Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share
Where to buy Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share books online?
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- Each recipe is accompanied by a lush, full-color photograph
- Helpful tips and techniques for baking, decorating and storing
- Lovely gift packaging thoughts in standout Martha Stewart style
Product Description
The perfect cookie for every occasion.
Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a proper dinner or a family tree 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 additional 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 reflect of a classic, evocative treat with more hint. 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 Flavor 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 marvel how the cookie will look. Perfectly 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 thoughts in standout Martha Stewart style.
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I did not get the cook book cookies from you yet and I am begining to reflect that I will not get it and the money has already been taken out of my account. Very dissatisfied. I did a lot of shopping with you and have been very pleased with the stuff I have ordered, but I will not do any shopping with you any more. And I will tell all my friends about it too.
Reader’s Rating: 1 / 5
I ordered this item in late March 2009, and it has not yet arrived, as of May 1, 2009. I contacted the seller and was told to expect a refund, but that has not happened. I am very frustrated.
Reader’s Rating: 1 / 5
With a title of “Martha Stewart’s Cookies” and her smiling picture plastered on the take in one would expect Martha Stewart to have written the cookbook. As a replacement for it’s “From The Editors of Martha Stewart Living” magazine and as such appears to be a compilation of recipes and features that have run in the magazine.
After the table of contents, there is a multi page section of pictures of various cookies with their name and what page the recipe is on. The cookies are listed in all-purpose categories such as “light and delicate, crumbly and sandy, chunky and nutty, cakey and tender, crisp and crunchy” and “rich and dense” with the corresponding page number for the section.
“Light and delicate” section starts our journey through 175 cookie recipes. The section starts off with “Meringue Porcupines,” before moving through “Chance Cookies, Bratseli, Langues-De-Chat, Peanut Butter and Jelly Bars” among many others listed in this section which started on page 20. Most of the recipes are not simple and require some dexirity with kitchen appliances, pastry bags, etc. to achieve anything close to the items picture here. There are a few pictures of items in various stages of preparation, but the pictures are tiny and therefore doing not provide much detail.
The “soft and chewy” cookies take over starting on page 56. Of course, one would expect a recipe for “Soft and Chewy Chocolate Chip Cookies” and there is one. Also included are recipes for “Coconut Macaroons, Chocolate Macaroons, Chocolate Malt Sandwiches, Whole-Wheat Date Bars” and many others. The same format is used with most of the pictures in this section depicting the finished product.
At page 104 the book shifts to consider “crumbly and sandy” cookies. “Almond Horns, Pecan Logs, Springerle, Apple-Cheery Crumble Bars, Sand Tarts” and many more cookie recipes make up this section. The same format continues and again in this chapter, most of these are labor intensive cookies requiring lots of experience in the kitchen.
“Chunky and nutty” is the next section starting on page 164. “Rocky Ledge Bars, Banana-Walnut Chocolate-Chunk Cookies, Pine Nut Cookies, Magic Blondies” and many more appear here. All appetizing and all carried in the same format as earlier ones in the book.
Page 188 inscription “cakey and tender” with items such as “Lemon Madelines, Lebkuchen, Raspberry Almonds Blondies” and many others. All delectable and nearly all very intricate to make and depicted in the same format used throughout the book.
Page 218 inscription the start of “crisp and crunchy” with such one as “Chocolate-Orange-Espresso Thins, Chocolate Pretzels, Striped Icebox Cookies, Chocolate Sandwiches” and others.
“Rich and dense” starts on page 264 with items such as “Baci di Dama , Chocolate Thumbprints, Truffle Brownies, Rugelach Fingers” and many others .
Starting on page 306 there is a section on “tools and techniques.” Here you will find information on ingredients, tools for building dough or shaping the dough, and information on how to drop dough, decorating cookies and additional useful items. There are pictures, but they are tiny like most of the pictures in this book so detail is hard to come by.
Now that you have made the cookies you have to know something about “packing and giving.” Starting on page 328 this section is devoted to various ways to present the efforts of your hard won labor via sacks, cookie drums, window boxes, etc.
A list of sources for ingredients and supplies, a listing of photo credits and an pointer bring this paperback cookbook to a close. A cookbook that you will have to pin down in some way lacking breaking the spine to use. And a cookbook that does feature delectable recipes which are very intricate.
Beyond the fact there is no reference to dietary information at all as well as the fact that is done by the editors of her magazine as a replacement for of Martha which is a bit misleading since this info is inside and not on the take in, the largest issue is the recipes themselves. No doubt they are “the very best treats to bake and to share.” They are also very intricate, very labor intensive and rather impossible to do unless one has copious people under their mandate to take care of things while one is the kitchen or anything to do beyond being in the kitchen. While the book is decent, except for the tiny pictures, it doesn’t really matter because the book isn’t practical for many cooks. Like most of her books, her magazines and her TV show, it operates in the principal that there is nothing else to do.
For persons of us who truly have our hands full with a job, child care, and a host of additional issues, the book simply doesn’t work.
Kevin R. Tipple (copyright) 2008
Reader’s Rating: 2 / 5
Recipe for cookies (by Felicia Norman):
Step 1: For 2 1/2 hours looking through 175 cookie recipes before finally deciding on which cookie to make.
Step 2: Spend 45 minutes traveling to the grocery store to gather ingredients which can only be establish in a specialty isle with the mark written in a foreign language.
Step 3: Take 15 minutes to lay out all the supplies for the cookie recipe.
Step 4: Start Step one of the Martha Stewart cookie recipe.
Step 5: Realize that you don’t own an electric bowl mixer with paddle attachment and choose to use an electric mixer as a replacement for and hope for the best.
Step 6: Notice that the batter “looks amusing” and marvel if it is the result of not having the proper mixing tool or if it’s because your butter has salt in it.
Step 7: 45 minutes after Step 4, place cookie batter on parchment paper on cookie sheets and prepare to bake. Set the kitchen timer for the amount of time suggested by Martha Stewart.
Step 8: When the kitchen timer goes off, open the oven, run to the door to open it too. Hope that you have avoided setting off the fire alarms. Come back to the oven and throw the cookies in the trash.
Step 9: Repeat step 7 but lower amount of time on timer by 1/3 and then hover over the oven in dread of burnt cookies.
Step 10: When they look done, remove cookies from oven and lean over too far so that the parchment paper slides off the cookie sheet onto the floor. After the dog refuses to chean them up for you, pick up cookies and throw them in the trash.
Step 11: Repeat Step 9.
Step 12: Remove cookies from the oven and place them on cooling rack.
Step 13: Give a cookie to Matt to taste. After he breaks a tooth on the first one, throw the rest of the cookies in the trash.
Step 14: Spend 1 hour 15 minutes cleaning up mess from building cookies.
Step 15: Go to 24 hour gas station, spend $8.42 on a package of Chewy Chips Ahoy! Cookies. Go home. While looking through the Martha Stewart’s Cookie book, eat the entire package of Chips Ahoy! Cookies while wondering why you will never be as excellent as Martha.
Reader’s Rating: 1 / 5
Don’t let the above line lead you to judge I’m not a Martha Stewart fan, becuase I am. I reflect she’s done a lot for this world. But, for the money and it being from Martha the perfectionist who runs a multi-billion dollar company, I would have liked a hardcover cookbook, and I expected to see more pictures of the cookies. We eat with our eyes, and seeing a what a cookie looks like makes me want to make and eat it. The few pictures in it look like they weren’t even professionaly photographed. The book overall just seemed to be low budget and nothing spectacular.
Reader’s Rating: 2 / 5