The Gourmet Cookbook , editor Reichl amasses one of the most comprehensive cooking resources available. She offers a diverse range of recipes"/>
 

Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen

Ruth Reichl, Editor
Ruth Reichl, Editor . Houghton Mifflin Harcourt $40 (1024p) ISBN 978-0-618-61018-1
Reviewed on: 08/17/2009
Release date: 09/01/2009
Ebook - 1024 pages - 978-0-547-57000-6
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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 soufflé, 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.)

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