The minute the sweltering heat of the D.C. summer broke I wanted to bake cookies. I was lucky enough to get my hands on a copy of THE GOURMET COOKIE BOOK (Houghton Mifflin Harcourt, $18), which showcases each of Gourmet’s seven decades with a cookie chosen from every year. Not only are the recipes delicious, they are enriched by the history that accompanies them; notes on the magazine, information on what was happening in the country as well as in America’s kitchens. For example, in 1944 when the country was at war and sugar was rationed, Honey Refrigerator Cookies gave Gourmet’s readers the expertise they needed to use the resources at hand to create wonderful cookies. When gourmet chocolate flooded the American market in the 1990s, the magazine responded with a recipe for mocha cookies, using fine semisweet chocolate bars and tons of chocolate chips—unadulterated decadence. Each tasty recipe appears exactly as it was originally published, together with helpful hints from today’s editors. Get baking!
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