From the International Culinary Center's library notes.
It’s that time again, everyone’s favorite contest The Cookie Games will happen on August 4 this year! The Cookie Games is a competition open to all students to develop and produce a cookie inspired by a country. These cookies will be judged by a panel of celebrity judges for 1st, 2nd and 3rd place as well as by the audience to select a fan favorite. Last year’s top winner was Chocolate Cardamom Button by Savita Bhat. Second place went to the team of Julia Johnson & Elena Ubeda who created Lavender and Violet Shortbread cookies. The Nagelkass Cocktail Cookie by Maureen Naff came in third. As you can see, creativity is a major key to success.
By Sara Medlicott,
If you are looking for inspiration to fill out an application, or if seeing the cookie posters around school has just made you hungry, stop by the library and take a look at some of our great cookie cookbooks.
THE GOURMET COOKIE BOOK
It is much more than a collection of cookie recipes; it’s a cultural history of the United States told through our recipes. During the Second World War, sugar was rationed so for the cookie pick of 1942, Gourmet recommended using honey instead of sugar. By 1976, the food processor was available to the US market, “it brings epicurean feats frequently into the realm of everyday fare,” one of these feats was Almond Bolas or Portuguese almond cookies.
In its earliest days, Gourmet assumed its users were accomplished cooks and wrote recipes in shorthand, but as the years went on the recipes needed to be made accessible for a readership who cooked less frequently. In 1982 the format of the recipes started evolving with the Chocolate Meringue Biscuits, listing ingredients separate from directions. The cookies highlighted are only several among many, with different flavors and styles, all representing different trends throughout history.
THE INTERNATIONAL COOKIE COOKBOOK BY NANCY BAGGETT
As the theme of The Cookie Games is to select a country for inspiration, this book is completely appropriate with many ideas if you want to step outside the box of classic American cookies. Divided into regions, you can find Nanaimo Bars from Canada, Polvorones (Brown Sugar Cookies) from Cuba, Spitzbuben (Little Rascals) from Germany and even Lenguas de Gato (Cats’ Tongues) from Spain – don’t worry they don’t contain any tongue!
MARTHA STEWART’S COOKIES BY MARTHA STEWART.
Who doesn’t love Martha? Divided up by texture, this simple, easy to follow and very visual book includes a diverse range of cookie recipes. Try the light and delicate Amaretti Crisps, soft and chewy Pistachio Lemon Drops, crumbly and sandy Bourbon Currant Cookies, chunky and nutty Magic Blondies, the cakey and tender Fresh Peach Cookies, crisp and crunchy Earl Grey Tea Cookies or the rich and dense Lemon Tassies.
In the world of cookies the options are endless, as this small selection of books demonstrates.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.