B O O K R E V I E W BY K A R E N M I LLE R
Chewy Gooey Crispy Crunchy:
Melt-In-Your-Mouth Cookies By Alice Medrich 2010 Artisan
T
he title says it all, who doesn’t want cookies with that introduction? Medrich is a very talented and accomplished author of many cookbooks on desserts and baking. Although this is not necessarily a book meant for beginners, they would certainly learn a good deal from it. Other than the tempting recipe descriptions and photographs, it is the amazing amount of painstaking detailed information that stands out. The recipes incorporate all of Medrich’s baking skills with new, modern flavours, and creative variations of classics. Texture is key here, with the chapters divided into the chewy, gooey, crispy, and crunchy categories. But even before you get to the recipes, her brilliant “Users Guide” breaks down every aspect
of cookies: ingredients, preparation, baking and storing. Worthwhile for anyone to read! The photographs are so tempting, making even the healthier breakfast cookies look good (but really, aren’t all cookies “breakfast” cookies?). The biscotti recipes really impressed with how the flavour and texture descriptions are so exact. Most recipes have some flavour variations in “Upgrades” or a “Tech Support” recommendation, and scattered throughout the book are inserts dedicated to single subject matter like “Brownies,” explaining how all the different ways of preparing your brownies can affect the results, or helpful hints in the “Macaron Chat”. The “Components” section at the back of the book continues to provide more fine points with key recipes you will use time
and again in baking. Also included in the Components section is a helpful ingredient and equipment glossary explaining in detail their importance and what to look for. This cookbook is an excellent handbook just in time for the holiday season. Whether you are a beginner or a more seasoned baker looking for new ideas for a cookie exchange, or looking for a gift for someone you hope will share their baking, this cookbook will be put to good use whatever texture you crave! Karen is a lawyer by trade, who claims to have been on the “know where your food comes from” bandwagon sooner than most, and now focuses on foraging her daily food from local growers.
