"Our goal was to give you a book with every recipe you would ever want." — Ruth Reichl

For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To produce this landmark cookbook, now enhanced with a 45-minute instructional DVD, editor in chief and celebrated authority Ruth Reichl and her staff sifted through and retested more than 50,000 recipes. Whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll create the perfect dish with more flavor and more flair using The Gourmet Cookbook.

Ruth Reichl, editor in chief, Gourmet
Ruth Reichl joined Gourmet as editor in chief in April 1999. She came to the magazine from the New York Times, where she had been the restaurant critic since 1993. In 1984, she became restaurant critic of the Los Angeles Times, where she was also named food editor. Reichl has been honored with three James Beard Awards and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the history of art from the University of Michigan, and lives in New York City with her husband, Michael Singer, a television news producer, and their son.

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.

Definitive Classics
Pasta Primavera — 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.

Showstoppers
Cappuccino Brownies — 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" — Publishers Weekly, 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