Cover image for The four-sided cookie : 55 recipes for delicious squares and bars
Title:
The four-sided cookie : 55 recipes for delicious squares and bars
Author:
Bodger, Lorraine.
Personal Author:
Edition:
First edition.
Publication Information:
New York : St. Martin's Griffin, 2000.
Physical Description:
vii, 130 pages : illustrations ; 18 cm
General Note:
Includes index.
Language:
English
ISBN:
9780312206758
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Item Holds
Searching...
TX772 .B625 2000 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX772 .B625 2000 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX772 .B625 2000 Adult Non-Fiction Open Shelf
Searching...

On Order

Summary

Summary

Every busy baker knows that the fastest, easiest way to make a batch of fresh-baked cookies is to make bars and squares , the pour-the-batter-in-the-pan treats that require no make-ahead dough, no rolling, no cookie cutters, and no fuss. Acclaimed cookbook author Lorraine Bodger brings together recipes for 55 delicious squares and bars that span classic favorites, irresistible newcomers, kid-friendly creations, dunkable grown-up delights, and more.The perfect collection for everyone who's tired of cookie-cutter baking, The Four-Sided Cookie is sure to give your baked treats an edge. Recipes include:Chocolate Chip Squares, Classic Blondies, Chocolate Cheesecake Bars, Almond-Cinnamon Squares, Brown Sugar Shortbread, Strawberry-Custard Squares, Gingerbread Bars with Pecan-Bourbon Topping, and Cappuccino Squares with Vanilla Cream Glaze


Author Notes

Lorraine Bodger is the author of ten previous cookbooks, including Chocolate Cookies, A Year of Cookies, The Christmas Kitchen, and The Complete Vegetable Cookbook , which was a finalist for the James Beard Award in 1995. She bakes, draws, and writes in New York City.


Reviews 2

Booklist Review

Bar cookies make an ideal starting point for an aspiring baker. They require less patience than drop cookies, less skill than rolled cookies, and fewer baking pans. Since so many bar cookies have a base similar to piecrust, learning how to make a successful bar cookie yields mastery of a valuable technique for later use. Bodger's bar cookie recipes offer no new insights, but her careful directions make them worthwhile for both beginners and experienced cooks. She turns the classic Viennese pastry linzertorte into a raspberry and chocolate layer cookie. Although many of the recipes contain chocolate, Bodger avoids monotony with nut and spice bars. A section on fruit bar cookies offers real alternatives to confections that are merely sweet. In useful sidebars, Bodger offers sound advice on decorating and on storing cookies in the freezer. --Mark Knoblauch


Library Journal Review

Everyone likes brownies and other bar cookies, and busy cooks are especially fond of them because they usually take only minutes or so to prepare. Bodger, author of several other cookie books, provides recipes for Lemon Squares and other classics, "chocolate bars" like Almond Brownie, Granola-Date Bars, and other snacking bars, and a selection of "Extra-Special Bars and Squares." There are other titles on this subject, including Marie Simmons's Bar Cookies A to Z (Chapters, 1994), but most baking collections could add this one. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.