While The Gourmet Cookbook may not live up to it's cover promise of having "every recipe you'll ever need" it is a terrific addition to any cookbook collection. The recipes are many and they are tried, true, and tested. Similar to the Joy of Cooking it covers many basics, but unlike The Joy, most of the recipes have a fresh, modern twist that inspire me weather I'm planning dinner for one or a party for many.
Piles of clippings from Gourmet are in my recipe box and notebooks. The font, the cook's notes, the absolute commitment to the most delcicious food without a care for time or ingredient, has always attracted me to Gourmet. How thrilled was I when this cookbook came out and included nearly all of my clippings from over the years. I have the first edition, and yes, the recipe titles become evasive mysteries - what does it say there under biscuits? Is there even a title there? But terrible buttercup titles aside, it's one of my absolute favorites.
Every single thing I have ever made from this cookbook has turned out exactly as promised and absolutely fantastic. (Joy of Cooking? Not so much. But, my copy was from 1979 and my dog eventually ate it...maybe I should check out a newer version?). Right now, I have Island Pork Tenderloin in the oven, and I can't wait to eat it.
An excellent reference manual. Its size precludes photography which is a shame as it's always nice, in my view, to see what a dish might look like if one was to cook it well. Its size also can be quite overwhelming but it's a great browse and offers me real inspiration when I'm looking for some new ideas to try out. Good tips on preserving which I found extremely useful when making jam for the first time.