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virginia-classifieds.net - Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
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List Price: $24.95
Our Price: $9.99
Your Save: $ 14.96 ( 60% )
Availability: Usually ships in 24 hours
Manufacturer: Clarkson Potter
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Average Customer Rating:  
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Binding: Paperback
Brand: Cookbook
Dewey Decimal Number: 641.8654
EAN: 9780307394545
ISBN: 0307394549
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 352
Publication Date: 2008-03-11
Publisher: Clarkson Potter
Release Date: 2008-03-11
Studio: Clarkson Potter
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Spotlight customer reviews:
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Customer Rating: 
Summary: Great recipes
Comment: After about 10 years using Rose Levy Birnbaum's Christmas cookie book, this year I switched wholesale to my new Martha Stewart's Cookies book. Birnbaum's book, which I love, has nuts in almost every cookie, and I had several people with nut allergies on my cookie recipients list. I had some other requirements for cookies, too--ones that didn't require long chilling periods for dough, quick to make, with fairly few ingredients, and with some role for a new baker's helper (2 years old).
I was able to find a good selection of recipes in Martha's book to fit all these criteria, with a few modifications: chocolate crackles, pfeffernusse, lime meltaways, sugar cookies (made small and with Christmas instead of Easter cutters, natch), raspberry and apricot thumbprints adapted from the chocolate thumbprint recipe.
All have been popular and I've spent the week before Christmas defending the tins intended for friends from my immediate family. However, I must agree with a few of the criticisms of other reviewers. It would help to have more info on how dough should look/feel, and also how to know when cookies are done. Some recipes say "bake for X minutes or until edges are golden brown," but others just give the time, not useful given the variations in ovens, and also that I like to make my Christmas cookies really small. Also, while I like having the pictures of cookies in the index, I find the classification by texture annoying--I'd much rather have, say, all the chocolate cookies together so I can compare and select recipes without flipping back and forth through the book.
I don't think this is a good book for a beginning baker, but for the experienced who can adjust and fill in the less-complete info, the recipes are well worth it!
Customer Rating:
Summary: Good, but.......
Comment: First I will like to say that the recipes, and photos of the finished product in this book are divine! The only drawbacks to this book are that the ingredients are not given by weight, and that a short description of what the batter/dough is supposed to be like would be helpful. Baking by weight is more accurate, and easier to measure and double the recipe. It would have been very easy for the publisher to add the weights next to the standard volume measures. A short statement such as "the dough will be sticky" or "If cookie does not keep it's shape while baking, add a bit more flour" or whatever statement is appropriate, would save the baker much frustration and discards. Over all its' a great cookie cookbook.
Customer Rating:
Summary: Amazing
Comment: I can only say that, AMAZING. I've tried about 30 recipes and they all got really good and very easy to prepare. I love my cookie bible. Martha Stewart has very good and interesting ideas as always.
Customer Rating:
Summary: For the Cookie Lover in All of Us
Comment: If you love cookies, then you'll love this book! I love how the table of contents are pictures of the cookies! All the cookies are categorized by their texture, which helps you get a feel for the cookie and how it will taste in the end. This book is highly recommended!!!
Customer Rating:
Summary: Great recipes...a bit pretentious in presentation
Comment: I've tried several of the recipes so far, and they are great. Five stars for the cookies' tastiness. However, I do think there's a pretentiousness to the presentation. So I reduced the number of stars for that reason.
For example, sometimes there are unnecessary steps, like lining your cookie sheet with parchment paper. This is not necessary--I've made similar cookie recipes many times and I know that parchment is extraneous. But these recipes could get a baking newbie scurrying to the store for all kinds of unnecessary items like that. Also here's an example of the pretentiousness I see: The recipe I'm trying now calls for "7 ounces best-quality semi-sweet chocolate, cut into 1/4 inch chunks." Guess what that translates as: A cup and a half of semi-sweet chocolate chips. But I had to trundle out my food scales to figure that out, and that, like cutting unnecessary parchment paper, takes time which is better spent resting afterward, and eating your cookies. Also, a less experienced baker might go out and buy semi-sweet chocolate and think she has to break it into pieces herself. Talk about a nuisance.
Come on; quit the pretentiousness and write realistic recipes for realistic, real world cooks. So buy it for the recipes if you've a mind to, but be prepared to modify directions more than you might normally do for most recipes.
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Editorial Reviews:
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The perfect cookie for every occasion.
Cookies are the treat that never disappoints. 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–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are 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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