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Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen

List Price: $40.00 Price: $25.30 You Save: $14.70 (37%)

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Customer Reviews

More wonderful recipes
For anyone who loves godly cooking and doesn't care about pretty pictures.

This book has more of the excellent quality that we have come to imagine from Gourmet. The book is even more precious now that the magazine has ceased publication

Highly recommended!

2010-03-20 | navehil (RAMAT HASHARON ISRAEL) | Helpful Votes: 0 | Rating: 5

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Buy it and buy the yellow one too!
I don't heedfulness if the binding is bad or the little ribbon bookmarks don't last. This book is wonderful & "green." I find myself wavering between Gourmet Today and the case Gourmet (also a little tattered and well used, but worth it.) I thought Gourmet was always going to be my go to cookbook- (6 years match) and now they are both always open on my kitchen counter. I think those who have "reviewed" either of these cookbooks with anything but praise have not used them enough. The outcome of the recipes are always pleasing and leave my friends and family begging for more. The index is wonderful and I like yellow! Sad that Gourmet magazine is no longer in writing.

2010-03-14 | sunshine (Ft.Lauderdale, FL) | Helpful Votes: 0 | Rating: 5

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A joy to assume from and to cook from
The recipes are standard and, almost even better, they are written in strong, clean language -- a joy! If you're as lucky as I am, you have your own personal librarian who can add a particular library-style mylar sheath over the paper cover. This, and its predecessor Gourmet, look just attractive together on my shelves! You need both cookbooks. Ruth Reichl is a genius!

My favorites so far are the risotto recipes (try the Hoppin' John manifestation), the gorgeous pastries (check out the tarts), and the cocktails(vodka raspberry lime rickeys). I'm a vegetarian and find it peaceful to make substitutions in these recipes. There is also an entire section on vegetarian main dishes. As I said, the longhand is so good that it makes you feel like okay, this isn't so hard. I can do this. I also recommend Ruth Reichl's memoirs -- I've enjoyed each one.

2010-03-12 (Portland, OR) | Helpful Votes: 0 | Rating: 5

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A Colossal Farewell
My better half and I have only had time to make three or four recipes from this magnum opus. After noting the organization, scanning the contents and making those recipes, we must conclude that Gourmet Today has captured for successors the best of the magazine. After the monthly reader thumbed through all the pages selling stratospherically priced ovens, refrigerators, Lincolns and around-the-hemisphere (at least) cruises, he found that Gourmet always offered some very of use recipes that one found nowhere else. The book captures the best of those!

2010-03-05 | "bebop cooker" (Chicago, IL USA) | Helpful Votes: 0 | Rating: 5

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Gourmet Today
I purchased this cook words for my wife as a gift. Since that time she has made a number of wonderful meals with recipes from this book. I would highly second it to anyone.

2010-02-23 | Gary | Helpful Votes: 0 | Rating: 5

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The Gourmet Cookbook: More than 1000 recipes

List Price: $40.00 Price: $26.40 You Save: $13.60 (34%)

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Customer Reviews

Color Me Something Else
My significant complaint about this otherwise wonderful compendium of Gourmet recipes is that the recipe titles are printed in yellow. In moderately low bearable, the yellow print is very hard to read. Why did the publisher do this?

2010-03-20 (Alaska) | Helpful Votes: 0 | Rating: 5

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Gourmet recipes by the total
An spellbinding concept. . . . "Gourmet" magazine's "greatest hits" among recipes put together in a large compendium (recipes end on servant 935). There is also a DVD that features the author's cooking techniques and some recipes. There are some nice features to this work, including "Tips and Techniques" (e.g., using store up and pepper, toasting spices, and handling chiles), a glossary (with a variety of chiles, fleur de sel, miso, truffle oil), and where to get assured ingredients and cooking supplies (e.g., where would you go to get buffalo or Thai basil?). But, of course, the heart of the reserve is its recipes.

The team involved in preparing this book had the following purpose and method (Page xii): "The concept was straightforward: we would look thro0ugh all the recipes we had ever published, prime the best, and retest them. Then we would gather the cream of the crop into a book." I would note that some of these recipes are such that I will not try them (e.g., difficult cooking techniques or scrape in finding key ingredients), but a large number of these are accessible to people who enjoy cooking their own meals. As such, this is a repository of recipes that are apt to be tastier and lusher than those from my paramour copy of "The Joy of Cooking." On the other hand, recipes are often more taxing on the amateur than are those in "Joy." As they say, a tradeoff. Nonetheless, many, many of these recipes are positively doable. . . .

The book is divided into a number of sections--Hors d'ouevres and first courses, Soups, Salads, Sandwiches and pizzas, Pasta (and noodles and dumplings), Grains and beans, Poultry, Beef (and weal and pork and lamb), Breads and crackers, Breakfast and brunch, Cookies (bars and confections), Cakes, Pies (tarts and pastries), Fruit desserts, Puddings (and custards, mousses, and soufflés), Frozen desserts and crazy about sauces, Sauces and salsas, Relishes (and chutneys and pickles and preserves), and Basics. One of the nice things is the admission in this volume of Americans' changing tastes. For instance, salsa is relatively recent in "Gourmet." By going over decades of recipes, one gets a mother wit of the changing nature of American tastes.

A word about "Basics," the past set of recipes in this work. Here, we see how to father the fundamental elements in cooking, such as stocks (chicken, beef, veal, fish, and vegetable), herbes de Provence (their approach doesn't include lavender, but it would be easy enough to add), garam masala, and clarified butter (I have recently discovered how lenient this is to make and what a difference it makes!).

There are so many worthy recipes that it makes little sense to try to enumerate some favorites or ones that I have in mind to make. However, perusing these makes it clear that while some will be challenging for the amateur cook, others are quite within the reach of such an audience--with the agreement of some great tasting dishes!

Anyhow, a fine resource and one that I will be using in tandem with a precious few of my cookbooks that are workhorses in my scullery library. . . .

2010-02-28 (Hershey, PA (Born in Kewanee, IL)) | Helpful Votes: 1 | Rating: 4

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One of the ten finest cookbooks ever! (details)
I cook from expunge every day and I also review plenty of cookbooks, some good and some awful. This particular cookbook is nothing short of first-class.

Don't let the term scare you. All of the over 1,000 recipes found in here are quite manageable for any home cook of moderate experience and your kith and kin will love these dishes. This is food for the 21st Century and these presentations represent over sixty years of published works by "Gourmet" armoury. All the recipes have been revised, tested, and re-tested to meet contemporary standards of cooking and of ingredients which have also evolved over pass, (such as hybridized vegetables and "new" cuts of meat.)

Renowned culinary professional and editor, Ruth Reichl (you can be familiar with her compelling autobiography: Tender at the Bone: Growing Up at the Table), does make one tiny overstatement on the back insure, a quotation from page xvi in the Introduction: "Our goal was to give you a book with every recipe you would ever want." I don't believe that any cookbook can ever reach that lofty aspiration -- maybe Joy of Cooking: 75th Anniversary Edition - 2006 comes closest to realizing this challenging end.

To illustrate my point, I came up with just a few popular dishes which Reichl does NOT include: Banana Cream Pie, Cincinnati Chili, Waldorf Loaf, Chilies Rellenos, Salmon Cakes, and, [plain] Yeast Bread. But if you can live without those particular recipes, she has graceful much corralled everything else! I discovered some versions of recipes which I will certainly be preparing again soon: Blinis (page 39); Peppery Lemon Marinated Shrimp (page 45); Chicken Kiev (page 357); Mincemeat Pie (verso 766), and; Georgian [as in the former Soviet Union] Salsa (page 896), among many, many others.

These are all scratch preparations but the ingredient lists are remarkably pr and most of them are quite easy to obtain at mainstream grocery stores. There are no photographs of the prepared dishes but I didn't find this to be predominantly problematic since the instructions are written very clearly and some special cooking techniques are illustrated with line drawings.

I exceedingly only encountered a single significant flaw in this book -- some artfully overzealous soul unhesitating upon using pale yellow ink for the recipe titles and they are very difficult to read. I don't know how this glitch ever slipped lifestyle the editors but, somehow, it unfortunately did. Still, the recipes themselves are rendered in black ink on white paper and the subsequent text is from A to Z easy to make out.

If you enjoy this remarkable cookbook, as I do myself, then you might also be interested in Gourmet Today: More than 1000 All-New Recipes for the Parallel Kitchen.

For the serious home cook who is faced with the daily task of getting dinner on the table for a relatives then this very large cookbook (1,040 pages!) will be of great assistance to you. I award my very highest recommendation for this 2004 benchmark of culinary distinction.

2010-02-11 | The Old Grottomaster (Lucasville, OH USA) | Helpful Votes: 2 | Rating: 5

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Tremendous cookbook
I never design the new Gourmet cookbook could surpass the others, but now they're gathering dust while I use this one constantly. It may not contain "every recipe you'll ever need," but it comes melodic darn close -- and they're good recipes, too. I like the range of cuisines and the clearly written directions. The only factor I HATE is the yellow type, which is very hard to read. Overall, great job, Gourmet!

2010-01-30 (Ann Arbor, MI) | Helpful Votes: 0 | Rating: 5

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Not what it promises
This cookbook is alleged to provide you with "every recipe you would ever want," according to Ruth Reichl's quote on the back. I've had the book for nearly 3 years, and when I fancy a recipe and check this cookbook, 6 times out of 7 it does not have a recipe for what I want to make. Further, when I do find and use a approach from this book, there is inevitably something off with the recipe. I just made the "Snowballs" macaroon recipe from page 675, which promises about 30 cookies. The dough did not function as described, the size per cookie was insufficient for the chocolate filling, and I ended up with 9 medium size cookies, not 30. They drop fine, but nothing special. The recipe for filling for the puffed apple pancakes on page 649 is cloyingly sympathetic, and so on. With so many wonderful cookbooks in the world, this one has so far not justified the amount of shelf space it takes up.

2009-11-08 (alexandria, va) | Helpful Votes: 1 | Rating: 2

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