Cookie dough is no longer just for making cookies. Cookie Doughlicious shows bakers how to make 20 safe-to-eat, egg-free cookie doughs that take the guilt out of raw. Now, conflicted bakers don't have to choose between safety and a spoonful of heaven! Each of the doughs can be incorporated into any of the 50 delicious recipes for cakes, cookies, candies, bars, pies, tarts, ice cream and frozen treats, and much more.
Lara Ferroni is an author and photographer whose work has appeared in the Wall Street Journal, Imbibe Magazine, Edible Seattle, and more. Her previous books include Doughnuts, The Best Places Northwest Cookbook, Real Snacks, Popcorn, and Put an Egg On It. Lara lives in Portland, Oregon.