The Gourmet Cookbook
is filled with simple but exceptional recipes for weeknight dinners and entertaining, and with definitive versions of classic dishes and showstopping meals for when you want to wow your guest.
Simple and Exceptional
"La Brea Tar Pit" Chicken Wings
With just five ingredients, this defines relaxed entertaining. The recipe, a staff favorite, came from a reader in Boston.
Skirt Steak Fajitas with Lime and Black Pepper The dish that took skirt steak from an obscure cut of beef to a highly popular supermarket item.
Jasmine Rice with Cilantro and Peanuts Jasmine rice is traditionally steamed, but this recipe shows how it can be simply boiled in water. Great with steak, chicken, or fish.
One of the most popular pasta dishes in America, first introduced at New York City's Le Cirque in the 1970s. Don't wait until spring to make it.
Oysters Rockefeller Originally developed at Antoine's restaurant in New Orleans in 1899.
Lobster Newburg Not remotely stodgy or heavy. The eggs and cream give it a sleek, silky quality, and the richness is tempered by the nutlike flavor of the sherry.
More than brownies, these are an elegant, richly layered little dessert.
Exotic Mushroom Pâté This is neither easy nor inexpensive, but when you're looking for a tour de force, it's a gorgeous thing.
Glazed Duck with Clementine Sauce A true feast for a small gathering.
"If you could dream up the perfect cookbook, it might look something like this"
, starred review
"With detailed recipes ranging from the effortless to the intricate, The Gourmet Cookbook
can replace every other cookbook in a home library. Every home cook will appreciate its comprehensiveness, accessibility, and variety." Mario Batali
"Ruth Reichl's compilation of recipes is a breathtaking feat, offering us a window into how America has lived and dined for the past sixty years. Poring over The Gourmet Cookbook
's pages is akin to unlocking a treasure chest of valuable jewels. The delights are immeasurable." Thomas Keller