Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
FREE Shipping on orders over $25.
Used: Very Good | Details
Sold by BCM Media
Condition: Used: Very Good
Comment: Very good copy with moderate cover and page wear from being handled and read. Dust jacket is included. Is an ex-library copy with minimal library markings.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Gourmet Cookbook: More than 1000 recipes Hardcover – 2004

4.0 out of 5 stars 190 customer reviews

See all 3 formats and editions Hide other formats and editions
New from Used from
"Please retry"
$6.75 $0.85

There is a newer edition of this item:

2016 Book Awards
Browse award-winning titles. See all 2016 winners
click to open popover

Special Offers and Product Promotions

  • Also see the new edition of The Gourmet Cookbook, which includes a 45-minute DVD featuring Ruth Reichl's favorite recipes and cooking techniques.

Editorial Reviews

Amazon.com Review

From Booklist

See all Editorial Reviews

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Hardcover: 1056 pages
  • Publisher: Houghton-Mifflin; First Edition edition (2004)
  • Language: English
  • ISBN-10: 0618374086
  • ISBN-13: 978-0618374083
  • Product Dimensions: 7.9 x 2.1 x 10 inches
  • Shipping Weight: 5 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (190 customer reviews)
  • Amazon Best Sellers Rank: #573,589 in Books (See Top 100 in Books)

Important Information

Example Ingredients

Example Directions

Customer Reviews

Top Customer Reviews

By B. Marold HALL OF FAMETOP 500 REVIEWER on October 6, 2004
Format: Hardcover Verified Purchase
`The Gourmet Cookbook' edited by Ruth Reichl of `Gourmet' magazine is a major effort by the leading culinary magazine in the country, edited by arguably the most important active culinary journalist in the country. At over 1000 pages and 1000 recipes collected by one of the best culinary writing staffs in the country, it is not easy to come to a decision on the value of this book. The fact that it is not easy after reading a few pages is a sure sign that the book is neither excellent nor terrible, but somewhere in between.

For starters, let me identify that this book is not a new `Joy of Cooking' or `James Beard's American Cookery' or Mark Bittman's `How to Cook Everything'. These three very large recipe collections are systematic teaching texts. Every chapter includes notes on the primary raw material and the primary cooking method. `The Gourmet Cookbook' is primarily a collection of recipes claimed to be the 1000 best, selected from 60 years of publishing over 10,000 recipes. The most famous similar cookbook is Craig Claiborne's `The New York Times Cookbook'. Reichl has improved a bit on Claiborne by adding some features appearing in the `Joy of Cooking' style of book such as sidebars on ingredients, tips, and techniques. I will approach evaluating this very big book by evaluating individual aspects and adding up the score at the end.

Selection of Topics: Comprehensive, but just a bit oddly organized. The chapter titles represent either a type of ingredient such as poultry, vegetables, and shellfish; a type of dish such as soup, salad, bread, and pie; or meal such as breakfast and brunch and first courses. I had a hard time finding the sticky bun recipe Reichl touted on the `Today' show because it was in `Breakfast and Brunch' and not in `Breads'.
Read more ›
1 Comment 269 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I think the reader should be willing to look beyond the yellow typeface and see all the wonderful features of this book. First, I've tried at least ten of the recipes and they all have been easy to follow and delicious. These recipes have been tested, and tested, and tested. The editors did their due diligence. Second, the tips and techniques section has all the little stuff you should know to make cooking easier...it's only four pages. Read it and remember and know it is there as a reference later. Third, the glossary, despite what grouchy reviewers have said, is thorough AND the glossary ingredients are included in the index. Fourth, the index is one of the most comprehensive indexes I have seen. Has anyone remarked on the fact that you can look up an ethnic cuisine and find EVERY RECIPE in the book that falls under that particular cuisine? In a mood for an Indian recipe? There are fourteen of them in the book...just look up "Indian dishes" in the index. Scandinavian? Thai? Vietnamese? Just look in the index to quickly see the list of all of them. What other cookbook index bothers to do this? And despite what other people have said, the index IS thorough, well-organized, and in a sufficiently large font (a New York Times review of the book praised the index). The famous "sticky buns" recipe is actually named "Pecan Currant Sticky Buns" and can be found in the index under "pecans", "currants", and "breads (under subentry "buns"). If one looked under "buns" or "rolls" to find this recipe, the index has anticipated this and given you a reference "buns and rolls. See breads" with the same reference if you look up rolls. The index is great about indexing minor ingredients. Just bought some saffron and want to use it before it loses it's freshness? Look up saffron and there are NINE recipes in the book that use saffron...all listed right there.

I think this is one of the most user-friendly large cookbooks I have come across in a long time.
3 Comments 52 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I recently moved to Mexico, and as weight and customs tariffs limited my importation of books, I chose this cookbook to be my overall basic resource. I have been glad ever since that I left my "Joy" behind, along with my "Best of Cooks Illustrated" and the Childs volumes. Unlike B. Marold, I have not been disappointed by any of the recipes I've tried, and I've been delighted to find so many of them to be Latin or Caribbean themed, so that I can use the products most readily available here yet branch out from the usual Mexican fare. To complain that the omelet-making or brioche-making techniques are not what they would be in a teaching volume is to ask more of this compendium than what it is: the best recipes published in Gourmet Magazine, period. I find the sidebars useful and the unfortunate yellow titles a minor irritant. The index is excellent, which is not often the case with cookbooks. Everything for which I've needed a recipe I've found in one way or another through it. Try the Cuban Roast Pork Loin; the Avocado, Orange, and Jicama Salad; the Beets with Lime Butter! My only complaint is that several times I've proceeded with a recipe and added all of an ingredient only to discover that some of that ingredient was to be saved for a later step. I've since learned to read more carefully through a recipe before plunging in.
Comment 50 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I hate to echo what so many others have noted, but yes, I find the *light* yellow recipe titles essentially impossible to read outside of direct sunlight. To be honest - sorry fellow reviewers - I assumed before purchasing the book that this was just oversensitivity to perfectly legible text....wow, it's not oversensitivity, I promise.

The recipes, however, have been wonderful. I've purchased a number of cookbooks where flawed recipes present themselves quickly (beware of The Bread Bible's foccacia, e.g.), but I've found only winners in this cookbook so far. The flourless chocolate cake (p. 739) is much simpler to prepare than its taste suggests, and people at work raved about it for some time after I brought it in. Pumpkin apple bread (p.599), Banana, coconut, and macadamia nut bread (p.599-600), and rice pudding (p.827) have all been definite winners as well. I consider The New Joy of Cooking to set the benchmark for reliable-workhorse cookbooks, and so far I'm much more pleased with this cookbook than that old favorite! Enthusiastic 5+ stars for content; 3 stars for layout.
Comment 33 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

The Gourmet Cookbook: More than 1000 recipes
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: The Gourmet Cookbook: More than 1000 recipes