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Gourmet Today: More than 1,000 Recipes for the Contemporary Kitchen
COOKBOOK
1152 pages, Hardcover
First published September 22, 2009
11 people are currently reading
849 people want to read
About the author
Ruth Reichl
81 books2,861 followersRuth Reichl is the New York Times bestselling author of five memoirs, the novels Delicious! and The Paris Novel, and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine, and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards.
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Displaying 1 - 30 of 34 reviews
September 25, 2019
I've wanted this book for years, but could never bring myself to pay $40 for a print edition that I know I'd seldom cook from because...well, print. And, sadly, it's not available in Kindle. When a local bookstore closed its doors, I had store credits left. There it was, sitting on the shelf waiting for me and priced for a song. (Seriously, it's embarrassing how little they had priced this just to keep from having inventory left at close.)
Stepping through my usual cookbook criteria here leads to conclusions that probably aren't supported by my four star rating, but I'm rounding up because it is Gourmet and therefore golden.
Is it functional? Uh..well. No. Not really. For one thing, it's massive. Huge. The sheer weight and size make it a PITA to use on a countertop, and it's not going to fit on most cookbooks stands. That said, for a print cookbook, the formatting is A-OK. I always will wish for larger font, but the thing is already massive, so I understand why it can't happen.
Is it trustworthy? I'd say yes. Gourmet tested and retested their recipes, unlike many magazines nowdays. I can't think of a single time I've made something from Gourmet that didn't turn out as expected or better. (More than I can say about Bon Appetit in the last decade since GQ Style Bro-dude assumed editorship. BA is little more than a rag for ads and foodie memes now. It's not been for people who actually cook since Barbara Fairchild was editor.)
Disclaimer: I'm going to be honest here and admit I've not read the entire book. That would take months. It's 1000+ pages. I'll just say that if there are typos or errors, I haven't found any in the parts I did read. If the publisher offers an errata sheet, I couldn't find it on-line.
Did I learn anything from it? Probably more than I realize. Part of that is because of the sheer volume of topics and recipes. Part is because Ruth Reichl is the kind of editor that doesn't allow much fluff. If something is included, it's earned the right to be there.
Will I cook from it? Hard to say. As mentioned, the sheer size of this thing makes that difficult. I'll probably end up taking pictures of recipes I want to make so I can use them from my tablet. But I'm sure I'll be referring to the book often for both ideas and information. Also, I love that it has a drinks section because I can never remember the proportions for cocktails.
Like The Joy of Cooking, The Fannie Farmer Cookbook, or any of Bittman's How to Cook series, this book is comprehensive and an education. It's one of those workhorse books that will serve a beginner cook well while s/he fumbles through their first forays in a kitchen and still be useful when they need something special or different twenty years later.
Stepping through my usual cookbook criteria here leads to conclusions that probably aren't supported by my four star rating, but I'm rounding up because it is Gourmet and therefore golden.
Is it functional? Uh..well. No. Not really. For one thing, it's massive. Huge. The sheer weight and size make it a PITA to use on a countertop, and it's not going to fit on most cookbooks stands. That said, for a print cookbook, the formatting is A-OK. I always will wish for larger font, but the thing is already massive, so I understand why it can't happen.
Is it trustworthy? I'd say yes. Gourmet tested and retested their recipes, unlike many magazines nowdays. I can't think of a single time I've made something from Gourmet that didn't turn out as expected or better. (More than I can say about Bon Appetit in the last decade since GQ Style Bro-dude assumed editorship. BA is little more than a rag for ads and foodie memes now. It's not been for people who actually cook since Barbara Fairchild was editor.)
Disclaimer: I'm going to be honest here and admit I've not read the entire book. That would take months. It's 1000+ pages. I'll just say that if there are typos or errors, I haven't found any in the parts I did read. If the publisher offers an errata sheet, I couldn't find it on-line.
Did I learn anything from it? Probably more than I realize. Part of that is because of the sheer volume of topics and recipes. Part is because Ruth Reichl is the kind of editor that doesn't allow much fluff. If something is included, it's earned the right to be there.
Will I cook from it? Hard to say. As mentioned, the sheer size of this thing makes that difficult. I'll probably end up taking pictures of recipes I want to make so I can use them from my tablet. But I'm sure I'll be referring to the book often for both ideas and information. Also, I love that it has a drinks section because I can never remember the proportions for cocktails.
Like The Joy of Cooking, The Fannie Farmer Cookbook, or any of Bittman's How to Cook series, this book is comprehensive and an education. It's one of those workhorse books that will serve a beginner cook well while s/he fumbles through their first forays in a kitchen and still be useful when they need something special or different twenty years later.
Shelved as 'cookbooks'
February 11, 2017THIS CONTAINS THE BEST CREME BRULEE I HAVE EVER EATEN. Rhubarb. *drools* It's blooming delicious.
Out of the bajillion recipes there are, I've only made a handful. I read cookbooks like other people read magazines. Maybe. But, there's wide variety of things. I'd make more, but a) I'm lazy b) I'm poor. I don't have the requisite pans and such to make certain items. I'd love the chance to make a large portion of the items, but then who would eat them? Not everyone's gung ho about quinoa and farro and spinach. The desserts are more my style, the cherry pie rocks, the lemon swirl cheesecake is magnificent. The aforementioned rhubarb creme brulee kicks the pants off of everything. That creme brulee was the beginning of my summer of custard (custards are delightful and one of my favorite things). One of these days I'll pretend to be Julie Powell and cook through it for a year without later cheating on my husband and that sort of thing.
Out of the bajillion recipes there are, I've only made a handful. I read cookbooks like other people read magazines. Maybe. But, there's wide variety of things. I'd make more, but a) I'm lazy b) I'm poor. I don't have the requisite pans and such to make certain items. I'd love the chance to make a large portion of the items, but then who would eat them? Not everyone's gung ho about quinoa and farro and spinach. The desserts are more my style, the cherry pie rocks, the lemon swirl cheesecake is magnificent. The aforementioned rhubarb creme brulee kicks the pants off of everything. That creme brulee was the beginning of my summer of custard (custards are delightful and one of my favorite things). One of these days I'll pretend to be Julie Powell and cook through it for a year without later cheating on my husband and that sort of thing.
October 22, 2009
If you were only allowed one cookbook in life this is the one to have.
Very much oriented toward locavoric tendencies. Loads of awesome veggie recipes. Great informative text throughout.
Foodie bible: Daikon and Carrot Pickle, Shrimp and Avacado in Tamarind sauce, Arctic Char with Hazelnut Pesto, Brussels Sprouts with Chestnuts, Balsamic-glazed parsnips. Pulls off international well too with recipes for: Vietnemese Noodle Salad, South Indian Dosas, African Peanut Soup, Mixed Mushroom Tamales.
ONLY thing I regret is that the Bonus offer for a free subscription to Gourmet magazine is not possible any more due to discontinuation of its publication after the November of 2009.
Maybe Ruth Reichl can team up with Michael Pollan and start a new magazine on eating well and food politics.
Very much oriented toward locavoric tendencies. Loads of awesome veggie recipes. Great informative text throughout.
Foodie bible: Daikon and Carrot Pickle, Shrimp and Avacado in Tamarind sauce, Arctic Char with Hazelnut Pesto, Brussels Sprouts with Chestnuts, Balsamic-glazed parsnips. Pulls off international well too with recipes for: Vietnemese Noodle Salad, South Indian Dosas, African Peanut Soup, Mixed Mushroom Tamales.
ONLY thing I regret is that the Bonus offer for a free subscription to Gourmet magazine is not possible any more due to discontinuation of its publication after the November of 2009.
Maybe Ruth Reichl can team up with Michael Pollan and start a new magazine on eating well and food politics.
August 30, 2011
I found myself to be quite disappointed. Often, these recipes were trying too hard. Very few actually appeal to me, and it's an odd mix of trendy internation blended cuisines and retro dishes. Somehow, most of the dishes call for an ingredient I don't have, don't like, or think is exhorbitantly expensive/out-of-season/tropical.
I have to admit that I have had the cookbook for two years and I don't think I've made a single item. I'm the audience they were aiming for, mid-twenties, as well.
I have to admit that I have had the cookbook for two years and I don't think I've made a single item. I'm the audience they were aiming for, mid-twenties, as well.
August 13, 2014
Good, but not great. It pales in comparison to The Cook's Illustrated Cookbook: 2000 Recipes from 20 Years of America's Most Trusted Food Magazine, which I recently perused. This cookbook has more variety than the latter, but I didn't find myself as drawn to the recipes.
November 22, 2009
This cookbook is huge! There's a bunch of great stuff in it and I've liked what I've made from it so far, BUT, there aren't any pictures. Pictures are a must for me in a cookbook, so that's why I couldn't give it more than three stars.
June 13, 2010
Not as intimidating as it might look. Some interesting recipes in here.
That said, it's huge, so mainly... I've been reading, not cooking!
Purchased in mint condition from the library for 2$, I do feel it was a steal. No one checked it out - it was too big!
That said, it's huge, so mainly... I've been reading, not cooking!
Purchased in mint condition from the library for 2$, I do feel it was a steal. No one checked it out - it was too big!
June 15, 2019
Sadly I only had this book from the library- too short to try out all the recipes I wanted. The ones I did make were perfect and worked well. You can tell they have been tested and re-tested and the end result doesn't disappoint.
May 11, 2022
Wonderful compendium of recipes from Gourmet , one of the most popular cookery magazines in the US ... Beautiful hand drawn sketches ( no snaps of recipes to keep the size of this tome in check ) . Will dip into this book at regular intervals for ideas and to try out the recipes .
October 25, 2024
this book is the best , im a father and i was bad in cooking , this book solve my problem
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June 28, 2021
really covers a lot of ground. I found most of the recipes, which means like 800-900, very suitable for home cooking and new enough that you get a lot of flavors from around the world. Worth reading.
November 26, 2022
Fascinating array of recipes. Her long career shows in the depth of her knowledge and her creative selections.
August 31, 2015
This is a wonderful book, and Ive decided that its 1000+ recipes are going to be the base for my new culinary project: Cooking my way through the vegetarian recipes in Gourmet Today, Julie Powell style!
The recipies are well written and most of them are uncomplicated, though there are enough lengthy ones to keep things interesting!
Finding all the ingredients in Bangalore, India, is going to be a challenge, though!
The recipies are well written and most of them are uncomplicated, though there are enough lengthy ones to keep things interesting!
Finding all the ingredients in Bangalore, India, is going to be a challenge, though!
September 21, 2014
This is the ultimate cookbook. With a wide variety of recipes that always come out right, you can't lose. Even the basics of how to work with various vegetables and meats are included. You can find out how to use unusual ingredients, plus it includes food from countries around the world as well as drinks. The instructions are absolutely excellent. I haven't tried anything that came out wrong yet. I highly recommend keeping this as your go-to cookbook.
Currently reading
April 6, 2012Winners so far are:
Simplest Roasted Turkey with Pan Gravy. Quickest, easiest and best I've ever made.
Chicken with Tomatoes and Prunes, similar to Chicken with Shallots, Garlic and Vinegar but with interesting sweetness of prunes.
Braised Red Cabbage and Onions (but I think 2 cups of red wine is too much)
Simplest Roasted Turkey with Pan Gravy. Quickest, easiest and best I've ever made.
Chicken with Tomatoes and Prunes, similar to Chicken with Shallots, Garlic and Vinegar but with interesting sweetness of prunes.
Braised Red Cabbage and Onions (but I think 2 cups of red wine is too much)
September 29, 2015
This is a fantastic classic of a cookbook. Recipes range from the very classic to the very modern, with ideas for cooking with just about any ingredient. although there are a lot of exotic recipes, very few have more than 10-15 ingredients maximum, and most of the ingredients are easy-to-find or staples. So far, I have tried a couple recipes that have been awesome.
November 11, 2013
This is my go-to cookbook for absolutely everything! My Joy of Cooking 75th Anniversary edition sits pretty much untouched on my bookshelf while this one's pages are covered in various splatters, drops and stains from how much it is used. You simply cannot go wrong with this - fantastic ideas for every taste, diet, occasion and cooking skill level!
August 20, 2014
The desert island book, along with the yellow Gourmet volume. A great variety of tried recipes without fillers, and many informative blurbs. I cook from these every week, especially when I need some inspiration. RIP, Gourmet, you will be missed. My only peeve is that the book ribbons are almost too short.
February 2, 2018
Pictures of Recipes? Nope.
Commentary on Recipes? A little.
Nutrition Facts? Nope.
Recipe style? Contemporary American with international options, too.
Any keepers? A few.
A lot of the recipes here are surprisingly approachable. Some are rather complex, or use exotic ingredients, but that is to be expected.
Commentary on Recipes? A little.
Nutrition Facts? Nope.
Recipe style? Contemporary American with international options, too.
Any keepers? A few.
A lot of the recipes here are surprisingly approachable. Some are rather complex, or use exotic ingredients, but that is to be expected.
February 24, 2011
I have not read this gigantic cookbook cover to cover, but no matter what I cook out of there, my hubby and I love it. IT's really great recipes, on any page. I definitely recommend this cookbook to everyone.
September 4, 2011
Really like this cookbook...not as much as Joy of Cooking, but enough that I wouldn't hesitate to give this as a gift or blanket recommend the majority of the recipes in here.
December 24, 2009
Wow! Lots of fabulous recipes and tips in this book!
There are recipes and tips for the very beginner and on up to a gourmet chef! I found lots of things that I plan to xerox.
There are recipes and tips for the very beginner and on up to a gourmet chef! I found lots of things that I plan to xerox.
November 17, 2009
WANT THIS!
Read
December 28, 2009Not really "currently reading" this book, but I just got it as an early Christmas present and I'm excited to learn more about food, cooking, and try some new recipes!
December 6, 2009
I bought the ingredients today to make the recipe for granola. I plan to give it for some Christmas gifts. The book has a fabulous array of recipes with well written instructions
January 18, 2010
Best usable cookbook out in years.
Sadly, Gourmet's swan song.
Sadly, Gourmet's swan song.
April 14, 2010
I want this, I should just go get it.
April 23, 2011
Vol 2 of this from Gourmet - the two make up my cooking Bible. Interesting food and recipe instructions are excellent.
May 29, 2011
Ruth Reichl has done it again! What a wonderful book! Can't wait to cook from it! So up to date and much better than the old Gourmet book!
October 22, 2011
Contains some terrific quick recipes. Lots of useful suggestions for veggies. I found some completely different recipes that I will add to my regular set of dinners.
Displaying 1 - 30 of 34 reviews