In no other period of our country's history has the food
scene changed so rapidly. Exciting new ingredients are
available everywhere, expanding our culinary horizons. Even
casual meals have globe-trotting flavors. We want memorable
dishes, and we want them to be healthy for our families and
our planet. And with our busy schedules, we want them on the
table faster than ever. A new culinary world calls for a new
cookbook. Gourmet Today responds to our changing foodscape
with more vegetarian recipes, more recipes for popular
dishes from every corner of the world, more recipes for
stunning meals ready in 30 minutes or less, more simple ways
to prepare all the vegetables in the farmers' market, advice
on choosing sustainable fish, chicken, and beef, tips on
throwing an easy cocktail party, more recipes for flavorful
techniques like grilling, and more recipes for the new
ingredients flooding our market.
Each of the over 1,000 recipes was selected by editor in
chief Ruth Reichl, a best-selling author in her own right,
who wrote the introductions to each chapter. Every recipe
has been tested and cross-tested in the Gourmet test kitchen
so every cook, whether a first-timer or a veteran, gets
impeccable results. With menus for holidays and other
seasonal occasions, an authoritative glossary of ingredients
(plus mail-order sources), and hundreds of sidebars on
ingredients and handy techniques from the test kitchen,
Gourmet Today is the indispensable book for today's cook.
Media Buzz
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