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.
"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.
The book arrived in excellent condition and the price was a nice surprise as it was about half the price of what it was in the book store.Published 15 months ago by Lindsa Walle