2010 IACP Baking Book of the YearWith recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . . Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. “What if cookies reflected our modern culinary sensibility—our spirit of adventure and passion for flavors and even our dietary concerns?” Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky. An inveterate tester and master manipulator of ingredients, she draws on the world’s pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant’s ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table.read more
Alice Medrich is the winner of five James Beard Foundation Awards, most recently Best Baking & Dessert Book of the Year for her tenth cookbook, Flavor Flours (Artisan Books, November 2014). She received her formal training at the prestigious École Lenôtre in France and is widely credited with popularizing chocolate truffles in America. Medrich writes Food52’s Rogue Baking Tips column and teaches online baking courses at Craftsy.com. She lives in Berkeley, California. She is the author of Seriously Bitter Sweet (a complete revision of her 2003 IACP-prize-winning BitterSweet), Sinfully Easy Delicious Desserts, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, Pure Dessert, and Chocolate Holidays.read more
Reviews for Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by ...
I am reviewing this book after having only baked two of the recipes, but this is my fourth cookbook from Medrich and I find that her approach to flavors and baking really matches what I am trying to do as a cook. My interest in the last couple of years is to explore ingredients and to try and make the most of their inherent flavors to produce healthy (mostly), simple (mostly), good food that doesn't rely on artificial ingredients or large amounts of fat, salt and sugar. I first made the buckwheat nibby butter cookies using Buerre d'isigny unsalted butter. Even though I think these cookies were moderate in their fat content the taste of the butter really came through. I am looking forward to trying the different variations. I enjoyed the simple rich taste with the contrast of the nibs, but others might not find them sweet enough. The second recipe was the chocolate wafers 3.0. First I discovered that my food processor wasn't large enough ( it is small), and so I had to improvise, the resulting dough was counterintuitive as it looked like sand. But when I compacted it it did come together. On the first day I wasn't overly impressed, but day after day the flavor continued to improve. I think this would be a perfect recipe for working with specialty cocoas, or just to taste different cocoas. I really love that Medrich reduces fat and sugar to punch up flavor. As a result several of her recipes that I have tried have become 'go tos' in my kitchen.read more
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