Cookies are enjoyed all over the world ? from classic American chocolate chip cookies, French tuiles, Italian biscotti and Scottish shortbread to Chinese fortune cookies, Greek Christmas cookies and German liebkuchen. Making them is easy, but requires precise measurement of ingredients, the right techniques and equipment, and the correct cooking temperature to achieve perfect results. This book, with its invaluable introduction to all the basic cookie-making techniques, followed by 500 clear and easy-to-follow recipes, is the only guide to cookie making you will ever need.
After a formal catering training, Philippa Vanstone spent 10 years working in London restaurants and hotels. She then began working as a development chef, researching bakery products for the UK retail market. Philippa has also lectured on Patisserie and Confectionery, and now works as a freelance cookery writer and food stylist, specialising in all things sweet. Susannah Blake, who wrote the introduction, is a freelance food writer and editor. She has produced over 30 cookbooks and has authored another seven. She writes and produces features for national magazines in the UK.