Gourmet Cookbook or Best Recipes in the World

Gourmet Cookbook: More Than 1000 Recipes

Author: Ruth Reichl

For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively in Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs, testing and retesting each dish to ensure impeccable results.


This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes

* 102 hors d'oeuvres, dips, chips, pâtés, and first courses

* exciting vegetable dishes -- more than 120 in all -- using everything from artichokes to yuca

* versatile recipes for every available kind of seafood, with many suggested substitutes

* hundreds of simple but exceptional dinners

* festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake

* definitive versions of all the classics, from Chicken Kiev to Crème Brûlée and from Bouillabaisse to Pad Thai

* more than 50 pastas and risottos, from quick everyday mealsto party dishes

* scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza

* a wealth of sauces and salsas, to transform ordinary meals into spectacular ones

* more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published


With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants unforgettable recipes and spectacular results every time.

Books about marketing: Multinational Financial Management or Special Events

Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home

Author: Mark Bittman

With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible.

In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread.

In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Äppletorte.

Asian food now rivals European cuisine’s popularity, and this book reflects that: It’s the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire.

Shop locally, cook globally–Mark Bittman makes it so easy:

• Hundreds of recipes that canbe made ahead or prepared in under 30 minutes

• Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients

• Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cook’s shelf

The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. It’s simply like no other cookbook in the world.

Publishers Weekly

Mark Bittman thinks big, as we saw in his Great Wall of Recipes, How to Cook Everything. That doorstop of a title sold big, too; there are now more than 1.7 million copies in print. This volume, in the same I-can't-believe-I-wrote-the-whole-thing vein, collects recipes from 44 countries. Bittman successfully avoids the usual suspects, drawing as heavily from places like North Africa (home of Harira, a satisfying soup traditionally used to end Ramadan fasting) and India (Marinated Lamb "Popsicles" with Fenugreek Cream) as he does from easy targets like Italy and France. The recipes are terrific in both their variety and execution. Bittman, who writes the New York Times's "Minimalist" column, has a steady authorial voice and a knack for offering clear instructions, and he smoothly makes the exotic seem easy, or at least familiar (e.g., he compares Moroccan Chicken B'stilla to chicken pot pie). The everything-in-one-place format works differently here than it did in his earlier book, which was, ultimately, about technique, not individual recipes, so while there are more than 1,000 recipes here, the reader doesn't acquire quite the same "take-away." Still, for one-stop-shopping on the world's cuisine, it'd be tough to find a better book. Agent, Angela Miller. (Oct.) Copyright 2005 Reed Business Information.

Library Journal

Bittman (How To Cook Everything) spent six years traveling the world to collect this book's impressive array of recipes, which come from more than 40 different countries. (Note, though, that here "international" means beyond the United States.) While French and Italian classics are included, Bittman aims to make Asian and other perhaps less-familiar cuisines accessible to home cooks. The shrimp recipes, for example, include Portuguese Shrimp in Green Sauce, Chinese Drunken Shrimp, Indian Blazing Hot Shrimp Curry, and Mexican Chile-Fried Shrimp; the sauce chapter is an abridged encyclopedia of international sauces, salsas, and condiments. Bittman notes that his versions are not necessarily authentic-he wanted to offer recipes that are practical and approachable for busy home cooks, so he streamlined or updated several dishes. Many of the recipes are quick to prepare, and timing is given for each one, with icons indicating which take less than 30 minutes, as well as those that can be made ahead and/or served at room temperature or chilled. There are numerous boxes on ingredients and techniques throughout, and a selection of menu suggestions concludes the book. Highly recommended. Copyright 2005 Reed Business Information.