American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations
Any cookie aficionado should check out this book. The book is chock full of cookie recipes ranging from classics like the Chocolate Chip cookie (only it’s the Ruth Wakefield’s Chocolate Crunch Cookie recipe) to some more obscure ones like New England Hermits to fancy ones like Chocolate Bouchons and Macarons. I first tried the Katherine Hepburn Brownie recipe. It was a very simple, easy recipe. The brownies turned out very moist, gooey, and very chocolatey. They were really good brownies. I wished the recipe had indicated that I should let the mixture cool before adding the egg (I am a novice baker) because a small portion of my brownie had some cooked eggs in it. Don’t get me wrong, eggs are yummy but not in my brownie. I was nosey and found the Katherine Hepburn Brownie recipe on NYTimes Cooking, and the recipe is just slightly different, mostly regarding how some of the ingredients get incorporated. I may attempt that one next so I can compare the two instructions. I also made the Cornmeal Madeleines. I love Madeleines, but I wasn’t a fan of the cornmeal addition. I much prefer the classic lemon Madeleines. My only complaint about the book would be to request more mouthwatering and sugary-sweet pictures because it all looks amazing. I hate baking, but the scrumptious pictures make me want to bake.
|Page Count||336 pages|
|Bookshop.org||Buy this Book|
|Category||Cooking, Food & Wine|