"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.