- Also see the new edition of The Gourmet Cookbook, which includes a 45-minute DVD featuring Ruth Reichl's favorite recipes and cooking techniques.
The statistics are indeed impressive: more than 100 hors d'oeuvre recipes; an equal number of vegetable dishes; 200 desserts--21 chapters in all, touching all courses and including stops at breakfast and brunch specialties; breads and crackers; plus sauces, salsas, and preserves. Included are recipes from Gourmet contributors like James Beard and Jean-Georges Vongericten, and hundreds of sidebars like "Salad Greens Primer" and "Blind Baking," all useful and informative. There are classic dishes like onion soup gratiné, gefilte fish, corn fritters, and peanut butter cookies; "new classics" such as fried calamari and spaghetti alla carbonara; and the "modern," including oatmeal brûlée with macerated berries and grilled lobster with orange chipotle vinaigrette--"every recipe you'd ever want," says the text, something of an understatement.
Cooks should know, however, that this is not a basic cookbook, despite its Noah's ark of formulas. Rather, it's a Gourmet cookbook, which means that, notwithstanding some rudimentary recipes, the focus is on the stylishly up-to-date (which is not to deny the excellence of the formulas), resulting, often, in refinements. Thus its recipe for mac and cheese calls for dijon mustard and panko; its beef stroganoff requires cremini mushrooms; its grilled chicken calls for brining; and so on. Recipes can also run to over 450 words, and require unusual ingredients. (A list of sources is provided.) Of all its chapters, those for sweets are the most immediately attractive.
For all the praise, though, there's one major goof. The recipe titles are printed in a light butter-yellow color, making them almost illegible. For many readers, this will be a deal-breaker; others will find it merely annoying. Should you own the book? For dedicated cooks and foodies the answer will be, How can I not? --Arthur Boehm
The recipes are very well tested,diverse,and moderately easy.
Actual reading is difficult because recipe titles are printed in yellow and the yellow print is sometimes so light as to be unreadable.
I highly reccomend this book - it is an instant classic that will be an integral part of anyone's cookbook collection.
I use this cookbook more than all of my other cookbooks combined. Every recipe I have tried has been a hit and added to my regular rotation (the pumpkin apple bread is a particular... Read morePublished 2 months ago by Lizbizpuxc
Everyone should have a copy of this book in their library. It's a great go to when looking for things to add to to your recipe collection. Read morePublished 4 months ago by gcwex
A must have for everyone who steps into a kitchen. I have it and have repurchased many times as giftsPublished 6 months ago by Jeanine mckirnan
This book is a good reference for more complicated cooking. I enjoy the dessert recipes particularly. Read morePublished 7 months ago by Peggy Slatkin
It is a Beautiful product; fast delivery; good price. Mother's Day present for wife of 56 years. Enough recipes for life.Published 7 months ago by Bill Drissel