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Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen

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4.14  ·  Rating details ·  1,257 ratings  ·  34 reviews
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 eve ...more
Hardcover, 1024 pages
Published September 22nd 2009 by Rux Martin/Houghton Mifflin Harcourt
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Average rating 4.14  · 
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 ·  1,257 ratings  ·  34 reviews


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Yaaresse
Sep 24, 2019 rated it really liked it
I've wanted this book for years, but could never bring myself to pay $40 for a print edition that I know I'd seldom cook from because...well, print. And, sadly, it's not available in Kindle. When a local bookstore closed its doors, I had store credits left. There it was, sitting on the shelf waiting for me and priced for a song. (Seriously, it's embarrassing how little they had priced this just to keep from having inventory left at close.)

Stepping through my usual cookbook criteria here leads t
...more
Rea K
Aug 28, 2015 marked it as cookbooks
Shelves: owned, mine
THIS CONTAINS THE BEST CREME BRULEE I HAVE EVER EATEN. Rhubarb. *drools* It's blooming delicious.
Out of the bajillion recipes there are, I've only made a handful. I read cookbooks like other people read magazines. Maybe. But, there's wide variety of things. I'd make more, but a) I'm lazy b) I'm poor. I don't have the requisite pans and such to make certain items. I'd love the chance to make a large portion of the items, but then who would eat them? Not everyone's gung ho about quinoa and farro
...more
Rebecca Dipti
Oct 21, 2009 rated it it was amazing
If you were only allowed one cookbook in life this is the one to have.
Very much oriented toward locavoric tendencies. Loads of awesome veggie recipes. Great informative text throughout.
Foodie bible: Daikon and Carrot Pickle, Shrimp and Avacado in Tamarind sauce, Arctic Char with Hazelnut Pesto, Brussels Sprouts with Chestnuts, Balsamic-glazed parsnips. Pulls off international well too with recipes for: Vietnemese Noodle Salad, South Indian Dosas, African Peanut Soup, Mixed Mushroom Tamales.
ONLY
...more
Stephanie Bostic
Aug 30, 2011 rated it it was ok
I found myself to be quite disappointed. Often, these recipes were trying too hard. Very few actually appeal to me, and it's an odd mix of trendy internation blended cuisines and retro dishes. Somehow, most of the dishes call for an ingredient I don't have, don't like, or think is exhorbitantly expensive/out-of-season/tropical.

I have to admit that I have had the cookbook for two years and I don't think I've made a single item. I'm the audience they were aiming for, mid-twenties, as well.
...more
Megan
Aug 02, 2014 rated it liked it
Good, but not great. It pales in comparison to The Cook's Illustrated Cookbook: 2000 Recipes from 20 Years of America's Most Trusted Food Magazine, which I recently perused. This cookbook has more variety than the latter, but I didn't find myself as drawn to the recipes. ...more
Diane
Nov 21, 2009 rated it liked it
This cookbook is huge! There's a bunch of great stuff in it and I've liked what I've made from it so far, BUT, there aren't any pictures. Pictures are a must for me in a cookbook, so that's why I couldn't give it more than three stars. ...more
C
Jun 13, 2010 rated it liked it
Not as intimidating as it might look. Some interesting recipes in here.

That said, it's huge, so mainly... I've been reading, not cooking!

Purchased in mint condition from the library for 2$, I do feel it was a steal. No one checked it out - it was too big!
...more
Kimberly
This is my first time in this website I contacted Herpes in 2009, I was told by my doctor that there's no possible cure for HERPES started taking my ARV's, My CD4 was 77 and viral load was 112,450.on the month of June 2013 I saw a website of dr_oral also I saw a lot of testimonials about him on how he uses herbal medicine to cure HIV, HERPES, DIABETES,etc. I contacted him and told him my problems, He sent me the herbal medicine and I took it for 3 weeks after then I went for a check-up and I was ...more
Rosanna
Jun 15, 2019 rated it really liked it
Sadly I only had this book from the library- too short to try out all the recipes I wanted. The ones I did make were perfect and worked well. You can tell they have been tested and re-tested and the end result doesn't disappoint. ...more
Anand Ganapathy
May 10, 2022 rated it it was amazing
Shelves: ourlibrary
Wonderful compendium of recipes from Gourmet , one of the most popular cookery magazines in the US ... Beautiful hand drawn sketches ( no snaps of recipes to keep the size of this tome in check ) . Will dip into this book at regular intervals for ideas and to try out the recipes .
Dray
Jun 28, 2021 rated it really liked it
really covers a lot of ground. I found most of the recipes, which means like 800-900, very suitable for home cooking and new enough that you get a lot of flavors from around the world. Worth reading.
Sujata Rajan
This is a wonderful book, and Ive decided that its 1000+ recipes are going to be the base for my new culinary project: Cooking my way through the vegetarian recipes in Gourmet Today, Julie Powell style!
The recipies are well written and most of them are uncomplicated, though there are enough lengthy ones to keep things interesting!
Finding all the ingredients in Bangalore, India, is going to be a challenge, though!
Christie Stratos
Jan 25, 2014 rated it it was amazing
This is the ultimate cookbook. With a wide variety of recipes that always come out right, you can't lose. Even the basics of how to work with various vegetables and meats are included. You can find out how to use unusual ingredients, plus it includes food from countries around the world as well as drinks. The instructions are absolutely excellent. I haven't tried anything that came out wrong yet. I highly recommend keeping this as your go-to cookbook. ...more
Vicky
Apr 06, 2012 is currently reading it
Winners so far are:

Simplest Roasted Turkey with Pan Gravy. Quickest, easiest and best I've ever made.
Chicken with Tomatoes and Prunes, similar to Chicken with Shallots, Garlic and Vinegar but with interesting sweetness of prunes.
Braised Red Cabbage and Onions (but I think 2 cups of red wine is too much)
...more
Juli Anna
Jul 04, 2013 rated it really liked it
This is a fantastic classic of a cookbook. Recipes range from the very classic to the very modern, with ideas for cooking with just about any ingredient. although there are a lot of exotic recipes, very few have more than 10-15 ingredients maximum, and most of the ingredients are easy-to-find or staples. So far, I have tried a couple recipes that have been awesome.
Courtenay
Nov 10, 2013 rated it it was amazing
This is my go-to cookbook for absolutely everything! My Joy of Cooking 75th Anniversary edition sits pretty much untouched on my bookshelf while this one's pages are covered in various splatters, drops and stains from how much it is used. You simply cannot go wrong with this - fantastic ideas for every taste, diet, occasion and cooking skill level! ...more
Elle Belle
Aug 20, 2014 rated it it was amazing
Shelves: culinary
The desert island book, along with the yellow Gourmet volume. A great variety of tried recipes without fillers, and many informative blurbs. I cook from these every week, especially when I need some inspiration. RIP, Gourmet, you will be missed. My only peeve is that the book ribbons are almost too short.
Rebecca
Dec 27, 2014 rated it liked it
Shelves: cooking
Pictures of Recipes? Nope.
Commentary on Recipes? A little.
Nutrition Facts? Nope.
Recipe style? Contemporary American with international options, too.
Any keepers? A few.

A lot of the recipes here are surprisingly approachable. Some are rather complex, or use exotic ingredients, but that is to be expected.
Jeanne
Feb 23, 2011 rated it it was amazing
Recommends it for: EVERYONE
Recommended to Jeanne by: Hayley Dale
I have not read this gigantic cookbook cover to cover, but no matter what I cook out of there, my hubby and I love it. IT's really great recipes, on any page. I definitely recommend this cookbook to everyone. ...more
Lesli
Aug 24, 2011 rated it really liked it
Really like this cookbook...not as much as Joy of Cooking, but enough that I wouldn't hesitate to give this as a gift or blanket recommend the majority of the recipes in here. ...more
Amy
Nov 11, 2009 rated it it was amazing
Wow! Lots of fabulous recipes and tips in this book!

There are recipes and tips for the very beginner and on up to a gourmet chef! I found lots of things that I plan to xerox.
Sarah
Nov 17, 2009 rated it it was amazing
WANT THIS!
Sarah
Dec 02, 2009 added it
Not really "currently reading" this book, but I just got it as an early Christmas present and I'm excited to learn more about food, cooking, and try some new recipes! ...more
Kathleen Whisler
Dec 05, 2009 rated it really liked it
I bought the ingredients today to make the recipe for granola. I plan to give it for some Christmas gifts. The book has a fabulous array of recipes with well written instructions
G--
Jan 17, 2010 rated it it was amazing
Best usable cookbook out in years.

Sadly, Gourmet's swan song.
...more
Sara
Jan 26, 2010 rated it it was amazing
The recipes are nicely organized, easy to use, and practical even for those with very-busy schedules. I received this cookbook for Christmas and already have consulted it multiple times!
Barbara
Apr 14, 2010 rated it it was amazing
I want this, I should just go get it.
Steve
Apr 23, 2011 rated it it was amazing
Vol 2 of this from Gourmet - the two make up my cooking Bible. Interesting food and recipe instructions are excellent.
Kathy
May 23, 2011 rated it it was amazing
Ruth Reichl has done it again! What a wonderful book! Can't wait to cook from it! So up to date and much better than the old Gourmet book! ...more
Catharine
Oct 22, 2011 rated it really liked it
Contains some terrific quick recipes. Lots of useful suggestions for veggies. I found some completely different recipes that I will add to my regular set of dinners.
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Ruth Reichl is an American food writer, the editor-in-chief of Gourmet magazine and culinary editor for the Modern Library.
Born to parents Ernst and Miriam (née Brudno), she was raised in New York City and spent time at a boarding school in Montreal. She attended the University of Michigan, where she met her first husband, the artist Douglas Hollis. She graduated in 1970 with a M.A. in art history
...more

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