Download Ebook , by Rebecca Firth
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, by Rebecca Firth
Download Ebook , by Rebecca Firth
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Product details
File Size: 257292 KB
Print Length: 192 pages
Publisher: Page Street Publishing (September 18, 2018)
Publication Date: September 18, 2018
Language: English
ASIN: B07DT9VCGY
Text-to-Speech:
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Word Wise: Enabled
Lending: Not Enabled
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Amazon Best Sellers Rank:
#87,041 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
All hype and pretty pictures. I was not at all impressed by this book. For example I did not find that her brown butter chocolate chip cookies were ‘chewy’ and the combination of bread flour, AP flour and baking powder gave the cookies a biscuit consistency. The brown butter nutty, caramel flavor was not noticeable. I just can’t see taking the extra steps (e.g. browning butter) if you cannot notice a significant difference. A few extra ingredients such as brown butter or cold brew absolutely does not produce an original cookie. I found most of the recipes to be basic with extra ingredients that do NOT make a difference. There is a huge difference between what impresses an experienced baker and someone who occasionally bakes once in a while. If you’re an experienced baker this book is not for you.
So far I have used three recipes from the book, all of them were very bland. I don't think I will try anymore. I am very disappointed since the other reviews were so glowing. I used the reviews to decide on a cookie cookbook.
This is SUCH a great book, a must-have in your cookbook library! First off, a whole chapter on chocolate chip cookies, are you kidding me!? I LOVE chocolate chip and how small changes can make a totally different cookie and Rebecca gives us a beautiful variety! Olive oil, brown butter, thin & crispy, bars...all chocolate chip, I love it! The book then goes on a voyage from there, getting into classics like snickerdoodles, drop cookies with a little something extra, sandwich cookies stuffed with ice cream or marshmallow, and even bar cookies - I’m looking forward to trying the Pumpkin Spice Bars with Toasted Meringue. There’s so much more, including a holiday chapter and cookies that really dazzle in the “Jazz hands†chapter. The descriptions before the recipes are so spot on - I could read through them and really get a sense of what the cookie would be like. I’m familiar with her recipes from her blog and have made a few of her cookies so I trust her recipes 100%. She gives lots of hints in the beginning of the book and along the way as well. This will me my go-to for a long time!
You definitely need this book for family / friends gathering, snack, movie nights, work meetings.The recipes are really delicious..and I’ve been following Rebecca on IG for a long time.Her cookies are really really really good.Everything in this baking book will blow your mind away.I made peach bars from her book ..and they were so so good!!
I’ve been excited about this book for so long! When it finally arrived I couldn’t bother using post-it flags or dog earring pages to recipes on my to-make list - I’d have to flag every recipe in the book! Everything I’ve made so far has been wonderful - the Burnt Sugar Ginger Cookies might be my new favorite. And Rebecca - BLESS YOUR HEART for including weight measurements with every recipe!
I’ve only tried one recipe so far, so only giving three stars for now. It was the molasses and ginger crackles. The recipe was easy to follow, the cookies looked amazing, but the taste was only so-so. And I love molasses and ginger. The ginger was barely noticeable, but unfortunately the sea salt and baking soda was not. I think the recipe calls for far too much of both. And perhaps regular salt would blend in better. I do have to say I liked how soft and almost cake-like they were. I believe the author noted that that’s the result of folding the wet mix with the dry at the end, and using half bread flour with half all-purpose. Looking forward to the next recipe. The pictures certainly make me want to attempt every one.
I came to Amazon to buy another cookie book I've been looking at for some time (Sally's Cookie Addiction) and Amazon recommended this book to me as well, so I picked it up because the price point was reasonable and some of the recipes sounded amazing. To top it off, the reviews were glowing, so it sounded like a winner!When I received the book, I was delighted by the gorgeous photos. I spent some time glancing through the reviews to see if any recommendations were made on recipes and noticed a few people labeling themselves as "experienced bakers" calling the book out for being terrible. Next to all the other reviews, I felt sure these people must be full of themselves, because surely such a great looking book would produce great looking cookies!To test the theory, I made two varieties of cookies: the Cold Brew Cookies and the Dark Rye Midnight Cookies. After all, how can you mess up a coffee/chocolate cookies or a cookie with bourbon-soaked cherries in it?!Now, the truth is that the cookies that resulted were... Fine. No one would complain about eating them if I brought them to a potluck or family function. However, both felt like they were lacking something and the ingredient ratios did seem a little off. As I was eating a cold brew cookie from the first batch I thought; "I understand what the 'experienced bakers' were talking about."The cold brew cookies have only a very faint coffee taste. Because they are completely loaded with two varieties of chocolate plus the chocolate from the espresso beans, you really only taste chocolate in them. On top of that, they really spread a lot! Even after refrigerating for 20 minutes (as the recipe calls for) and rolling the balls taller than they are wide, they still turned into relatively flat cookies with soft centers and slightly crisp edges. They taste fine, but again -- I honestly wouldn't make them twice. There are much better recipes out there that I could modify to get a similar taste profile out of a better cookie base.I've made (and fallen in love with) Tartine No. 3's Dark Chocolate Rye cookies, so I expected the "Dark Rye Midnight" cookies to be similar in taste. I noticed right away that the recipe was wildly different. I've had a bag of dark rye flour for a few months now and used it in several recipes, but I've never seen a recipe that called exclusively for dark rye flour and didn't pair it with an all purpose flour. I found the dough for these cookies to be some of the richest dough I've ever had -- overpoweringly chocolatey and more than a bit crumbly. Between the added dark chocolate and exorbitant amount of cherries, the cookies barely held together because of how much "stuffing" each cookie had.Thankfully, the flavors for the Midnight cookies mellowed (a bit) after baking, but they are still almost too much for me. Sprinkling with sea salt helps, but I can't help but feel like there are way better uses for bourbon soaked cherries than these powdery, crumbly cookies -- like maybe Tartine's recipe?Overall, this is a nice book. If you are just getting started baking, you are a fan of the author's blog to begin with, or you are not a perfectionist... It's great. If previously the only homemade cookies you've made were from a tube or a poorly written family recipe, this book will ABSOLUTELY up your cookie game. And no one will complain about the results!However, if you're already an adventurous baker, if you have baking experience, or if you simply know what you are looking for in a cookie... This book is probably not for you.
I haven’t been able to put this book down. First thing I did after flipping through the pages was to run out and buy a Kitchenaid stand mixer. The directions and measurements in both weight by grams and cups/tsp/Tbs help every recipe come out perfectly. The pictures will keep you turning the pages.
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