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Amazon Exclusive: A Letter from Ruth ReichlDear 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
Ordered this book used from Amazon and it is beautiful. Looks like brand-new and saved a ton of money buying it used. I also love all the recipes I have read so far in the bookPublished 9 months ago by Judith
Just purchased this cookbook at a used bookstore in excellent condition for only $4 bucks! Such a bargain and good to see the positive reviews posted for this comprehensive... Read morePublished 11 months ago by Vanessa LaBranche
This is the later companion to the earlier almost identical "yellow" version. It's the same attractive, functional layout and typeset as the yellow version, with all new... Read morePublished 11 months ago by WellThereYouHaveIt
So glad to receive a pristine copy of this wonderful book. Since the demise of Gourmet Magazine, there's been a gap in intelligent, creative recipe periodicals. Read morePublished 18 months ago by mysteygal