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Carla Bardi - All books by this author
Everybody loves cookies, but few are aware that the first cookie was baked thousands of years ago. It was probably invented in ancient Persia, and later, the Romans made fried cookies using wheat, water, and honey. In the seventeenth century, Dutch settlers in New Amsterdam (now New York) were baking little cakes, or koekje, a word that was later transformed into cookie. Here is the ultimate guide and definitive book on the art, the baking, and the enjoyment of cookies. Itís filled with fascinating information, wonderful color photos, and easy-to-follow recipes for more than 330 different cookie varieties. Cookie connoisseurs will find recipes foró
Carla Bardiís Tips for Making Perfect Cookies
Butter: Use unsalted butter for all recipes, and make sure itís fresh. Properly wrapped butter keeps fresh for a maximum of three weeks in the refrigerator. Wrapped in airtight foil, it can be kept frozen for several months.
Eggs: Again, make sure theyíre fresh. Best to keep them stored on top shelf of the refrigerator, kept in their carton from the grocery store.
Flour: Unless otherwise stated in a recipe, all-purpose or plain flour produces the best results.
Raising Agents: Many cookies are leavened with just air bubbles produced in the batter when sugar is creamed with butter or beaten with the egg. Some recipes call for baking soda, also known as bicarbonate of soda.
About The Author:
Carla Bardi grew up in Tuscany and currently operates a small vineyard in Italy with her husband. She is the author of many internationally successful cookbooks, most of them devoted to regional Italian cooking as well as the co-author of The Golden Book of Chocolate, published in North America by Barronís.
Hardcover w/jacket and ribbon marker / 704 Pages / 6 1/2 x 8 9/16 / 2009