Moving along with our continuing series of local food books: To date Tribune food columnist JeanMarie Brownson’s most notable cookbooks have been coauthored with Rick Bayless, for whom she serves as culinary director of Frontera Foods. Though her name was on 1989’s The Chicago Tribune Cookbook (when she was head of the paper’s test kitchen), until now there’s been no hardcover collection of her own work. Dinner at Home, published by Agate Surrey (which is becoming the publisher of record for local cookbooks), is made up of recipes selected from Brownson’s column, and it has the wide scope you’d expect to come out of a major daily.
Prep: 25 minutes | Cook: 12 minutes | Makes: about 90 cookies
3. Cool cookies on pan, 5 minutes. Transfer with a metal spatula to a wire rack to cool completely. (You can reuse the paper-lined baking sheets to bake the remaining cookies.) Nutrition information per serving: 67 calories, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 34 mg sodium, 1 g fiber
