Download Ebook The Gourmet Cookbook: More than 1000 recipes, by Ruth Reichl

Download Ebook The Gourmet Cookbook: More than 1000 recipes, by Ruth Reichl

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The Gourmet Cookbook: More than 1000 recipes, by Ruth Reichl

Download Ebook The Gourmet Cookbook: More than 1000 recipes, by Ruth Reichl

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Amazon.com Review

When Gourmet magazine opened shop in 1941, it addressed a small epicurean audience. In those days, fine dining was French, seafood specialties always seemed to include cream and sherry, and game made the meal--or so the magazine preached. The bill of fare has changed since then, and fine dining now includes dishes from the world's four corners, commanded by a broad, food-aware audience. Over the years, Gourmet has chronicled all this, changing to reflect a wider, more democratized food scene that has also, paradoxically, raised the bar on what's expected of the average, too-busy cook. The Gourmet Cookbook is the most comprehensive of the magazine's recipe anthologies--a mega-tome offering more than 1,000 formulas drawn from Gourmet since its birth. The statistics are indeed impressive: more than 100 hors d'oeuvre recipes; an equal number of vegetable dishes; 200 desserts--21 chapters in all, touching all courses and including stops at breakfast and brunch specialties; breads and crackers; plus sauces, salsas, and preserves. Included are recipes from Gourmet contributors like James Beard and Jean-Georges Vongericten, and hundreds of sidebars like "Salad Greens Primer" and "Blind Baking," all useful and informative. There are classic dishes like onion soup gratiné, gefilte fish, corn fritters, and peanut butter cookies; "new classics" such as fried calamari and spaghetti alla carbonara; and the "modern," including oatmeal brûlée with macerated berries and grilled lobster with orange chipotle vinaigrette--"every recipe you'd ever want," says the text, something of an understatement. Cooks should know, however, that this is not a basic cookbook, despite its Noah's ark of formulas. Rather, it's a Gourmet cookbook, which means that, notwithstanding some rudimentary recipes, the focus is on the stylishly up-to-date (which is not to deny the excellence of the formulas), resulting, often, in refinements. Thus its recipe for mac and cheese calls for dijon mustard and panko; its beef stroganoff requires cremini mushrooms; its grilled chicken calls for brining; and so on. Recipes can also run to over 450 words, and require unusual ingredients. (A list of sources is provided.) Of all its chapters, those for sweets are the most immediately attractive. For all the praise, though, there's one major goof. The recipe titles are printed in a light butter-yellow color, making them almost illegible. For many readers, this will be a deal-breaker; others will find it merely annoying. Should you own the book? For dedicated cooks and foodies the answer will be, How can I not? --Arthur Boehm

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From Booklist

The monthly magazine Gourmet played no small part in the birth of America's gastronomic renaissance of the late twentieth century. Through pictures and intelligent articles by noted food and travel writers, Gourmet made its readership aware of refined food traditions that made everyday American fare seem narrow. Editor Reichl and staff have painstakingly compacted Gourmet's vast reserve of recipes into an anthology of just 1,000 recipes sure to inspire cooks to get to work in their kitchens. The book's coverage of world cuisine is breathtaking, but it has a few omissions, most notably the cooking of sub-Saharan Africa and South America. An exhaustive index serves admirably to guide the reader through the recipes' complexities, analytically referencing recipes by major or unique ingredients. (One of its rare missteps is its conflation of Georgia the nation and Georgia the state.) Both recipes and their instructions are clearly laid out and easy to follow for the knowledgeable cook. A few line drawings illustrate special techniques, but recipes such as that for individual b'stillas could use illustration to give the cook an image of the finished product. The only serious triumph of aesthetics over practicality, the low-contrast pale yellow type of recipe titles burdens anyone with even minor vision impairment. A glossary and a directory of specialty food and equipment distributors round out the volume. Mark KnoblauchCopyright © American Library Association. All rights reserved

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Product details

Hardcover: 1040 pages

Publisher: Houghton-Mifflin; First Edition edition (2004)

Language: English

ISBN-10: 0618374086

ISBN-13: 978-0618374083

Product Dimensions:

9 x 2.2 x 10.5 inches

Shipping Weight: 5 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

614 customer reviews

Amazon Best Sellers Rank:

#328,667 in Books (See Top 100 in Books)

Be sure to purchase the newer version, the 2006 edition, with the DVD. It has the darker orange recipe titles, unlike the light yellow text of the original 2004 edition which was difficult to see.The "look inside this book" feature on this webpage still shows the light-yellow text Kindle sample pages, but it also states you will get the newer book version when ordering it. The samples also show the entire index, if you want to see what recipes are in the book. It's an awesome list.I really enjoyed the DVD, which has four cooking demonstrations of recipes from the book. The experts give detailed tips on what to watch for, as well as techniques, at different stages of the process.Given the size and scope of the book, it's unfortunate that photos couldn't be included. The illustrations, used as fillers of blank spaces between recipes, weren't helpful in any way (simple line drawings of eggs, milk bottles, herbs, etc.). A detailed drawing of how the dish will turn out, or a small photo, would have been more useful.There were many beautiful photographs accompanying the recipes in the Gourmet magazines; they could have easily been put into the DVD. Wouldn't that have been great?

While I, by far, am not a wine or food expert, I loved her stories. In this book ,she goes in disguise to critique the restaurants she will be writing about. Many are quite funny ( in all 3 books) and leave you with a smile or laughing out loud even if you are alone while reading.. I found that reading "Growing up at the table" and "Comfort me with Apples (her first 2 books) were necessary to really appreciate "Garlic and Sapphires" She includes many recipes from restaurants and people she learned from. The lists of ingredients are quite long and the instructions are very detailed making them easy to follow. If you are into fancy cooking, it is a great plus.

A surprisingly entertaining book. Of course, a newspaper writer should be a good writer, period, but it just didn't occur to me until I got into this. A friend recommended the book and I'm glad she did. There is humor and pathos in this memoir. The writing about the restaurants made me feel like I was sitting right at the table with Ruth (or whomever she was disguised as at the time.) I'm glad the book wasn't just a compilation of restaurant reviews- that would get tedious. Reichl has a real talent for descriptive, humorous, introspective writing. She wrote a couple other books and I will have to have a go at those, as well. I would recommend this book to anyone who enjoys dining out or reading restaurant reviews. We have a great restaurant reviewer at our local paper and I was thinking he must have had some of the same experiences as this author had. It really makes you appreciate the craft.

I love this cookbook. I received this as a Christmas gift several years ago, and find that I still turn to this one more than any other for recipes and meal ideas. The variety is amazing, the recipes are worded clearly and accurately, and the recipe descriptions are helpful and informative. I have made probably over 100 recipes from this book and the results are generally delicious, sometimes spectacular. Some favorites are the Garlic Lime Chicken Breasts (SO flavorful), Roast Chicken with Pan Gravy (simple, succulent, juicy), Oven-Braised Beef with Tomato Sauce and Garlic (extremely simple to prepare and so delicious), Roasted Beet Salad (sweet beets with crispy Asian pear--go so well together), Pasta with Asparagus Lemon Sauce (highly addictive--and my kids ask for it all the time), Pumpkin Apple Bread (can't wait until the local apple stand gets their Granny Smith apples each year for this bread), Macaroni and Cheese (really spectacular with the crispy Panko topping), Creamless Creamy Squash Soup (have wanted to share this with many restaurants who can't seem to make a squash soup with a good texture and flavor), Chicken with Cornmeal Dumplings (the dumplings are very tender--great comfort food), Cappucino Brownies (elicit raves and pleas for the recipe whenever we serve them), Hungarian Chocolate Mousse Cake Bars (easy, feed a large group), Burnt Orange Panna Cotta (YUM), Pumpkin Chiffon Pie with Gingersnap Crust (this and the Pumpkin Cheesecake with Bourbon-Sour Cream Topping have become Thanksgiving staples), Apple and Calvados Galette (sensational--especially the super flaky all-butter crust). I could go on and on and on.There are some reviews commenting on the light yellow print used for recipe titles, but this was corrected in later printings (we have bought several copies to give as wedding gifts). Along with the recipes, the recipe descriptions, the tutorials, the section introductions, and paragraphs scattered throughout the book give helpful and valuable information on specific ingredients and cooking techniques, as well as the history of many recipes.Fun to read, fun to cook from. A valuable addition to any cookbook collection.

I've read Garlic and Sapphires twice now, and enjoyed it very much both times. It reads nearly like fiction, and has multiple LOL moments for sure. Reich has an engaging writing stile that is at its best in this book; I've read others like "Tender at the Bone" and didn't like them nearly so well, though they do fill in the blanks and I was able to make several connections between those books and G&S in this re-read. I like the recipes I've tried so far, and look forward to trying more - especially the lamb and Brussels sprouts.

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