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The Contemporary Cake Decorating Bible: Stenciling
by Lindy SmithStenciling is an extremely effective way to add impressive decorations to your cakes and cookies quickly. For the best and most satisfying results, Lindy Smith recommends using laser-cut culinary stencils made from durable food-grade plastic. How you choose to add a stenciled pattern will depend on the effect you wish to achieve and the size of the item to be stencilled. This chapter, taken from The Contemporary Cake Decorating Bible, shows you various techniques using both edible dusts and royal icing; it also shows you how to make your own stencils and some possible other uses.
The Contrary Forces of Innovation
by Thomas HoholmThe complexity and tensions of industrial innovation processes are fleshed out through the analysis of an intriguing case study from the food industry. Drawing together insights from multiple disciplines, this book shows the controversial nature of innovation processes.
The Convenience Store by the Sea: The quirky, charming Japanese sensation with over half a million copies sold worldwide
by Sonoko Machida'If you loved Before The Coffee Gets Cold you will love this!''A perfect, feel-good story about finding joy in unexpected connections, ideal for those who love a cosy, heartwarming escape!''Bubble bath fiction' The Herald'A delightful tale of community and connection' My WeeklyWelcome to Tenderness! A quaint seaside town in Kitakyushu, Mojiko is full of hidden delights. And one unexpected treasure is the 24/7 convenience store, Tenderness. At first glance, it's a store like any other.Sure, it's a bit odd that the handsome manager has his own fan club. And perhaps the customers are somewhat eccentric. But there's a warmth about Tenderness that draws you in.The bright lights are always on. The employees know you by name. And the shelves are stacked with delicious treats, from strong hot coffee to sweet parfaits, egg sandos to ramen, crispy fried chicken to refreshing soba. After a while, you get the feeling that whatever you need might just be waiting for you here...The Convenience Store by the Sea is the heartwarming international bestseller from award-winning Japanese novelist Sonoko Machida. A a series of interconnected vignettes set in a 24/7 Japanese convenience store, the novel celebrates the joy of connection and community. Translated by Bruno Navasky.
The Convergent Evolution of Agriculture in Humans and Insects (Vienna Series in Theoretical Biology)
by Ted R. Schultz, Richard Gawne, and Peter N. PeregrineContributors explore common elements in the evolutionary histories of both human and insect agriculture resulting from convergent evolution.During the past 12,000 years, agriculture originated in humans as many as twenty-three times, and during the past 65 million years, agriculture also originated in nonhuman animals at least twenty times and in insects at least fifteen times. It is much more likely that these independent origins represent similar solutions to the challenge of growing food than that they are due purely to chance. This volume seeks to identify common elements in the evolutionary histories of both human and insect agriculture that are the results of convergent evolution. The goal is to create a new, synthetic field that characterizes, quantifies, and empirically documents the evolutionary and ecological mechanisms that drive both human and nonhuman agriculture. The contributors report on the results of quantitative analyses comparing human and nonhuman agriculture; discuss evolutionary conflicts of interest between and among farmers and cultivars and how they interfere with efficiencies of agricultural symbiosis; describe in detail agriculture in termites, ambrosia beetles, and ants; and consider patterns of evolutionary convergence in different aspects of agriculture, comparing fungal parasites of ant agriculture with fungal parasites of human agriculture, analyzing the effects of agriculture on human anatomy, and tracing the similarities and differences between the evolution of agriculture in humans and in a single, relatively well-studied insect group, fungus-farming ants.
The Cook Book of All Time: Recipes, Stories, and Cooking Advice from a Neighborhood Restaurant
by Ashley Bernee Wells Tyler Jeremy WellsThe first cookbook from Tyler and Ashley Wells, the husband-and-wife duo behind Los Angeles’ bustling, sought-after restaurant All Time, is a collection of 50 recipes for simple, market-driven food alongside some very earnest and hilarious story-telling.Tyler and Ashley cook and share down-to-earth food that doesn’t require rules or fancy equipment. For them, cooking is about feeding people, using your senses, and leaning into life with humor and honesty. The couple’s approach to feeding people has won over their community in Los Feliz since they opened in 2018. The Cook Book of All Time includes 50 of the beloved neighborhood restaurant’s most iconic standout dishes:· Fish with Crispy Rice· Ashley’s Lamb Ragu· The Big Steak Event· The Good Ass Salad Dressing· Sweet Potatoes· The Salmon Bowl· Chocolate Chip Cookies· Betsy’s Cobbler· Paul’s Chocolate CakeThere’s also lots of practical guidance and instruction for cooking fish, meat, vegetables, sauces, rice, beans, and making doughs. Imbued with Tyler’s unique approach and philosophy, real life experience, and favorite techniques, tools, and ingredients (in both imperial and metric measurements), the food is impressive yet totally achievable at home. Beyond the delicious recipes, The Cook Book of All Time is as enjoyable on the couch as it is in the kitchen. The essays will make you laugh out loud, possibly cry, and most certainly relate, and the photography could stand alone, it’s truly stunning. This book brings what makes All Time so special—and what the neighborhood of Los Feliz has been enjoying for years—into people’s homes all over the country.
The Cook Not Mad: Or, Rational Cookery (American Antiquarian Cookbook Collection)
by The CookbookPublished in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine.Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks. Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
The Cook Not Mad: Or, Rational Cookery (American Antiquarian Cookbook Collection)
by The CookbookPublished in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine.Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks. Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
The Cook You Want to Be: Everyday Recipes to Impress [A Cookbook]
by Andy BaraghaniBeloved food writer and social media star Andy Baraghani helps you define and develop your personal cooking style—and become the cook you want to be—in more than 100 recipes.&“This book is full of things I want to make and cook.&”—Yotam Ottolenghi ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Time, Delish, Food52Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time. At Bon Appétit, Baraghani created a bevy of viral recipes—from Tahini Ranch to Fall-Apart Caramelized Cabbage—that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook&’s 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it). The Cook You Want to Be is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.
The Cook and the Rabbi: Recipes and Stories to Celebrate the Jewish Holidays
by Susan Simon Zoe B ZakA delicious exploration of the Jewish holidays, with illuminating conversations and meals shared by friends: a rabbi and a cook. For many belonging to the Jewish diaspora, understanding the holidays means lighting a menorah for Chanukah, maybe hosting a seder during Passover. But, if celebrated with an understanding of the storied customs behind the festivities, these occasions can be so much more than candles and matzah. Following the lunisolar calendar, James Beard Award–winning author Susan Simon and Zoe B Zak devote a chapter to each of the fourteen holidays. From Selichot to Rosh Hashanah, Purim to Pesach, every holiday has history, interpretation, and foods, with kosher recipes that reimagine traditional dishes with flair. More than a cookbook, The Cook and the Rabbi is a testament to the resilient versatility of the Jewish people and their traditions. With Zoe’s thoughtful insight and Susan’s inspired recipes and folk-art-inspired illustrations, there’s no end to the ways you might celebrate the holidays and make your personal relationship with them uplifting, inspiring, and deeply fulfilling. Chag Sameach!
The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School
by Marjorie Taylor Kendall Smith FranchiniThe renowned school “shares the classic techniques they teach: It’s French cooking made easy, interspersed with a glimpse into life in regional France” (Fathom). IACP Cookbook Award for Food Photography & StylingIACP Cookbook Award for DesignMother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as: Green Garlic SouffléWatermelon and Vineyard Peach SaladLittle Croques MadamesSole Meunière with Beurre Blanc and Parsleyed PotatoesSeared Duck Breast with Celery Root Puree and ChanterellesMadeleinesPlum Tarte TatinAlmond-Cherry Galette More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and “is likely to have readers fantasizing about their own escapes to France” (Publishers Weekly, starred review).
The Cook's Encyclopedia of Chocolate
by Christine Mcfadden Christine FranceThe history of chocolate, its cultivation and processing, taste, quality, and presentation, and best of all, hundreds of recipes.
The Cook's Herb Garden: Grow, Harvest, Cook
by DKFrom your garden to your table, and every step in between, this lovely book will guide you through planting, growing, harvesting, and cooking herbs.There&’s a visual index of 120 culinary herbs and more than 30 delicious recipes to make with them. You&’ll be able to prepare your own salad dressing, marinades, flavored butter, pesto, herbal teas, and cordials, and add seasoning to your favorite meals.Whether you have a vegetable garden or want to fill some plant pots or window boxes, this book provides all the advice you need to start growing herbs. It gives you beneficial information on which herbs do well in different environments and situations. Learn the groups of herbs that like to grow together and create different selections like Mediterranean, everyday essentials, and salad herbs. Become an expert gardener with this compendium of herb cultivation. You'll find out when to plant the seeds and how to nurture them as they grow. There's helpful advice on how to keep pests away. Once you have harvested your herbs, learn the different ways you can store them for future meals, like freezing or drying them. Try your hand at the recipes to experience and enjoy the wonderful herbs you've grown. This library of herbs includes notes on their flavor and partner charts, which tell you which herbs go well with different dishes and drinks. You will know the best places to use your herbs and how to make exciting things with them.Master Gardener to Master ChefThis is an essential handbook for anyone who wants to spice up their dinners with more flavor, make refreshing drinks, or learn how to partner with different flavors. Enjoy this special kind of recipe book that will help you create your own herb garden, so that every herb you use in the kitchen, you have the pleasure of growing it yourself. An especially thoughtful gift for the gardener or chef in your life. • 120 different culinary herbs, with stunning photos and clear descriptions. • Four sections with advice on how to plant, nurture, harvest, store, and cook with these herbs. • More than 30 recipes for hot and cold drinks, condiments, dressings, and many sensational meals.
The Cook's Illustrated Baking Book
by Cook'S IllustratedThe definitive baking guide from Cook's Illustrated The third book in the bestselling Cook's Illustrated series, The Cook's Illustrated Baking Book is an authoritative baking reference and recipe collection for those who want to learn how to bake and for those who want to bring their baking skills to a higher level. Fifteen chapters cover anything you've ever wanted to master--from cookies, cakes, pies, and tarts, to biscuits, breads, pastry, and more.
The Cook's Illustrated Cookbook
by The Editors at America's Test KitchenAn essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime--and guarantees impeccable results.
The Cook's Illustrated Meat Book
by Cook'S IllustratedEminently practical and truly trustworthy, The Cook's Illustrated Meat Book is the only resource you'll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook's Illustrated understand that preparing meat doesn't start at the stove it starts at the store.The Cook's Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what's the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don't. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you'll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook's Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you're slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook's Illustrated Meat Book covers all the bases
The Cook's Pocket Bible: Every Culinary Rule Of Thumb At Your Fingertips
by Roni JayEven the most experienced cook has questions. After all, no one (with a life) can remember everything they need to know when they're in the kitchen, from how long a 16lb turkey will take to roast, to which bits of a dragon fruit you can eat. But where do you go for the answers? Until now, most of us have had little choice but to phone a friend. But what if they're out? Or they're the one you're trying to impress with your classic vegetable soup (what does the recipe mean by julienne?), or poached salmon (how do you rescue a curdled hollandaise?), or your fluffy meringues (what were the proportions of egg white to sugar again?). This book puts the answers to all those on-the-spot questions right at your floured fingertips, including: What's the best way to carve a shoulder of lamb? What proportion of fat/flour/milk goes into a white sauce? Are these leftovers still OK after two days in the fridge? Can you substitute crème fraiche if you've run out of fromage frais? What can you serve vegetarians for Christmas dinner? This book will be indispensible to all enthusiastic cooks (and reluctant ones too), and save hours combing through standard cookbooks for the particular snippet of advice you need.This beautiful hardback edition has both dust-cover and gold embossing on the spine making it the perfect gift. Every Pocket Bible is lovingly crafted to give you a unique mix of useful references, handy tips and fascinating trivia that will enlighten and entertain you at every page. There is a Pocket Bible for everyone...Other titles in the series: The Baking Pocket Bible, The Jane Austen Pocket Bible, The Mum's Pocket Bible, The Wedding Pocket Bible and The Wine Pocket Bible.
The Cook's Pocket Bible: Every Culinary Rule Of Thumb At Your Fingertips
by Roni JayEven the most experienced cook has questions. After all, no one (with a life) can remember everything they need to know when they're in the kitchen, from how long a 16lb turkey will take to roast, to which bits of a dragon fruit you can eat. But where do you go for the answers? Until now, most of us have had little choice but to phone a friend. But what if they're out? Or they're the one you're trying to impress with your classic vegetable soup (what does the recipe mean by julienne?), or poached salmon (how do you rescue a curdled hollandaise?), or your fluffy meringues (what were the proportions of egg white to sugar again?). This book puts the answers to all those on-the-spot questions right at your floured fingertips, including: What's the best way to carve a shoulder of lamb? What proportion of fat/flour/milk goes into a white sauce? Are these leftovers still OK after two days in the fridge? Can you substitute crème fraiche if you've run out of fromage frais? What can you serve vegetarians for Christmas dinner? This book will be indispensible to all enthusiastic cooks (and reluctant ones too), and save hours combing through standard cookbooks for the particular snippet of advice you need.This beautiful hardback edition has both dust-cover and gold embossing on the spine making it the perfect gift. Every Pocket Bible is lovingly crafted to give you a unique mix of useful references, handy tips and fascinating trivia that will enlighten and entertain you at every page. There is a Pocket Bible for everyone...Other titles in the series: The Baking Pocket Bible, The Jane Austen Pocket Bible, The Mum's Pocket Bible, The Wedding Pocket Bible and The Wine Pocket Bible.
The Cookbook for Kids: Great Recipes for Kids Who Love to Cook
by Lisa Atwood&“These super-fun recipes will make the kitchen irresistible to any child.&” —Susan Kane, Editorial Director, Parenting Magazine Packed with more than sixty yummy recipes for easy-to-make treats, from crepes and cookies to fish tacos and nachos, Williams-Sonoma Cooking for Kids makes cooking loads of fun! This book features gorgeous photography and colorful illustrations in a fun, uncomplicated style that kids and parents are sure to love. Kids will have a blast whipping up their own creations in the kitchen—like cinnamon-swirl French toast for breakfast or granola bars for after-school snacks. Fun facts are also included to entertain and educate aspiring young chefs. Delicious and simple, these recipes inspire creativity—while teaching the basics of healthy eating and giving kids skills they can use throughout their lives.
The Cookbook for Teens: The Easy Teen Cookbook with 74 Fun & Delicious Recipes to Try
by Mendocino PressThe super simple teen guide to becoming a kitchen whiz.Even the world's top chefs had to start somewhere. The Cookbook for Teens offers the easiest recipes to get aspiring chefs cooking with confidence—even if they've never cooked more than a slice of toast.This cookbook for teens starts off with the basics: practice preparation and cooking techniques, how to read recipes, and how to shop for groceries. Once these fundamentals are mastered, teens will learn how to make their own easy dishes, with super simple recipes for appetizers, entrées, and snacks.The Cookbook for Teens includes:Chef Hacks—Young chefs will soon become kitchen pros with key cooking skills, safety tips, and shopping guidance. This cookbook for teens is the key.74 Fool-proof Recipes—Teens will love cooking and eating easy and tasty recipes like Bacon and Cheese Risotto and Deep Dish Spaghetti Pizza.The Skills Test—Teens can put all of their skills to the test with a step-by-step guide to preparing a three-course meal that will WOW family and friends.Give new chefs the tools, skills, and recipes they need to begin mastering the art of cooking with The Cookbook for Teens.
The Cookbook in Support of the United Nations: For People and Planet
by Kitchen ConnectionThe Kitchen Connection Alliance, in close cooperation with the Food and Agriculture Organization of the United Nations, develops an international cookbook to support the way that we eat for ourselves and for the planet. Celebrity chefs, organic farmers, indigenous cooks, and food activists share their favorite entrées and side dishes that are not only healthy and delicious but also sustainable. This gorgeous cookbook features full-color photography along with each recipe&’s nutritional information and estimated carbon footprints for the most climate-friendly dishes, so you can support sustainable food systems from your own kitchen. Learn how to eat better for yourself and for the planet with The Cookbook in Support of the United Nations: For People and Planet, a global collection for global connection.
The Cookie Bible
by Rose Levy BeranbaumThe ultimate cookie cookbook, from the bestselling author of The Baking Bible Rose Levy Beranbaum.This is your must-have cookie book, featuring nearly every cookie imaginable, from rustic Cranberry Chocolate Chippers to elegant French macarons, and everything in between—simple drop cookies, rolled-and-cut holiday cookies, brownies and other bars, pretty sandwich cookies, luxurious frosted or chocolate-dipped treats, and much more. With legendary baker Rose Levy Beranbaum’s foolproof recipes—which feature detail-oriented instructions that eliminate guesswork, notes for planning ahead, ingenious tips, and other golden rules for success—it’s easy to whip up a batch of irresistible, crowd-pleasing cookies anytime, for any occasion. Standout classics and new favorites include:Rose’s Dream Chocolate Chip CookiesLemon LumpiesBlack Tahini CrispsPeanut Butter and Jelly ButtonsDouble Ginger Molasses CookiesCaramel Surprise SnickerdoodlesMom’s Coconut Snowball KissesChocolate SablésGingerbread Folks (with a special sturdy variation for gingerbread houses)Pecan Freezer SquaresBrownie DoughnutsBrandy Snap RollsPlus “extra special” details including homemade Dulce de Leche, Wicked Good Ganache, Lemon Curd, and more
The Cookie Book of Colors
by Holly FoxIf you could taste color, this cookie book would have all the flavors of the rainbow. From social media "cookie-gram" master Holly Fox comes a delicious board book of colors that looks good enough to eat.Based on the beautiful royal-icing cookie designs that have garnered her hundreds of thousands of followers on Instagram, Holly Fox presents the colors of the rainbow one--well, several cookies at a time in this adorable board book for young readers.
The Cookie Crumbles
by Alechia Dow Tracy BaduaThe Great British Bake Off meets Knives Out in this fun and propulsive middle grade novel following two best friends who must solve the mystery behind a baking competition gone awry.Laila gave Lucy a cupcake on the second day of kindergarten, and they've been inseparable ever since. But the summer before eighth grade, they find out that since they live on opposite sides of town, they’ll go to different high schools. Yuck!Then Laila’s invited to compete at the Golden Cookie competition, which awards its winner admission and a full ride to the prestigious Sunderland boarding school, and it’s the perfect opportunity. Sunderland doesn’t just have an elite culinary program; it’s also home to an elite journalism track, if only newscaster-hopeful Lucy could build up a strong enough portfolio to impress the scholarship committee.But when one of the celebrity judges collapses after sampling Laila’s showpiece, rumors of foul play swirl, with Laila rising to the top of the suspect list. Even worse, a major storm has effectively cut off all access to the outside world.Can the girls find the real culprit and clear Laila’s name before it’s too late?
The Cookie Cure: A Mother-Daughter Memoir
by Susan Stachler Laura StachlerA heartwarming memoir of a family that refused to give upWhen twenty-two-year-old Susan Stachler was diagnosed with cancer, her mother, Laura, was struck by déjà vu: the same illness that took her sister's life was threatening to take her daughter's too. Heartbroken but steadfast, Laura pledged to help Susan through the worst of her treatments. When they discovered that Laura's homemade ginger cookies soothed the side effects of Susan's chemo, the mother-daughter duo soon found themselves opening Susansnaps and sharing their gourmet gingersnaps with the world. Told with admirable grace and infinite hope, The Cookie Cure is about more than baked goods and cancer—it's about fighting for your life and for your dreams.