Relatively small and elegant, French cookies look exquisite, almost like edible jewels.Yet they are also simple, quick to make, and do not require advance preparation or a battery of specialized equipment.

The authors bring to bear their vast knowledge of the art of French pastry in their clear, precise recipes and thorough explanations. The first part of the book deals with cookies made from batters, including creamed butter and sugar; meringues; almond paste; and sponge cakes. The second part covers cookies made from pastry doughs -- sweet pastry doughs of the sable type and the flaky pastry dough known as feuilletage. Equipment, ingredients, product sources, measurements, and equivalences are all covered in the third part, along with detailed explanations on using a pastry bag and some basic preparations and procedures.

The French Cookie Book is enlivened with pastry lore, historical tidbits, and anecdotes, making it a must for home cook and professional chef alike. For those interested in the science of baking, the Hows and Whys are explained in lucid and down-to-earth detail. This book promises to enchant and satisfy cookie fans everywhere.