Craving Cookies - by Helen S Fletcher (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br><p>Over 80 cookies and more than 200 color photos of both classic and new cookies such as <strong>Peppermint Ravioli, Cardamom Black Pepper Snaps and Harlequins</strong>. Fully illustrated technique, equipment and ingredient sections are covered.</p><p/><br></br><p><b> Book Synopsis </b></p></br></br><strong><em>Craving Cookies, The Quintessential American Cookie Book</em> is a beautifully illustrated book that brings all the fun of baking cookies right into your own kitchen. </strong><p>Helen S. Fletcher has been making pastry dreams come true for over 45 years! As a renowned pastry chef, Helen owned a commercial bakery that provided high-end pastries, cakes and delicacies to fine restaurants and venues for more than thirty years. She has previously authored The New Pastry Cook and European Tarts, sharing her vast knowledge and recipes. Helen has always loved teaching people of all ages and abilities. She has taught her specialized craft at the collegiate level, as a regular on various cooking shows, as a consultant to Cuisinart, as a writer for Bon Appetit Magazine, and as a role model to other pastry chefs. </p><p><br></p><p>Over 200 color photographs illustrate the detailed instructions comprising this ultimate cookie book. Each cookie recipe features its photographic match, providing a visual goal. Where words alone do not clearly convey the instructions, additional photos are included as a guide.</p><p>As a natural teacher who loves sharing recipes, tips, and information acquired through her busy years, <strong><em>Craving Cookies </em></strong>was the perfect outlet for her wealth of knowledge.</p><p><br></p><p>Helen has a unique ability to modernize recipes and effortlessly remove the all-too-common intimidation surrounding baking endeavors. She naturally encourages an interest in baking whether it be leisure or professional. </p><p><br></p><p><strong><em>Craving Cookies</em></strong> is a labor of love that depicts her personal journey through the creation of American cookies. Specifically noting that cookies have a casual flair and fit into today's lifestyle, Helen invites you into her kitchen as she shares both new and classic recipes and techniques gathered from her years of professional and home baking experience. The book includes: </p><p><br></p><p>- Over 80 cookies and 200 color photographs</p><p>- Each cookie is photographed in color </p><p>- Photos of baking equipment</p><p>- Ingredient compendium of every ingredient used throughout the book</p><p>- Color Technique section detailing techniques repeatedly used throughout the book</p><p><br></p><p>Throughout the 188 pages of both classic and contemporary cookies such as <strong>Peppermint Ravioli</strong>, </p><p><strong>Cardamom Black Pepper Snaps, </strong>and <strong>Harlequins </strong>are tips and tricks used by professionals. </p><p><br></p><p>Love <strong>Shortbread</strong>, both sweet and savory? There's a whole chapter on this three-ingredient wonder.</p><p><br></p><p>Gluten-free hasn't been overlooked, featuring a perfect <strong>Gluten-Free Chocolate Chip Cookie</strong> using only pantry ingredients and no gluten-free flour substitute, plus 8 more cookies that are naturally gluten-free.</p><p><br></p><p>And don't forget the bars section, including an updated version of the very popular <strong>Lemon Bars</strong> that changes one simple ingredient for a perfect outcome, <strong>Dutch Apple Bars, Banana Split Bars, No-Bake Peanut Butter Bars, Rugelach Bars, </strong>and many others are featured in this 20-recipe chapter.</p><p><br></p><p>Don't miss the <strong>Loaded Brownies </strong>made<strong> </strong>with chocolate, caramel, peanuts, and two kinds of chocolate chips, or the <strong>Macadamia White Chocolate Lightening-Fast Brownies </strong>that are ideal to make with a young child. </p><p><br></p><p><br></p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>".....just wanted to mention how much I appreciate your including weights in your recipes. I was, like most home cooks, brought up with measuring cups but I find weighing ingredients makes such a difference in the final product." Eileen Murphy</p><p><br></p><p>"Thanks again for the work you put into writing. I always feel like I'm sitting right alongside you as you so completely explain how to make something wonderful." Lynette Pruett</p><p><br></p><p>"Your site is an automatic go to for queries and indeed anything baking related." Tricia Clough</p><br>
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