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Ruth Reichel
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
(Houghton Mifflin Harcourt; US: Sep 2009)
The shelves of Borders, Barnes and Noble, Waterstones, Chapters and the virtual ones of Amazon are stocked to the gills with cookbooks of every stripe and persuasion. Honestly, it can be quite overwhelming, even for the foodie. The greatest thing about Gourmet Today is the focus on pure fundamentals from drinks and appetizers through to main courses and desserts. This book doesn’t feature gimmicks or high tech wizardry, it focuses on the classics in a modern context. So you can learn to concoct the perfect Gin Rickey before serving up a beautiful Wiener Schnitzel (as I did recently) or crawfish etouffee for dinner and bangers and mash for breakfast. It has many world cuisine classics and it’s perfectly edited to provide the real cook with practical information about what she needs in her repertoire. These are all easily achievable recipes for the home cook with a good sense of flavor and taste. Better yet, buy the book and you can also get a free one-year subscription to the highly regarded Bon Appetit magazine. Now that makes for a good gift that’s quite unlike so many others.
