Such a great compliment to Rosie's baking book!

books:


	• Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book Judy Rosenberg, Sara Love Workman Publishing Company, 1996 - 272 pages average customer review:based on 14 reviews view larger image
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highly recommended

Such a great compliment to Rosie's baking book!

I enjoy this book as much as I do the baking book. I have never had a cookbook with so many 5* recipes. The recipe people request the most is the Baker's Best Snickerdoodles. Unbeatable.

a family tradition

I had to purchase Rosie's cookbook for my daughter who turned 21--now everyone in my family has one--It is one of the best cookbooks I have ever bought! I still use my copy all the time

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Great cookies!

I haven't made a recipe from this book yet that wasn't extremely tasty. I go to it first for recipes when I feel like baking cookies. I also like that Rosie only uses butter in her recipes - no trans fat to worry about. I suspect the precision of her measurements is overkill, but I can't complain about the results!

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Drooling, as I read

This is one of those satisfying recipe books that includes the reader in. The dialogue is chatty and warm and the recipes all sound delicious. Just as her original Baking Book is. A winner !

Quantity over quality . . .

I'll give her credit, Rosie has a large selection of recipes to choose from, but the basic layout of this cookbook is not ideal, and her measurements are a bit freaky. You'll see 1 cup + 6 tablespoons of flour(isn't that a third of a cup?) Or 12 tablespoons of butter, or 6 tablespoons of milk . . . Again, couldn't that be converted to something more mainstream, like liquid ounces? And the recipes are frequently not all on one page, so you get to flip back and forth from the ingredients to the directions. Her writing is very chatty and comforting, but the recipies I've tried (and there have been several) have only been OK - not memorable.

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reviews: page 1, 2, 3

Celebrating rich, buttery, over-the-top treats, award-winning baker and author Judy Rosenberg shares 150 inspired but easy-to-make cookie recipes that never stint on the good stuff. Think chocolate chips and chocolate chunks, mounds of jam and heaps of nuts, the butter crunch of real shortbread and the tender chew of a gooey bar.

Cookies and milk will never taste the same again. Among the old favorites and new classics: Noah's Chocolate Chocolatey Chocolate Chips, Hazelnut Crisps, Banana-Nut Chocolate Chunks, Almond Biscotti (low-fat, but don't tell anyone), Coconut Dainties, Pucker-Your-Lips Apricot Linzer Bars, and adorable little custard-filled Boston Cream Pies.

76,000 copies in print.

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