Gourmet Today: More than 1,000 Recipes for the Contemporary Kitchen

This is one of my favorite cookbooks (along with the original yellow one). The recipes are so well-written and easy to follow, and turn out spectacularly. I have made dozens and dozens of recipes from this cookbook and have yet to find one I don't like. A few favorites are the Curried Red Lentil Stew with Vegetables (delicious spices), the Hot Fudge Sauce (EASY and one of the best I've tried), Chicken, Rice, and Mango Lettuce Wraps (especially with the spicy peanut sauce that is part of another recipe), the Chocolate-Glazed Hazelnut Mousse Cake (so chocolatey and creamy, with a crisp chocolate shortbread crust), Vegetable Enchiladas with Creamy Poblano Sauce (worth the price of the cookbook just for this recipe), Green Rice (yummy with any Mexican fare), Linguine with Zucchini and Mint (surprisingly full-flavored and delicious with so few ingredients), Lentil, Sausage, and Escarole Soup (perfect for a simple winter dinner), Baked Butter-Pecan French Toast with Blueberry Syrup (YUM), Maple Sugar Ragamuffins (easy enough for the kids to do a lot of the prep), Apricot Cobbler (also delicious with peaches and/or nectarines), Ginger Doughnut Rounds (tender and packed with delicious ginger flavor), and Parsley-Crouton Omelets with Gruyere (everybody raves about these--a favorite for brunch). I love how there are so many easy recipes that can be made quickly on a weeknight, along with several more involved recipes for a Sunday dinner. AND there is so much information at the beginning of each recipe and lots of tips and tutorials scattered throughout the book. I have learned that the bake times are sometimes a little too long for some of the baked goods (I use a thermometer for breads and rolls to not over bake them) but individual ovens can vary quite a bit, so adjust according to your oven and check baked goods a little early. Happy cooking!

My wife and I received our copy of the "Gourmet Today" cookbook last week -- I think it's one of Amazon's great bargains at $8.97 with free delivery. Looking through it, "Gourmet Today" appears to have a great selection of dishes in all categories, as does the earlier "Gourmet Cookbook" issued in 2006 (yellow cover). The recipes seem well written and thought out, as one would expect from Ruth Reichl, who reportedly selected the 1,000 recipes to be included in the book, and Gourmet Magazine, which reportedly tested each recipe twice. However, they're more practical and down-to-earth than a lot of the recipes from the classic "Gourmet Cookbook, Vols. 1 & 2," issued in 1950 and 1957, respectively. The recipes aren't particularly difficult, but if you're looking for 5-minute dishes based on canned soup and TaterTots, this cookbook isn't for you. The lack of photos of the dishes is a bit disappointing, but I suppose that with 1000 recipes crammed into 1024 pages (which includes an index that's nearly 70 pages long), photos would have been impracticable. Also, the type is on the small side, a consideration for anyone who has vision problems. I see no issues with the binding, which seems reasonably sturdy, so perhaps that was corrected by the publisher. It is a large, heavy book, however, so you need to handle it carefully to avoid damage to the binding.

I am very pleased with the first Gourmet book but this one has many recipes I find not interesting to me. But with 1000 recipes I'm sure to find many I like. I was looking for a nice interesting cake or cookie to serve to company. I wanted something a bit unusual and didn't find anything here. There are lots of dishes with unusual items I can't easily find here in Israel. But positively I do like the introductions to each recipe and also the extra paragraphs with more general information scattered throughout. The glossary explaining the different food types is very useful and t he index is excellent. The book sits flat and has good sized type and paper all helping to make it useful. I may change my minds as I continue using the book so I'm happy I bought it.

I will give this as a staple wedding/shower present in the future, it is a contemporary classic (if such a thing is possible). It has a wonderful mix of recipes, from exotic to comfort food. I also love the twists on conventional dishes, especially in the drinks and hors d'oeuvres (e.g. a grown up french onion dip, cocktail with fresh watermelon juice). The explanations of how to cook a variety of vegetables, quick and easy preparations, suggestions for menu pairings, tips on substitutions, all make this valuable for the beginner and experienced cook. The writing is wonderful and inspiring. I don't mind the lack of photos, there are lovely drawings of raw ingredients. While some are disappointed that the magazine includes recipes from past issues, I was thrilled to find the recipes I use for my Thanksgiving stuffing (Porcini Mushroom) and our family birthday cake (double chocolate cake) included. I am now excited to cook a new dish each day for the next few weeks using my usual staple ingredients but in different ways. I was a loyal gourmet subscriber for 13 years and reading this book has rekindled the feelings of extreme disappointment I had after receiving the letter announcing Gourmet would be no more after the November 2009 issue. While there is no substitute for Gourmet the magazine, this is filling a void for now.

I will begin with the sections are typical as far as how the book is categorized. The index is wonderful because they sort the recipes in a variety of ways, by item or culture which I love. the green sections of the book are guides such as Which glass for which drink, Olives, the art of stir fry(something I love cooking)and okra. Very helpful information, turns the cookbook into a reading book. Some of the recipes require lots of ingredients and a lot of time to prepare, but worth the effort. It is so easy to keep cooking food the same way over and over causing boredom with cooking. This book helps you step outside your normal and create dishes that your family and friend will love. The recipes go from appetizers to drink and everything in between. It would be hard not to find something to prepare from this cookbook. Many recipes include cooks notes that will tell you what you prepare in advance, how long you can store items and if you need special equipment. Some of the main dish recipes include suggested sides to go with the dish which can be very helpful if you are not sure what to pair with the dish. This book also includes menus sorted by season(summer, spring, Etc.), Holiday, Party and International menus. The book includes Gourmets usual tips and techniques, glossary and sources sections. Great cookbook that will brings years of good cooking to your household.

OVER 1000 recipes from Gourmet magazine editor Ruth Reichel. From cocktails to appetizers to turkey dinner, I can't imagine ever looking anywhere else for a delicious recipe that is geared to the way we shop, cook, and eat today. Forget the internet, I now have my go-to for anything that now comes out of my kitchen. Highly recommend. Warning, there are no pictures - how could there be with 1000 recipes?! But the recipes are so easy, and the sketches (eg, how to fold a spring roll) so helpful, that I didn't have any problems getting them right w/o pics. My 1st try, the Brown Sugar Barbecued Chicken was amazing!

I bought through Amazon used so I didn't pay full price. It is full of awesome recipes no doubt but there are no pictures whatsoever and very small print. I guess they had to do it like that since it has so many recipes and it is already pretty thick (about 3" wide). I just wish perhaps they had indented tabs or something on the outside for categories. Or maybe colored ends at least? I had never received Gourmet Today magazine but when I saw Ruth Reichl's new cookbook and all the reviews speaking so highly about her I decided I needed to try one of them.

I've always been a competent cook but my meals were nothing to rave about. However, that changed when I started using the no-fail recipes from this cookbook. Every recipe I have tried from this cookbook has turned out fantastic. The clear descriptions and reliable outcomes make trying new recipes a joy. Plus, many of the recipes use newly-available ingredients that are more in tune with the way my husband and I eat today. (Less processed food, more "natural" food, more vegetables.) Even the old, simple basics, such as steamed sweet potatoes, are fresh and appealing again. Who knew that throwing sweet potatoes into a blender would make them more flavorful? Some personal favorites: Pasta with lentils and kale Black rice pudding Black rice with scallions and sweet potatoes Stracciatella soup Chicken curry with cashews Cabbage with egg noodles and onions (Sounds homely but it is terrific!) I'm not telling you to buy this book to lose weight, but honestly, when food tastes this good, it's more satisfying. You eat less and feel good about it. If I could give this cookbook more than 5 stars, I would. Edited to add: The only negative thing I can say about this cookbook - and this is minor - is that it doesn't include the Strata recipe from the original Gourmet cookbook.

Arrived on good condition, in expected time

My absolute go-to for everything from drinks to picnics to sophisticated dinner planning. AND an enjoyable, informative read. Ruth Reichl does it again!

Awesome book. Wish I can get some of the ingredient.

Excellent recipes and they all work as promised

Everything you could ever want a recipe for.