Baking

Download PDF by Jill Cleave: Big, Soft, Chewy Cookies

By Jill Cleave

ISBN-10: 0071418660

ISBN-13: 9780071418669

Newly revised, this bestseller now boasts much more to bite on with 25 extra recipes for sizeable cookie creations. whereas it's clear--from shops to merchandising machines to grocery stores--that colossal, outdated cookies are tremendously renowned, many cookbook recipes nonetheless produce bite-size, crunchy effects. EnterBig, tender, Chewy Cookies to correct this fallacious with greater than seventy five recipes for huge, gooey cookies to sink your the teeth into.

Readers will locate conventional and new favorites like:
* Coconut Bars
* Chocolate Chips
* Apricot Pillows
* Oatmeal White Chocolates... and extra

Big, tender Chewy Cookies has a cookie for each palette. effortless to-follow recipes for bar, drop, and vacation treats make this tasty tome a staple for each kitchen.

Show description

Read Online or Download Big, Soft, Chewy Cookies PDF

Best baking books

Download e-book for iPad: Simply Sensational Cookies by Nancy Baggett

Refined, modern cookie recipes from certainly one of America's most precious baking specialists. From bestselling cookbook writer and award-winner Nancy Baggett comes "Simply Sensational Cookies, " a scrumptious choice of cookie recipes that covers either the classics that mother used to make and sleek, leading edge rules for the adventurous baker.

Download PDF by Mich Turner: Fantastic Party Cakes

;Fantastic social gathering brownies КНИГИ ;КУЛИНАРИЯ Автор: Mich Turner Название: awesome get together truffles Издательство: Jacqui Small LLP Год: 2007 Формат: PDFРазмер: 19. 70 Mb Страниц: 127 Язык: английский Для сайта: www. mirknig. comЭта книга поможет вам изысканно оформить пирожные и торты для праздничных случаев.

Read e-book online The Bagel: The Surprising History of a Modest Bread PDF

If smoked salmon and cream cheese carry just one factor to brain, you could count number your self one of the world’s thousands of bagel experts. yet few individuals are conscious of the bagel’s provenance, not to mention its adventuresome heritage. This fascinating ebook tells the awesome tale of the bagel’s trip from the tables of seventeenth-century Poland to the freezers of heart the US at the present time, a narrative of frequently excellent connections among an inexpensive market-day snack and centuries of Polish, Jewish, and American background.

Cake Magic!: Mix & Match Your Way to 100 Amazing - download pdf or read online

Decide on a batter, style with syrup, upload a frosting—it’s magic! wish anything decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + beaten sweet bars = sweet Bar Cake. Or how a few nutty cake just like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, crowned with candied bacon.

Extra resources for Big, Soft, Chewy Cookies

Example text

PIE PLATES Which to use? Glass, ceramic, aluminum—they all have their place. I use the light, disposable aluminum tins every day when baking whole pies for customers. Pies tend to bake more quickly in these inexpensive tins, and you don’t have to worry as much about the bottom crust being underbaked. Glass pie plates are prettier to look at, and the transparent sides and bottom allow you to clearly see when your crust has turned golden. They are thicker than the aluminum tins, and therefore generally need a bit more baking time.

Trim overhang with kitchen shears to 1 inch. For single-crust pies, fold overhang underneath itself and press firmly to seal it. Fill the pie, brush the edges with egg wash, and top it with a second crust. LATTICE CRUSTS Nothing looks better on a cherry pie than a beautiful lattice. Personally, I’m partial to thick-cut lattice strips, about 2 inches/5 cm, but you can weave a lattice with whatever size strips you like. People are often intimidated by this process, but with a bit of patience it’s quite simple.

Again, it all comes down to gluten. The more you handle and work the dough—the more you roll it around, knead it, and put your hands on it—the tougher your crust will be. Treat your dough gently, touch it as little as possible, and please don’t knead it. Rule 3: Keep it chunky. I use the term chunky both literally and figuratively. You want to have actual chunks of butter in there: tiny little nuggets of goodness that will melt and puff up as the crust bakes. When you roll out your dough, it should be speckled with little dots of butter, like a beautiful piece of marble.

Download PDF sample

Big, Soft, Chewy Cookies by Jill Cleave


by Michael
4.1

Rated 4.36 of 5 – based on 50 votes