Gourmet Today
Where to buy Gourmet Today books online?
Amazon.com Review
Product Description
In no additional 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 quicker 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 well loved dishes from every confront 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 simple cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market.
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 right that if you want to focus on the negative, there’s a lot to despair about. On the additional hand, the opposite is also right. 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 as a replacement for of lamb in a classic Greek moussaka; she said not many grocers really sold lamb. She also apprehensive about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on planet was a wok). She apprehensive 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 excellent news; the additional is that the era of mindless eating is over. Excellent cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they reflect 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 fantastic modern market. 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 lacking this book. I like 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
Buy Cheap Gourmet Today Online
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I wanted to buy this for a friend who likes Gourmet magazine, so I looked inside the book to see what it was like. Whoever selected the images for the “look inside this book” should be pinched very, very hard: who in the world buys a cookbook that you can’t read a SINGLE RECIPE for? I don’t want to know the editor’s opinion on cocktails; I want to know how the recipe pages are written and laid out — it’s a cookbook, for heaven’s sake.
Since Amazon’s image feedback system doesn’t collect data on the “look inside” images, and doesn’t allow you to write in the problem if it doesn’t appear on their list, I am bringing it up here. Additional readers have noted that the publisher checks these reviews, so I hope a name will do something about this so Amazon users can make an educated choice to buy what I’m sure is a wonderful compendium of recipes, especially now that Gourmet is closing down.
Reader’s Rating: 3 / 5
Unlike the magazine, this book lacks the gorgeous illustrations, so while it is a comprehensive collection, it is dull. It is also huge and heavy.
Reader’s Rating: 3 / 5
Wow! I selected up this huge new book because I was drawn in by the subtitle “More than 1000 All-New Recipes for the Contemporary Kitchen” – 1000 is a whole lot of recipes to renovate. I was disappointed when I learned that a couple dozen recipes in the book that I searched for online are right there at [...]and are recycled from past issues of Gourmet. Lots of publications repurpose their material this way, but I reflect it’s misleading to suggest there’s anything new here. I already subscribe to Gourmet magazine and access their website
Reader’s Rating: 3 / 5
This is not nearly as wonderful as the Gourmet cookbook produced by Reichl earlier — felt like it was the outtakes. That being said, I did try the recipe for braised pork with prunes and it was lovely. But this is not going to make it onto my “daily use” cookbook shelf. There’s just not enough fabulous content.
Reader’s Rating: 3 / 5
We have all of the authors cook books, and have met her. This was a bargin. We gave it as a christmas present.
Reader’s Rating: 5 / 5