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. T...
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reviews
Apr 29, 2008
Malbadeen
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one of my pet peeves is when i'm in a group of women and they start trying to out do each other with their lack of cooking ability. "I can't cook", "who has time to cook?","I can barely manage to heat up a box of macaroni and cheese without burning it", "I don't even know how to fry an egg anymore", "I'm such a cooking retard that I have to read the directions on microwave popcorn EVERYTIME". what?! when did it become cool to not be able to cook?
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Feb 28, 2010
Steven
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An interesting concept. . . . "Gourmet" magazine's "greatest hits" among recipes put together in a large compendium (recipes end on page 935). There is also a DVD that features the author's cooking techniques and some recipes. There are some nice features to this work, including "Tips and Techniques" (e.g., using salt and pepper, toasting spices, and handling chiles), a glossary (with a variety of chiles, fleur de sel, miso, truffle oil), and where to get certain in
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Jul 29, 2011
I want to write this on the day that I found out that Gourmet was going to close down. My only complaint about this cookbook is that the color they chose for the recipe titles is so hard to read that it really compromises the utility of the cookbook, but the recipes are outstanding, and this is a general cookbook that would be an excellent cookbook if you only had two or three--with the Joy of Cooking, and How to Cook Everything, as well as the Cook's Illustrated cookbook, you would be able to
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Mar 24, 2009
Dave
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What's great about this cookbook: The recipes can mostly be trusted to be top-of-the-line. Gourmet has a reputation to maintain, and Ruth Reichl is a good steward of that rep, while introducing innovation. The other great thing is that the recipes are precise. You never find any annoying reference to, say, "juice of one lemon," which is exactly the kind of thing that drives me insane (juice of one lemon can be one to three tablespoons, guys. Ingredients and techniques are precise. You
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Jan 25, 2009
Clare
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For a cookbook enthusiast such as I am, this book is great fun to peruse. I took it out of the library and it weighs about 40 tons but it was worth lugging it home. Reichl, the editor (maybe former?) of Gourmet magazine writes entertainingly. I have read some of her previous books and enjoyed each one. In this hefty tome, she presents lots of interesting and well-researched recipes that have either stood the test of time or are made with now readily available and more exotic ingredients in a
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Aug 15, 2009
Ashley
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When people ask me to recommend a cookbook, I unequivocally blurt out, "The Gourmet Cookbook". Then I have to describe it. This isn't any gourmet cookbook, this is a compendium of recipes culled from sixty years of Gourmet magazine's finest. My copy is battered, wine-spattered, laced with flour and sugar, and covered with notes. Everything that I've cooked from this cookbook has been delicious. I'm curious about what the DVD offers (I bought mine when it was first published, sans
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Jan 16, 2012
Emmeri
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While I occassionally go to this book for recipes none of the ones I've tried have any "wow" factor for me (and some recipes do not sound good "pecan pumpkin pie"?). The pizza crust is ok but really it's about the same taste as a very basic pizza dough that doesn't require you to only pull (not roll) out the dough. The sugar cookies are again ok but nothing that distinguishes them from another recipe. However, this book does have great tips included on the history of an item,
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Sep 08, 2009
Ken-ichi
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Pretty much everything in here is a winner. Mark Bittman's How to Cook Everything is sort of my go-to book for basics, Deborah Madison's Vegetarian Cooking for Everyone is my go-to for veggies, but this book is my go-to for awesomeness.
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May 08, 2011
Wendy Darling
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Still the book I reach for time and time again. I'm nowhere near an advanced cook, but I do love food and to make somewhat interesting food in the kitchen, so this is the perfect day to day resource. I normally like having photographs with my cookbooks for inspiration, but I honestly don't even miss it in this one. The recipes are so good (and so concisely yet enticingly written) that I don't even miss them. Well...not much, anyway.
Jul 14, 2007
Laura
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This is my favorite cookbook. I know the light yellow print wasn't the best choice for the book, because it is hard to see, and some of the recipes can be intimidating. However, I'm an intermediate cook and I use this book all the time. The Pumpkin Apple Bread is awesome, and both my parents and in-laws love it. I gave loaves of it out for Christmas (very little money means baking presents instead of buying) and everyone raved, asking for the recipe. The Irish Soda bread was delicious in a
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Jul 29, 2011
Catherine
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The only bad thing I have to say about this is that the titles of the recipes are impossible to read because they are in this light yellow that really detracts from the ability to read through the cookbook in a browsing fashion, which is too bad because it is really an outstanding cookbook, with depth and width that is impressive
Aug 30, 2011
Stephanie
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I asked for this cookbook one Christmas and was delighted to receive it. It is a comprehensive book with many interesting classic dishes. Every recipe I followed faithfully has turned out well, and reading the recipes provides inspriration for everyday suppers even when they are too involved.
Feb 01, 2010
Lily
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Well, I didn't read it cover to cover but had to buy it since Gourmet is now no more. So sad. I had this book before I started Garlic & Sapphires. The bonus, if the book was purchased last fall, you'd get a year of Bon Appetit magazine; it was suppose to be Gourmet before they pulled the plug.
Mar 24, 2009
Anika
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This is billed as a sort of must-have cookbook. Although there are a lot of really excellent recipes, you can't rely on it exclusively. Of course, the other, modern, high-tech issue is that you can find most of these recipes (for free) on the fabulous epicurious website.
Dec 17, 2009
Diana
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I have about 20 cookbooks and this is my go-to reference (more so than The Joy of Cooking).
As far as I'm concerned, Ruth Reichl is a genius and the Food World has an open gap now that Gourmet is no longer in publication. RIP Gourmet.
:(
As far as I'm concerned, Ruth Reichl is a genius and the Food World has an open gap now that Gourmet is no longer in publication. RIP Gourmet.
:(
Dec 20, 2011
Purplepaperreader
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This book has pretty much any recipe you could imagine, the instructions are great and detailed, but there are no pictures and I just haven't had much success with anything I've tried from the book. I can't say it's a favourite, but it is a useful resource
Sep 12, 2011
Lesli
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Like Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen, this one is also worthy of a spot on my cookbook shelf or as a gift.
Oct 18, 2010
Leif Erik
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Got this about a year ago remaindered at the PSU bookstore. Like the recipes a lot. Only drawback is the ingredients can get kind of obscure and pricey. Still, the pan-browned brussels sprouts alone is worth the price of admission.
Nov 07, 2011
Judith
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I bought this cookbook as soon as it was released and was not disappointed. This publication has since disappeared, unfortunately. This is a major go-to cookbook. Anything you wish to cook is probably in this book. I love it!
Sep 13, 2010
Astraia
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Love it!!! Recipe's are clear with fabulous results. (Note: cookie and cake recipes are not as consistent but I have still given in 5 stars as the desert section is small and the remaining recipes more than make up for it.)
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Jan 15, 2010
Stephanie
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Another huge cookbook on my shelf at home, I received this from an event that I went to where I got to meet Ruth Reichl and get the book signed by her. It was definitely a great experience.
I've made some recipes in here which have come out to be delicious. Though, I do think the recipes are a little more difficult with ingredients that are harder to find. It's definitely not for a beginner cook.
There are great sections in the book where they discuss different cuts of More...
I've made some recipes in here which have come out to be delicious. Though, I do think the recipes are a little more difficult with ingredients that are harder to find. It's definitely not for a beginner cook.
There are great sections in the book where they discuss different cuts of More...
Jul 29, 2011
Linda
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This is the standard and required advanced level cookbook, with a collection of well-considered and classic recipes for the intermediate to advanced cook. I couldn't cook without this book.
Mar 07, 2008
Lisa
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I've never had one of these recipes fail - just make sure you follow Reichl's instructions to a tee (if she says, "it will look like it is not fully baked, but don't leave it in the oven" she means it - my one failure was a birthday cake that had that editorial comment with the recipe. I didn't believe her...if there's such a thing as bad birthday cake, this was it).
Cooking and prep times are accurate, and if you want to find out how to cook something, chances are good i More...
Cooking and prep times are accurate, and if you want to find out how to cook something, chances are good i More...
Nov 06, 2011
Brittany
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The format and set up of this book ruins all of the excellent recipes and content. Why did they make the font yellow? I had to strain to see any of the writing, and I have 20/20 vision.
Jan 18, 2011
Melanie
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one of my faves. my most-used recipes containing meat come from here. there is one recipe having to do with a chicken roast and forty cloves of garlic that is outstanding.
Apr 10, 2011
Elizabeth
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Except for the yellow typeface, it is a good cookbook. The recipes I followed were straightforward and successful - even if it ended that I didn't like it!
Jan 18, 2009
John-Bryan
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One of my "Must Haves" in the kitchen. Complex recipes and not as easy to follow as others but still a great book and resource to have handy.
Dec 14, 2010
So, so....very quick read. Interesting because I love Ruth Reichl and all her past editorials in Gourmet Magazine, which is sorely missed!
Aug 24, 2009
Donna
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Great reference. Everything I've made, so far, has been a success. Worth it for the "Three Cities of Spain Classic Cheesecake" alone.
