FREE Express Shipping for Club Members
Not a member? Join Today!
Customers Also Bought
A new culinary world calls for a new cookbook. Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers' market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market.
Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, a best-selling author in her own right, who wrote the introductions to each chapter. Every recipe has been tested and cross-tested in the Gourmet test kitchen so every cook, whether a first-timer or a veteran, gets impeccable results.
With menus for holidays and other seasonal occasions, an authoritative glossary of ingredients (plus mail-order sources), and hundreds of sidebars on ingredients and handy techniques from the test kitchen, Gourmet Today is the indispensable book for today's cook.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page 58.
- Review Date: 2009-08-17
- Reviewer: Staff
In this follow-up to The Gourmet Cookbook, editor Reichl amasses one of the most comprehensive cooking resources available. She offers a diverse range of recipes that reflect the ever-changing American palate and the many cultures that have influenced it. Alongside Stilton cheese puff are recipes for babaghanouj, bangers and mash, Armenian lamb pizza, arepas with black beans and feta, and Vietnamese fried spring rolls. Informative sidebars provide details on a huge array of topics, from what salt to use when to preserving fish. Line drawings demonstrate folding techniques for dumplings and spanakopita and show how to trim and stuff artichokes. Cook's notes throughout provide valuable advice on how to store food, how long food will last and which steps can be done ahead of time. Most recipes are geared toward time-pressed cooks and can be prepared in less than 30 minutes. In addition to the usual categories of soups, fish, poultry, beef and desserts, Reichl includes substantial chapters on vegetarian main courses and grilled dishes. Highlights include eggplant soufflé, grilled lemon-lime chicken legs and sticky spicy ribs. Comprehensive, appetizing and thoroughly tested, this mammoth collection is the book no kitchen should be without. (Sept.)
It's ‘Gourmet' all the way for today's cook
Gourmet began its illustrious career in 1941 and has become the magazine of record, the gold standard for food magazines. There are others to be sure, but Gourmet maintains its cachet and its excellence due, in good part, to Ruth Reichl’s leadership. Reichl, Gourmet’s famed editor-in-chief, edited The Gourmet Cookbook in 2004, the more-than-magnum opus compiled to celebrate the magazine’s 60th birthday. With more than 1,000 recipes, it was a grand retrospective that gathered the best of the best—retested, retasted and updated. Now, only five years later, the indomitable Gourmet team has done it again with Gourmet Today. Another whopper (not the Burger King variety!), this one is orchestrated to suit “the on-going revolution in the American kitchen”—our wonderfully eclectic, international appetites, the ever-increasing ease in getting ethnic, organic and healthy ingredients and our concern about ethical eating. And, with 650 recipes that can be made in 30 minutes, it invites the time-challenged (and who isn’t?) to share in our current culinary adventures. Encyclopedic in an exciting way, there’s not a cooking category missing, from minty Mojitos to Zucchini Curry, Quail with Pomegranate Jus and an impressive Frozen Passion Fruit Meringue Cake. If a new “Julie” cooks her way through this tome, it may take a decade.
Chef with a mission
Jamie Oliver has become a revolutionary. Armed with cooking utensils, solid recipes and his signature charm, he’s determined to wage culinary war on bad health and the rise of obesity (pace fat studies proponents). His strategy for winning the war is to give you the tools to make “good, honest, affordable food,” that you cook from scratch (big emphasis on “scratch”), whether the economy is in boom or doom mode. The tools, aka great recipes, are in his latest manifesto, Jamie’s Food Revolution. He wants us to cook at home, to give up the deleterious habit of eating fast food and takeout, and offers 14 chapters—from 20-minute meals (try the Chicken and Leek Stroganoff!), curries, stir-fries, a wonderful riff on ground beef entrees, roasts and stews, to super salads, sweet things and more—each with an irresistible array easy enough for a novice and intriguing enough for an old kitchen hand, all with fabulous photos, demonstrating a dish’s evolution, the how-to’s involved or the finished product. Join the revolution by passing on your favorites to at least two friends who will do the same (building a progression of happy rebels), or just enjoy Jamie’s take on good homemade food.
The scoop on soup
Soup is the ultimate and indisputable comfort food, but in its many incarnations it’s so much more. A soup can show off its hearty peasant roots, exude an ineffable elegance, warm your soul or cool it off. And as souperista Anna Thomas maintains, “soup may be the last hope for home cooking.” To ensure that that “last hope” remains alive and well, Thomas, author of the much-admired Vegetarian Epicure books, serves up her personal, invitingly inventive “library of soups” in Love Soup. As you might suspect, Thomas’ soups are vegetarian and many are vegan, and as you might surmise from the title, she’s truly, madly, deeply in love with soup. That love manifests itself in every one of the 100 soup recipes here, plus 60 more for breads, salads, starters and sweets to go with the “souper” main course. Seasonal stars, like chard and root veggies, shine as we move from fall to winter—with some sensational creations for the holidays—then come soups that honor the first tastes of spring and the bounty of summer. We’ve come full cycle, souped it up for a year and are all the better for it.