The Bottom Line
This is one cookbook that can appeal to all levels of cooks. Whether you're looking for an easy, everyday recipe, or a knock-your-socks-off culinary challenge, you'll find it in this book.
Pros
- A fantastic collection of classic and contemporary recipes.
- Easy to follow instructions.
- An interesting, historic introduction precedes each recipe.
Cons
- Yellow color of recipe titles may be difficult for some people to read.
Description
- Contains more than 1200 recipes.
- Historic background precedes each recipe.
- Covers all categories from basics such as clarifying your own butter to entrees, sides and desserts.
- Active time and total recipe preparation time is provided for each.
- Interesting sidebars provide instruction on equipment and techniques.
- Over 300 illustrations throughout.
- Glossary of ingredients as well as directory of sources.
Guide Review - The Gourmet Cookbook
I've been a fan of "Gourmet Magazine" and its editor-in-chief Ruth Reichl for years. So when I received "The Gourmet Cookbook", I eagerly delved into the pages. I don't think I'll be leaving them anytime soon. This is the kind of book that will earn a permanent place in my kitchen and I'll turn to first whenever I need a particular recipe. With over 1200 recipes spanning the past 60 years of American cuisine, it's both a useful and fascinating read. All of the recipes have been updated, tested and re-tested to make sure they reflect the ingredients that are currently available to today's cooks. As with all of the books that Reichl has written since becoming editor-in-chief at "Gourmet", her passion for food and cooking are apparent. As you flip through its pages, you'll find the passion is contagious and will begin to plan your menus around testing out these recipes in your own kitchen.
