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

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

2.7 84
by Ruth Reichl
     
 

A companion to the best-selling GOURMET COOKBOOK.See more details below

Overview

A companion to the best-selling GOURMET COOKBOOK.

Editorial Reviews

From the Publisher

"Reichl amasses one of the most comprehensive cooking resources available...  Comprehensive, appetizing and thoroughly tested, this mammoth collection is the book no kitchen should be without." --Publishers Weekly (starred)
 
"Boldly confronts the new face of a changing food landscape...[a] smart companion for the contemporary kitchen." --Houston Chronicle
 
"When your neighborhood supermarket routinely stocks grass-fed beef, celeriac, and quinoa, chances are you need a book to tell you how to use them and Gourmet Today is just that book.  It's a comprehensive reference for the educated cook and eater, a book that will teach you about ingredients and inspire wonderfully satisfying meals... It's a book for modern palates and modern cooks.  And if you have recently sent your college-aged child to strike out on their own, I would strongly recommend sending them a copy of Gourmet Today."  --Serious Eats

Christine Muhlke
Gourmet Today offers a thoughtful, thorough portrait of the way Americans are eating, documenting a cuisine that seamlessly incorporates ethnic ingredients, farmers' market produce, vegetarian entrees and quick-cook staples—plus plenty of cocktails…Your mother might not make the recipe for David Chang's Momofuku pork belly buns, but chances are she'd try the pork chops with fennel-pomegranate salsa, and you should, too. Like many of the dishes in the book, it's simple, satisfying and pretty au courant. Thank you, Ruth Reichl.
—The New York Times
Publishers Weekly
In this follow-up to The Gourmet Cookbook, editor Reichl amasses one of the most comprehensive cooking resources available. She offers a diverse range of recipes that reflect the ever-changing American palate and the many cultures that have influenced it. Alongside Stilton cheese puff are recipes for babaghanouj, bangers and mash, Armenian lamb pizza, arepas with black beans and feta, and Vietnamese fried spring rolls. Informative sidebars provide details on a huge array of topics, from what salt to use when to preserving fish. Line drawings demonstrate folding techniques for dumplings and spanakopita and show how to trim and stuff artichokes. Cook's notes throughout provide valuable advice on how to store food, how long food will last and which steps can be done ahead of time. Most recipes are geared toward time-pressed cooks and can be prepared in less than 30 minutes. In addition to the usual categories of soups, fish, poultry, beef and desserts, Reichl includes substantial chapters on vegetarian main courses and grilled dishes. Highlights include eggplant soufflé, grilled lemon-lime chicken legs and sticky spicy ribs. Comprehensive, appetizing and thoroughly tested, this mammoth collection is the book no kitchen should be without. (Sept.)

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Product Details

ISBN-13:
9780618610181
Publisher:
Houghton Mifflin Harcourt
Publication date:
09/22/2009
Pages:
1024
Product dimensions:
8.20(w) x 10.10(h) x 2.40(d)

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