Synopses & 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 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.
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.
"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 souffl, 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.)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Reichl amasses one of the most comprehensive cooking resources available...and#160; Comprehensive, appetizing and thoroughly tested, this mammoth collection is the book no kitchen should be without." --Publishers Weekly (starred)and#160;"Boldly confronts the new face of a changing food landscape...[a] smart companion for the contemporary kitchen." --Houston Chronicleand#160;"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.and#160; 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#160; And if you have recently sent yourand#160;college-aged child to strike out on their own, I would strongly recommend sending them a copy of Gourmet Today."and#160; --Serious Eats
A companion to the best-selling GOURMET COOKBOOK.
About the Author
Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. In 1984, she became restaurant critic of the Los Angeles Times, where she was also named food editor. Reichl began writing about food in 1972, when she published a book called Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs, Tender at the Bone and Comfort Me With Apples. She is the editor of The Modern Library Cooking Series, released in March 2001. She has also written the introductions for Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and Measure of Her Powers: An M.F.K. Fisher Reader (2000). She is currently working on Remembrance of Things Paris, The Gourmet Cookbook, and a third memoir. Reichl has been honored with three James Beard Awards (two for restaurant criticism, in 1996 and 1998, and one for journalism, in 1994) and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan, and lives in New York City with her husband, Michael Singer, a television news producer, and their son.