For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results.
This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes
* 102 hors d'oeuvres, dips, chips, pâtés, and first courses * exciting vegetable dishesmore than 120 in allusing everything from artichokes to yuca * versatile recipes for every available kind of seafood, with many suggested substitutes * hundreds of simple but exceptional dinners * festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake * definitive versions of all the classics, from Chicken Kiev to Crcme Brulée and from Bouillabaisse to Pad Thai * more than 50 pastas and risottos, from quick everyday meals to party dishes * scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza * a wealth of sauces and salsas, to transform ordinary meals into spectacular ones * more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published
With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants one-of-a-kind recipes and spectacular results every time.
|Publisher:||Houghton Mifflin Harcourt|
|Edition description:||Includes DVD|
|Product dimensions:||(w) x (h) x 2.46(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
Read an Excerpt
La Brea Tar Pit Chicken Wings
It's easy to understand why chicken wings are so popular
(as if all that crisp skin weren't enough of a reason).
Economical and sold in just about every market,
they capture the essence of relaxed entertaining: it's
hard to stand on ceremony while eating with your
fingers. Anyone who has ever visited the La Brea tar
pits in Los Angeles will understand how this great tasting
hors d'oeuvre got its name. The recipe came to
us from reader Metta Miller, from Boston, and it's a
4 pounds chicken wings, split at joint and wing tips
1 cup soy sauce
1/2 cup dry red wine
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon ground ginger
Put a rack in middle of oven and preheat oven to
Arrange wings in one layer in a large roasting pan.
Combine remaining ingredients in a small saucepan
and heat over moderately low heat, stirring, until
sugar is dissolved. Pour evenly over wings.
Bake for 45 minutes. Turn wings over and bake
until sauce is thick and sticky, 1 hour to 1 hour and 10
minutes more. Transfer wings to a platter.
Serves 6 to 8 as a main course (makes about 14 cups)
Active time: 1 hour
Start to finish : 2 3/4 hours plus soaking time for beans (and additional time if
Real minestrone, with pancetta, Parmigiano-Reggiano,
and kale, is one of the best vegetable soups on the
planet. The secret is the kale, which grounds the soup
and gives it a sturdy underpinning. If you omit it, you
will have a perfectly nice vegetable soup, but it won't be
minestrone. Note thatthere's no need to add pasta to
stretch the soup.
We're particularly partial to the lacinato variety of kale
(see Glossary). Be aware that lacinato has more aliases
than a gangster on the lam. It can be called Tuscan kale,
cavolo nero ('black cabbage'), black kale, or dinosaur
kale. Its flavor is as deep as the color of its green-black
leaves, with a sweetness reminiscent of artichokes.
1/2 pound (1 1/4 cups) dried white beans, such as great
northern, picked over and rinsed
1/2 teaspoon salt
1/2 pound boiling potatoes
1/3 cup olive oil
1/4 pound pancetta or lean bacon (4 slices), chopped
1 large onion, chopped
1 large carrot, cut into 1/2-inch cubes
1 celery rib, cut into 1/2-inch cubes
3 garlic cloves, finely chopped
2 zucchini (1 pound total), cut into 1/2-inch cubes
1/4 pound green beans, cut into 1/2-inch pieces
4 cups shredded green cabbage, preferably savoy
1/2 pound kale, stems and tough center ribs discarded
and leaves chopped (6 cups)
1 (28- to 32-ounce) can whole tomatoes in juice,
drained well and coarsely chopped
4 1/2 cups (36 ounces) chicken stock or store-bought lowsodium
Freshly ground black pepper
accompaniment : 1 cup finely grated Parmigiano-
Reggiano (about 2 ounces)
Soak beans in cold water to cover by 2 inches, refrigerated,
for at least 8 hours (or see page 267 for
quick-soaking procedure); drain.
Transfer beans to a 3-quart heavy saucepan, add
cold water to cover by 2 inches, and bring to a boil.
Reduce heat and simmer, uncovered, adding more
water if necessary to keep beans barely covered, until
ten minutes. Add salt and simmer for 5
minutes more. Remove from heat and let beans
Peel potatoes and cut into I-inch dice; put in a
bowl of cold water.
Heat oil in a 6- to 8-quart heavy pot over moderate
heat. Add pancetta and cook, stirring, until crisp and
pale golden, 4 to 5 minutes. Add onion and cook, stirring,
until softened, 4 to 5 minutes. Add carrot, celery,
and garlic and cook, stirring, for 4 minutes. Drain potatoes
well, add to pot, along with zucchini and green
beans, and cook, stirring, for 4 minutes. Add cabbage
and kale and cook, stirring, until cabbage is wilted,
about 5 minutes. Add tomatoes and stock and bring to
a simmer. Cover, reduce heat, and simmer for 1 hour.
Drain beans, reserving liquid. Puree half of beans
with 1 cup reserved liquid in a blender or food processor
(use caution). Stir into soup, along with remaining
drained beans and reserved liquid. Simmer soup, uncovered,
for 15 minutes. Season with salt and pepper.
Serve soup with cheese.
c o o k ' s n o t e
The soup can be made up to 3 days ahead. Cool
completely, uncovered, then refrigerate, covered. Thin
with water, if desired, when reheating.
Panfried Red Snapper with Chipotle Butter
Active time : 15 minutes
Start to finish : 15 minutes
Chefs love red snapper for its inherent drama. The
fillets are often served skin side up because the skin is so
beautiful. The sweet, mild flavor of the fish contrasts
with the smoky heat of canned chipotle chiles in a
tomatoey adobo sauce. If you can't find red snapper, you
can substitute grouper, yelloweye rockfish, or onaga
(Hawaiian red snapper), as long as the fillets are the
same size and thickness, preferably with skin on.
1/2 stick (4 tablespoons) unsalted butter, softened
1/2–1 tablespoon finely chopped canned chipotle chiles in
adobo (to taste; see Glossary) plus 2 teaspoons
sauce from can
1/2 teaspoon salt
1/3 cup all-purpose flour
4 (6-ounce) red snapper fillets with skin
Freshly ground black pepper
About 3 tablespoons vegetable oil
accompaniment : lime wedges
Mash together butter, chipotles, adobo sauce, and
salt in a small bowl with a fork until blended.
Spread flour on a plate. Pat fish dry and cut each
fillet crosswise in half. Season with salt and pepper.
Dredge fish in flour and shake off excess.
Heat 1 ½ tablespoons oil in a 12-inch nonstick skillet
over moderately high heat until hot but not smoking.
Add 2 fillets, skin side up, and panfry, turning
once, until browned and just cooked through, 4 to 6
minutes. With a slotted spatula, transfer to plates
and loosely cover to keep warm. Add oil to skillet as
needed, heat until very hot, and cook remaining 2 fillets
in same manner. Top fish with dollops of chipotle
butter and serve with lime wedges.
Table of Contents
h o r s d ’ o e u v r e s a n d f i r s t c o u r s e s 2 s o u p s 80 s a l a d s 128 s a n d w i c h e s a n d p i z z a s 176 p a s t a , n o o d l e s , a n d d u m p l i n g s 202 g r a i n s a n d b e a n s 250 f i s h a n d s h e l l f i s h 282 p o u l t r y 352 b e e f , v e a l , p o r k , a n d l a m b 410 v e g e t a b l e s 516 b r e a d s a n d c r a c k e r s 594
b r e a k f a s t a n d b r u n c h 624 c o o k i e s , b a r s , a n d c o n f e c t i o n s 660 c a k e s 700 p i e s , t a r t s , a n d p a s t r i e s 758 f r u i t d e s s e r t s 800 p u d d i n g s , c u s t a r d s , m o u s s e s , a n d s o u f f l é s 822 f r o z e n d e s s e r t s a n d sw e e t s a u c e s 850 s a u c e s a n d s a l s a s 878 r e l i s h e s , c h u t n e y s , p i c k l e s , a n d p r e s e r v e s 900 b a s i c s 926
Tips and Techniques 938 Glossary 942 Sources 952 Index 971
Most Helpful Customer Reviews
I don't use this book because the titles of the recipes are in yellow and it is very hard to see them. I'm sure it's a great book, but I can't read it well.It was a long awaited cookbook when it came out, but overestimated.
One of my 6 "GO TO" cookbooks. Excellent resource, subtle changes to classic recipes that create the definitive dish.
This is my favorite cookbook, and I have a lot. I've used it dozens (if not hundreds) of times and never even noticed any issue with the colors or typeset. And while it would be lovely if there were photos, most cookbooks this size don't have any, so I wasn't surprised. The recipes are generally easy to follow without photographic help.
I have the hard cover, both books and they are an invaluable addition to my cookbook library. I hope they soon come out with both on the nook too....I used to subscribe to the magazine before they stopped publishing it. I miss it dearly...
Fabulous book, full of amazing recipes which worked very well for my Thanksgiving feast.
I collect cookbooks and have about 200. This is one of my very favorites. I've yet to make anything from it that wasn't at least darned good, and most of the recipes have been just plain excellent. This has become my "go-to" cookbook whenever I'm looking for something new to try. I haven't had a problem at all with the yellow typeface, and neither has my 73-year-old mother, who has cooked from it in my kitchen with me. And honestly, I found it somewhat laughable that people are complaining about the lack of pictures in the book. Since when do cookbooks have to have pictures in order to be great cookbooks? This is definitely not a cookbook for a beginning cook, nor was it meant to be. (Hence the "Gourmet" in the title, as well as the reputation of the magazine that produced it.) But for someone with a little experience in the kitchen, it's fantastic.
Great for mid-level to more experienced cooks. This book provides a number of recipes for inspiration. I've had this for at least three years and have not yet had any recipe less than 4 of 5 stars. Most are 5 stars. The DVD is an added plus. Demonstrates simple techniques that can help spell success (as with making risotto).
Every recipe we tried has been nothing but a success.
My friends and I refer to it as "The Book". It has never failed me or them. Everything I have made from "The Book" has been wonderful. We use it almost weekly and have many favorites. It is a must have.
I have had this cookbook for years and use it weekly. Every recipe (save the cold cucumber soup) is amazing. Each time I prepare a recipe, whatever it might be, I am told that it is the best (of whatever) the person has ever had. Clear instructions and amazing results.
This book is what it claims to be--the very best from Gourmet Magazine.
I bought this book for myself last year for Christmas! I have used the book throughout the year and have made approximately 40 recipes. All have been hugely successful. I just ordered the book for a gift for my sister for this Christmas! Many people have complained about the yellow printing in these reviews about Ruth Reichl's 'Gourmet.' I, too, have found it a bit cumbersome. For me, the content far outweighs any problematic printing. I highly recommend this book!
I didn't find the yellow type hard to read at all. I sat down and read it from cover to cover first and now use it as a regular cookbook. It IS like a textbook in that provides a wealth of info. If you need pictures for inspiration than this is not the book for you.
I found the yellow type face to be illegible and it is used on every page throughout the book. It is impossible to scan pages for headings, recipe titles, or the like. I also found the page layout to be very heavy and wordy, making the book appear more a textbook that a work for creative enjoyment. I have excellent reference cookbooks, so I'm choosy about what I purchase. This one needs some revision in style to make it worth the purchase.
I recently purchased this book for my sister online and I'm really dissapointed with what I received. It has recipe after recipe, with the titles in yellow lettering that are difficult to read. There isn't one picture in the entire book,leaving you uninspired to cook any of the recipes because you can't see what they are supposed to look like.The most expensive part of the book is the cover, which is quite pretty and since it's all you see online it leads you to believe that the inside is probably even better. I expected something much better from Gourmet Magazine.
I like the recipes and quiet happy with this one. Yes, perhaps it would be easier to read if they change the font color, but the information in this book is incredible
No, there aren't any pictures, and yes, the yellow typeface is awful (although supposedly supposed to be fixed on the next print run), but this cookbook covers it all, and the recipes are incredible. I also love the fact they tell you how long it will take you to make the recipes--invaluable.
and reads like one too, with page after page of copy unrelieved by nary a photo...talk about doing a book on the cheap! The release of this volume was obviously intended to coincide with the upcoming holidays; if the title appears on the wish list of someone you will be buying for, make certain they have seen the book, and are positive this is the one they want...otherwise you'll both end up making rude remarks about the jolly old elf in the red suit.
Lots to read; needs more help with typeset and printing! Small, with unusual colors of typeset doesn't do much for these boomer eyes. Some good recipes, but average cookbook...... \Way too much$$$$ for what you get.
was hoping for a high calibre cookbook .was described as with illustrations . with a title by gourmet 60 years in the making was bewildered why there are only stencil drawrings and no photos to complement what would have been the best cookbook ever published.
I was so disappointed in the book. While the recipes may be classics, the names of the recipes are unreadable. The decision to write the names in yellow ink was a poor one. I returned the book, two days after I purchased it.
One wonders if the bread and butter pickles made in this book with maple syrup instead of sugar has been tested for pH? While sugar does not impact the pH of canned pickles, maple syrup does.