Mention DoubleTree by Hilton and chances are the person you are talking to will enthusiastically bring up the brand’s famous cookies, which are given out at check-in (75,000 a day, to be specific).
But not is well-known is that the cookies are used in a variety of recipes at restaurants around the globe. To share the goodness and celebrate the opening of the brand’s 500th property, DoubleTree debuted its first-ever cookbook – “We Have Cookies: Taste the World of DoubleTree by Hilton.” The digital cookbook is comprised of a collection of recipes reflecting the distinct flavors of the brand’s 500 hotels with 33 recipes spanning 16 countries and five continents. Curated by DoubleTree by Hilton hotel teams, each recipe centers on key ingredients from the top-secret DoubleTree Cookie recipe.
“DoubleTree by Hilton makes travel a treat by offering the thoughtful touches and little things that matter most, starting with our signature warm DoubleTree Cookie,” said Dianna Vaughan, senior vice president and global head, DoubleTree by Hilton. “In reaching this significant milestone of 500 hotels worldwide, we knew there was no better way to celebrate than by sharing the ‘little thing’ that resonates the best with our guests around the world - in a fresh, fun new way.”
The special edition recipe collection, available at www.wehavecookies.com, includes vibrant photos, easy-to-follow recipes, local anecdotes and intriguing facts about the DoubleTree Cookie.
A few highlights from the digital recipe collection include:
- DoubleTree Big Apple Martini from DoubleTree by Hilton Hotel New York Times Square West in New York
- Deep Fried DoubleTree Cookie Delight from DoubleTree by Hilton Hotel San Francisco Airport
- DoubleTree Cookie Bread Pudding from DoubleTree by Hilton Hotel Atlanta Airport
- DoubleTree Cookie Burger from DoubleTree by Hilton Hotel Shenyang in China
- Durian Cookie Smoothie from DoubleTree Resort by Hilton Hotel Xishuangbanna in China
- DoubleTree Cookie Chocolate Delice from DoubleTree by Hilton Hotel Dundee in Scotland
Sharing recipes with guests is a trend that a number of hotels have participated in.
Last July, Como Hotels and Resorts launched its first cookbook, “The Pleasures of Eating Well,” which features signature Como Shambhala Cuisine created for its award-winning properties around the globe. Como Shambhala Cuisine offers a gastronomic journey through Como’s exclusive hotels in Bali, Bhutan, the Maldives, Miami Beach, the Turks and Caicos Islands, Thailand, the U.K. and Australia. The cookbook comprise 147 classic recipes that have been reconfigured to introduce Como Shambhala Cuisine to home cooks.
The NoMad Hotel in New York published its cookbook in 2015. Written by Chef Daniel Humm and Will Guidara, this uniquely packaged cookbook features savory and sweet recipes from the restaurant with a separate cocktail book written by bar director Leo Robitschek tucked into the back pocket.
Small Luxury Hotels of the World published a cookbook with 221 recipes, some of which are also found on the company’s website. Categories include meats, desserts and baking; vegetarian, fish and foie gras, with recipes such as garlic fried crayfish with peach and baby cos salad and buttermilk dressing; cod soufflé in baked tomato on coriander cream; and warm apple tart tatin.
Norma’s at Le Parker Meridien in New York developed the “NORMA’S Breakfast Done Right” cookbook, which features 18 of the restaurant’s best sellers. An oversized coffee-table book filled with not only recipes, but characters, the cookbook is designed to provoke a laugh.
InterContinental Hotels Group has taken the cookbook idea one step further with the free InterContinental Kitchen iPad App. Users can access recipes from around the world created by the executive chefs of InterContinental Hotels & Resorts. The app also allows users to create individual recipes, ranging from appetizers to main courses and desserts.