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The Gourmet Cookbook: More than 1000 recipes Hardcover – Sep 22 2006


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Product Details

  • Hardcover: 1056 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (Sept. 22 2006)
  • Language: English
  • ISBN-10: 061880692X
  • ISBN-13: 978-0618806928
  • Product Dimensions: 26.2 x 20.9 x 6 cm
  • Shipping Weight: 2.3 Kg
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #74,009 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Booklist

The monthly magazine Gourmet played no small part in the birth of America's gastronomic renaissance of the late twentieth century. Through pictures and intelligent articles by noted food and travel writers, Gourmet made its readership aware of refined food traditions that made everyday American fare seem narrow. Editor Reichl and staff have painstakingly compacted Gourmet's vast reserve of recipes into an anthology of just 1,000 recipes sure to inspire cooks to get to work in their kitchens. The book's coverage of world cuisine is breathtaking, but it has a few omissions, most notably the cooking of sub-Saharan Africa and South America. An exhaustive index serves admirably to guide the reader through the recipes' complexities, analytically referencing recipes by major or unique ingredients. (One of its rare missteps is its conflation of Georgia the nation and Georgia the state.) Both recipes and their instructions are clearly laid out and easy to follow for the knowledgeable cook. A few line drawings illustrate special techniques, but recipes such as that for individual b'stillas could use illustration to give the cook an image of the finished product. The only serious triumph of aesthetics over practicality, the low-contrast pale yellow type of recipe titles burdens anyone with even minor vision impairment. A glossary and a directory of specialty food and equipment distributors round out the volume. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an alternate Hardcover edition.

Review

"the end-all recipe encylcopedia." (Entertainment Weekly)

"If you could dream up the perfect cookbook, it might look something like this: easy recipes for days when you're spent and just want something quick and filling; pull-out-all-the-stops recipes for when you want to spend an entire week working on Saturday night's meal; instructions for tasks like cleaning mussels and making pastry dough; introductions and mini-essays explaining recipes" origins and the techniques they involve; and an overall panache and intelligence." (Publishers Weekly, Starred)

"New Gourmet tome aims to sizzle its rivals... the appetizing recipes will send you scurrying into the kitchen." (Boston Herald)

"Has it all... Reichl et al. have done an admirable job." (The San Francisco Chronicle)

"Ideas for every course, occasion, and budget." (USA Today)

"This is the sort of cookbook you want by your side whether you're attempting cucumber sandwiches or coq au vin" --Lisa McLaughlin (Time Magazine)

"A classic... encyclopedic yet enticing." (Time Magazine)

"Brings American cooking into the 21st century." (Boston Globe)

"Very cook-friendly... An exhaustive record of the... explosion of America's food culture... A fascinating and tasty cultural artifact." (The New York Times) --This text refers to an alternate Hardcover edition.

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Customer Reviews

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Most helpful customer reviews

6 of 6 people found the following review helpful By Milda Ruffo on Dec 17 2004
Format: Hardcover Verified Purchase
I love the cookbook and all of the recipes I have tried so far have been delicious with down-to-earth directions. Nothing is over-explained but everything is made clear. It is very readable with a nice chatty style describing the origins of some of the recipes and good hints and suggestions. The recipes chosen are the best from many years of Gourmet Magazine. I agree with many of the choices because I clipped them out for my collection when the magazine first published them! I will now be able to enjoy my favourites bound into a nice book. Why 4 stars instead of 5? Well, it's not because of the book's content. That deserves 5 stars. What I don't like is the pale yellow colour used for the recipe names. They are hard to read unless the light is very bright. Red, blue or green would have been much better choices. I think the yellow was a mistake, but you will enjoy the book otherwise.
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1 of 1 people found the following review helpful By bachef on Nov. 29 2006
Format: Hardcover Verified Purchase
This is a great book for reading. I have tried many of the recipes with excellent success. It would be a good introductory book for the beginner cook. It could be more challenging but at the same time I find myself referring to it quite regularly.

I, too, dislike the faint yellow font. However, the information contained in the book more than makes up for it in my opinion.
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Format: Hardcover
I'm surprised by the grudging approval of other reviewers, given the scope and quality of the recipes provided. The directions are clear and the print is perfectly readable. The book is a storehouse of information about ingredients and techniques, and in my experience so far, always makes it clear as to what a given procedure is aiming for and what the end dish should be like. There are lots of illustrations, mostly decorative, but some are visual aids.

Above all, I like the choice of recipes and the scope of the book. This really is gourmet cooking, with an eye always to producing the best-tasting dish, not simply the most traditional or the easiest (though the recipes I've tried are certainly within the grasp of a non-expert cook). If I had to choose among all our many cookbooks at home, I would probably choose this one, though Darina Allen's Ballymaloe Cookery Course would also be a contender.

In short, with this book you can't wrong.
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