until combined. Let rest for at least 10 minutes or cover and refrigerate for up to 3 days. indd 62 7/3/10 9:14 AM Drop level teaspoons of the batter about 3 inches apart onto the cookie sheets. Using a small offset spatula (and a template, if using) or the back of a spoon and a circular motion, spread the batter evenly into 3-inch rounds (or ovals or other shapes) about A/AF inch thick.

Sweet with loads of coconut flavor. Pair with tropical fruit sorbets, citrus sherbets, raspberries and cream . . a cup of espresso. | Substitute 1 cup (3 ounces) unsweetened dried shredded coconut (see page 352) for the sesame seeds and the almonds. Decrease the salt to a rounded N teaspoon. indd 32 7/3/10 9:14 AM STICK CHAT The Coconut Sticks upgrade and the several other “stick” cookies in these pages are stars in this collection. The recipe and the method came about as I was trying to make an extra-flavorful crunchy coconut butter cookie.

Download PDF sample

Rated 4.92 of 5 – based on 9 votes