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The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 Hardcover – 2 Nov. 2010

by Gourmet Magazine (Author)
4.3 4.3 out of 5 stars 155 ratings
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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 includesCookies 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 fromGourmet’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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  1. Print length
    161 pages
  2. Language
    English
  3. Publisher
    Houghton Mifflin Harcourt
  4. Publication date
    2 Nov. 2010
  5. Dimensions
    21.59 x 1.77 x 21.59 cm
  6. ISBN-10
    0547328168
  7. ISBN-13
    978-0547328164
  8. See all details
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Product details

  • Publisher ‏ : ‎ Houghton Mifflin Harcourt (2 Nov. 2010)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 161 pages
  • ISBN-10 ‏ : ‎ 0547328168
  • ISBN-13 ‏ : ‎ 978-0547328164
  • Dimensions ‏ : ‎ 21.59 x 1.77 x 21.59 cm
  • Customer reviews:
    4.3 4.3 out of 5 stars 155 ratings

Customer reviews

4.3 out of 5 stars
155 global ratings

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Top reviews from United Kingdom

  • Angela
    5.0 out of 5 stars Recipes from 1941 and 2009
    Reviewed in the United Kingdom on 12 January 2011
    Verified Purchase
    I am a fan of Gourmet Magazine and never throw them away as old ones still have great recipes. This book is made up of recipes from 1941 and 2009 and is an interesting read bringing up forgotten memories. Easy to follow and the recipes I have tried have worked very well - lots of good feedback from tasters!
    2 people found this helpful
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  • Kiki
    4.0 out of 5 stars The Gourmet (one a year) best
    Reviewed in the United Kingdom on 24 August 2012
    Verified Purchase
    I've been a Gourmet subscriber since... forever, the earliest issue I have dates back to 1978 (my mother's). This is a selection of the best cookie recipes published each year. It's very good, but there are so many other recipes I cherished and did not find. Maybe one per year was a little skimpy, but, what can I say, we all have to draw a line somewhere: one was enough for the publisher. makes us all miss the publication even more....
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Top reviews from other countries

  • Debbie Lee Wesselmann
    5.0 out of 5 stars A history, with recipes and photos, of the cookie at Gourmet Magazine
    Reviewed in the United States on 3 October 2010
    Verified Purchase
    As a longtime subscriber to both Gourmet and Bon Appetit, I used to tell people that I liked Gourmet for its savory recipes and Bon Appetit for its sweets. This new compilation of the best cookie recipes, decade by decade, from Gourmet confronted me with the fallacy of that statement. Some of my long-time favorite cookie recipes, including strawberry tart cookies and cranberry pistachio biscotti, can be found here. The best part of this book, however, is not the recipes, as good as they are, but the history behind them. The division of the recipes by decades offers glimpses into trends, subscribers, changing culinary tastes and abilities, and, of course, the focus of the magazine itself.

    Interestingly, when the magazine was first published in 1940s and people baked more than they do today, the cookie recipes were much more simple, with tastes that highlighted a few ingredients: butter, nuts, spices. Even in the 1950s, when baking ingredients were more available, the cookies remained somewhat homey and classic, with gingerbread men, lace cookies, and sesame-seed-coated queen's biscuits taking center stage. In the 1960s, however, Gourmet's cookies started taking on a more international note; as the editors note, commercialized air travel and growing national unrest led to more daring recipes. As the book states, "not a single one of the four cookie recipes that appeared in Gourmet in 1963 was of American origin." With this new internationalism came other recipes with more sophisticated lists of ingredients and flavors. By jumping ahead to the 2000s, Gourmet's final decade, one can see how much American tastes have changed: many of the cookies are classics with gourmet twists that make them look more like professionally baked treats than homemade lunch box snacks. Because the book contains a full page photograph of each recipe, it is obvious that later recipes focused as much on aesthetics as taste, while most earlier ones were content with a plain appearance.

    Because this book contains recipes exactly as they appeared in the magazine (with some recipe notes for clarification), contemporary bakers may be somewhat taken aback by the format in the earlier decades, as their directions are "remarkably casual, a kind of mysterious shorthand that assumes that each reader is an accomplished cook." While I dispute that these early recipes require any sort of advanced experience, they are definitely written out as though one person is describing the process to another, with ingredients not listed separately but as part of the instructions. (Separate lists of ingredients don't appear until 1982, when recipes were "no longer able to count on the readers' experience.") In some ways, I found the earlier recipes easier to follow because I didn't have to worry about going back and forth between adding sugar and reading how much sugar was called for. The amount was right there in the text.

    But how are the recipes themselves? Absolutely wonderful. Not a single one of the recipes I tried missed, although, obviously, some recipes, such as the sparkling lemon sandwich cookies, took more time and effort. From the humble honey refrigerator cookies to the sophisticated coconut macadamia shortbread, these recipes will please contemporary palates.

    -- Debbie Lee Wesselmann
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  • Amazon Customer
    4.0 out of 5 stars Good read - though I was expecting Ruth Reichl's voice
    Reviewed in Canada on 15 December 2017
    Verified Purchase
    Good read - though I was expecting Ruth Reichl's voice. Bought it mostly for sentimental reasons ... I miss Gourmet magazine!
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  • Katawampas
    5.0 out of 5 stars Classic!
    Reviewed in the United States on 26 January 2015
    Verified Purchase
    If you love cookies & baking cookies, this cookbook has the "Single Best of the Year" cookie recipes from Gourmet Magazine from 1941-2009. I checked this out from the library & realized I had to own this book. Not only is it beautiful with a large photo of each recipe but the recipes are fantastic. There are some really old fashioned, delicious cookies in here. Some of my favorites are the "Speculass"/1971, "Scotch Oat Crumbles"/1943, "Honey Refrigerator Cookies"/1942 & the "Bourbon Balls/1980. I've baked my way through about half the recipes so far & every single one is wonderful.

    The recipes are in order by year. On the left side is the recipe with a description of where it came from & how it ended up in the magazine. On the right side is the full color photo of the baked cookie. The index is organized by ingredients such as "Almond, Anise, Fig", etc., by name of the cookie, type of cookie such as "Bar, Christmas", etc. It is very easy to find a specific cookie.

    I ordered my hard cover copy from ebooksweb. It was in excellent condition, as described.
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  • Miss Baker
    3.0 out of 5 stars disappointing recipes
    Reviewed in Canada on 30 September 2011
    Verified Purchase
    I must say this is a very attractively printed cookie book, with beautiful pictures for every single cookie recipe. However, I do find that the recipes are not that great. I have tried several of them, and I happened to have to throw 2 batches out. The others are not great tasting either. I have decided to put this book away and move on with my other cookie books that I have trusted and used.
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  • wendy
    1.0 out of 5 stars Damage goods.
    Reviewed in Canada on 18 September 2024
    Verified Purchase
    The book that I received had a damage spine. It should have been sent out like that.
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