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Description - 225 Cookies to Make and Decorate for Every Occasion by Catherine Atkinson

Familiar recipes for shortbread, chocolate chip cookies and spicy ginger snaps sit alongside contemporary creations such as apple and elderflower cookies, rose water biscuits, and tea fingers flavoured with bergamot-scented Earl Grey. Appealing and humorous creations for children include decorated smiley faces, jelly bean cones, secret message cookies and a gingerbread house. Recipes for special occasions include New Year honey cakes, sweet hearts for Valentine's day, Mexican wedding cookies, and there are strictly adult cookies flavoured with a favourite tipple, as well as cookies to hang on the Christmas tree. Nutritional notes are provided for every recipe and include a breakdown of calories, fat and sodium. Whether your choice is for soft, chewy cookies, melt-in-the-mouth goodness, or biscuits with a crunchy snap, there are plenty of recipes in this lavish book. With more than 225 recipes to choose from, there are biscuits to suit every taste and occasion, from familiar plain and simple bakes for everyday eating, to rich and decadent choices for a special treat. Every recipe has been tried and tested, and step-by-step instructions describe each stage of baking and decorating where appropriate. Cook's tips and variations are provided to help guide the busy cook and a beautiful inspirational photograph of every recipe shows how the baked goods look.

Buy 225 Cookies to Make and Decorate for Every Occasion by Catherine Atkinson from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9781844768493
ISBN-10: 184476849X
Format: Paperback
Pages: 128
Imprint: Southwater
Publisher: Anness Publishing
Publish Date: 16-Jul-2010
Country of Publication: United Kingdom

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Author Biography - Catherine Atkinson

Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating she worked in a number of hotels and restaurants including the Roux Brothers' patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor on Woman's Weekly and later Me magazine. Catherine currently works as a freelance writer and is a consultant for a number of food and lifestyle magazines. She is the author of Pastry, Cooking with Chocolate and Coffee and Preserves.

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