By Alice Medrich

2010 IACP Baking booklet of the Year
With recipes prepared by way of texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . .

Cookies are effortless, attractive, and enjoyable. but because the award-winning baker Alice Medrich notes, too usually, domestic chefs hang to the recipe at the bag of chocolate chips, while a lot more is feasible. “What if cookies mirrored our smooth culinary sensibility—our spirit of event and fervour for flavors or even our nutritional concerns?” Medrich writes in her advent to this landmark cookie cookbook, prepared via texture, from crunchy to ethereal to chunky.  An inveterate tester and grasp manipulator of materials, she attracts at the world’s pantry of components for such scrumptious riffs at the classics as ethereal meringues studded with cashews and chocolate chunks, palmiers (elephant’s ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content material is slashed and the flavour grew to become up on every little thing from ginger snaps to chocolate clouds. From new spins on vintage recipes together with chocolate-chip cookies and cakes, to delectable 2-point treats for Weight Watchers, to cookies to make with children, this grasp conjurer of chocolates will carry bliss to each dessert desk.

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Extra resources for Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

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SERVES 4 43 GRILL EATS & DRINKS GRILLED LAMB CHOPS WITH CILANTRO-MINT SAUCE CIL ANTRO-MINT SAUCE ½ cup [120 ml] canola oil 2 tsp minced fresh ginger Kosher salt and freshly ground black pepper ¼ cup [15 g] fresh mint leaves ¼ cup [15 g] fresh cilantro leaves 1 Tbsp honey ¼ cup [60 ml] rice vinegar 8 rib lamb chops, no more than ¾ in [2 cm] thick In a food processor, combine the ginger, mint, cilantro, honey, vinegar, and canola oil. Process until blended and smooth. Season with salt and pepper.

Allow the mixture to cool. Cut off the crust from the bread. In a large serving bowl, put a layer of the fruit and then top it with a layer of bread slices, being sure the bread covers the entire surface of the fruit. Continue to layer the fruit and bread, ending with the fruit. Cover the top with plastic wrap, weigh it down with something (such as a bag of rice or beans) to help the bread absorb all of the juices, and refrigerate for at least 1 day, or up to 2 days. To serve, use a large spoon to scoop into serving bowls, being sure to get several layers of the bread and berries.

Let stand for 20 to 30 minutes. Strain and combine with the lemon juice in a large pitcher. Let cool completely. Add the remaining 2 cups [480 ml] water. The lemonade should be tart-sweet at this point. ) Chill until ready to serve. SERVES 8 55 GRILL EATS & DRINKS WATERMELON-LIME AGUA FRESCA ¼ cup [60 ml] freshly squeezed lime juice, plus lime wedges for garnish 6 cups [900 g] chunked seedless watermelon ½ cup [120 ml] water Kosher salt 3 Tbsp sugar Ice cubes for serving Place the watermelon chunks in a blender and purée.

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