Table of Contents

1. Introduction.2. Equipment.3. Ingredients.4. Techniques, Tips, and Troubleshooting.5. Storing, Wrapping, and Shipping Cookies.6. Drop Cookies.7. Rolled Cookies.8. Bar Cookies.9. Hand-Formed Cookies.10. Piped or Molded Cookies.11. Refrigerator Cookies.12. Filled and Sandwich Cookies.13. Decorator Cookies.14. Savory Cookies and Crackers.15. Basic Recipes.Sources.Index.Metric Conversion Guide.

About the Author

TISH BOYLE is the Food Editor and Test Kitchen Director of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the coauthor of the Grand Finales series of books, Chocolate Passion, and Diner Desserts.

Reviews

"...the strength of this title lies inthe author's own imaginative and tempting recipes...recommended for most cookery collections." (Library Journal, October 15, 2002)