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One Sweet Cookie: gli chef celebrati condividono le ricette preferite di Tracey Zabar-
US $5,00
CircaEUR 4,48
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Spedizione:
US $5,65 (circa EUR 5,06) USPS Media MailTM.
Oggetto che si trova a: Norman, Oklahoma, Stati Uniti
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Consegna prevista tra il lun 30 set e il gio 3 ott a 43230
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Numero oggetto eBay:305540953797
Specifiche dell'oggetto
- Condizione
- ISBN
- 9780847836666
- Book Title
- One Sweet Cookie : Celebrated Chefs Share Favorite Recipes
- Publisher
- Rizzoli International Publications, Incorporated
- Item Length
- 9.4 in
- Publication Year
- 2011
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1 in
- Genre
- Cooking
- Topic
- Courses & Dishes / Confectionery, Regional & Ethnic / American / General, Courses & Dishes / Desserts, Courses & Dishes / Cookies
- Item Weight
- 31.1 Oz
- Item Width
- 7.6 in
- Number of Pages
- 192 Pages
Informazioni su questo prodotto
Product Identifiers
Publisher
Rizzoli International Publications, Incorporated
ISBN-10
0847836665
ISBN-13
9780847836666
eBay Product ID (ePID)
102814953
Product Key Features
Book Title
One Sweet Cookie : Celebrated Chefs Share Favorite Recipes
Number of Pages
192 Pages
Language
English
Publication Year
2011
Topic
Courses & Dishes / Confectionery, Regional & Ethnic / American / General, Courses & Dishes / Desserts, Courses & Dishes / Cookies
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
31.1 Oz
Item Length
9.4 in
Item Width
7.6 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Reviews
" One Sweet Cookie , a calm, graceful book, provides a number of tempting recipes that serve up what they promise." ~Sharon Kebschull Barrett, New York Journal of Books "Zabar expertly edited the recipes and clearly tried each one herself; they are easy to follow and yield great results." ~ Newark Start Ledger "When cookie-obsessed baker Zabar couldn't convince friends to participate in a cookie swap, she orchestrated a virtual exchange, the result of which is this outstanding collection of recipes from more than 50 well-known New York City chefs. With contributions from Dorie Greenspan, Michael Laiskonis, Maury Rubin, Laurent Tourondel, and others, this delightful book is perfect for readers who can't decide among other recently published titles." ~ Library Journal "Every conceivable version of a cookie is covered." ~ Craft Gossip "...Cookbook provides plenty of inspiration. The international array of cookies includes cherished family favorites and signature best sellers from 70 of New York's best culinary talents. This is a book to buy and keep..." ~ Modesto Bee "A pretty book that will draw you in visually at first and hold you with a nice variety of enticing, well-written recipes. The beginner baker can gain confidence and inspiration while seasoned bakers can experiment with old favorites and discover a few new gems." ~ The Kitchn, "When cookie-obsessed baker Zabar couldn't convince friends to participate in a cookie swap, she orchestrated a virtual exchange, the result of which is this outstanding collection of recipes from more than 50 well-known New York City chefs. With contributions from Dorie Greenspan, Michael Laiskonis, Maury Rubin, Laurent Tourondel, and others, this delightful book is perfect for readers who can't decide among other recently published titles." ~ Library Journal
Photographed by
Silverman, Ellen
Dewey Decimal
641.8654
Synopsis
A delectable collection of cookie recipes from New York's best chefs, pastry chefs, and bakers. Cookies are the perfect end to a wonderful meal. One-bite meringues and macaroons melt in your mouth, while linzers and tuiles are the ultimate fanciful confections. Tracey Zabar has selected distinctly original cookie recipes from seventy-five of the very best culinary talents in Manhattan. Some are the chefs' personal recipes, while others are the signature creations of top restaurants-Le Cirque, Eleven Madison Park, Gramercy Tavern, Artisanal, City Bakery, Felidia, Daniel, and Blue Hill at Stone Barns are included in this scrumptious mix. This irresistible array of more than ninety confectionary recipes for the home baker includes butterscotch and oatmeal cowboy cookies from Chef Mario Batali and his son Benno; coconut macaroons from master baker Sarabeth Levine; a chocolate chip cookie invented by Chef Todd English of Olives that combines his children's favorite chocolate flavors with walnuts; Chef Jason Weiner of Almond's rugelach; and Eli Zabar's tempting buttery sugar cookies. There are also international cookies-Jammy Dodgers from England, wedding cookies from Puerto Rico, Kipferl from Austria, and Lamingtons from Australia. And chefs Francois Payard, Andre Soltner, and Daniel Boulud have added artful creations to the plate. This beautifully photographed book will not only appeal to discriminating dessert lovers but also to fans of New York City's culinary scene, the cookie-swap aficionado, and the bake-sale maven., A delectable collection of cookie recipes from New York's best chefs, pastry chefs, and bakers. Cookies are the perfect end to a wonderful meal. One-bite meringues and macaroons melt in your mouth, while linzers and tuiles are the ultimate fanciful confections. Tracey Zabar has selected distinctly original cookie recipes from seventy-five of the very best culinary talents in Manhattan. Some are the chefs' personal recipes, while others are the signature creations of top restaurants-Le Cirque, Eleven Madison Park, Gramercy Tavern, Artisanal, City Bakery, Felidia, Daniel, and Blue Hill at Stone Barns are included in this scrumptious mix. This irresistible array of more than ninety confectionary recipes for the home baker includes butterscotch and oatmeal cowboy cookies from Chef Mario Batali and his son Benno; coconut macaroons from master baker Sarabeth Levi≠a chocolate chip cookie invented by Chef Todd English of Olives that combines his children's favorite chocolate flavors with walnuts; Chef Jason Weiner of Almond's rugelach; and Eli Zabar's tempting buttery sugar cookies. There are also international cookies-Jammy Dodgers from England, wedding cookies from Puerto Rico, Kipferl from Austria, and Lamingtons from Australia. And chefs Francois Payard, Andre Soltner, and Daniel Boulud have added artful creations to the plate. This beautifully photographed book will not only appeal to discriminating dessert lovers but also to fans of New York City's culinary scene, the cookie-swap aficionado, and the bake-sale maven.
LC Classification Number
TX772
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