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3rd out of 10 books
—
4 voters
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
by
Ruth Reichl
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...more
Hardcover, 1024 pages
Published
September 22nd 2009
by Houghton Mifflin Harcourt
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If you were only allowed one cookbook in life this is the one to have.
Very much oriented toward locavoric tendencies. Loads of awesome veggie recipes. Great informative text throughout.
Foodie bible: Daikon and Carrot Pickle, Shrimp and Avacado in Tamarind sauce, Arctic Char with Hazelnut Pesto, Brussels Sprouts with Chestnuts, Balsamic-glazed parsnips. Pulls off international well too with recipes for: Vietnemese Noodle Salad, South Indian Dosas, African Peanut Soup, Mixed Mushroom Tamales.
ONLY...more
Very much oriented toward locavoric tendencies. Loads of awesome veggie recipes. Great informative text throughout.
Foodie bible: Daikon and Carrot Pickle, Shrimp and Avacado in Tamarind sauce, Arctic Char with Hazelnut Pesto, Brussels Sprouts with Chestnuts, Balsamic-glazed parsnips. Pulls off international well too with recipes for: Vietnemese Noodle Salad, South Indian Dosas, African Peanut Soup, Mixed Mushroom Tamales.
ONLY...more
I found myself to be quite disappointed. Often, these recipes were trying too hard. Very few actually appeal to me, and it's an odd mix of trendy internation blended cuisines and retro dishes. Somehow, most of the dishes call for an ingredient I don't have, don't like, or think is exhorbitantly expensive/out-of-season/tropical.
I have to admit that I have had the cookbook for two years and I don't think I've made a single item. I'm the audience they were aiming for, mid-twenties, as well.
I have to admit that I have had the cookbook for two years and I don't think I've made a single item. I'm the audience they were aiming for, mid-twenties, as well.
Not only are the recipes in Gourmet Today to die for, but the writing is amazing. This behemoth of a text is filled with wonderful essays written by one of my favorite food writers, the amazing Ruth Reichl. This cookbook contains many advanced recipes, but also has fantastic resources for foodie newbies. Each chapter has an exploration of either a preparation technique, a key ingredient or a style of cooking. This is one of the most thoughtfully executed cookbooks I've ever read.
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This is a wonderful book, and Ive decided that its 1000+ recipes are going to be the base for my new culinary project: Cooking my way through the vegetarian recipes in Gourmet Today, Julie Powell style!
The recipies are well written and most of them are uncomplicated, though there are enough lengthy ones to keep things interesting!
Finding all the ingredients in Bangalore, India, is going to be a challenge, though!
The recipies are well written and most of them are uncomplicated, though there are enough lengthy ones to keep things interesting!
Finding all the ingredients in Bangalore, India, is going to be a challenge, though!
Apr 06, 2012
Vicky
is currently reading it
Winners so far are:
Simplest Roasted Turkey with Pan Gravy. Quickest, easiest and best I've ever made.
Chicken with Tomatoes and Prunes, similar to Chicken with Shallots, Garlic and Vinegar but with interesting sweetness of prunes.
Braised Red Cabbage and Onions (but I think 2 cups of red wine is too much)
Simplest Roasted Turkey with Pan Gravy. Quickest, easiest and best I've ever made.
Chicken with Tomatoes and Prunes, similar to Chicken with Shallots, Garlic and Vinegar but with interesting sweetness of prunes.
Braised Red Cabbage and Onions (but I think 2 cups of red wine is too much)
Not as intimidating as it might look. Some interesting recipes in here.
That said, it's huge, so mainly... I've been reading, not cooking!
Purchased in mint condition from the library for 2$, I do feel it was a steal. No one checked it out - it was too big!
That said, it's huge, so mainly... I've been reading, not cooking!
Purchased in mint condition from the library for 2$, I do feel it was a steal. No one checked it out - it was too big!
This cookbook is huge! There's a bunch of great stuff in it and I've liked what I've made from it so far, BUT, there aren't any pictures. Pictures are a must for me in a cookbook, so that's why I couldn't give it more than three stars.
Feb 23, 2011
Jeanne
rated it
5 of 5 stars
Recommends it for:
EVERYONE
Recommended to Jeanne by:
Hayley Dale
I have not read this gigantic cookbook cover to cover, but no matter what I cook out of there, my hubby and I love it. IT's really great recipes, on any page. I definitely recommend this cookbook to everyone.
The recipes are nicely organized, easy to use, and practical even for those with very-busy schedules. I received this cookbook for Christmas and already have consulted it multiple times!
I bought the ingredients today to make the recipe for granola. I plan to give it for some Christmas gifts. The book has a fabulous array of recipes with well written instructions
Really like this cookbook...not as much as Joy of Cooking, but enough that I wouldn't hesitate to give this as a gift or blanket recommend the majority of the recipes in here.
Contains some terrific quick recipes. Lots of useful suggestions for veggies. I found some completely different recipes that I will add to my regular set of dinners.
a good mix of quick / easy and complicated gourmet. I've found it excellent for foods straight from the garden and I haven't had a bad meal yet. Yum, yum, yum!
Vol 2 of this from Gourmet - the two make up my cooking Bible. Interesting food and recipe instructions are excellent.
Ruth Reichl has done it again! What a wonderful book! Can't wait to cook from it! So up to date and much better than the old Gourmet book!
Best usable cookbook out in years.
Sadly, Gourmet's swan song.
Sadly, Gourmet's swan song.
Not really "currently reading" this book, but I just got it as an early Christmas present and I'm excited to learn more about food, cooking, and try some new recipes!
WANT THIS!
Wow! Lots of fabulous recipes and tips in this book!
There are recipes and tips for the very beginner and on up to a gourmet chef! I found lots of things that I plan to xerox.
There are recipes and tips for the very beginner and on up to a gourmet chef! I found lots of things that I plan to xerox.
so many good recipes to read through in this one...
I want this, I should just go get it.
May 09, 2013
Sydney Williams
marked it as to-read
May 06, 2013
Chelsea
marked it as to-read
May 01, 2013
ogam
marked it as to-read
Apr 29, 2013
Erik
added it
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Ruth Reichl is an American food writer, the editor-in-chief of Gourmet magazine and culinary editor for the Modern Library.
Born to parents Ernst and Miriam (née Brudno), she was raised in New York City and spent time at a boarding school in Montreal. She attended the University of Michigan, where she met her first husband, the artist Douglas Hollis. She graduated in 1970 with a M.A. in art history...more
More about Ruth Reichl...
Born to parents Ernst and Miriam (née Brudno), she was raised in New York City and spent time at a boarding school in Montreal. She attended the University of Michigan, where she met her first husband, the artist Douglas Hollis. She graduated in 1970 with a M.A. in art history...more
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