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

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

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.

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  • Format: eBook

  • ISBN-13/EAN: 9780547570006

  • ISBN-10: 0547570007

  • Pages: 1024

  • Price: $26.99

  • Publication Date: 09/22/2009

  • Carton Quantity: 1

Ruth Reichl
Edited by

Ruth Reichl

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.
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  • 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

Available Resources

Related Categories

  • Format: eBook

  • ISBN-13/EAN: 9780547570006

  • ISBN-10: 0547570007

  • Pages: 1024

  • Price: $26.99

  • Publication Date: 09/22/2009

  • Carton Quantity: 1

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