The Christmas Cookie Book
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|Format:||Paperback / softback, 96 pages|
|Other Information: ||colour illustrations|
|Published In: ||United States, 11 October 2001|
The Christmas Cookie book includes classic recipes - Gingerbread, Sugar Cookies, and Spritz - along with contemporary favourites and traditional cookies from other cultures. Some of the recipes date back to medieval times, including the anisescented Springerle and honey-spiced Lebkuchen. Others, like French Lemon Wafers and Mahogany-Iced Brown Bears are more modern takes on long-cherished recipes. Baking expert Lou Pappas shares with us the enchanting history of Christmas cookies and shows us which ones are best for sending to friends, which are fun to bake with kids, and which make the most elegant displays. In addition, you'll find The Christmas Cookie Book complete with tips on ingredients, techniques, and equipment and illustrated with gorgeous colour photographs throughout.
About the Author
Food has been Lou Pappas's passion for most of her life. She is the author of 23 cookbooks, including Biscotti, Cheesecakes; Holiday Feasts; Crepes; Ice Creams and Sorbets Pizzette and Omlettes, Frittatas and Souflees, and Chutneys and Relishes - published by Chronicle Books - and lives in Palo Alto, California. Frankie Frankeny is a San Francisco-based photographer whose work has appeared in numerous publications and books, including The Art of Chocolate, Sorbets and Ice Creams, After-Dinner Drinks, Wraps, Snowmen, and Sandcastles. She lives and works in San Francisco
|Publisher: ||Chronicle Books|
|Dimensions: ||20.27 x 20.42 x 0.86 centimetres (0.35 kg)|