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The Gourmet Cookbook: More Than 1000 Recipes by John Willoughby and Ruth Reichl (2006, Other, Mixed media product)
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Soon after she took over as editor-in-chief of Gourmet magazine, Ruth Reichl--former restaurant critic for the New York Times--compiled this staggering collection of more than...Read more
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A book with every recipe you would ever want
by:dear_mop
The title of this review is a quote from editor Ruth Reichl of the goal in mind when writing the book.
I found a recipe for white bean gratin from the book on chowhou...Read more
I found a recipe for white bean gratin from the book on chowhou...Read more
The Gourmet Cookbook: More Than 1000 Recipes by John Willoughby and Ruth Reichl (2006, Other, Mixed media product)
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Product description
Synopsis
Soon after she took over as editor-in-chief of Gourmet magazine, Ruth Reichl--former restaurant critic for the New York Times--compiled this staggering collection of more than 1200 recipes from the annals of Gourmet. Covering not only strictly "gourmet" food (such as Coq au Vin and Risotto Milanese) but also more everyday dishes (pizza, burgers, roast chicken with pan gravy, sugar cookies, lemon pie) and some wonderfully exotic ones (Hunan-Style Tea-Smoked Chicken, Soy Citrus Scallops with Soba Salad, Cantaloupe in Port Jelly, chocolate cigarettes), the book is organized in easy-to-use fashion, with plenty of notes and descriptive prose to simplify things even further. It also contains a helpful glossary in the back. THE GOURMET COOKBOOK is a hefty tome, with 1,040 pages, but it contains a wealth of information and an unbeatable collection of food ideas.
Publisher's Note
Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
Industry Reviews
"[A] sensational doorstopper of a cookbook....[A]n assortment of recipes for practically everything you'd ever want to make."
Publishers Weekly (08/02/2004)
"[B]ound to earn a place on a dedicated cook's bookshelf for its sheer breadth and dependability, if nothing else. It's like a citified JOY OF COOKING. It assumes you already know how to make the basics--and maybe even consider them plebeian. This is the book for when you want to boost your repertoire up a notch or two."
Washington Post - Candy Sagon (10/27/2004)
"Those of us with extensive and expensive cookbook collections may bristle at the suggestion that any one of them could be the only one, but depending on what you are looking for, THE GOURMET COOKBOOK makes a pretty good run at it. For starters, even though it is bulky, this book is in many ways very cook-friendly....It is...an exhaustive record of the sometimes frustrating, often exhilarating explosion of America's food culture in the later half of the 20th century--less kitchen war horse than fascinating and tasty cultural artifact. I say, if we were playing the desert island game, you could do a lot worse than that. Just don't mistake it for your flotation device."
New York Times - Julie Powell (09/30/2004)
Soon after she took over as editor-in-chief of Gourmet magazine, Ruth Reichl--former restaurant critic for the New York Times--compiled this staggering collection of more than 1200 recipes from the annals of Gourmet. Covering not only strictly "gourmet" food (such as Coq au Vin and Risotto Milanese) but also more everyday dishes (pizza, burgers, roast chicken with pan gravy, sugar cookies, lemon pie) and some wonderfully exotic ones (Hunan-Style Tea-Smoked Chicken, Soy Citrus Scallops with Soba Salad, Cantaloupe in Port Jelly, chocolate cigarettes), the book is organized in easy-to-use fashion, with plenty of notes and descriptive prose to simplify things even further. It also contains a helpful glossary in the back. THE GOURMET COOKBOOK is a hefty tome, with 1,040 pages, but it contains a wealth of information and an unbeatable collection of food ideas.
| Key Details | |
| Author: | John Willoughby, Ruth Reichl |
| Language: | English |
| Publisher: | Houghton Mifflin Harcourt |
| Format: | Other |
| ISBN-10: | 061880692X |
| ISBN-13: | 9780618806928 |
| Additional Details | |
| Editor: | John Willoughby, Ruth Reichl |
| Edition Number: | 1 |
| Size | |
| Length: | 1040 pages |
| Thickness: | 2.2 in |
| Weight: | 75.2 oz |
Publisher's Note
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 in 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, testing and retesting each dish 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 unforgettable recipes and spectacular results every time.
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 unforgettable recipes and spectacular results every time.
Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
Industry Reviews
Publishers Weekly (08/02/2004)
Washington Post - Candy Sagon (10/27/2004)
New York Times - Julie Powell (09/30/2004)
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A book with every recipe you would ever want
Created: 04/11/10
) The title of this review is a quote from editor Ruth Reichl of the goal in mind when writing the book.
I found a recipe for white bean gratin from the book on chowhound.com where several members praised the cookbook highly. Found it at my local library and was sufficiently impressed to buy a copy.
At over 1000 pages, it is a great book for browsing. However, there are no illustrations to speak of so if pictures are what inspire you no help here.
Likewise it might prove intimidating for a beginning cook.
I plan to use it as one of an assortment of reference cookbooks I consult when considering a given type of dish.
Overall, a great value for the right cook.
I found a recipe for white bean gratin from the book on chowhound.com where several members praised the cookbook highly. Found it at my local library and was sufficiently impressed to buy a copy.
At over 1000 pages, it is a great book for browsing. However, there are no illustrations to speak of so if pictures are what inspire you no help here.
Likewise it might prove intimidating for a beginning cook.
I plan to use it as one of an assortment of reference cookbooks I consult when considering a given type of dish.
Overall, a great value for the right cook.
Thank you for voting. If your vote meets our Great Cookbook
Created: 03/26/08
) Loaded with recipes, this book is a great gift for the gourmet cook, or any one that just wants to be. Divided by the various courses (appetizers, side dishes ect.) and by types of food (meat, chicken, seafood ect.) you can quickly come with an entire five course meal.. Offers world cuisine, including Asian, Moroccan, German, and Irish but is mostly French and American. Overall, this book should be part of any good cooks library.
1 of 1 people found this review helpful.
The New Gourmet Cookbook
Created: 12/10/06
) I bought the new Gourmet Cookbook to replace the original ones which I have had for many years, but which seemed to have become outdated. The new volume has a proved to be a great source for everyday use as well as for more exciting ideas. The recipes are precise and all have been a success so far. I would highly recommend it!
I own over 50 wonderful cookbooks and this is the best yet.
| Yes, I would recommend this product to a friend.
Created: 08/08/11
I don't like to buy cookbooks without great photos but I bought this one after checking it out from the library because every recipe I tried was extraordinary. In the past two months I've tried 15 recipes and each one was wonderful. I started out making the best ever chocolate chip cookies and it all took off from there. Love this cookbook and it is my new favorite. Be sure and try the Fettucine Alfredo on page 211. It is the best ever. On page 889 is a great pesto recipe. It's summer and the garden has abundant basil right now. I toasted the pine nuts which it does not say to do but this was excellent.
Gourmet Cookbook
Created: 02/03/08
) Most of these recipes are winners. Everyone whose tried these dishes asks about the cookbook. Some of the ingredients are hard to find, but there's a shopping directory in the back of the book.
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