IniciGrupsConversesMésTendències
Cerca al lloc
Aquest lloc utilitza galetes per a oferir els nostres serveis, millorar el desenvolupament, per a anàlisis i (si no has iniciat la sessió) per a publicitat. Utilitzant LibraryThing acceptes que has llegit i entès els nostres Termes de servei i política de privacitat. L'ús que facis del lloc i dels seus serveis està subjecte a aquestes polítiques i termes.
Hide this

Resultats de Google Books

Clica una miniatura per anar a Google Books.

The Gourmet Cookie Book: The Single Best…
S'està carregant…

The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 (edició 2010)

de Gourmet Magazine (Autor)

MembresRessenyesPopularitatValoració mitjanaMencions
1504139,067 (3.64)6
For this stunning collection, the editors ofGourmet 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 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.… (més)
Membre:AlexGriffin
Títol:The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009
Autors:Gourmet Magazine (Autor)
Informació:Rux Martin/Houghton Mifflin Harcourt (2010), Edition: First Edition (1st printing), 176 pages
Col·leccions:La teva biblioteca
Valoració:
Etiquetes:No n'hi ha cap

Detalls de l'obra

The Gourmet Cookie Book de Gourmet Magazine

No n'hi ha cap
S'està carregant…

Apunta't a LibraryThing per saber si aquest llibre et pot agradar.

No hi ha cap discussió a Converses sobre aquesta obra.

» Mira també 6 mencions

Es mostren totes 4
Just when I thought I could afford a subscription they, unbelievably, discontinued publication of Gourmet magazine, after nearly 70 years. This book devotes a full page photo, a recipe and note for the best cookie/biscuit recipe for each year of publication from 1941 - 2009. If you are in the mood for baking, you couldn't fail to find something to entice.
  Carrie.deSilva | Aug 28, 2011 |
You know, I'm not a bad baker and I have to say I was disappointed. Yes, this is a pretty book and interesting to look at but the recipes? Meh. Bland, structurally unsound, and all-over-the-place in terms of quantity (some recipes make 8 cookies; some make 8 dozen), this is one to read but not necessarily one to use. I did a whole bunch of these cookies for Christmas 2010 and just ended up going back to my tried-and-true cookbooks to make substitutions every time something didn't work out. Disappointing. ( )
1 vota bostonbibliophile | Dec 21, 2010 |
What’s not to like about sixty-eight years of interesting cookie recipes? ‘The Gourmet Cookie Book: Best Single Recipe Each Year 1941-2009’is a collection of the best of the foodie magazine’s best. There are cookies of almost every type - balls, bars, refrigerator, drop, deep fried (deep fried? They promise ‘good‘ not necessarily healthy).

The collection is international in scope with notes that provide a cultural context and tips and preparation/storage notes.

My standard cookbook test is to randomly open the pages five times and see how often I come up with something I like. A random sample here resulted in Chocolate Meringue Biscuits, Scented Fig and Date Swirls, Mini Black and White Cookies, Macadamia Shortbread, and Irish Coffee Crunchies.

While many of the recipes are not for the novice baker, there are simple, easier to prepare versions too. The ingredient lists and instructions, in true ’Gourmet’ fashion, are clear and easy to understand.

Now, about those fried cookies.

The bottom line: Five stars. An interesting collection for those who like to read about food and for those who like to bake.

Review copy provided by the publisher. ( )
  dianaleez | Sep 13, 2010 |
This charming cookbook begins with an introduction guaranteed to melt the heart of even the least-likely cook (me) and convince her to give cookies a chance: Buy a cookie, and it's just a bite of sugar, something sweet to get you through the day. Bake a cookie, on the other hand, and you send an instant message from the moment you measure out the flour.

and

We were so captivated by the language of cookies that we have printed the recipes exactly as they originally appeared. In the early years, they are remarkably casual, a kind of mysterious shorthand that assumes that each reader is an accomplished cook who needs very little in the way of guidance. "Bake in a moderate oven until crisp," is a classic instruction. So is "Add flour until the dough is stiff." It's interesting to see numbers creep into the recipes in the form of degrees, minutes, and cups. And it's startling to observe the recipes growing longer and longer as they become increasingly precise.

Each recipe is presented as originally published, along with a color photo, notes to help the modern cook interpret instructions, and tidbits about Gourmet's focus and the place of cookies in the magazine's contents in that particular year.

(Read on the computer as a download from netgalley.com) ( )
1 vota auntmarge64 | Aug 1, 2010 |
Es mostren totes 4
Sense ressenyes | afegeix-hi una ressenya
Has d'iniciar sessió per poder modificar les dades del coneixement compartit.
Si et cal més ajuda, mira la pàgina d'ajuda del coneixement compartit.
Títol normalitzat
Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
Títol original
Títols alternatius
Data original de publicació
Gent/Personatges
Llocs importants
Esdeveniments importants
Pel·lícules relacionades
Premis i honors
Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
Epígraf
Dedicatòria
Primeres paraules
Citacions
Darreres paraules
Nota de desambiguació
Editor de l'editorial
Creadors de notes promocionals a la coberta
Llengua original
CDD/SMD canònics

Referències a aquesta obra en fonts externes.

Wikipedia en anglès

No n'hi ha cap

For this stunning collection, the editors ofGourmet 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 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.

No s'han trobat descripcions de biblioteca.

Descripció del llibre
Sumari haiku

Dreceres

Cobertes populars

Valoració

Mitjana: (3.64)
0.5
1 1
1.5
2 1
2.5
3 4
3.5
4 4
4.5
5 4

Ets tu?

Fes-te Autor del LibraryThing.

 

Quant a | Contacte | LibraryThing.com | Privadesa/Condicions | Ajuda/PMF | Blog | Botiga | APIs | TinyCat | Biblioteques llegades | Crítics Matiners | Coneixement comú | 157,203,723 llibres! | Barra superior: Sempre visible