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Medrich presents a compendium of exciting and enticing cookie recipes that reflects every aspect of our widening culinary landscape. Whole-grain flours too as wheat-free alternatives are more and more and more prevalent, the ones are more often exposed and open to exotic spices and unique flavor combinations. Nibby buckwheat butter cookies, golden kamut shortbread, honey hemp bars, and whole wheat grains biscotti showcase whole-grain flours, while wheat-free versions of rugelach, toffee bars, butter cookies, and caramel cheesecake bars (just to scratch the surface) aim to please an increasing number of gluten-intolerant dessert lovers. There's a great chunk of dairy-free cookies at the identical time as lower-fat versions (two Weight Watchers points, to become exact). Comfortingly, there will also be homey recipes for classic peanut butter cookies, cakey brownies, and rocky road bars. Flavor combos are intriguing, as within the wheat-free grapefruit and basil butter cookies, aniseed and almond shortbread, and nutty cocoa cookie bark with Parmesan and sea salt. The recipes are organized by texture, hence the title, there is however additionally a section grouping cookies into categories like those containing whole grains, those that keep no less than two weeks, ridiculously quick and straightforward cookies, and cookies to generate with kids. This book has redesigned and reframed the often-overlooked cookie and is a boon for the modern, conscious baker. (Dec.)
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Textures, as her title shouts out, drive Medrich’s latest, more-than-130-recipe-filled cookie collection. Crispy? Try ginger Florentines and lavender tuiles. Crunchy means biscotti and nut slices. Oatmeal and honey hemp stands for chewy. For gooey, flaky, and melt-in-your-mouth? Check out brownies in lots of flavors, rugelach, and also the resurrected French macarons. Medrich sets the table by insisting (insofar because the written word can) that readers first review the user’s guide, a handy compendium of critical FAQs (e.g., how soft is softened butter?), a catalog of categories (e.g., whole grain, quick and easy, etc.), and troubleshooting details (e.g., the largest issue with not-great cookies: an excessive amount of flour). She carefully prepares bakers for success, including upgrades for many recipes (read variations) and notes about specific types, including biscotti, tuiles, phyllo dough, and macarons. Last is her tech-support chapter, which wraps up her teachings on ingredients, equipment, and resources. It’s time to turn around the oven. --Barbara Jacobs
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