The Gourmet Cookbook Volumes I and II (2004)

by Ruth Reichl (Editor)

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972	9	21,721	(4.2)	4
Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entre?es, hors d'oeuvres, side dishes, ethnic specialties, and desserts.

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Showing 1-5 of 9 (next | show all)

Fresh fruit purée, vol. II, p.615, my choice persimmons and dragon fruit. ok.

DromJohn | Nov 7, 2023 |

Even though this cookbook has no pictures, it is probably my favorite cookbook that I've ever tried from the library. It was good enough to buy. There's like a thousand recipes in it and I want to make every single one of them. (

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Tosta | Jul 5, 2021 |

Another strange collection of old recipes, like real brunswick stew and creamed muskrat, with some more modern-seeming stuff. (

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bobandjohn | Sep 7, 2014 |

I don't use this book because the titles of the recipes are in yellow and it is very hard to see them. I'm sure it's a great book, but I can't read it well.

It was a long awaited cookbook when it came out, but overestimated. (

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cookbookliz | Jun 13, 2010 |

Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino, p. 135, acceptible.

DromJohn | Jun 14, 2009 |

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New York Times bestseller (Advice, How-To & Miscellaneous – 2004)

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Time Magazine's Best Books of the Year (Non-fiction (3) – 2004)

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The Gourmet Cookbook Volumes I and II

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2004

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▾Book descriptions

Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entre?es, hors d'oeuvres, side dishes, ethnic specialties, and desserts.

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