Alice Medrich, author of numerous award-winning dessert cookbooks, re-visits the cookie. Something so very appealing in this unique book is that the cookies are grouped by texture--a first I have seen. She also swaps out bleached, all-purpose flour (which she says makes for tender cookies) for unbleached and finds they taste and smell even better. Each cookie is charmingly introduced with tips and notes and ends with "upgrades" (otherwise know as "variations"). Also included is extra information about her resources, equipment and ingredients.
Several really cool lists in the "smart search index" include cookies that are wheat-free or dairy-free or whole-grains or quick and easy or 2-point cookies (Weight Watchers) as well as doughs that freeze well and cookies that keep at least two weeks. WOW!
There is so much variety in this book you will be sure to find what pleases your palate. Lemon: check. Nuts: check. Chocolate: big check. Cinnamon, nutmeg, toffee, caramel, espresso, mint, ginger, coconut, vanilla, orange, cardamom, bourbon: all check. Now you must check this out!
Submitted by Rebecca D at Central