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.
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.
- Cooking + Food + Wine
- Reference, General, Regional + Ethnic / General, Regional + Ethnic / International
- September 1, 2006
- September 22, 2006
- Ruth Reichl