The Cookie Bible

by Rose Levy Beranbaum

Overview

The ultimate cookie cookbook, from the bestselling author of The Baking Bible Rose Levy Beranbaum.

This is your must-have cookie book, featuring nearly every cookie imaginable, from rustic Cranberry Chocolate Chippers to elegant French macarons, and everything in between—simple drop cookies, rolled-and-cut holiday cookies, brownies and other bars, pretty sandwich cookies, luxurious frosted or chocolate-dipped treats, and much more. With legendary baker Rose Levy Beranbaum’s foolproof recipes—which feature detail-oriented instructions that eliminate guesswork, notes for planning ahead, ingenious tips, and other golden rules for success—it’s easy to whip up a batch of irresistible, crowd-pleasing cookies anytime, for any occasion. Standout classics and new favorites include:

• Rose’s Dream Chocolate Chip Cookies
• Lemon Lumpies
• Black Tahini Crisps
• Peanut Butter and Jelly Buttons
• Double Ginger Molasses Cookies
• Caramel Surprise Snickerdoodles
• Mom’s Coconut Snowball Kisses
• Chocolate Sablés
• Gingerbread Folks (with a special sturdy variation for gingerbread houses)
• Pecan Freezer Squares
• Brownie Doughnuts
• Brandy Snap Rolls
• Plus “extra special” details including homemade Dulce de Leche, Wicked Good Ganache, Lemon Curd, and more

Product Details

ISBN-13:	9780358353997
Publisher:	HarperCollins
Publication date:	10/18/2022
Pages:	448
Sales rank:	26,997
Product dimensions:	8.00(w) x 9.00(h) x 1.20(d)

About the Author

Rose Levy Beranbaum is an internationally known food and baking expert whose books have been translated into Mandarin Chinese, Czech, Russian, and Spanish. She has been called the “diva of desserts,” “the most meticulous cook who ever lived,” and a “legendary baker.” She has published thirteen books, many of them award winners, including The Cake Bible (IACP’s Cookbook of the Year and an IACP Cookbook Hall of Fame book), Rose’s Heavenly Cakes (IACP’s Cookbook of the Year), and Rose’s Christmas Cookies (winner of the James Beard Award). Rose has mentored many aspiring bakers, has written for all the major food magazines, and had a long-running PBS Show called Baking Magic with Rose. She is also a designer of equipment for baking and cooking. Her popular blog, Real Baking with Rose, has created an international community of bakers. She lives in New Jersey with her husband, Woody Wolston.

Editorial Reviews

10/04/2021

James Beard Award winner Berenbaum (The Baking Bible) revisits her old favorites and shares recipes for new ones in this thoroughly scrumptious collection. She leaves no question unanswered, advising on how to prepare butter before making the dough (it needs to be cut into tablespoon-sized pieces and left on the counter to soften for at least half an hour for her lemon poppy seed cookies, or cubed into half-inch pieces and refrigerated for 30 minutes for the holiday cookie cutouts) and how to set up baking sheets (an aluminum foil–lined sheet is needed for the candied pineapple biscotti, while a plain sheet will suffice for the raspberry Linzer hearts), and she even includes the shelf-life for each cookie after baking (her Dream Chocolate Chip Cookies can be stored in a container at room temperature for two weeks, refrigerated for a month, or frozen for three months). Following every recipe are “baking gems” that provide tips (for the chocolate caramel candy bars, adding cream of tartar to caramel will prevent it from crystallizing) and helpful techniques (to make superfine sugar for dacquoise meringue puffs, process granulated sugar in a food processor, until it’s “the consistency of sand”). For home bakers of all levels, this is a no-brainer. (Nov.)

Publishers Weekly

★ 12/01/2021

American cake legend and reverse-creaming pioneer Beranbaum (The Cake Bible; The Baking Bible) brings her signature precision and charm to this, the latest in her series of Bible-like baking tomes. As with previous works, this collection goes above and beyond in approaching its titular subject. Following a brief introduction to the "Golden Rules" for baking cookies successfully, readers are treated to over 150 nostalgically unfussy cookie recipes (Lemon Lumpies, Gingerbread Folks, Barcelona Brownies), organized into practical categories such as rolled by hand and dropped or piped. As with all Beranbaum recipes, both ingredients and instructions are unapologetically exact, yet the cookies still come off as friendly to novice bakers thanks to easy weight-to-volume translations, heart-marked "Baking Gems," and unpretentious variation ideas offered throughout. Similar to the baker's previous cookbooks, step-by-step photographs of complicated techniques, such as folding dough, will help instill confidence in new and experienced bakers. The appendix allows home bakers to browse by various dietary restrictions, such as eggless or flourless recipes. VERDICT A worthy addition to the Beranbaum baking oeuvre and a sure-fire hit for bakers of all abilities who love a well-done classic cookie.—Robin Chin Roemer, Univ. of Washington Lib., Seattle

Library Journal