Library Notes: The Cookie Books – May 2017 [New York]

It’s almost time for the Cookie Games, the annual competition where Pastry and Culinary Students compete for celebrity judge votes and an audience favorite. The rules are simple, choose an inspirational country of origin and bake four dozen cookies, but sometimes the inspiration is not so simple. That’s why here in the ICC Library we have a great selection of cookie books to help you develop your recipe. Stop by and take a look!

Celebrity judge Dorie Greenspan knows cookies, she just released the James Beard Award-winning Dorie’s Cookies last year! This book covers classics like chocolate chip and macrons, but she also developed unique recipes such as Moroccan semolina cookies and chocolate olive cookies. With such a wide and unusual variety of cookies, it is no wonder the book is award-winning. Beyond the great recipes, Dorie covers solid tips and techniques of cookie making that will help the newbie and improve seasoned bakers.

The Gourmet Cookie Book is like a primer on the history of the United States through cookies. The book compiled the best recipe from the magazine each year from 1941 through 2009. You can see how tastes, skills, and techniques changed over time and the influences of different events throughout history.  For instance, cinnamon sugar crisps of 1944 were selected because they could be sent in parcels to troops. By the 1970’s the food processor was introduced and cookie recipes such as Kourambiedes or Greek Butter Cookies proliferated.

With a foreword from Dean Jacque Torres, you know Milk & Cookies is going to cover plenty of chocolate, and you know it’s going to be a great book. Tina Casaceli does indeed include recipes for double chocolate chip mint cookies and coconut macaroons (dipped in chocolate) but she also features cookies with baked chow mein and honey lavender shortbread. The book is divided by base dough, be it vanilla, oatmeal or peanut butter. Each chapter then offers multiple variations on that base, perfect if you need guidance on how to tweak a recipe you already have to make it, even more, competition worthy!

If you are curious which cookies are favored in the kitchens of your favorite restaurants, check out One Sweet Cookie from Tracey Zaber.  Chefs from such celebrated restaurants as Eleven Madison Park, Blue Hill at Stone Barns and Le Bernadain all contribute recipes. Even our very own deans, Alain Sailhac, Andre Soltner and Jacques Torres submitted their picks for the favorite cookie. So, what do they choose? Well, you will just have to come and borrow the book to find out.