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The Gourmet Cookbook: More than 1000 recipes [Hardcover]

John Willoughby , Zanne Early Stewart , Ruth Reichl
4.0 out of 5 stars  See all reviews (6 customer reviews)
List Price: CDN$ 52.00
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Book Description

Sept. 22 2006
For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively in Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs, testing and retesting each dish to ensure impeccable results.
This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes

* 102 hors d'oeuvres, dips, chips, pâtés, and first courses

* exciting vegetable dishes -- more than 120 in all -- using everything from artichokes to yuca

* versatile recipes for every available kind of seafood, with many suggested substitutes

* hundreds of simple but exceptional dinners

* festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake

* definitive versions of all the classics, from Chicken Kiev to Crcme Brulée and from Bouillabaisse to Pad Thai

* more than 50 pastas and risottos, from quick everyday meals to party dishes

* scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza

* a wealth of sauces and salsas, to transform ordinary meals into spectacular ones

* more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published

With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants unforgettable recipes and spectacular results every time.

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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 out of print or unavailable edition of this title.


"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 out of print or unavailable edition of this title.

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Customer Reviews

4.0 out of 5 stars
4.0 out of 5 stars
Most helpful customer reviews
6 of 6 people found the following review helpful
4.0 out of 5 stars Excellent general cookbook 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 TOP 1000 REVIEWER
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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5.0 out of 5 stars Better than The Joy of Cooking Dec 15 2008
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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