• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
rancho_gordo

The Gourmet Cookbook

7 posts in this topic

When I use this book, I'm always reminded of how great the content is but I have to admit, I rarely use it because as an enthusiastic early buyer, I have the first edition and my middle aged eyes can not see the titles of the recipes. The Yellow on yellow scheme is next to illegible in particular light. Is there any recourse for us early adapters? Did the publisher provide any kind of "trade-in" allowance?


Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites
When I use this book, I'm always reminded of how great the content is but I have to admit, I rarely use it because as an enthusiastic early buyer, I have the first edition and my middle aged eyes can not see the titles of the recipes. The Yellow on yellow scheme is next to illegible in particular light. Is there any recourse for us early adapters? Did the publisher provide any kind of "trade-in" allowance?

Send me your address and I'll send you a third edition... The book's too good to go unused.

Share this post


Link to post
Share on other sites

Could you extend that offer to another middle ager? My copy has a few dribbles on it already and I never fail to find something delightful in it.

Share this post


Link to post
Share on other sites
Could you extend that offer to another middle ager?  My copy has a few dribbles on it already and I never fail to find something delightful in it.

Absolutely!

Share this post


Link to post
Share on other sites

Thanks, Ms. Reichl, for joining us.

I received the new Gourmet Cookbook as a gift (mine has orange, not yellow recipe titles, which I can easily read without my reading glasses).

This book languished for about a year. My immediate reaction with a cookbook is to take it to bed, and quite frankly, this one does not rest on one's chest easily. It is just too flat big to read.

However, I have been pulling it out very frequently, and am delighted every time, and have a few questions:

Your intro talks about the number of times recipes were tested, and the culling process. Where were the recipes tested? Did you do any testing at home with kids who only eat white foods, husbands who long for their mother's cooking? You mentioned the many versions of vinegar pie that had appeared over the years. What was it that swayed you to the one printed?

I appreciate very much that the various notes that are sprinkled throughout do not, like the Cook's Illustrated compendium that came out at about the same time, does not include particular product recommendations/testings. How did you decide what to include in these sidebars?

Introductions to the recipes. How many of you were involved in these introductions?

Finally, congrats on this book. It has an absolutely outstanding index. I don't know who was responsible for the indexing, but I certainly appreciate the ability to check the index for most main ingredients and come up with a list.


Susan Fahning aka "snowangel"

Share this post


Link to post
Share on other sites
Thanks, Ms. Reichl, for joining us.

I received the new Gourmet Cookbook as a gift (mine has orange, not yellow recipe titles, which I can easily read without my reading glasses).

This book languished for about a year.  My immediate reaction with a cookbook is to take it to bed, and quite frankly, this one does not rest on one's chest easily.  It is just too flat big to read.

However, I have been pulling it out very frequently, and am delighted every time, and have a few questions:

Your intro talks about the number of times recipes were tested, and the culling process.  Where were the recipes tested?  Did you do any testing at home with kids who only eat white foods, husbands who long for their mother's cooking?  You mentioned the many versions of vinegar pie that had appeared over the years.  What was it that swayed you to the one printed?

I appreciate very much that the various notes that are sprinkled throughout do not, like the Cook's Illustrated compendium that came out at about the same time, does not include particular product recommendations/testings.  How did you decide what to include in these sidebars?

Introductions to the recipes.  How many of you were involved in these introductions?

Finally, congrats on this book.  It has an absolutely outstanding index.  I don't know who was responsible for the indexing, but I certainly appreciate the ability to check the index for most main ingredients and come up with a list.

This book was very much a group process. It began with Zanne, Kempy and me spending time every day with Diane Abrams, the Gourmet book editor, trying to figure out which recipes to use. Then they went down to the kitchens to be tested. Every recipe was tested here at Gourmet, by our own cooks. (They were paid to do this, it was not part of their job.) We tested probably twice as many recipes as we ended up using, because we only wanted the best in the book. We gathered to taste daily at 9:30 and at 12:30, and we were brutal. (The tasters were me, Zanne, Kempy, Diane, Doc Willoughby and all of the cooks.) WE kept refining and refining, trying to make each recipe as good as it could be. Many were done 8 or 9 times.

Rux Martin, our editor at Houghton Mifflin also weighed in. There were recipes she wanted, others she didn't. Some she wanted changed or refined.

I wrote all the chapter openings. Jane Daniels Lear wrote most of the recipe heads and the sidebars; she has a particular talent for that, and she researched them obsessively. I think they're great, and the ones I wrote myself are not as good. (Those she didn't write either Doc or I did.) Kempy and Zanne then went through all of them and made notes, so they were edited at least 3 times.

AS for the index - we had an indexer do it, and if we'd had space it would have been even more thorough than it is, but frankly, we couldn't imagine the book weighing another ounce!

Share this post


Link to post
Share on other sites

I am adding this cookbook to my wanted list for christmas! i can't wait! i have gotten from the library and just loved it. :wub:


"i saw a wino eating grapes and i was like, dude, you have to wait"- mitch hedburg

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
    • By Smokeydoke
      Here is the discussion thread.
      Here is the Amazon link.
      My first recipe was Mushroom Mapo Tofu p. 132  I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
      Definitely a keeper and maybe a regular rotation spot.
      If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
      Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.


    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
    • By Bon Appetit Cookbooks
      This topic was hijacked from the Vancouver Board.
      What cookbooks do you love to cook out of at home?
      Is there a specific recipe that is your favorite?
      Or is there a book you just can't live without?
      If you have pictures, even better! Lets see how it turns out!
      Some of my favorites to cook out of:
      The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
      The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
      Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
      The Bouchon Cookbook - The Roast Chicken will seriously change your life
      Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
      There are lots more. Hopefully I can take pictures and show you.
      Hopefully this post can be an ongoing thing.
      I think we are all interested in what eachother cooks!
      Happy Cooking

      J
    • By Dave the Cook
      Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step.
       
      Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . . 
       
      . . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here.
       
      Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.)  The winner will be announced on 14 September.
       
      Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments.
       
       
      P.S. And if you don't win, you should still get this book.
  • Recently Browsing   0 members

    No registered users viewing this page.