- 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
First, I've tried at least ten of the recipes and they all have been easy to follow and delicious.
Actual reading is difficult because recipe titles are printed in yellow and the yellow print is sometimes so light as to be unreadable.
I just think you should look this book over first and see if it inspires you before you go ahead and buy it.
A Christmas present for my wife. She loves to cook, and this book offers so many interesting recipes. Thank you.Published 2 days ago by Michael P. Tresca
Lots of detail in each recipe. There is a good variety of types of recipes. Try it and I think you will like it.Published 21 days ago by D. Munroe
I love this cookbook and the only problem I have with the cookbook is that some ingredients you make not have on hand or are available at your local market. Read morePublished 5 months ago by Jennifer Woodard
I'm one of those people that used to subscribe to Gourmet magazine. I still have a few dozen issues with tried & relished recipes on my cookbook shelf. Read morePublished 5 months ago by Mary Casey
I just received this book ( happily for free from a weary garage sale vendor!) and have to say that just thumbing thru the table of contents and index I am very pleased. Read morePublished 6 months ago by That Girl
comprehensive and encyclopedic If i was allowed one cookbook only this would be it!No fancy food photos just thorough directions and tipsPublished 7 months ago by Bruce McTurk
I love this cookbook. I received this as a Christmas gift several years ago, and find that I still turn to this one more than any other for recipes and meal ideas. Read morePublished 7 months ago by piano teacher
Actually I purchased this book for a friend and I have the book. I was given this book as a gift, have used it and love the recipes that I prepared. Read morePublished 9 months ago by Hawnzie
If you loved the magazine, but found you couldn't keep up with all the recipes, this is the book for you. It has all those great dishes from the pages of the magazines. Read morePublished 11 months ago by Aquamarine