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The Gourmet cookie book : the single best recipe from each year 1941-2009.
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1941-2009 -- 20th-21st century
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  Library Journal Review

Gourmet magazine, from its first issue in 1941 until its last in 2009, reflected changes in American tastes, such as the reign of coconut (1960s), pistachios (1980s), and espresso (1990s). The introduction includes tips for ingredients, measuring, equipment, and techniques. The concise recipe instructions are written for the experienced baker. This amazing collection features such cookies as Brandy Snaps, Fig Cookies, Mocha Cookies, Scandinavian Rosettes, and Mini Black and White Cookies. It represents a snapshot of American cookery-an incredible seven decades' worth of cookies complete with mouthwatering photographs. [Three-city tour with former Gourmet executive chef Sara Moulton.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
For this stunning collection, the editors of Gourmet delved deep into their archives and selected the most delicious cookie for each year of the magazine's sixty-eight-year existence. After marathon testing sessions and winnowing from thousands of recipes--many sent in by readers--they chose an amazing array, from the almond-scented French-style Cajun Macaroons, from the magazine's beginnings in 1941, through Mocha Toffee Bars (1971), to the contemporary Glittering Lemon Sandwich Cookies. The enticing assortment includes Cookies of every type and description , from the homey (Aunt Sis's Strawberry Tart Cookies) to the exotic (Grand Marnier-Glazed Pain d'Epice Cookies), including balls, bars, refrigerator cookies, drop cookies, even deep-fried cookie confections. Cookies from around the world : from Dutch Jan Hagels to Irish oatmeal sandwich cookies filled with cream and Irish whiskey, to Scandinavian Rosettes. Dozens of Christmas cookies: Old-Fashioned Christmas Butter Cookies, star-shaped Moravian White Cookies, Chocolate Peppermint Bar Cookies. Printed exactly as they originally appeared in the magazine, with abundant tips and recipe notes from Gourmet 's test kitchen, and with headnotes describing their cultural context, the recipes present a fascinating bite-by-bite history of how our appetites evolved.
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