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Whether it's a classic chocolate chip cookie for an afternoon snack at the kitchen table, a tangy lemon bar as a treat after lunch, or a delicate jam-filled cutout cookie shared at a special gathering of friends, we all have a favorite cookie or two that we just cannot resist. Williams-Sonoma Collection "Cookies" offers over 40 delicious recipes, including time-honored favorites as well as fresh new ideas. Brighten up a rainy day with chocolate cookie sandwiches, tempt guests with light hazelnut meringues after a dinner party, or celebrate the holidays with sweet and sparkly cutout stars. Here, you will find all the classics as well as cookies for making with and enjoying with kids or for sending to faraway friends. If you are planning a party or searching for a cookie to establish new holiday tradition, you'll find plenty of recipes with style inside these pages. In addition, a chapter devoted entirely to decorating provides you with simple ideas for transforming cookies into little works of art. Full-color photographs of each cookie recipe help make it easy to decide which one to bake, and photographic side notes throughout highlight key techniques or essential ingredients, making this book the ideal source to have on hand for making cookies. An informative basics section and glossary fill in all you need to know to create a wide array of irresistible cookies.

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  • Hardback | 119 pages
  • 213.36 x 233.68 x 20.32mm | 703.06g
  • The Free Press
  • New YorkUnited States
  • English
  • 0743226836
  • 9780743226837
  • 645,735

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About Chuck Williams

Marie Simmons is a well-known food writer based in the San Francisco Bay Area. She is the author of "The Good Egg" and coauthor of "Lighter, Quicker, Better, " both of which won James Beard Awards. Ms. Simmons also writes monthly columns for "Bon Appetit" and the Los Angeles Times Syndicate.

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