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Ruth Reichl

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

by Ruth Reichl (Author)

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For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results.
This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes

* 102 hors d'oeuvres, dips, chips, pâtés, and first courses * exciting vegetable dishes -- more than 120 in all -- using everything from artichokes to yuca * versatile recipes for every available kind of seafood, with many suggested substitutes * hundreds of simple but exceptional dinners * festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake * definitive versions of all the classics, from Chicken Kiev to Crcme Brulée and from Bouillabaisse to Pad Thai * more than 50 pastas and risottos, from quick everyday meals to party dishes * scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza * a wealth of sauces and salsas, to transform ordinary meals into spectacular ones * more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published

With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants one-of-a-kind recipes and spectacular results every time.

Print length

1056 pages
Language

English
Publisher

Houghton Mifflin Harcourt
Publication date

September 22, 2006
Dimensions

2.25 x 8.5 x 10.5 inches
ISBN-10

061880692X
ISBN-13

978-0618806928
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Editorial Reviews

Review

"Very cook-friendly... An exhaustive record of the... explosion of America's food culture... A fascinating and tasty cultural artifact." The New York Times

"This is the sort of cookbook you want by your side whether you're attempting cucumber sandwiches or coq au vin" --Lisa McLaughlin Time Magazine

"A classic... encyclopedic yet enticing." Time Magazine

"Brings American cooking into the 21st century." Boston Globe

"New Gourmet tome aims to sizzle its rivals... the appetizing recipes will send you scurrying into the kitchen." Boston Herald

"Has it all... Reichl et al. have done an admirable job." The San Francisco Chronicle

"Ideas for every course, occasion, and budget." USA Today

"You'll be astonished." U.S. News & World Report

"Not your everyday white bread cookbook." New York Post

"A landmark-and a treasure trove." Napa Valley Register

"the end-all recipe encylcopedia." Entertainment Weekly

"If you could dream up the perfect cookbook, it might look something like this: easy recipes for days when you’re spent and just want something quick and filling; pull-out-all-the-stops recipes for when you want to spend an entire week working on Saturday night’s meal; instructions for tasks like cleaning mussels and making pastry dough; introductions and mini-essays explaining recipes’ origins and the techniques they involve; and an overall panache and intelligence." Publishers Weekly, Starred

"This book is good both as a reference material for the novice or experienced home cook." Newark Star-Ledger

From the Publisher

Some of the reviews here mention the light type of the recipe titles. This problem applies only to the first printing. We darkened the type in subsequent printings, and the titles are now easy to read. Please see Search Inside.

About the Author

Ruth Reichl is the best-selling author of seven books. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993–1999) and the Los Angeles Times (1984–1993), where she was also named food editor. As 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. She has been honored with six James Beard Awards, was named Adweek’s Editor of the Year, and was the recipient of the Missouri Honor Medal for Distinguished Service and the Matrix Award for Magazines. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in upstate New York with her husband, Michael Singer, a television news producer.

Excerpt. © Reprinted by permission. All rights reserved.

The Gourmet Cookbook

More Than 1000 Recipes (Now with DVD)

By Ruth Reichl

Houghton Mifflin Company

Copyright © 2006 Ruth Reichl
All right reserved.
ISBN: 9780618806928

La Brea Tar Pit Chicken Wings

It"s easy to understand why chicken wings are so popular
(as if all that crisp skin weren"t enough of a reason).
Economical and sold in just about every market,
they capture the essence of relaxed entertaining: it"s
hard to stand on ceremony while eating with your
fingers. Anyone who has ever visited the La Brea tar
pits in Los Angeles will understand how this great tasting
hors d"oeuvre got its name. The recipe came to
us from reader Metta Miller, from Boston, and it"s a
staff favorite.

4 pounds chicken wings, split at joint and wing tips
discarded
1 cup soy sauce
1/2 cup dry red wine
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon ground ginger

Put a rack in middle of oven and preheat oven to
400°F.

Arrange wings in one layer in a large roasting pan.
Combine remaining ingredients in a small saucepan
and heat over moderately low heat, stirring, until
sugar is dissolved. Pour evenly over wings.
Bake for 45 minutes. Turn wings over and bake
until sauce is thick and sticky, 1 hour to 1 hour and 10
minutes more. Transfer wings to a platter.

Minestrone

Serves 6 to 8 as a main course (makes about 14 cups)
Active time: 1 hour
Start to finish : 2 3/4 hours plus soaking time for beans (and additional time if
making stock)

Real minestrone, with pancetta, Parmigiano-Reggiano,
and kale, is one of the best vegetable soups on the
planet. The secret is the kale, which grounds the soup
and gives it a sturdy underpinning. If you omit it, you
will have a perfectly nice vegetable soup, but it won"t be
minestrone. Note that there"s no need to add pasta to
stretch the soup.

We"re particularly partial to the lacinato variety of kale
(see Glossary). Be aware that lacinato has more aliases
than a gangster on the lam. It can be called Tuscan kale,
cavolo nero ("black cabbage"), black kale, or dinosaur
kale. Its .avor is as deep as the color of its green-black
leaves, with a sweetness reminiscent of artichokes.

1/2 pound (1 1/4 cups) dried white beans, such as great
northern, picked over and rinsed
1/2 teaspoon salt
1/2 pound boiling potatoes
1/3 cup olive oil
1/4 pound pancetta or lean bacon (4 slices),chopped
1 large onion, chopped
1 large carrot, cut into 1/2-inch cubes
1 celery rib, cut into 1/2-inch cubes
3 garlic cloves, finely chopped
2 zucchini (1 pound total), cut into 1/2-inch cubes
1/4 pound green beans, cut into 1/2-inch pieces
4 cups shredded green cabbage, preferably savoy
(3/4 pound)
1/2 pound kale, stems and tough center ribs discarded
and leaves chopped (6 cups)
1 (28- to 32-ounce) can whole tomatoes in juice,
drained well and coarsely chopped
4 1/2 cups (36 ounces) chicken stock or store-bought lowsodium
broth
Freshly ground black pepper
accompaniment : 1 cup finely grated Parmigiano-
Reggiano (about 2 ounces)

Soak beans in cold water to cover by 2 inches, refrigerated,
for at least 8 hours (or see page 267 for
quick-soaking procedure); drain.

Transfer beans to a 3-quart heavy saucepan, add
cold water to cover by 2 inches, and bring to a boil.

Reduce heat and simmer, uncovered, adding more
water if necessary to keep beans barely covered, until
tender, about 50 minutes. Add salt and simmer for 5
minutes more. Remove from heat and let beans
stand, uncovered.

Peel potatoes and cut into I-inch dice; put in a
bowl of cold water.

Heat oil in a 6- to 8-quart heavy pot over moderate
heat. Add pancetta and cook, stirring, until crisp and
pale golden, 4 to 5 minutes. Add onion and cook, stirring,
until softened, 4 to 5 minutes. Add carrot, celery,
and garlic and cook, stirring, for 4 minutes. Drain potatoes
well, add to pot, along with zucchini and green
beans, and cook, stirring, for 4 minutes. Add cabbage
and kale and cook, stirring, until cabbage is wilted,
about 5 minutes. Add tomatoes and stock and bring to
a simmer. Cover, reduce heat, and simmer for 1 hour.

Drain beans, reserving liquid. Purée half of beans
with 1 cup reserved liquid in a blender or food processor
(use caution). Stir into soup, along with remaining
drained beans and reserved liquid. Simmer soup, uncovered,
for 15 minutes. Season with salt and pepper.
Serve soup with cheese.

c o o k " s n o t e
The soup can be made up to 3 days ahead. Cool
completely, uncovered, then refrigerate, covered.Thin
with water, if desired, when reheating.

Panfried Red Snapper with Chipotle Butter

Serves 4
Active time : 15 minutes
Start to finish : 15 minutes

Chefs love red snapper for its inherent drama. The
fillets are often served skin side up because the skin is so
beautiful. The sweet, mild flavor of the fish contrasts
with the smoky heat of canned chipotle chiles in a
tomatoey adobo sauce. If you can"t find red snapper, you
can substitute grouper, yelloweye rockfish, or onaga
(Hawaiian red snapper), as long as the fillets are the
same size and thickness, preferably with skin on.

1/2 stick (4 tablespoons) unsalted butter, softened
1/2–1 tablespoon finely chopped canned chipotle chiles in
adobo (to taste; see Glossary) plus 2 teaspoons
sauce from can
1/2 teaspoon salt
1/3 cup all-purpose flour
4 (6-ounce) red snapper fillets with skin
Freshly ground black pepper
About 3 tablespoons vegetable oil
accompaniment : lime wedges

Mash together butter, chipotles, adobo sauce, and
salt in a small bowl with a fork until blended.
Spread flour on a plate. Pat fish dry and cut each
fillet crosswise in half. Season with salt and pepper.

Dredge fish in flour and shake off excess.
Heat 1 ½ tablespoons oil in a 12-inch nonstick skillet
over moderately high heat until hot but not smoking.
Add 2 fillets, skin side up, and panfry, turning
once, until browned and just cooked through, 4 to 6
minutes. With a slotted spatula, transfer to plates
and loosely cover to keep warm. Add oil to skillet as
needed, heat until very hot, and cook remaining 2 fillets
in same manner. Top fish with dollops of chipotle
butter and serve with lime wedges.

Continues...

Excerpted from The Gourmet Cookbookby Ruth Reichl Copyright © 2006 by Ruth Reichl. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Product details

Publisher ‏ : ‎ Houghton Mifflin Harcourt; HAR/DVD edition (September 22, 2006)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 1056 pages
ISBN-10 ‏ : ‎ 061880692X
ISBN-13 ‏ : ‎ 978-0618806928
Item Weight ‏ : ‎ 5.15 pounds
Dimensions ‏ : ‎ 2.25 x 8.5 x 10.5 inches

Best Sellers Rank: #373,646 in Books (See Top 100 in Books)
- #231 in Gourmet Cooking (Books)
- #873 in Cooking, Food & Wine Reference (Books)
- #884 in Cooking Encyclopedias

Customer Reviews:
320 ratings

About the author

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Ruth Reichl

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Ruth Reichl, Gourmet's editor in chief, is the author of the best-selling memoirs Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, and the forthcoming Not Becoming My Mother and Other Things She Taught Me Along the Way. She is executive producer of the two-time James Beard Award-winning Gourmet's Diary of a Foodie, which airs on public television across the country, and the editor of the Modern Library Food Series. Before coming to Gourmet, she was the restaurant critic for the New York Times, receiving two James Beard Awards for her work. She lectures frequently on food and culture.

Customer reviews

5 star		83%
4 star		11%
3 star		2%
2 star 0% (0%)		0%
1 star		3%

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Poppy-HG

The 2006 edition with the DVD has darker text recipe titles.

Reviewed in the United States on November 3, 2017

Verified Purchase

Be sure to purchase the newer version, the 2006 edition, with the DVD. It has the darker orange recipe titles, unlike the light yellow text of the original 2004 edition which was difficult to see.

The "look inside this book" feature on this webpage still shows the light-yellow text Kindle sample pages, but it also states you will get the newer book version when ordering it. The samples also show the entire index, if you want to see what recipes are in the book. It's an awesome list.

I really enjoyed the DVD, which has four cooking demonstrations of recipes from the book. The experts give detailed tips on what to watch for, as well as techniques, at different stages of the process.

Given the size and scope of the book, it's unfortunate that photos couldn't be included. The illustrations, used as fillers of blank spaces between recipes, weren't helpful in any way (simple line drawings of eggs, milk bottles, herbs, etc.). A detailed drawing of how the dish will turn out, or a small photo, would have been more useful.

There were many beautiful photographs accompanying the recipes in the Gourmet magazines; they could have easily been put into the DVD. Wouldn't that have been great?

14 people found this helpful

Helpful

Jennifer Woodard

Massive and a treasure trove of a variety of recipes

Reviewed in the United States on July 11, 2013

Verified Purchase

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. That being said it is a gourmet cookbook so it is cooking above the normal everyday cooking.

Over 1000 recipes and it shows, the book is massive. The recipes cover cuisine from all over the world and that is wonderful. You can look up recipes such as Japanese, Korean, Thai, French, Hungarian, Jewish, Italian, Mexican, Turkish and many more. This is great if you want to experiment outside of American cuisine. It can be a wonderful way to introduce your family to the cuisine of other cultures. I try to teach my kids about other cultures and we will research an area and learn about that area and I will prepare a dish from that culture, this is one of the cookbooks I turn to when looking for a recipe.

Throughout the book they also teach you about food like information on Chile Peppers, Potatoes, Oysters, Italian Cheese, Noodles and many more. The information is brief but very helpful.

Be prepared many of the recipes require lots of ingredients and quit a bit of work, but I have found the recipes to be worth the effort. Some of the recipes include notes, such as parts that you can make ahead, how long you can store the dish, and if you can freeze the leftovers.

The sections covers the normal: Vegetables, Soups, Beef, Ect. In the back there is section that covers the basics: stocks, Creating spice blends (Chinese five spice powder), pastes and clarified butter.

There is a very short section of tips and techniques, like using salt and pepper, toasting seeds and toasting spices.

The glossary is very helpful to me because occasionally I ran across an item that I did not know what it was like Asafetida(an Indian spice), Calabaza(pumpkin) and Urad Dal(black lentils).

There is an sources sections with website addresses. This cookbook is not new so many of the websites no longer exist, but many do and provides a great resource for finding ingredients not available locally.

When you are looking to step up your cooking game, this cookbook will help you do the job,

6 people found this helpful

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Jeanne

No pictures.

Reviewed in the United States on January 5, 2022

Verified Purchase

I am a visual cook. I didn't realize these books (i ordered 2 different ones at the same time) didn't have any pictures. I have looked through the recipes and there appears to be some i would try, but i would have given a better rating if i could see what i was cooking.

Helpful

Kathryn Carter

"The only cookbook you'll ever need"

Reviewed in the United States on September 8, 2015

Verified Purchase

"The only cookbook you'll ever need" Well, maybe so and maybe not, but in any case this is one excellent (and gigantic) cookbook. It has ribbons to mark a couple of pages when you are using it and was in near-mint condition when it arrived. I have discovered lots of recipes I'd never heard of, always stimulating for a chef-ettte, and I love the look of this on my shelf. I've had this book on my wishlist for a long time, and I am happy that I finally broke down and bought a copy. Thanks to the seller for very timely shipping and for sending such a fine copy. Description was plenty complete and accurate.

6 people found this helpful

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A.N.

Used book in perfect condition!

Reviewed in the United States on October 13, 2021

Verified Purchase

I am more than thrilled. When one buys a used cookbook you are at risk of receiving a blotched and spotted mess. This book arrived in pristine condition!!! Basically spotless. It is good to go for many years. Thank you!! I'm more than pleased.

One person found this helpful

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Jodi M. Lewis

Best cookbook I have ever read!

Reviewed in the United States on May 11, 2005

Verified Purchase

This is the best cookbook I have ever read! Not only is it a wonderful compilation of recipes from Gourmet Magazine (everything I've tried so far is wonderful!!) but there are pages that explain techniques, (I was always afraid to try artichokes before...), different cuts of different meats, differences in dried chilis or mushrooms or onions, and what to look for when you are buying. In addition, there is a large section called Sources in the back that provides places to look for harder to find items if you live in a small or remote area as I do. I was afraid this book would be inaccessible because it's called Gourmet (after the magazine) but it is completely down to earth and each recipe gives additional information about where the recipe came from or things that would go well with this item. There is often a note (or two) at the end that talks about things that can be done ahead or how it should be stored. Finally each recipe lists the amount of active time spent making the item and the total time (including things like soaking beans or cooling cakes) to help you plan ahead. Each one also contains a list of any special equipment needed (most recipes don't require anything outrageous)to prepare the dish. I absolutely love this book and I will buy it for any of my friends who are getting married or who express an interest in learning to cook because it is a primer in general cooking as well as fine food!

Thank you, Gourmet and Ruth!!! (Could you do another, please?:))

7 people found this helpful

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Top reviews from other countries

IOLI

NO SECOND THOUGHTS!

Reviewed in the United Kingdom on July 23, 2012

Verified Purchase

FOR THOSE THAT ARE LOOKING FOR A COOKBOOK THEY CAN ACTUALLY USE WITH RECIPES THAT ACTUALLY WORK !!!! EXCELLENT. IT CONTAINS EVERYTHING FROM YOUR BASICS TO MORE ELABORATE AND COMPLICATED RECIPES.

2 people found this helpful

George A

Excellent Recipes Galore

Reviewed in Canada on January 11, 2022

Verified Purchase

This can be viewed as a Recipe Bible It is well written and organized.
There is a visual shortcoming - recipe titles are hard to see because they are printed in a light yellow.

Milda Ruffo

Excellent general cookbook

Reviewed in Canada on December 18, 2004

Verified Purchase

I love the cookbook and all of the recipes I have tried so far have been delicious with down-to-earth directions. Nothing is over-explained but everything is made clear. It is very readable with a nice chatty style describing the origins of some of the recipes and good hints and suggestions. The recipes chosen are the best from many years of Gourmet Magazine. I agree with many of the choices because I clipped them out for my collection when the magazine first published them! I will now be able to enjoy my favourites bound into a nice book. Why 4 stars instead of 5? Well, it's not because of the book's content. That deserves 5 stars. What I don't like is the pale yellow colour used for the recipe names. They are hard to read unless the light is very bright. Red, blue or green would have been much better choices. I think the yellow was a mistake, but you will enjoy the book otherwise.

6 people found this helpful

Donald Gilfix

it is a great addition to your cooking arsenal

Reviewed in Canada on November 1, 2015

Verified Purchase

Purchased the book because it contains some recipes that have never been made available online (e.g. Mushroom Charlotte on page 67). It is big, having over 1000 recipes, nevertheless it is one of the few cookbooks that I will keep in printed (vs. online form).

For all the fans of the now gone Gourmet Magazine who didn't keep all the back issues, it is a great addition to your cooking arsenal.

P.S, I am also very happy to report that it was a used book in excellent condition at a very reasonable price.

LInze

A compendium of many interesting recipes like many other books

Reviewed in Canada on December 7, 2015

Verified Purchase

A compendium of many interesting recipes like many other books. If no other compendiums are owned, this is as good as any.

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From the Publisher

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

The Gourmet Cookbook

Houghton Mifflin Company

Product details

About the author

Ruth Reichl

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