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The Gourmet Cookbook: More than 1000 recipes Hardcover – Bargain Price, September 22, 2006


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Product Details

  • Hardcover: 1040 pages
  • Publisher: Houghton Mifflin; 1 edition (September 22, 2006)
  • ISBN-10: 061880692X
  • ASIN: B001F7ATTE
  • Product Dimensions: 10.1 x 8.4 x 2.4 inches
  • Shipping Weight: 5 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,609,330 in Books (See Top 100 in Books)

Editorial Reviews

Review

"If you could dream up the perfect cookbook, it might look something like this...A sensational doorstopper of a cookbook, a sort of sophisticated cousin to the hallowed "Joy of Cooking"...with recipes for practically everything you'd ever want to make." (Publishers Weekly )

"A classic...Encyclopedic yet enticing...the sort of cookbook you want by your side whether you're attempting cucumber sandwiches or coq au vin." (Time )

"Very cook-friendly...An exhaustive record of the explosion of America's food culture in the latter half of the twentieth century...A fascinating and tasty cultural artifact." (New York Time )

"The end-all recipe encyclopedia." (Entertainment Weekly )

"A breathtaking feat." (Thomas Keller )

"If reality TV ever latched on to a culinary survivor idea and contestants were allowed just one cookbook, "The Gournmet Cookbook" would be a good choice. This huge book has it all." (San Francisco Chronicle )

About the Author

Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. As chef and 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. In 1984, she became restaurant critic of the Los Angeles Times, where she was also named food editor. Reichl began writing about food in 1972, when she published a book called Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs, Tender at the Bone and Comfort Me With Apples. She is the editor of The Modern Library Cooking Series, released in March 2001. She has also written the introductions for Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and Measure of Her Powers: An M.F.K. Fisher Reader (2000). She is currently working on Remembrance of Things Paris, The Gourmet Cookbook, and a third memoir.

Reichl has been honored with three James Beard Awards (two for restaurant criticism, in 1996 and 1998, and one for journalism, in 1994) and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan, and lives in New York City with her husband, Michael Singer, a television news producer, and their son.

John Willoughby joined Gourmet as executive editor in 2001. He has co-authored eight cookbooks, including the James Beard Award-winner The Thrill of the Grill and, most recently, Let the Flames Begin. Willoughby has also written regularly for Gourmet as well as for the Living section of the New York Times and for Martha Stewart Living, Metropolitan Home, and Saveur magazines. His articles on food, travel, and health have appeared in other major metropolitan newspapers and national magazines, including the Los Angeles Times, the New York Times Magazine, GQ, SELF, Elle Décor, Diversion, and Men's Health.

Zanne Early Stewart joined Gourmet in 1972. As executive food editor and head of Gourmet's test kitchens, Stewart leads eleven talented chefs in developing and testing the nearly sixty recipes that appear in each issue of the magazine. With a passion for food and extensive culinary training in Paris, Stewart is an accomplished ambassador for Gourmet and regularly makes television and radio appearances on behalf of the magazine.

Customer Reviews

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Most Helpful Customer Reviews

Format: Hardcover
It's hard to compete with online recipe websites that allow you to search and browse 24/7. That said, I have stilled pulled out this cookbook often over the last couple years of owning it. I use it more as a reference for basic recipes that I know are going to be solid. In comparison, I use online recipe sites when I have a few ingredients and need to round out a meal or when I'm browsing for new ideas.

When I cook for a holiday gathering, this book is the book I use because I know the recipes have been tried-and-true. Exhibit A: Bourbon Cheesecake. It was a huge hit at Thanksgiving and I think I am now required by my family to make it every year.

When I want a good, classic recipe, this is the cookbook I use as well. Exhibit B: Hepburn Brownies. I have probably made those about ten times now and it is the best brownie recipe I have ever made.

The recipes are not old-boring-classic, but rather tested-over-time-classic. Gourmet lives up to its high standard of using excellent ingredients in innovative ways and not cutting corners. Sure, you could find a recipe for bourbon cheesecake or brownies online. But a Gourmet recipe from this book calls for ingredients, preparation and care that shows in that finished bite. A recipe making it into this book trumps any number of online recipe reviews. Excellent addition to the epicurean bookshelf.
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1 of 3 people found the following review helpful By Lorna E. Schipp on January 24, 2009
Format: Hardcover
Good price and the Chef I gave it to was very pleased!
Fast delivery, too!
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