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Field Guide to Cookies by Anita Chu: Book Cover

    Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable by Anita Chu, Adam McAlpine Clark, Neil Desis


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    Average Customer Rating:

    ( 5 customer ratings )

    • Pub. Date: September 2008
    • 368pp
    • Sales Rank: 967,907
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      Product Details

      • Pub. Date: September 2008
      • Publisher:Quirk Publishing
      • Format: Paperback, 368pp
      • Sales Rank: 967,907


      At last, a field guide to baking and identifying virtually every cookie imaginable, from Snickerdoodles to Pfeffernusse!
      Field Guide to Cookies is the definitive guide to cookies from around the world, with more than 100 recipes and variations on such tried-and-true classics as gingersnaps, whoopie pies, and pinwheels as well as traditional international favorites like pizzelles, baklava, and alfajores.
      This delectable guide introduces readers to the best techniques for creating drop, bar, molded, rolled, and sandwich variations. Every cookie is photographed in glorious full color, with step-by-step instructions on how to prepare, bake, and store your creations. Entries include fascinating historical background, helpful baking notes, and serving suggestions for each delicious variety.
      Whether you’re a baking novice or veteran pastry chef, mouthwatering home-baked confections are just minutes away with Field Guide to Cookies!


      Anita Chu is a graduate of Tante Marie’s Professional Pastry program and a former baker for Bittersweet Chocolate Cafe. She channels her love of baking, writing, and photography on her award-winning Web site, Dessert First.

      Customer Reviews

      • Customer Rating:
      • Ratings: 5Reviews: 1

      Great recipes and fun facts!by CuteEverything

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      August 30, 2011: Every recipe in Field Guide to Cookies includes the history, serving suggestions, general description and baking tips for this particular cookie. It is really nice to find out more about how my favorite cookies came to be, while giving me the opportunity to learn about new treats to try. Field Guide to Cookies also has tips on making the perfect cookies, for instance how to not over-mix the dough which can over-develop the gluten and results in tough cookies (not too tasty)! There are recipes for drop, bar, molded and rolled cookies. All the traditional cookies are included, like peanut butter and chocolate chip, but there are also many international favorites, like Anzac Biscuits, Rugelach (love!) and Springerle. I was excited to see a recipe for Animal Crackers, which were originally made by the National Biscuit Company (later changed to Nabisco). From the history blurb I learned that this childhood favorite of mine started being sold in the fun circus boxes in 1902. Did you know that those boxes were originally meant to be hung on Christmas trees? I had no idea! Field Guide to Cookies offers a lot of engaging information which really motivated me to make all my favorites and more!