Qty:1
  • List Price: $40.00
  • Save: $10.02 (25%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Used: Very Good | Details
Condition: Used: Very Good
Comment: *WITHDRAWN LIBRARY COPY in VERY GOOD condition* with customary collection markings/stickers. FULFILLED BY AMAZON. ELIGIBLE FOR FREE AMAZON PRIME SHIPPING OR FREE SHIPPNG ON AMAZON FULFILLED ORDERS OVER $35.
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen Hardcover – September 22, 2009


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$29.98
$7.86 $1.89

Special Offers and Product Promotions


Frequently Bought Together

Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen + The Gourmet Cookbook: More than 1000 recipes
Price for both: $59.15

Buy the selected items together

Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 1024 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; First Edition edition (September 22, 2009)
  • Language: English
  • ISBN-10: 0618610189
  • ISBN-13: 978-0618610181
  • Product Dimensions: 10.3 x 8.5 x 2.3 inches
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (88 customer reviews)
  • Amazon Best Sellers Rank: #180,239 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Product Description
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.



Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,

These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about.

On the other hand, the opposite is also true. I wrote my first cookbook in 1971, and when I see the difference between what was available then and the food that now fills my supermarket, it makes me want to go dancing down the aisles.

Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried when I called for freshly grated Parmesan cheese (most people still used the stuff that came in the green can), fresh garlic (frowned upon in many places) and chiles (too hot, too hot, too hot).

What a difference a few years make! The American supermarket has turned into an international bazaar, offering us all the best flavors of the world. Whether you want to cook the foods of Asia, the Americas, India or Europe, the ingredients are there. And that's only part of the good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.

It's a wonderful time for people who care about food. But it requires a new kind of cookbook, one that takes advantage of the great modern marketplace. Gourmet's twelve test cooks spent five years exploring all the new ingredients available in the supermarkets--from frozen pizza dough to Thai chili pastes and eggroll wrappers--figuring out the best ways to use them. They haunted farmers markets too, so we could offer advice on cooking everything from ramps to celery root. They spent time in fish markets, snapping up new offerings like Arctic char and tilapia. Then they cooked each dish again and again and again, taking out unnecessary steps and ensuring that each was absolutely foolproof. The result is more than a thousand recipes that are absolutely guaranteed to work. I couldn't live without this book. I love cooking from it. I hope you will too.

Best wishes,

Ruth Reichl

(Photo © Brigitte Lacombe)




Recipe Excerpts from Gourmet Today

Raspberry Lime Rickey
Grilled Ceasar Salad
Grilled Cumin Chicken Breasts with Avocado Salsa
Chocolate Chunk Oatmeal Coconut Cookies

From Publishers Weekly

Starred Review. 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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Related Media

 
   

Customer Reviews

4.6 out of 5 stars
5 star
67
4 star
10
3 star
9
2 star
2
1 star
0
See all 88 customer reviews
I can't wait to try more recipes.
T. Ho
One of my favorites, so far, is the Poached Chicken with Tomatoes, Olives and Green Beans.
Janna Chin
Very tastey recipes with only a few steps.
C. HARRIS

Most Helpful Customer Reviews

180 of 195 people found the following review helpful By Lisa Westbrook on September 13, 2009
Format: Hardcover Verified Purchase
I got this book last week and have had it on the table, flipping through it and reading it all weekend. The recipes look great, they really do, contemporary and tasty, and I can't wait to try them. I doubt this book will hold up for cooking, though, because the binding is already breaking and those cute little green ribbon bookmarks popped out immediately. At over a thousand pages, this book should have a heavy-duty binding, and it doesn't. I think Houghton Miflin should have published it in two volumes to be more manageable and should have used much higher quality binding and materials. I would be willing to pay more for a book like that that would last. Addendum: WOW--these comments do get noticed! The publisher of this book contacted me and is sending me a new one. They were very apologetic and concerned and said that since I got an early run of the book, that might have explained the poor binding. I was very impressed with their response and how quickly they worked to resolve the problem--the true mark of quality customer service. I'd now give it five stars, but the app doesn't want to let me do that.
11 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
37 of 37 people found the following review helpful By Luminosa on November 22, 2009
Format: Hardcover
Gourmet Today is a really spectacular cookbook. In the intro they (she...R Reichl and crew) state that bascially the American food culture has changed significantly ("sales of salsa now top out catsup....") as has the American lifestyle, with more demands on people's time coupled with a greater interest in eating well, and eating better, healthier food. So in Gourmet Today they strive to provide a cookbook that addresses this. I think they do a fantastic job in their effort. I have a truly huge (nearly 300) and very well used cookbook collection and I do not offer my praise of this one lightly. They have presented a broad, diverse collection of recipes with extraordinary finesse. I only buy new cookbooks that have recipes that fascinate and intrigue me and maybe go beyond what I have. Was going to pass on this one at Costco (folks, it is 21.95 there!) but started reading it and couldn't put it down. Got it home and have been enjoying it now for several weeks both to cook from and to read.

I have the first Gourmet cookbook; I like it well enough and refer to it fairly often, but in my estimation, this one is way better. I will not belabor the various sections, which are pretty standard and listed in detail by another 5* reviewer. But I will say there is something for everyone. It has great recipes for the familiar including tuna noodle casserole, a fantastic recipe for turkey meatballs w/spaghetti from Lidia Bastianich, and simply a myriad of other favorite salads, soups, sides and mains.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
55 of 59 people found the following review helpful By Jonathan D. Park on September 30, 2009
Format: Hardcover
I had never made rabbit before last week. Not once, until a good, good friend gave me Gourmet Today. I meandered through it, loitering at the recipes that especially caught my eye, which many did, including one for rabbit braised in red wine. It reminded me of a French dish I love in which chicken and shallots are simmered for about an hour in red wine and vinegar, so I figured I'd try this similar approach to rabbit. It was better than the chicken, better than I ever hoped! The wine really deepened the flavor of the rabbit and it was so incredibly tender. And it was really easy, I actually made this after getting from home work on a weekday, and it is one of the best meals I've had in months. I took the book's suggestion and made buttered polenta to go with it, which was a great pairing.

This book is just wonderful! The only problem might be that there are too many recipes; I doubt I'll get through them all. I'm trying though. I've only had this for a week and I've already made the rabbit, weiner schnitzel (it's Oktoberfest time, after all, I should have appropriate food to go with my festbier), delicious cornmeal sugar cookies, and the grilled cumin chicken breasts with avocado salad. All great, and surprisingly easy. Last night some friends came over, including a couple vegetarians, so I made the asparagus with roasted potatoes and fried eggs (they weren't vegans!), plus I tweaked the red leaf lettuce salad a bit based on what I had on hand. These friends were also huge Mad Men fans, so I made Old Fashioneds and vodka Gimlets from the cocktail section. It was a good time, and it gave me an excuse to roast potatoes, as if I ever need one. The fried egg add-on was something I hadn't thought of doing, but it was a great idea.
Read more ›
5 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
47 of 51 people found the following review helpful By prisrob TOP 50 REVIEWERVINE VOICE on October 20, 2009
Format: Hardcover Verified Purchase
Five Stars- 4 stars error

I heard Ruth Reichl speaking with Terry Gross on 'Fresh Air' while I was on a long drive home. She was scheduled to discuss her new cookbook and, oh, by the way, Conde Nast had just shut down the publication of 'Gourmet' magazine. A shocker to all and none more than Ruth Reichl- she had not seen this coming at all. In her grief, she was able to provide a marvelous romp through this new cookbook plus she was able to tell wonderful stories that go with food. The minute she started describing her two 'go to' dinner dishes, the meals that she could prepare in a hurry, I was more than hooked. I wanted to get out of my car and buy the cookbook immediately. I did buy it via Amazon,, and it is a beauty!

A 1008 page cookbook with a the most luscious green cover. Her cookbook from ten years ago is yellow and this compliments that book well. Besides this cookbook is a greening up of America, and the color is just perfect. Grant you, this cookbook is large, over 1,000 recipes. A little intimidating to be sure, but a cursory glance through the book quickly convinced me that this is the 'Go To Cookbook'. One of the ironic by products of this cookbook is that a one year subscription to 'Gourmet' is included on the flyleaf.

The cookbook is well designed and the lay out is perfect. The table of contents is two pages. From drinks, hor d'oeuvres, soups, salads, pastas, grains,vegetarian main courses, fish, poultry, meats, grilled dishes, vegetables, breakfast and breads, cookies and bars, pies, tarts. and pastries, fruit desserts, puddings, custards, frozen desserts, menus, tips and techniques, glossary, sources, and index. Did she leave anything out? It will take me years to find out for sure!
Read more ›
4 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews

Search

What Other Items Do Customers Buy After Viewing This Item?