Biscuits and Cookies: A Global History

Anastasia Edwards explores the history of biscuits and cookies, from their earliest beginnings to the New World, with facts, stories, images, and recipes from around the world and across time.

Format: Hardback
Length: 128 pages
Publication date: 12 August 2019
Publisher: Reaktion Books

Our favorite cookie (or biscuit, for any British baking show buffs) is a matter of personal preference. Chocolate chip, ginger spice, and Oreo are all classic choices, but there are so many other delicious options out there. Oatmeal-and-raisin, black-and-white, digestive, and florentine are just a few of the many varieties available. And for those who love the dough, there are plenty of options for that too. Biscuits and cookies have a rich history that dates back to around 4000 BC, and they have evolved over time to include a wide range of flavors and textures. In her book, Biscuit/Cookie, Anastasia Edwards explores the delectable past of these versatile snacks, from their earliest beginnings through Middle Eastern baking techniques to cookies of Northern Europe in the Middle Ages and on into the New World. From German lebkuchen to the animal cracker (more than half a billion of which are produced each year in the United States alone), from brownies and sugar cookies in the United States to shortbread and buttery tea biscuits in the United Kingdom, to Anzac and Girl-Guide biscuits in New Zealand and Australia, this book is crammed with biscuit and cookie facts, stories, images, and recipes from around the world and across time. Whether you prefer classic flavors or something more unique, there is a biscuit or cookie out there for you. And with so many delicious options available, there is no need to steal from the cookie jar.

Weight: 312g
Dimension: 125 x 204 x 16 (mm)
ISBN-13: 9781789140491