false 6457608 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 6457608 1 6647965 22 9 2009 Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen total:8|5:3|4:1|3:4|2:0|1:0| 8 31 47 7 5662 3.88 14174 2625 75331959 2467965 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 5 0 false Sun Oct 18 00:00:00 -0700 2009 Wed Oct 21 21:28:22 -0700 2009 Wed Oct 21 22:01:22 -0700 2009 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...more...]]> 78585106 982954 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 3 1 false Sat Nov 21 00:00:00 -0800 2009 Sat Nov 21 18:45:21 -0800 2009 Sat Nov 21 18:48:43 -0800 2009 80008547 388482 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 4 0 false Sat Dec 05 16:36:11 -0800 2009 Sat Dec 05 16:00:09 -0800 2009 Sat Dec 05 16:36:11 -0800 2009 79627049 189810 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Sun Dec 27 16:42:56 -0800 2009 Wed Dec 02 06:11:15 -0800 2009 Sun Dec 27 16:42:56 -0800 2009 78116283 255913 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 5 0 false Tue Nov 17 13:55:56 -0800 2009 Tue Nov 17 13:55:56 -0800 2009 77435221 217090 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 5 0 false Wed Dec 23 00:00:00 -0800 2009 Wed Nov 11 08:46:31 -0800 2009 Thu Dec 24 12:38:09 -0800 2009
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.]]> 75445470 102287 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Tue Dec 01 00:00:00 -0800 2009 Thu Oct 22 20:24:09 -0700 2009 Sat Dec 05 20:32:53 -0800 2009 81976713 1973238 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Thu Dec 24 17:53:30 -0800 2009 Thu Dec 24 17:56:03 -0800 2009 81738456 824710 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Tue Dec 22 05:36:36 -0800 2009 Tue Dec 22 05:46:24 -0800 2009 81616093 2183977 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Sun Dec 20 19:43:45 -0800 2009 Sun Dec 20 19:43:45 -0800 2009 80922294 124136 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Sun Dec 13 20:04:13 -0800 2009 Sun Dec 13 20:04:15 -0800 2009 80664097 261614 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Fri Dec 11 09:59:21 -0800 2009 Fri Dec 11 09:59:21 -0800 2009 80609724 865681 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 3 0 false Thu Dec 10 18:56:09 -0800 2009 Thu Dec 10 18:56:09 -0800 2009 80517308 715457 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Thu Dec 10 05:19:00 -0800 2009 Thu Dec 10 05:19:00 -0800 2009 80339776 1248236 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Tue Dec 08 15:35:32 -0800 2009 Tue Dec 08 15:35:32 -0800 2009 80214079 98562 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Mon Dec 07 15:23:30 -0800 2009 Mon Dec 07 15:23:30 -0800 2009 80094221 1232654 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Sun Dec 06 14:09:09 -0800 2009 Sun Dec 06 14:09:09 -0800 2009 79480124 1453950 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Mon Nov 30 19:34:22 -0800 2009 Mon Nov 30 19:34:22 -0800 2009 79155575 107267 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Fri Nov 27 17:43:45 -0800 2009 Fri Nov 27 17:43:45 -0800 2009 79120251 2127114 6457608 0618610189 9780618610181 7 <![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]> http://www.goodreads.com/images/books/64/608/6457608-m-1255571940.jpg http://www.goodreads.com/images/books/64/608/6457608-s-1255571940.jpg http://www.goodreads.com/book/show/6457608-gourmet-today 3.88 8 Product Description
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.<p/> 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.

<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Amazon Exclusive: A Letter from Ruth Reichl

Dear Amazon Reader,<p/> These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. <p/> On the other hand, the opposite is also true. 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. <p/> Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried 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).<p/> 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 good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability.<p/> 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 great modern marketplace. 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 without this book. I love cooking from it. I hope you will too. <p/> Best wishes,<p/> Ruth Reichl<p/>

(Photo © Brigitte Lacombe)


<hr class="bucketDivider" size="1" />

<SPAN class=h3color>Recipe Excerpts from Gourmet Today

• Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies

]]> 2009 0 0 false Fri Nov 27 09:41:14 -0800 2009 Fri Nov 27 09:41:14 -0800 2009 8 http://www.goodreads.com/book_link/follow/8?book_id=6457608