Alice Medrich has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious �cole Len�tre in France and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has devoted much of her career to teaching and sharing her expansive knowledge about baking. Find her on Instagram and Twitter @alicemedrich.
"Medrich presents a compendium of exciting and enticing cookie
recipes that reflects every aspect of our widening culinary
landscape. This book has redesigned and reframed the
often-overlooked cookie and is a boon to the modern, conscious
baker." - Publishers Weekly--Publishers Weekly Staff, Publishers
Weekly
"Alice Medrich has moved the ball of dough forward with CHEWY GOOEY
CRISPY CRUNCHY MELT-IN-YOUR-MOUTH COOKIES, rethinking everything
she baked, rebooting classics and modernizing techniques. Above
all, Medrich is determined to make us better bakers."
--The New York Times "The new cookie bible."
--Ted Allen, quoted in Food Network Magazine "[Medrich]
meticulously reworks old timers such as chocolate chip cookies and
Linzer cookies and introduces newcomers like fresh thyme tuiles,
and figures out how to perfect them."
--The Wall Street Journal "Cookie lovers of every stripe will find
much to love in baking icon Alice Medrich's new book . . . Medrich
tweaks all the beloved classics to perfection--from brownies and
blondies to shortbread and snickerdoodles--and then offers
compelling flavor variations, ensuring that both the cookie purist
and the iconoclast are satisfied."
--Fine Cooking "This hefty softbound volume gets my vote as the
best of the batch."
--San Diego Union Tribune "Chewy Gooey Crispy Crunchy
Melt-in-Your-Mouth Cookies is a must-have for devoted cookie
bakers, whether beginners or experts. It's the kind of cookbook you
might curl up with on the sofa, for inspiration, and follow closely
in the kitchen, for foolproof results."
--Dallas Morning News "With abundant mouthwatering color pictures,
Chewy, Gooey is deliciously educational."
--Charleston Post and Courier "Medrich presents a compendium of
exciting and enticing cookie recipes that reflects every aspect of
our widening culinary landscape. Whole-grain flours as well as
wheat-free alternatives are becoming more and more prevalent, and
people are more often exposed and open to exotic spices and unique
flavor combinations. Nibby buckwheat butter cookies, golden kamut
shortbread, honey hemp bars, and whole wheat biscotti showcase
whole-grain flours, while wheat-free versions of rugelach, toffee
bars, butter cookies, and caramel cheesecake bars (just to scratch
the surface) aim to please an increasing number of
gluten-intolerant dessert lovers. There's a good chunk of
dairy-free cookies as well as lower-fat versions (two Weight
Watchers points, to be exact). Comfortingly, there are also homey
recipes for classic peanut butter cookies, cakey brownies, and
rocky road bars. Flavor combos are intriguing, as in the wheat-free
grapefruit and basil butter cookies, aniseed and almond shortbread,
and nutty cocoa cookie bark with Parmesan and sea salt. The recipes
are organized by texture, hence the title, but there's also a
section grouping cookies into categories like those containing
whole grains, those that keep at least two weeks, ridiculously
quick and easy cookies, and cookies to make with kids. This book
has redesigned and reframed the often-overlooked cookie and is a
boon to the modern, conscious baker."
--Publishers Weekly "Textures, as her title shouts out, drive
Medrich's latest, more-than-130-recipe-filled cookie collection.
Crispy? Try ginger Florentines and lavender tuiles. Crunchy means
biscotti and nut slices. Oatmeal and honey hemp stands for chewy.
As for gooey, flaky, and melt-in-your-mouth? Check out brownies in
many flavors, rugelach, and the resurrected French macarons.
Medrich sets the table by insisting (insofar as the written word
can) that readers first review the user's guide, a handy compendium
of critical FAQs (e.g., how soft is softened butter?), an index of
categories (e.g., whole grain, quick and easy, etc.), and
troubleshooting details (e.g., the biggest issue with not-great
cookies: too much flour). She carefully prepares bakers for
success, including upgrades for most recipes (read variations) and
notes about specific types, such as biscotti, tuiles, phyllo dough,
and macarons. Last is her tech-support chapter, which wraps up her
teachings on ingredients, equipment, and resources. It's time to
turn on the oven."
--Booklist
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