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The Gourmet Cookbook by Ruth Reichl (2004, Hardcover) 
The Gourmet Cookbook by Ruth Reichl (2004, Hardcover)

 
The Gourmet Cookbook by Ruth Reichl (2004, Hardcover)

Author: Ruth Reichl
Publisher: Houghton Mifflin Harcourt
Publication Date: 2004-09-01
Language: English
Format: Hardcover
ISBN-10: 0618374086
ISBN-13: 9780618374083
Product ID: EPID30756495
Description: Soon after she took over as editor-in-chief of Gourmet magazine, Ruth Reichl--former restaurant critic for the New York Times--compiled this staggering collection of more than 1200 recipes from the annals of Gourmet. Covering not only st...
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Synopsis
Soon after she took over as editor-in-chief of Gourmet magazine, Ruth Reichl--former restaurant critic for the New York Times--compiled this staggering collection of more than 1200 recipes from the annals of Gourmet. Covering not only strictly "gourmet" food (such as Coq au Vin and Risotto Milanese) but also more everyday dishes (pizza, burgers, roast chicken with pan gravy, sugar cookies, lemon pie) and some wonderfully exotic ones (Hunan-Style Tea-Smoked Chicken, Soy Citrus Scallops with Soba Salad, Cantaloupe in Port Jelly, chocolate cigarettes), the book is organized in easy-to-use fashion, with plenty of notes and descriptive prose to simplify things even further. It also contains a helpful glossary in the back. THE GOURMET COOKBOOK is a hefty tome, with 1,040 pages, but it contains a wealth of information and an unbeatable collection of food ideas.

Details
Publication Date:2004-09-01

Size
Length:1040 pages
Height:10.5 in
Width:9.0 in
Thickness:2.2 in
Weight:82.4 oz

Publisher's Note
More than 1,200 recipes selected by the renowned cooking authority from recipes published in Gourmet magazine over the last six decades are offered in a superlative cookbook that includes Beef Wellington, Seared Salmon with Balsamic Glaze, Blini with Three Caviars, and other entrTes, hors d'oeuvres, side dishes, ethnic specialties, and desserts.

Industry Reviews
"[A] sensational doorstopper of a cookbook....[A]n assortment of recipes for practically everything you'd ever want to make."
Publishers Weekly (08/02/2004)

"Those of us with extensive and expensive cookbook collections may bristle at the suggestion that any one of them could be the only one, but depending on what you are looking for, THE GOURMET COOKBOOK makes a pretty good run at it. For starters, even though it is bulky, this book is in many ways very cook-friendly....It is...an exhaustive record of the sometimes frustrating, often exhilarating explosion of America's food culture in the later half of the 20th century--less kitchen war horse than fascinating and tasty cultural artifact. I say, if we were playing the desert island game, you could do a lot worse than that. Just don't mistake it for your flotation device."
New York Times - Julie Powell (09/30/2004)

"[B]ound to earn a place on a dedicated cook's bookshelf for its sheer breadth and dependability, if nothing else. It's like a citified JOY OF COOKING. It assumes you already know how to make the basics--and maybe even consider them plebeian. This is the book for when you want to boost your repertoire up a notch or two."
Washington Post - Candy Sagon (10/27/2004)

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