' - Serious Eats, 'Reichl amasses one of the most comprehensive cooking resources available. And if you have recently sent your college-aged child to strike out on their own, I would strongly recommend sending them a copy of Gourmet Today. It's a book for modern palates and modern cooks. It's a comprehensive reference for the educated cook and eater, a book that will teach you about ingredients and inspire wonderfully satisfying meals. smart companion for the contemporary kitchen.' - Houston Chronicle 'When your neighborhood supermarket routinely stocks grass-fed beef, celeriac, and quinoa, chances are you need a book to tell you how to use them and Gourmet Today is just that book. Comprehensive, appetizing and thoroughly tested, this mammoth collection is the book no kitchen should be without.' - Publishers Weekly (starred) 'Boldly confronts the new face of a changing food landscape. Very cook-friendly.an exhaustive record of the sometimes frustrating, often exhilarating explosion of America's food culture in the latter half of the 20th century.less kitchen war horse than fascinating and tasty cultural artifact., 'Reichl amasses one of the most comprehensive cooking resources available. 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. 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. Each 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. 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. A new culinary world calls for a new cookbook. And with our busy schedules, we want them on the table faster than ever. 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.

Gourmet today by ruth reichl