The Gourmet Cookbook: More than 1000 recipes


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Author: Ruth Reichl

Edition: 1

Number Of Pages: 1056

EAN: 0046442374088

Release Date: 28-09-2004

Languages: English

Item Condition: UsedGood

Binding: Hardcover

Details: Product Description 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 for 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 to find the most unforgettable dishes, testing and retesting each one 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, pates, 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 Brulee 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 ninebest 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 one-of-a-kind recipes and spectacular results every time. " From Booklist The monthly magazine Gourmet played no small part in the birth of America's gastronomic renaissance of the late twentieth century. Through pictures and intelligent articles by noted food and travel writers, Gourmet made its readership aware of refined food traditions that made everyday American fare seem narrow. Editor Reichl and staff have painstakingly compacted Gourmet's vast reserve of recipes into an anthology of just 1,000 recipes sure to inspire cooks to get to work in their kitchens. The book's coverage of world cuisine is breathtaking, but it has a few omissions, most notably the cooking of sub-Saharan Africa and South America. An exhaustive index serves admirably to guide the reader through the recipes' complexities, analytically referencing recipes by major or unique ingredients. (One of its rare missteps is its conflation of Georgia the nation and Georgia the state.) Both recipes and their instructions are clearly laid out and easy to follow for the knowledgeable cook. A few line drawings illustrate special techniques, but recipes such as that for individual b'stillas could use illustration to give the cook an image of the finished product. The only serious triumph of aesthetics over practicality, the low-contrast pale yellow type of recipe titles burdens anyone with even minor vision impairment. A glossary and a directory of specialty food and equipment distributors round out the volume. Mark Knoblauch Copyright © American Library Association. All rights reserved Review "th

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