Here is a positive review of How The Cookie Crumbled from Booklist.
How the Cookie Crumbled: The True (and Not-So-True) Stories of the Invention of the Chocolate Chip Cookie.
Ford, Gilbert (Author) , Ford, Gilbert (Illustrator)
Oct 2017. 40 p. Atheneum, hardcover, $17.99. (9781481450683). 641.5092.
It’s hard to imagine life without chocolate chip cookies, but they did need to be invented, and were: by Ruth Wakefield, at her Toll House Inn, during the 1930s. No one disputes these facts, but there are some questions regarding how. Readers are presented with three possible ways the cookies might have come into existence, and encouraged to figure out which version makes the most sense. To help, this picture-book biography documents Wakefield’s evolution, from child chef, to college nutrition major, to teacher, restaurant owner, master baker, and generous entrepreneur happy to share her discovery. As word spread, the Nestlé Corporation was delighted with the sudden increased demand for their chocolate and started producing easy-to-use chips, delivered in the iconic bag with the recipe on the back. The mixed-media illustrations align perfectly with the breezy, pun-filled text, aptly integrating period details, expressive facial expressions, and lots of happy crunching. This will be an enjoyable choice for one-on-one or group storytimes—just be sure to have some chocolate chip cookies handy!
— Kathleen McBroom
Here is a nice review from School Library Journal on How The Cookie Crumbled, coming out in late October of this year.
FORD, Gilbert. How the Cookie Crumbled: The True (and Not-So-True) Stories of the Invention of the Chocolate Chip Cookie. illus. by Gilbert Ford. 40p. bibliog. S. & S./Atheneum. Oct. 2017.
Gr 2-4–Everyone is familiar with the deliciousness of chocolate chip cookies, but did you know some people say they were invented by accident? Ruth Wakefield’s lifelong passion for cooking and baking would eventually lead her to create the beloved chocolate chip cookie recipe. While some parts of her life story are straightforward, the actual invention of the tasty treat is surrounded by lore and legend. Readers will learn all three purported origin accounts, along with a little biography of the inventor herself. Laden with food and cooking puns, the vocabulary might go over the heads of younger readers and make it somewhat difficult for newly independent ones, too. However, the cartoonish flair of the rich and expressive illustrations, in combination with the subject matter, will widen the appeal to younger audiences. The lively, conversational writing style makes the book feel more like a whispered secret being passed down than a standard work of nonfiction. VERDICT Great for more advanced elementary school readers who are ready to appreciate a few tasteful puns. Otherwise, a fine addition to biography collections.–Emily Beasley, Omaha Public Schools
Below is the first mostly good review for How The Cookie Crumbled, out in October.
HOW THE COOKIE CRUMBLED
The True (and Not-So-True) Stories of the Invention of the Chocolate Chip Cookie
Author: Gilbert Ford
Illustrator: Gilbert Ford
A chocolate candy bar cannonballing into a possessed mixer. Baking chocolate suddenly going AWOL. These are just a couple of the persistent myths orbiting the origins of America’s quintessential dessert: the chocolate chip cookie. Thanks to Ford’s kid-friendly exposé, Ruth Wakefield’s smarts and business savvy are revealed to be the true sources of the cookie’s invention. Not only was Wakefield the chef for the Toll House Inn in Massachusetts, she also managed the restaurant. Daring to start a business with her husband just as the Great Depression hit, Wakefield’s dedication to quality paid off. In 1938, wanting to change up her popular butterscotch cookie, Wakefield added bits of a Nestle’s chocolate bar to the dough and—voilà! From kitchens across the country to the care packages sent to homesick World War II soldiers, the chocolate chip cookie was soon everywhere. In fact, Nestle created the chocolate chip specifically for Wakefield’s recipe. Ford’s illustrations successfully evoke the 1930s and ’40s, down to the comic-strip half-tone dot effect of the different cookie-genesis scenarios. However, Ford misses the opportunity to depict among the diners the famous personages mentioned in his author’s note, and his pictorial rendition of the cookie queen is strangely unsympathetic—staff grimace behind her back as she critically frowns at their work. Quibbles aside, pastry chefs in the making will be fascinated by this accessible tribute to a true American icon and will be tempted to try the appended cookie recipe. (Picture book/biography. 5-9)