The introduction includes a short author bio and the genesis of the book. She covers tools, ingredients, and supplies and how to source and use the best and freshest ingredients (and why you should). The following chapters present an amazing array of cookies by category: soft & chewy cookies, vegan friendly cookies, biscotti, butter cookies, sandwich cookies (yum!), florentines, macarons, and a selection of recipes for ingredients like sauces, glazes, and a chocolate tempering tutorial.
Each of the recipes include ingredients in a sidebar (measurements in US standard and metric), and step by step instructions. The ingredients are mostly relatively easily sourced and should be available from any well stocked grocery or large supermarket. The footers include adjustments for gluten free versions as well as high altitude or other specialty instructions. The cooking instructions are easy to follow and with a careful read-through, I found no glaring mistakes.
It's unclear from the publishing info available online, but the eARC I received has a handy interactive table of contents as well as interactive links and references. I hope the ebook release version does also. I've really become enamored of ebooks with interactive formats lately. Presumably that feature will carry through to the final release version.
I do wish the book included serving pictures for all of the recipes, but it's not a huge drawback. I would estimate approximately half are accompanied by one or more pictures. The pictures which are included are appealing, clear, and illustrative.
Five stars. There are a lot of very appealing recipes included. I tried 3 (Dad's Coconut Chocolate Chip (the cookie that started it all), Chocolate Brownie Biscotti, and Chai Shortbread). They were all a success, and the Chai Shortbread cookies were outstanding - tender, flaky, and robust.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
No comments:
Post a Comment