The Gourmet Cookbook With DVD: (Hardcover) by Reichl, Ruth
Hardcover; Published 9/22/2006; 1056 Pages; ISBN 9780618806928
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For information on the author Ruth Reichl click here.
New version with DVD included! This new edition of The Gourmet Cookbook includes a 45-minute DVD featuring Ruth Reichl's favorite recipes and cooking techniques.
For beginners and seasoned cooks alike, The Gourmet Cookbook is an eloquent, essential companion in the kitchen - one that will take its place among the classic cookbooks of our generation. Under the discerning eye of the celebrated authority Ruth Reichl, the editors of America's premier cooking magazine sifted through more than 60,000 recipes published over the past six decades. Testing, tasting, and cross-testing to ensure that every cook achieves the same superb results, they selected more than 1000 recipes.
The Gourmet Cookbook is encyclopedic but eminently accessible. With it, cooks can go back to the days when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke Flowers with Salsa Verde. Those in a hurry who want simple dinners with flavor and flair will find hundreds of possibilities, including Seared Salmon with Balsamic Glaze and Skirt Steak Fajitas with Lime and Black Pepper. At the same time, The Gourmet Cookbook is the perfect volume for entertaining, full of adventurous recipes for special occasions: Blini with Three Caviars, Fragrant Crispy Duck, and Tiramisu Ice Cream Cake.
Throughout the book you'll find hundreds of valuable tips from Gourmet's eight test kitchens. Illustrated instructions explain everything from how to cut up a chicken to how to shuck an oyster.
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Egg-based emulsified sauces such as Hollandaise tend to break for one of two reasons; either it got too hot, or the butter was added too quickly (meaning it got too cold). If your sauce breaks, add a splash of water to a pan and drizzle the broken sauce in drop by drop, whisking constantly, until re-emulsified. For next time, remember that keeping a consistent temperature is key.