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

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Featuring more than 1,000 recipes, menus for holidays and other seasonal occasions, an authoritative glossary of ingredients, and hundreds of ... Show synopsis

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  • 1. Hardcover, Rux Martin/Houghton Mifflin Harcourt, 2009

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Reviews of Gourmet Today: More Than 1000 All-New Recipes for the Contemporary Kitchen

Overall customer rating: 5.000
Shirley  M

ALL ANY COOK NEEDS

by Shirley M on Aug 10, 2012

Both experienced and novice cooks will benefit from having this big, beautiful volume from Gourmet. It updates and lightens familiar recipes by adding contemporary seasonings and cooking methods. Gourmet also makes the steps in cooking method very plain and direct. This book stays out on a stand in my kitchen, where I can refer to it daily. I feel lucky to have gotten it at such a minimal price.

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anniecook

Outstanding collection

by anniecook on Jan 26, 2012

I had the old Gourmet cookbooks from the '60s. This one is completely updated to reflect changing tastes and diets. I bought one for me, one for my granddaughter who is training to be a chef, and one for a friend who loves cookbooks. Great to add to cookbook collections. This one sits on a table so it's easy for me to get to.

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rizzth

Awesome book

by rizzth on Jan 6, 2011

Lots of regular recipes (macaroni salad?) and then step ups to more fancier fare. This is a follow-up to a previous Gourmet book (yellow cover) and is just as good.

RobertinTheCity

The last and Best Gourmet

by RobertinTheCity on Feb 15, 2010

This is an excellent cookbook with creative, well tested recipes. There is pretty much something here for everyone. We are primarily vegetarians and this book has a wealth of vegetarian recipes that are excellent. During the winter months I am partial to soups and this cookbook has some treasures. The Mexican Corn Soup is excellent. The Black Bean Soup is best I have ever had. Conde Nast made a huge mistake in closing Gourmet. It is too bad that this is the last in a line of great cookbooks. Ruth Reichl had done an excellent job of updating the brand and recipes for the way we live now - more easily prepared and healthier foods that are still a treat to eat. This book has a lot of my new favorites in it and I expect I will continue to refer to it for many years to come.

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