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

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

by Ruth Reichl (Editor)

Hardcover

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Overview

In no other period of our country’s history has the food scene changed so rapidly. Exciting new ingredients are available everywhere, expanding our culinary horizons. Even casual meals have globe-trotting flavors. We want memorable dishes, and we want them to be healthy for our families and our planet. And with our busy schedules, we want them on the table faster than ever.
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.

Product Details

ISBN-13: 9780618610181
Publisher: Houghton Mifflin Harcourt
Publication date: 09/22/2009
Pages: 1024
Product dimensions: 8.20(w) x 10.10(h) x 2.40(d)

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 six 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.

Hometown:

New York, New York

Date of Birth:

January 16, 1948

Place of Birth:

New York, New York

Education:

B.A., University of Michigan, 1968; M.A., University of Michigan, 1970

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Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen 2.8 out of 5 based on 0 ratings. 84 reviews.
Anonymous More than 1 year ago
Check the book out of the library, loved it so much that I bought a copy. Not for the beginner cook!
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jellypress More than 1 year ago
If you love food magazines for inspiration, (and not just the pictures - as there are none here) and get your inspiration from trying recipes that may be offbeat or unusual in some way, and don't mind a trip to the store if needed to try an ingredient you might not otherwise, you'll like this book.
Anonymous More than 1 year ago
I returned the book I received as a gift. It had too many 'fancy' recipes that I would never ever make. I prefer an everyday cookbook. One that uses ingredients I have on hand and not ones that I have to go buy and that cost a fortune!!
Anonymous More than 1 year ago
Gave as a gift to my 25 year old daughter. Very easy to use and wonderful recipes
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SeaDogJF More than 1 year ago
Good cookbook. It is not a great how to book.
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