Your Garage Buy 2 kids' books and save Amazon Fashion Learn more nav_sap_plcc_ascpsc Gemini Syndrome Fire TV Stick Health, Household and Grocery Back to School Totes Amazon Cash Back Offer PilotWave7B PilotWave7B PilotWave7B  Amazon Echo  Echo Dot  Amazon Tap  Echo Dot  Amazon Tap  Amazon Echo Starting at $49.99 All-New Kindle Oasis Water Sports

Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
FREE Shipping on orders over $25.

Used - Good | See details
Access codes and supplements are not guaranteed with used items.
Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen [Hardcover]

Ruth Reichl
4.6 out of 5 stars  See all reviews (103 customer reviews)

Available from these sellers.


Price New from Used from
Hardcover --  
The latest book club pick from Oprah
"The Underground Railroad" by Colson Whitehead is a magnificent novel chronicling a young slave's adventures as she makes a desperate bid for freedom in the antebellum South. See more

Book Description

September 22, 2009
Edited by Gourmet magazine's editor-in-chief, this cookbook designed for today's modern palette offers over 650 recipes that can be prepared in 30 minutes or less, hundreds of vegetarian dishes, nearly 100 drinks, dozens of grilled dishes, nearly
Title: Gourmet Today
Author: Reichl, Ruth (EDT)
Publisher: Houghton Mifflin Harcourt
Publication Date: 2009/09/22
Number of Pages: 1152
Binding Type: HARDCOVER
Library of Congress: 2009019781

Special Offers and Product Promotions

Editorial Reviews


"Reichl amasses one of the most comprehensive cooking resources available...  Comprehensive, appetizing and thoroughly tested, this mammoth collection is the book no kitchen should be without." --Publishers Weekly (starred)
"Boldly confronts the new face of a changing food landscape...[a] smart companion for the contemporary kitchen." --Houston Chronicle
"When your neighborhood supermarket routinely stocks grass-fed beef, celeriac, and quinoa, chances are you need a book to tell you how to use them and Gourmet Today is just that book.  It's a comprehensive reference for the educated cook and eater, a book that will teach you about ingredients and inspire wonderfully satisfying meals... It's a book for modern palates and modern cooks.  And if you have recently sent your college-aged child to strike out on their own, I would strongly recommend sending them a copy of Gourmet Today."  --Serious Eats Review

Product Description
In no other period of our country's history has the food scene changed so rapidly. Exciting new ingredients are available everywhere, expanding our culinary horizons. Even casual meals have globe-trotting flavors. We want memorable dishes, and we want them to be healthy for our families and our planet. And with our busy schedules, we want them on the table faster than ever. A new culinary world calls for a new cookbook. Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers' market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market.

Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, a best-selling author in her own right, who wrote the introductions to each chapter. Every recipe has been tested and cross-tested in the Gourmet test kitchen so every cook, whether a first-timer or a veteran, gets impeccable results. With menus for holidays and other seasonal occasions, an authoritative glossary of ingredients (plus mail-order sources), and hundreds of sidebars on ingredients and handy techniques from the test kitchen, Gourmet Today is the indispensable book for today's cook.

Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,

These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about.

On the other hand, the opposite is also true. I wrote my first cookbook in 1971, and when I see the difference between what was available then and the food that now fills my supermarket, it makes me want to go dancing down the aisles.

Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried when I called for freshly grated Parmesan cheese (most people still used the stuff that came in the green can), fresh garlic (frowned upon in many places) and chiles (too hot, too hot, too hot).

What a difference a few years make! The American supermarket has turned into an international bazaar, offering us all the best flavors of the world. Whether you want to cook the foods of Asia, the Americas, India or Europe, the ingredients are there. And that's only part of the good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.

It's a wonderful time for people who care about food. But it requires a new kind of cookbook, one that takes advantage of the great modern marketplace. Gourmet's twelve test cooks spent five years exploring all the new ingredients available in the supermarkets--from frozen pizza dough to Thai chili pastes and eggroll wrappers--figuring out the best ways to use them. They haunted farmers markets too, so we could offer advice on cooking everything from ramps to celery root. They spent time in fish markets, snapping up new offerings like Arctic char and tilapia. Then they cooked each dish again and again and again, taking out unnecessary steps and ensuring that each was absolutely foolproof. The result is more than a thousand recipes that are absolutely guaranteed to work. I couldn't live without this book. I love cooking from it. I hope you will too.

Best wishes,

Ruth Reichl

(Photo © Brigitte Lacombe)

Recipe Excerpts from Gourmet Today

Raspberry Lime Rickey
Grilled Ceasar Salad
Grilled Cumin Chicken Breasts with Avocado Salsa
Chocolate Chunk Oatmeal Coconut Cookies

Product Details

  • Hardcover: 1024 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; First Edition edition (September 22, 2009)
  • Language: English
  • ISBN-10: 0618610189
  • ISBN-13: 978-0618610181
  • Product Dimensions: 10.3 x 8.5 x 2.3 inches
  • Shipping Weight: 5 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (103 customer reviews)
  • Amazon Best Sellers Rank: #344,398 in Books (See Top 100 in Books)

Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Share your thoughts with other customers
Top Customer Reviews
47 of 47 people found the following review helpful
Gourmet Today is a really spectacular cookbook. In the intro they (she...R Reichl and crew) state that bascially the American food culture has changed significantly ("sales of salsa now top out catsup....") as has the American lifestyle, with more demands on people's time coupled with a greater interest in eating well, and eating better, healthier food. So in Gourmet Today they strive to provide a cookbook that addresses this. I think they do a fantastic job in their effort. I have a truly huge (nearly 300) and very well used cookbook collection and I do not offer my praise of this one lightly. They have presented a broad, diverse collection of recipes with extraordinary finesse. I only buy new cookbooks that have recipes that fascinate and intrigue me and maybe go beyond what I have. Was going to pass on this one at Costco (folks, it is 21.95 there!) but started reading it and couldn't put it down. Got it home and have been enjoying it now for several weeks both to cook from and to read.

I have the first Gourmet cookbook; I like it well enough and refer to it fairly often, but in my estimation, this one is way better. I will not belabor the various sections, which are pretty standard and listed in detail by another 5* reviewer. But I will say there is something for everyone. It has great recipes for the familiar including tuna noodle casserole, a fantastic recipe for turkey meatballs w/spaghetti from Lidia Bastianich, and simply a myriad of other favorite salads, soups, sides and mains.
Read more ›
Comment | 
Was this review helpful to you?
Report abuse
190 of 206 people found the following review helpful
Format:Hardcover|Verified Purchase
I got this book last week and have had it on the table, flipping through it and reading it all weekend. The recipes look great, they really do, contemporary and tasty, and I can't wait to try them. I doubt this book will hold up for cooking, though, because the binding is already breaking and those cute little green ribbon bookmarks popped out immediately. At over a thousand pages, this book should have a heavy-duty binding, and it doesn't. I think Houghton Miflin should have published it in two volumes to be more manageable and should have used much higher quality binding and materials. I would be willing to pay more for a book like that that would last. Addendum: WOW--these comments do get noticed! The publisher of this book contacted me and is sending me a new one. They were very apologetic and concerned and said that since I got an early run of the book, that might have explained the poor binding. I was very impressed with their response and how quickly they worked to resolve the problem--the true mark of quality customer service. I'd now give it five stars, but the app doesn't want to let me do that.
Was this review helpful to you?
Report abuse
58 of 62 people found the following review helpful
5.0 out of 5 stars First, braised rabbit, then the world! September 30, 2009
I had never made rabbit before last week. Not once, until a good, good friend gave me Gourmet Today. I meandered through it, loitering at the recipes that especially caught my eye, which many did, including one for rabbit braised in red wine. It reminded me of a French dish I love in which chicken and shallots are simmered for about an hour in red wine and vinegar, so I figured I'd try this similar approach to rabbit. It was better than the chicken, better than I ever hoped! The wine really deepened the flavor of the rabbit and it was so incredibly tender. And it was really easy, I actually made this after getting from home work on a weekday, and it is one of the best meals I've had in months. I took the book's suggestion and made buttered polenta to go with it, which was a great pairing.

This book is just wonderful! The only problem might be that there are too many recipes; I doubt I'll get through them all. I'm trying though. I've only had this for a week and I've already made the rabbit, weiner schnitzel (it's Oktoberfest time, after all, I should have appropriate food to go with my festbier), delicious cornmeal sugar cookies, and the grilled cumin chicken breasts with avocado salad. All great, and surprisingly easy. Last night some friends came over, including a couple vegetarians, so I made the asparagus with roasted potatoes and fried eggs (they weren't vegans!), plus I tweaked the red leaf lettuce salad a bit based on what I had on hand. These friends were also huge Mad Men fans, so I made Old Fashioneds and vodka Gimlets from the cocktail section. It was a good time, and it gave me an excuse to roast potatoes, as if I ever need one. The fried egg add-on was something I hadn't thought of doing, but it was a great idea.
Read more ›
Was this review helpful to you?
Report abuse
53 of 57 people found the following review helpful
4.0 out of 5 stars The Gourmet Locavore: The Go To Cookbook October 20, 2009
Format:Hardcover|Verified Purchase
Five Stars- 4 stars error

I heard Ruth Reichl speaking with Terry Gross on 'Fresh Air' while I was on a long drive home. She was scheduled to discuss her new cookbook and, oh, by the way, Conde Nast had just shut down the publication of 'Gourmet' magazine. A shocker to all and none more than Ruth Reichl- she had not seen this coming at all. In her grief, she was able to provide a marvelous romp through this new cookbook plus she was able to tell wonderful stories that go with food. The minute she started describing her two 'go to' dinner dishes, the meals that she could prepare in a hurry, I was more than hooked. I wanted to get out of my car and buy the cookbook immediately. I did buy it via Amazon,, and it is a beauty!

A 1008 page cookbook with a the most luscious green cover. Her cookbook from ten years ago is yellow and this compliments that book well. Besides this cookbook is a greening up of America, and the color is just perfect. Grant you, this cookbook is large, over 1,000 recipes. A little intimidating to be sure, but a cursory glance through the book quickly convinced me that this is the 'Go To Cookbook'. One of the ironic by products of this cookbook is that a one year subscription to 'Gourmet' is included on the flyleaf.

The cookbook is well designed and the lay out is perfect. The table of contents is two pages. From drinks, hor d'oeuvres, soups, salads, pastas, grains,vegetarian main courses, fish, poultry, meats, grilled dishes, vegetables, breakfast and breads, cookies and bars, pies, tarts. and pastries, fruit desserts, puddings, custards, frozen desserts, menus, tips and techniques, glossary, sources, and index. Did she leave anything out? It will take me years to find out for sure!
Read more ›
Was this review helpful to you?
Report abuse
Most Recent Customer Reviews
5.0 out of 5 stars AWESOME!!!
WOW. Not sure what else to say. This is a THICK book and I love every bit of it.
Published 26 days ago by Jenn S.
5.0 out of 5 stars Your desert island cookbook
This is my stranded on a desert island cookbook. I write a food blog and love cooking, especially ethnic food. Read more
Published 4 months ago by S. Mathew
5.0 out of 5 stars Five Stars
Published 4 months ago by Debbie
5.0 out of 5 stars All Gourmet publications have always been top notch. If ...
All Gourmet publications have always been top notch. If you tried to cook everything in this book it would take you years. It is quite extensive, well written, and is a must have.
Published 7 months ago by Canuco
4.0 out of 5 stars Some good recipes.
Some good recipes... some a little forced. Some recipes from readers of Gourmet. Haven't cooked anything from it yet.
Published 7 months ago by Linda Zimmerman
5.0 out of 5 stars Gotta Love Gourmet!
Some great recipes. It's a delight just to read them, and many have sounded appealing enough that I plan on making them myself. Read more
Published 8 months ago by Kathryn Carter
3.0 out of 5 stars Recipes you'll actually use!
I bought through Amazon used so I didn't pay full price. It is full of awesome recipes no doubt but there are no pictures whatsoever and very small print. Read more
Published 8 months ago by CCs Front Porch
5.0 out of 5 stars Five Stars
very easy go to book. reliable quality and clearly written.
Published 13 months ago by E. B.
5.0 out of 5 stars love it
Ordered this book used from Amazon and it is beautiful. Looks like brand-new and saved a ton of money buying it used. I also love all the recipes I have read so far in the book
Published 18 months ago by Judith
4.0 out of 5 stars Four Stars
Many good recipes professionally presented.
Published 18 months ago by M. D. Koch, Ph.D.
Search Customer Reviews

What Other Items Do Customers Buy After Viewing This Item?

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more


Look for Similar Items by Category