Introduction. How to Use This Book. Conventions Used in This Book. Foolish Assumptions. How This Book Is Organized. Part I: Ready, Set, Let's Bake Cookies. Part II: Popular Types of Cookies. Part III: Stylish Cookies. Part IV: Shaping Up Your Cookies. Part V: Cookies of Distinction. Part VI: Dressing Up Your Cookies. Part VII: The Part of Tens. Appendixes. Web Site. Icons Used in This Book. Part I: Ready, Set, Let's Bake Cookies. Chapter 1: How to Get Started as a Great Cookie Baker. Chapter 2: The Cookie Baker's Toolbox. Chapter 3: Ingredients for the Cookie Cupboard. Chapter 4: Foolproof Techniques for Outstanding Cookies. Part II: Popular Types of Cookies. Chapter 5: Drop Cookies. Chapter 6: Rolled Cookies. Chapter 7: Refrigerator Cookies. Part III: Stylish Cookies. Chapter 8: Bar Cookies. Chapter 9: Sandwich Cookies. Chapter 10: Filled Cookies. Part IV: Shaping Up Your Cookies. Chapter 11: Pressed Cookies. Chapter 12: Hand-Formed Cookies. Chapter 13: Molded Cookies. Part V: Cookies of Distinction. Chapter 14: International Specialties. Chapter 15: Cookies to Celebrate the Holidays. Chapter 16: Chocolate Indulgences. Chapter 17: Big Cookies. Chapter 18: Cookies Are for Kids. Chapter 19: Slender Cookies. Part VI: Dressing Up Your Cookies. Chapter 20: Chocolate Embellishments. Chapter 21: Decoration Sensations. Part VII: The Part of Tens. Chapter 22: Ten Troubleshooting Tips. Chapter 23: Ten Tips for Storing and Transporting Your Cookies. Appendix A: Glossary. Appendix B: Sources for Ingredients and Equipment. Appendix C: Metric Conversion Guide. Index. Book Registration Information.
Carole Bloom, CCP, is a baking instructor, spokesperson, and the author of six cookbooks. She has written for Bon Appetit, Gourmet, and Chocolatier and has appeared on The Today Show and ABC News.