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Martha Stewart's Cookies: The Very Best Treats to Bake and to Share: A Baking Book Paperback – Illustrated, 11 March 2008
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Cookies are the treat that never disappoint, whether you're baking for a party or a picnic, a formal dinner or a family supper, or if you simply want something on hand for snacking. Martha Stewart's Cookies feature recipes for perennial pleasers like traditional chocolate chip and oatmeal raisin, as well as other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.
Cleverly organized by texture, the recipes in Martha Stewart's Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing).
Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart's Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.
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Top reviews from other countries
It is terrible for such a great book, well written and easy to follow recipes.
Delivery was fast.
174, salvo errori, ricette di biscotti una più golosa dell'altra. Assolutamente irresistibili.
Unico problema, riuscire a tenersene lontani per non farsi del male. Scherzo ovviamente!
Non scherzo invece quando dico che è davvero un magnifico libro sui biscotti.
Nei capitoli finali preziose indicazioni sulle tecniche, sugli stampi e più in generale sugli strumenti da usare in cucina.
E, per chiudere, perfino qualche interessante suggerimento per preparare piccole e grandi confezioni per regalare i vostri capolavori, se riuscite a non mangiarli tutti.
Unico piccolo problema, le unità di misura usate per gli ingredienti (cups, teaspoons and tablespoons, ma basta comperare gli appropriati misurini) e per la temperatura del forno (gradi Fahrenheit, ma trovate le tabelle di conversione su Internet).