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For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively in Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs, testing and...
For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively in Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs, testing and retesting each dish to ensure impeccable results.
This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes
* 102 hors d'oeuvres, dips, chips, pâtés, and first courses
* exciting vegetable dishes—more than 120 in all—using everything from artichokes to yuca
* versatile recipes for every available kind of seafood, with many suggested substitutes
* hundreds of simple but exceptional dinners
* festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake
* definitive versions of all the classics, from Chicken Kiev to Crcme Brulée and from Bouillabaisse to Pad Thai
* more than 50 pastas and risottos, from quick everyday meals to party dishes
* scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza
* a wealth of sauces and salsas, to transform ordinary meals into spectacular ones
* more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published
With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants unforgettable recipes and spectacular results every time.
"This is the sort of cookbook you want by your side whether you're attempting cucumber sandwiches or coq au vin"—Lisa McLaughlin Time Magazine
"A classic... encyclopedic yet enticing." Time Magazine
"Brings American cooking into the 21st century." Boston Globe
"New Gourmet tome aims to sizzle its rivals... the appetizing recipes will send you scurrying into the kitchen." Boston Herald
"Has it all... Reichl et al. have done an admirable job." The San Francisco Chronicle
"Ideas for every course, occasion, and budget." USA Today
"You'll be astonished." U.S. News & World Report
"Not your everyday white bread cookbook." New York Post
"A landmark-and a treasure trove." Napa Valley Register
"the end-all recipe encylcopedia." Entertainment Weekly
"If you could dream up the perfect cookbook, it might look something like this: easy recipes for days when you’re spent and just want something quick and filling; pull-out-all-the-stops recipes for when you want to spend an entire week working on Saturday night’s meal; instructions for tasks like cleaning mussels and making pastry dough; introductions and mini-essays explaining recipes’ origins and the techniques they involve; and an overall panache and intelligence." Publishers Weekly, Starred
"This book is good both as a reference material for the novice or experienced home cook." Newark Star-Ledger
La Brea Tar Pit Chicken Wings
It’s easy to understand why chicken wings are so popular (as if all that crisp skin weren’t enough of a reason).
Economical and sold in just about every market, they capture the essence of relaxed entertaining: it’s hard to stand on ceremony while eating with your fingers. Anyone who has ever visited the La Brea tar pits in Los Angeles will understand how this great tasting hors d’oeuvre got its name. The recipe came to us from reader Metta Miller, from Boston, and it’s a staff favorite.
4 pounds chicken wings, split at joint and wing tips discarded 1 cup soy sauce 1/2 cup dry red wine 1/2 cup plus 1 tablespoon sugar 1/4 teaspoon ground ginger
Put a rack in middle of oven and preheat oven to 400°F.
Arrange wings in one layer in a large roasting pan.
Combine remaining ingredients in a small saucepan and heat over moderately low heat, stirring, until sugar is dissolved. Pour evenly over wings.
Bake for 45 minutes. Turn wings over and bake until sauce is thick and sticky, 1 hour to 1 hour and 10 minutes more. Transfer wings to a platter.
Serves 6 to 8 as a main course (makes about 14 cups) Active time: 1 hour Start to finish : 2 3/4 hours plus soaking time for beans (and additional time if making stock)
Real minestrone, with pancetta, Parmigiano-Reggiano, and kale, is one of the best vegetable soups on the planet. The secret is the kale, which grounds the soup and gives it a sturdy underpinning. If you omit it, you will have a perfectly nice vegetable soup, but it won’t be minestrone. Note that there’s no need to add pasta to stretch the soup.
We’re particularly partial to the lacinato variety of kale (see Glossary). Be aware that lacinato has more aliases than a gangster on the lam. It can be called Tuscan kale, cavolo nero (“black cabbage”), black kale, or dinosaur kale. Its .avor is as deep as the color of its green-black leaves, with a sweetness reminiscent of artichokes.
1/2 pound (1 1/4 cups) dried white beans, such as great northern, picked over and rinsed 1/2 teaspoon salt 1/2 pound boiling potatoes 1/3 cup olive oil 1/4 pound pancetta or lean bacon (4 slices),chopped 1 large onion, chopped 1 large carrot, cut into 1/2-inch cubes 1 celery rib, cut into 1/2-inch cubes 3 garlic cloves, finely chopped 2 zucchini (1 pound total), cut into 1/2-inch cubes 1/4 pound green beans, cut into 1/2-inch pieces 4 cups shredded green cabbage, preferably savoy (3/4 pound) 1/2 pound kale, stems and tough center ribs discarded and leaves chopped (6 cups) 1 (28- to 32-ounce) can whole tomatoes in juice, drained well and coarsely chopped 4 1/2 cups (36 ounces) chicken stock or store-bought lowsodium broth Freshly ground black pepper accompaniment : 1 cup finely grated Parmigiano- Reggiano (about 2 ounces)
Soak beans in cold water to cover by 2 inches, refrigerated, for at least 8 hours (or see page 267 for quick-soaking procedure); drain.
Transfer beans to a 3-quart heavy saucepan, add cold water to cover by 2 inches, and bring to a boil.
Reduce heat and simmer, uncovered, adding more water if necessary to keep beans barely covered, until tender, about 50 minutes. Add salt and simmer for 5 minutes more. Remove from heat and let beans stand, uncovered.
Peel potatoes and cut into I-inch dice; put in a bowl of cold water.
Heat oil in a 6- to 8-quart heavy pot over moderate heat. Add pancetta and cook, stirring, until crisp and pale golden, 4 to 5 minutes. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add carrot, celery, and garlic and cook, stirring, for 4 minutes. Drain potatoes well, add to pot, along with zucchini and green beans, and cook, stirring, for 4 minutes. Add cabbage and kale and cook, stirring, until cabbage is wilted, about 5 minutes. Add tomatoes and stock and bring to a simmer. Cover, reduce heat, and simmer for 1 hour.
Drain beans, reserving liquid. Purée half of beans with 1 cup reserved liquid in a blender or food processor (use caution). Stir into soup, along with remaining drained beans and reserved liquid. Simmer soup, uncovered, for 15 minutes. Season with salt and pepper.
Serve soup with cheese.
c o o k ’ s n o t e The soup can be made up to 3 days ahead. Cool completely, uncovered, then refrigerate, covered.Thin with water, if desired, when reheating.
Panfried Red Snapper with Chipotle Butter
Serves 4 Active time : 15 minutes Start to finish : 15 minutes
Chefs love red snapper for its inherent drama. The fillets are often served skin side up because the skin is so beautiful. The sweet, mild flavor of the fish contrasts with the smoky heat oof canned chipotle chiles in a tomatoey adobo sauce. If you can’t find red snapper, you can substitute grouper, yelloweye rockfish, or onaga (Hawaiian red snapper), as long as the fillets are the same size and thickness, preferably with skin on.
11111/2 stick (4 tablespoons) unsalted butter, softened 1/21 tablespoon finely chopped canned chipotle chiles in adobo (to taste; see Glossary) plus 2 teaspoons sauce from can 1/2 teaspoon salt 1/3 cup all-purpose flour 4 (6-ounce) red snapper fillets with skin Freshly ground black pepper About 3 tablespoons vegetable oil accompaniment : lime wedges
Mash together butter, chipotles, adobo sauce, and salt in a small bowl with a fork until blended.
Spread flour on a plate. Pat fish dry and cut each fillet crosswise in half. Season with salt and pepper.
Dredge fish in flour and shake off excess.
Heat 1 ? tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
Add 2 fillets, skin side up, and panfry, turning once, until browned and just cooked through, 4 to 6 minutes. With a slotted spatula, transfer to plates and loosely cover to keep warm. Add oil to skillet as needed, heat until very hot, and cook remaining 2 fillets in same manner. Top fish with dollops of chipotle butter and serve with lime wedges.
Copyright © 2004 by Condé Nast Publications. Reprinted by permission of Houghton Mifflin Company.
h o r s d ’ o e u v r e s a n d f i r s t c o u r s e s 2 s o u p s 80 s a l a d s 128 s a n d w i c h e s a n d p i z z a s 176 p a s t a , n o o d l e s , a n d d u m p l i n g s 202 g r a i n s a n d b e a n s 250 f i s h a n d s h e l l f i s h 282 p o u l t r y 352 b e e f , v e a l , p o r k , a n d l a m b 410 v e g e t a b l e s 516 b r e a d s a n d c r a c k e r s 594
b r e a k f a s t a n d b r u n c h 624 c o o k i e s , b a r s , a n d c o n f e c t i o n s 660 c a k e s 700 p i e s , t a r t s , a n d p a s t r i e s 758 f r u i t d e s s e r t s 800 p u d d i n g s , c u s t a r d s , m o u s s e s , a n d s o u f f l é s 822 f r o z e n d e s s e r t s a n d sw e e t s a u c e s 850 s a u c e s a n d s a l s a s 878 r e l i s h e s , c h u t n e y s , p i c k l e s , a n d p r e s e r v e s 900 b a s i c s 926
Tips and Techniques 938 Glossary 942 Sources 952 Index 971
Posted January 12, 2013
I have the hard cover, both books and they are an invaluable addition to my cookbook library. I hope they soon come out with both on the nook too....I used to subscribe to the magazine before they stopped publishing it. I miss it dearly...Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 3, 2011
Posted December 2, 2011
I collect cookbooks and have about 200. This is one of my very favorites. I've yet to make anything from it that wasn't at least darned good, and most of the recipes have been just plain excellent. This has become my "go-to" cookbook whenever I'm looking for something new to try.
I haven't had a problem at all with the yellow typeface, and neither has my 73-year-old mother, who has cooked from it in my kitchen with me.
And honestly, I found it somewhat laughable that people are complaining about the lack of pictures in the book. Since when do cookbooks have to have pictures in order to be great cookbooks? This is definitely not a cookbook for a beginning cook, nor was it meant to be. (Hence the "Gourmet" in the title, as well as the reputation of the magazine that produced it.) But for someone with a little experience in the kitchen, it's fantastic.
Posted December 10, 2010
Great for mid-level to more experienced cooks. This book provides a number of recipes for inspiration. I've had this for at least three years and have not yet had any recipe less than 4 of 5 stars. Most are 5 stars.
The DVD is an added plus. Demonstrates simple techniques that can help spell success (as with making risotto).
Posted January 9, 2010
Posted October 30, 2008
My friends and I refer to it as "The Book". It has never failed me or them. Everything I have made from "The Book" has been wonderful. We use it almost weekly and have many favorites. It is a must have.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 8, 2007
I have had this cookbook for years and use it weekly. Every recipe (save the cold cucumber soup) is amazing. Each time I prepare a recipe, whatever it might be, I am told that it is the best (of whatever) the person has ever had. Clear instructions and amazing results.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted March 14, 2007
Posted November 27, 2005
I bought this book for myself last year for Christmas! I have used the book throughout the year and have made approximately 40 recipes. All have been hugely successful. I just ordered the book for a gift for my sister for this Christmas! Many people have complained about the yellow printing in these reviews about Ruth Reichl's 'Gourmet.' I, too, have found it a bit cumbersome. For me, the content far outweighs any problematic printing. I highly recommend this book!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 12, 2005
I didn't find the yellow type hard to read at all. I sat down and read it from cover to cover first and now use it as a regular cookbook. It IS like a textbook in that provides a wealth of info. If you need pictures for inspiration than this is not the book for you.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted January 14, 2005
I found the yellow type face to be illegible and it is used on every page throughout the book. It is impossible to scan pages for headings, recipe titles, or the like. I also found the page layout to be very heavy and wordy, making the book appear more a textbook that a work for creative enjoyment. I have excellent reference cookbooks, so I'm choosy about what I purchase. This one needs some revision in style to make it worth the purchase.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 10, 2004
No, there aren't any pictures, and yes, the yellow typeface is awful (although supposedly supposed to be fixed on the next print run), but this cookbook covers it all, and the recipes are incredible. I also love the fact they tell you how long it will take you to make the recipes--invaluable.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 16, 2004
I like the recipes and quiet happy with this one. Yes, perhaps it would be easier to read if they change the font color, but the information in this book is incredibleWas this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 9, 2004
I recently purchased this book for my sister online and I'm really dissapointed with what I received. It has recipe after recipe, with the titles in yellow lettering that are difficult to read. There isn't one picture in the entire book,leaving you uninspired to cook any of the recipes because you can't see what they are supposed to look like.The most expensive part of the book is the cover, which is quite pretty and since it's all you see online it leads you to believe that the inside is probably even better. I expected something much better from Gourmet Magazine.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 25, 2004
Lots to read; needs more help with typeset and printing! Small, with unusual colors of typeset doesn't do much for these boomer eyes. Some good recipes, but average cookbook...... \Way too much$$$$ for what you get.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 22, 2004
was hoping for a high calibre cookbook .was described as with illustrations . with a title by gourmet 60 years in the making was bewildered why there are only stencil drawrings and no photos to complement what would have been the best cookbook ever published.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 26, 2004
and reads like one too, with page after page of copy unrelieved by nary a photo...talk about doing a book on the cheap! The release of this volume was obviously intended to coincide with the upcoming holidays; if the title appears on the wish list of someone you will be buying for, make certain they have seen the book, and are positive this is the one they want...otherwise you'll both end up making rude remarks about the jolly old elf in the red suit.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 17, 2004
One wonders if the bread and butter pickles made in this book with maple syrup instead of sugar has been tested for pH? While sugar does not impact the pH of canned pickles, maple syrup does.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 11, 2004
I was so disappointed in the book. While the recipes may be classics, the names of the recipes are unreadable. The decision to write the names in yellow ink was a poor one. I returned the book, two days after I purchased it.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 2, 2010
No text was provided for this review.