In no other period of our country’s history has our 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, and more simple ways to prepare all the vegetables in the farmers’ market. There’s also 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 more than 1,000 recipes was selected by Gourmet magazine’s editor-in-chief, Ruth Reichl, 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.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry