- 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: 26.2 x 21.6 x 5.8 cm
- Shipping Weight: 2.2 Kg
- Average Customer Review: 3 customer reviews
- Amazon Bestsellers Rank: #329,554 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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Reichl amasses one of the most comprehensive cooking resources available
Comprehensive, appetizing and thoroughly tested, this mammoth collection is the book no kitchen should be without." - Publishers Weekly (starred)
"Boldly confronts the new face of a changing food landscape [a] smart companion for the contemporary kitchen." - Houston Chronicle
"When your neighborhood supermarket routinely stocks grass-fed beef, celeriac, and quinoa, chances are you need a book to tell you how to use them and Gourmet Today is just that book. It's a comprehensive reference for the educated cook and eater, a book that will teach you about ingredients and inspire wonderfully satisfying meals It's a book for modern palates and modern cooks. And if you have recently sent your college-aged child to strike out on their own, I would strongly recommend sending them a copy of Gourmet Today ." - Serious Eats
About the Author
[for bottom pg 3]
Ruth Reichl, Gourmet's editor in chief, is the author of the best-selling memoirs Tender at the Bone; Comfort Me with Apples; Garlic and Sapphires,; and the forthcoming Not Becoming My Mother. She is the executive producer of the two-time James Beard Award-winning Gourmet's Diary of a Foodie, which airs on public television across the country.
Photo of RR Photograph © Brigitte Lacombe
John Willoughby, Gourmet's executive editor, who collaborated on shaping and editing the book, is available for recipe demonstrations and other publicity. He is the coauthor of nine cookbooks, including the best-selling Thrill of the Grill. He has appeared many times on television and radio.
Photo of JW: Photograph © Romulo Yanes
Top customer reviews
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.
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