Cookie Love: More Than 60 Recipes and Techniques for Turning the Ordinary into the Extraordinary [A Baking Book]

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Product Description A new, edgier take on baking cookies, from a James Beard Award-winning chef and the owner of the popular Chicago restaurant, HotChocolate. Mindy Segal is serious about cookies. And Cookie Love is your new go-to, never-fail reference for turn-out-perfectly-every-time cookie recipes. Mindy, award-winning pastry chef and self-professed “cookie nerd,” shares all of her secrets for turning classic recipes into more elevated, fun interpretations of everyone’s favorite sweet treat. From Peanut Butter Peanut Brittle Cookies and Fleur de Sel Shortbread with Vanilla Halvah, to Malted Milk Spritz and Peaches and Cream Thumbprints, Segal’s recipes are inspired and far from expected. Inside you’ll find more than sixty perfected recipes for every kind of cookie including drop cookies, bars, sandwich cookies, shortbread, thumbprints, and more, as well as the best tricks and tools of the trade and everything you need to know to build the ideal cookie pantry. A must-have for anyone looking to up their cookie-baking game, Cookie Love is a celebration of the most humble, delicious, and wonderful of baked treats. Review "In the richly illustrated pages, Ms. Segal, a pastry chef and the owner of the HotChocolate restaurant in Chicago, reinvents everything from snickerdoodles to chocolate chippers to brownie crinkles, sharpening the flavors, enriching the textures and refining the techniques."-Melissa Clark, The New York Times "Smoky bacon candy bar cookies? Folgers crystals with sour cream gianduja shortbread? Graham cracker and passion fruit whoopie cookies? This is not your grandma's bake sale! Pastry chef Mindy Segal, proprietor of Chicago-based HotChocolate Restaurant and Dessert Bar, dares you to redefine your cookie repertoire with these cheeky, sometimes edgy riffs on the formerly humble cookie."- T. Susan Chang, NPR.org " Your cookie game will never be the same."-Paula Forbes, Epicurious.com About the Author Pastry creator MINDY SEGAL specializes in contemporary American cuisine, putting a modern twist on traditional classics. The James Beard Foundation nominated her for Outstanding Pastry Chef in the country five years in a row, and she was awarded the title in 2012. She has been featured in the New York Times, the Wall Street Journal, Food & Wine, and O, the Oprah magazine, as well as made appearances on television, including Today and the Food Network. Mindy is the proprietor of Chicago's popular HotChocolate Restaurant and Dessert Bar. KATE LEAHY is a freelance writer and recipe developer based in San Francisco. She co-authored Burma Superstar,  SPQR, The Preservation Kitchen, and A16 Food + Wine, an IACP Cookbook of the Year and recipient of the Julia Child Best First Book award. Visit kateleahycooks.com for more information on recipes or cookbook projects. Excerpt. © Reprinted by permission. All rights reserved. Oatmeal Scotchies makes approximately 42 cookies 1 cup plus 2 tablespoons old-fashioned oats  1 cup (8 ounces) unsalted butter, at room temperature  ½ cup cane sugar  ½ cup firmly packed light brown sugar  ½ cup firmly packed dark brown sugar 1 extra-large egg, at room temperature 1 teaspoon pure vanilla extract ½ cup cake flour  ½ cup unbleached all-purpose flour  1 ½ teaspoons baking soda 1 teaspoon kosher salt 1 teaspoon sea salt flakes 1 cup (6 ounces) butterscotch chips There is one cookie that I cannot make: oatmeal raisin. When I was in culinary school, I spent a week trying to produce the perfect oatmeal raisin cookie. I was on a quest to make it flat and crisp, but it never worked out. The raisins always dried out or the cookies turned flabby. I finally set this cookie aside and moved on.  Yet two sources of inspiration drove me to revisit the oatmeal-cookie category. Three Sisters Garden in Kankakee, Illinois, sells unhulled oats that look like barley malt and I wanted to highlight these special oats in a cookie. Then along came my second source of inspiratio

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9781607746812

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1607746816

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