- Hardcover: 1024 pages
- Publisher: Rux Martin/Houghton Mifflin Harcourt; First Edition edition (Sept. 22 2009)
- Language: English
- ISBN-10: 0618610189
- ISBN-13: 978-0618610181
- Product Dimensions: 22.2 x 6.4 x 27.9 cm
- Shipping Weight: 2.2 Kg
- Average Customer Review: 3 customer reviews
- Amazon Bestsellers Rank: #225,226 in Books (See Top 100 in Books)
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen Hardcover – Sep 22 2009
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About the Author
Ruth Reichl is the best-selling author of seven books. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. She has been honored with 6 James Beard Awards, was named Adweek's Editor of the Year, and was the recipient of the Missouri Honor Medal for Distinguished Service and the Matrix Award for Magazines. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in Upstate New York with her husband, Michael Singer, a television news producer. She lives in New York.
Top customer reviews
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I will be giving this cookbook to a good friend of mine who is just beginning to experiment witih food and ingredients. It would be very helpful to inexperienced cooks. There are a few more challenging recipes for experienced cooks but if you are a foodie you will have seen it and done it.
However, the actual content, hints and tips are good. I appreciate all the work that went into this book.
Most helpful customer reviews on Amazon.com
We have tried several recipes - all perfected in the experimental kitchens of the sadly defunct Gourmet Magazine - and they have all been distinctive, relatively simple in terms of technique, and written with perfect economy and clarity. Each recipe we have tested are based on newly available ingredients in common grocery stores, and they add just that little twist of new flavor and combination to many standard recipes. Unlike the rather banal standards or overly complex yupped-up offerings in New Basics (excellent but you need about 40 recondite ingredients that you may never use for anything else), these recipes are accessible to busy parents who want to offer more than chicken nuggets every other night.
I am convinced that we will plumb the depths of this masterpiece over the next ten years - adding many standards to our cooking repertoire and educating the palettes of our children. We have looked for a cook book this excellent, with a density of ideas and step-by-step instructions for even novices, for several years; indeed, we have spent a lot of money in the process! This one is it, at long last.
Warmly recommended. It is a testament to the great mag that spawned it.
the green sections of the book are guides such as Which glass for which drink, Olives, the art of stir fry(something I love cooking)and okra. Very helpful information, turns the cookbook into a reading book.
Some of the recipes require lots of ingredients and a lot of time to prepare, but worth the effort.
It is so easy to keep cooking food the same way over and over causing boredom with cooking. This book helps you step outside your normal and create dishes that your family and friend will love. The recipes go from appetizers to drink and everything in between. It would be hard not to find something to prepare from this cookbook.
Many recipes include cooks notes that will tell you what you prepare in advance, how long you can store items and if you need special equipment.
Some of the main dish recipes include suggested sides to go with the dish which can be very helpful if you are not sure what to pair with the dish.
This book also includes menus sorted by season(summer, spring, Etc.), Holiday, Party and International menus.
The book includes Gourmets usual tips and techniques, glossary and sources sections.
Great cookbook that will brings years of good cooking to your household.
I don't mind spending a few extra minutes in the kitchen when I want to cook a gourmet meal. I've used Gourmet cookbooks, and their recipes, knowing they usually take a few extra minutes and perhaps some advanced cooking techniques to get the recipe to the table.