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2 of 2 people found the following review helpful:

3.0 out of 5 stars Mixed feelings, 15 Aug 2007

By	Mr. A. Godwin (London, UK) - See all my reviews (REAL NAME)

I bought this book largely based on the photo of the very beautifully decorated cookies on the cover, which I thought were unique and a nice change from the usual royal icing and sugarpaste decorations. I learned later from Amazon's US site that the icing used on these cookies was glace icing which apparently tasted better than royal icing and sugarpaste. And I was very keen to make this glace icing.

But I have mixed feelings about this book.

First, the things that impress me about this book: Ms. Garrett's resourcefulness and adventurousness in using techniques normally applied to large cakes, such as embroidery, extension or string work, basketweave, etc., and coming up with brilliant ideas like a cookie plate and constructing a 3-D cookie box. And the very helpful information on storing the cookie dough in both the refrigerator and freezer, which is frustratingly lacking in most baking books.

But there is inconsistency, I feel, in her works. Whilst most of Ms. Garrett's works are of the same high standard as that of the cookies on the cover, some are rather sloppily executed, with crooked and broken lines, sunken flooding work, and the penmanship is not great. Still, these shouldn't bother one if one was more concerned with techniques, which are explained in great detail.

My last gripe is this. I have just finished making the butter cookie dough (page 124), but contrary to what Ms. Garrett said about the dough being stiff and ready for rolling immediately after making it, I ended with a very soft dough. I don't think that even an hour of chilling will help to firm it for rolling. After consulting other baking books, I doubled the quantity of flour to that of the sugar and butter. So I have now a dough which was not made to Ms. Garrett's recipe, which defeats the whole purpose as I especially wanted to try out her recipe to see how different it would be from others I have tried. I don't know why this is, as I followed every instruction and carefully weighed every ingredient (I used the metric measurements given in the book). I would be grateful for any useful comments from any one who had tried out this recipe and found that it worked.

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