| Details | | Publication Date: | 1996-09-01 |
| Size | | Height: | 10.3 in | | Width: | 7.5 in | | Thickness: | 1.2 in | | Weight: | 28.0 oz |
Publisher's Note All praise and pass the cookie jar. Celebrating rich, buttery, over-the-top treats, award-winning baker and author Judy Rosenberg shares 150 inspired but easy-to-make cookie recipes that never stint on the good stuff. Think chocolate chips and chocolate chunks, mounds of jam and heaps of nuts, the butter crunch of real shortbread and the tender chew of a gooey bar. Cookies and milk will never taste the same again. Among the old favorites and new classics: Noah's Chocolate Chocolatey Chocolate Chips, Hazelnut Crisps, Banana-Nut Chocolate Chunks, Almond Biscotti (low-fat, but don't tell anyone), Coconut Dainties, Pucker-Your-Lips Apricot Linzer Bars, and adorable little custard-filled Boston Cream Pies. "Home bakers...are sure to find something in this exuberant collection to make their hearts beat faster -- and not just from cholesterol". -- Publishers Weekly. Main selection of the Book-of-the-Month Club's Good Cook Club.
Industry Reviews "There are 150 sweet, rich confections here. Ms. Rosenberg writes like the Rosie O'Donnell of cookie makers....But hey (as the Rosies would say), when the results are maple softies, chocolate cherry cheesecake brownies and 'birthday cakes on the go' (gooey cookies with raspberry filling), it is impossible not to enjoy." New York Times - Suzanne Hamlin (12/04/1996)
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