In this ambitious collection by award-winning baker Alice Medrich, classic cookie formulas are tested and retested until they reach perfection. From all-American classics such as brownies and ginger snaps, to global treats such as deilicate tuiles and crunchy biscotti, Medrich's upgrades on classic cookies will surprise even the savviest home bakers. Here, she has compiled a cookie cookbook organized by texture. There are sandy sables made with whole wheat pastry flour, and airy meringues studded with salty cashews and chocolate chunks. She draws on a global pantry of ingredients for such adventurous riffs on the classics as palmiers (elephant's ears) with cardamom and caramel, and rugelach with halvah. However the cookie crumbles, this master conjurer of sweets will bring bliss to any desert table.
