What essentially is a romance mystery offers us tastes of the Underground Railroad, World War II, drug use, Greenwich Village architecture and Italian food. "Delicious!" is like one of those very detailed menus, where no lamb chop's provenance goes unheralded, no basil's nuance unnoted. Or that Billie Breslin has a keen palate, discerning curry leaf in a dish because of its "echo of cinnamon right behind the lemon." As Reichl shifts from nonfiction to fiction, she wisely remains in a world she parses as expertly as a menu. Little wonder, then, that the heroine of her first novel, "Delicious!," works at a beloved food magazine named Delicious! that gets shut down. Reichl, in the middle of a tour promoting the "Gourmet Today" cookbook, was blindsided. Then in 2009, Gourmet ceased publication.
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.For a decade, Ruth Reichl edited Gourmet magazine, an icon of food journalism for 70 years. Kitchen so every cook, whether a first-timer or a veteran, gets impeccable results. Every recipe has been tested and cross-tested in the Gourmet test 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.Įach 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. And with our busy schedules, we want them on the table faster than ever.Ī new culinary world calls for a new cookbook. We want memorable dishes, and we want them to be healthy for our families and our planet. Even casual meals have globe-trotting flavors.
Exciting new ingredients are available everywhere, expanding our culinary horizons. In no other period of our country's history has the food scene changed so rapidly.
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