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May/June 2010 Cookbook of the Month: GOURMET TODAY

Welcome to the May and June 2010 COTM! Our cookbook for these two months is GOURMET TODAY: MORE THAN 1000 ALL-NEW RECIPES FOR THE CONTEMPORARY KITCHEN.

New to Cookbook of the Month? This page explains how it all works: http://www.chow.com/cookbook_of_the_m...

We will use this thread for geneal discussion about the book, menu planning, and online links to the book's recipes.

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Please post full reviews in the appropriate threads linked below.

Drinks; Hors D'oeurves and First Courses; Soups
http://chowhound.chow.com/topics/705557

Salads; Vegetables
http://chowhound.chow.com/topics/705559

Pasta, Noodles, and Dumplings; Grains and Beans; Vegetarian Main Courses
http://chowhound.chow.com/topics/705561

Fish and Shellfish; Poultry
http://chowhound.chow.com/topics/705562

Beef, Veal, Pork, and Lamb
http://chowhound.chow.com/topics/705567

Breakfast and Breads; Sweets
http://chowhound.chow.com/topics/705568

NOTE: I have elected not to create a thread for the chapter Grilled Dishes. Instead, please post reorts on those recipes in the most appropriate thread, e.g., Vegetables, Fish and Shellfish, etc.

As M. Jacques Pepin says, Happy Cooking!

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  1. The Dairy Queen supplied this link to the cookbook site, which has a dozen recipes and three videos: http://gourmettodaycookbook.com/recip...

    In addition, many of the recipes are likely available on Epicurious, so I propose that if you make a recipe, you might look for it by name on www.epicurious.com and supply a link if one exists.

    1 Reply
    1. re: Caitlin McGrath

      Thanks, Caitlin! I found some more links, too including some to some "cookthrough" blogs that don't have recipes (I don't think) but still might be interesting.

      Cookthrough blogs:
      http://gourmettodaycookbook.com/links

      Spiced Chicken
      Plum Berry Crisp
      Roasted Kohlrabi and Butternut Squash
      Devil's Food Cake with Marshmallow Frosting
      http://www.wral.com/entertainment/foo...

      Balsamic-glazed pork chops
      Pork chops with pomegranate and fennel salsa
      http://www.latimes.com/media/acrobat/...

      Chicken empanada and other viewable recipes
      http://www.projectfoodie.com/recipes/...

      http://webcache.googleusercontent.com...

      ~TDQ

    2. Epicurious links to recipes in the "Hors D'oeuvres" section, p. 37-84:

      Smoky Peanuts
      http://www.epicurious.com/recipes/foo...

      Beet Chips with Curried Sour Cream
      http://www.epicurious.com/recipes/foo...

      Catalan Tomato Bread
      http://www.epicurious.com/recipes/foo...

      Dried Apricots with Goat Cheese and Pistachios
      http://www.epicurious.com/recipes/foo...

      Chive and Pine Nut Dip with Sourdough Toasts
      http://www.epicurious.com/recipes/foo...

      Smoked-Trout Spread
      http://www.epicurious.com/recipes/foo...

      Caviar Tart
      http://www.epicurious.com/recipes/foo...

      Cheddar Crisps with Roasted Grape Relish
      http://www.epicurious.com/recipes/foo...

      Stilton Cheese Puffs
      http://www.epicurious.com/recipes/foo...

      Miniature Camembert Walnut Pastries
      http://www.epicurious.com/recipes/foo...

      Anchovy Puffs
      http://www.epicurious.com/recipes/foo...

      Hazelnut and Olive Rugelach
      http://www.epicurious.com/recipes/foo...

      Caramelized-Onion Tartlets
      http://www.epicurious.com/recipes/foo...

      Wasabi Shrimp Crackers
      http://www.epicurious.com/recipes/foo...

      Bacon and Cheddar Toasts
      http://www.epicurious.com/recipes/foo...

      Mushroom Strudel
      http://www.epicurious.com/recipes/foo...

      Korean Pancakes/Bindaedok
      http://www.epicurious.com/recipes/foo...

      Mini Shrimp Cornets
      http://www.epicurious.com/recipes/foo...

      Shrimp Sates with Spiced Pistachio Chutney
      http://www.epicurious.com/recipes/foo...

      Salt and Pepper Shrimp
      http://www.epicurious.com/recipes/foo...

      Vietnamese Fried Spring Rolls/Cha Gio
      http://www.epicurious.com/recipes/foo...

      Shrimp and Pork Pot Stickers
      http://www.epicurious.com/recipes/foo...

      Mussels on the Half Shell with Ravigote Sauce
      http://www.epicurious.com/recipes/foo...

      Mussels with Serrano Ham
      http://www.epicurious.com/recipes/foo...

      Oysters with Champagne-Vinegar Mignonette
      http://www.epicurious.com/recipes/foo...

      Rice-Studded Meatballs/Shen Shu
      http://www.epicurious.com/recipes/foo...

      Pork-Belly Buns from Momofuku
      http://www.epicurious.com/recipes/foo...

      9 Replies
      1. re: Rubee

        So, I know this is going to be a weird assortment of recipes. Partly driven by some dietary constraints I have and partly driven by what produce I think I can find now'ish here in the upper Midwest, and then a few that I had to throw in because they sounded good.

        Selected epicurious links from the grains & beans chapter:

        Wild Rice with Roasted Peppers and Toasted Almonds
        http://www.epicurious.com/recipes/foo...

        Wild Rice and Bulgur with Braised Vegetables
        http://www.epicurious.com/recipes/foo...

        Black Rice with Scallions and Sweet Potatoes
        http://www.epicurious.com/recipes/foo...

        Quinoa with Mango and Curried Yogurt
        http://www.epicurious.com/recipes/foo...

        Spinach and Chick Peas with Bacon
        http://www.epicurious.com/recipes/foo...

        Selected recipes from the Quick Weeknight dinners menus (pg884):

        Roast Chicken with Asparagus and Tahini Sauce
        http://www.epicurious.com/recipes/foo...

        (hmmm..didn't find many I felt like looking up).

        Select recipes from vegetarian menus (page 891):

        Panfried Romaine
        http://www.epicurious.com/recipes/foo...

        rhubarb creme brulee
        http://www.epicurious.com/recipes/foo...

        Spinach Stracciatella Soup
        http://www.epicurious.com/recipes/foo...

        Vegetable Casserole with Tofu Topping
        http://www.epicurious.com/recipes/foo...

        Green Beans with Crisp Shallots, Chile, and Mint
        http://www.epicurious.com/recipes/foo...

        broiled tofu with cilantro pesto
        http://www.epicurious.com/recipes/foo...

        Mushroom Strudel
        http://www.epicurious.com/recipes/foo...

        Wheat Berry Waldorf Salad
        http://www.epicurious.com/recipes/foo...
        (gah! it has raisins in it).

        sauteed broccoli rabe and peas
        http://www.epicurious.com/recipes/foo...

        Roasted-Vegetable Panzanella
        http://www.epicurious.com/recipes/foo...

        green leaf lettuce pomegranate and almond salad
        http://www.epicurious.com/recipes/foo...

        Random recipes from above sections I couldn't find on epicurious (for those curious about how many of these recipes are actually in epicurious I'd say about 1/3 are not based on my random sample):
        Mushroom barley pilaf; black beans and rice with sweet potatoes; bulgar pilaf; tempeh burgers; easy carrot soup with toasted pecans; asparagus quiche; spicy soba noodles with lacquered eggplant; grilled eggplant with spicy peanut sauce; poblano tortilla gratin; three bean salad with cilantro chile dressing;

        ~TDQ

        1. re: The Dairy Queen

          I'm sure raisins could be skipped, or replaced with dried cranberries! Anyway, karykat has recommended that wheat berry Waldorf salad in wheat berry threads in the past.

          1. re: Caitlin McGrath

            Good idea! I don't know why I despise raisins and currants so much, but I have no issues with cranberries or other dried fruits.

            ~TDQ

            1. re: The Dairy Queen

              TDQ: I don't know why you despise them so much either, they've always spoken very highly of you.

              1. re: The Dairy Queen

                TDQ, last night I was looking through the book, and noticed that in GT, the Wheat Berry Waldorf Salad recipe calls for dried cherries, not raisins.

                1. re: Caitlin McGrath

                  Thank you, Caitlin. Interesting! That's a word to the wise--there are many look alike recipes on Epicurious that appear to have been tweaked for inclusion in the book. (For the better in this case, since they've removed the vile raisins.)

                  oakjoan--you crack me up.

                  ~TDQ

                  1. re: The Dairy Queen

                    Yes, sometimes there seems to be a slight change in the wording, or in the presentation, and others have minor changes to ingredients; and plenty have no changes at all, from the small sample I've looked at. In the introduction, Reichl says the recipes were all retested and edited for the book.

                    1. re: Caitlin McGrath

                      I've also noticed that, for any of the recipes that I have found on Epicurious, they were all highly rated. I wonder if they culled the most loved recipes from Epicurious as their starting point.

                      ~TDQ

                      1. re: Caitlin McGrath

                        Interesting! Wonder why they didn't add more lime juice (and possibly some garlic) to the cilantro pesto with those broiled tofu slices. I did notice that one recipe I make often (from epicurious) has been slightly changed in the book. Wish I could remember which one it is, and what the change is. If I do, I'll get back to you. From what I can remember, it wasn't a change I thought was necessary.

          2. I wonder if someone is going to make the coconut cake -- with real coconut. I'm planning to make it for a special occasion and wondered how long it can sit out unrefrigerated.

            1. From "First Courses" p. 85-105

              Asparagus Flan with Cheese Sauce/Sformato D'Asparagi con Fonduta
              http://www.epicurious.com/recipes/foo...

              Bhel Poori
              http://www.epicurious.com/recipes/foo...

              Salt Cod in Tomato Garlic Confit
              http://www.epicurious.com/recipes/foo...

              Arctic Char Gravlaks with Cucumber Jelly
              http://www.epicurious.com/recipes/foo...

              Hot Pepper and Garlic Shrimp/Gambas al Ajillo
              http://www.epicurious.com/recipes/foo...

              Goan Curried Clams
              http://www.epicurious.com/recipes/foo...

              Scrambled Eggs en Coque with Caviar
              http://www.epicurious.com/recipes/foo...

              Salmon and Scallop Terrine with Frisée Salad
              http://www.epicurious.com/recipes/foo...

              Chicken Empanada with Chorizo, Raisins, and Olives
              http://www.epicurious.com/recipes/foo...

              16 Replies
              1. re: Rubee

                Yay, I'm looking forward to this one, have the book. Hope to participate this time.

                1. re: bayoucook

                  I just got the book from the library and now I'm leaving for a 3 week trip. Smart move. Actually I hope to look it over in the next couple of days and make some notes about which recipes look tempting. Not being a fan of either Gourmet Mag or Ruth Reichl, it's going to be a chore. I'm trying to put aside my prejudices.

                  I do plan to check on you guys while I'm gone, so start cooking and writing!

                  1. re: oakjoan

                    Lucky for you, it's a two-month gig, OJ! If you can't renew, try looking for the recipes that interest you on www.epicurious.com and save them to a recipe box there (or bookmark), as many are there, it seems.

                    1. re: Caitlin McGrath

                      Or paste the links into this thread, then you will always have access to them.

                      ~TDQ

                        1. re: oakjoan

                          So I've not been a fan of Ruth Reichl or Gourmet mag. and have been vocal about it.

                          I now officially and publicly beg their forgiveness. I just looked through Gourmet Today and found literally scores of recipes that I'd love to try. I will try to do a couple before I leave next week.

                            1. re: oakjoan

                              No hurry, OJ. I believe both of these Gourmet books (Today and Yesterday [thanks TDQ]) will become staples for today's generation in the same way the two-volume Gourmet was for mine in the 60s. I still have those books pseudo-elegantly bound that my parents bought for me and are enscribed 1968. I've got a sense this thread is gong to be active for a good, long time.

                              1. re: JoanN

                                JN:

                                Funny, I never had any Gourmet books except one called, I think, Salads. My bibles in late 60s and early 70s was the NY Times Cookbook by Craig Claiborne and his NYT International Cookbook...along with, of course, Julia.and Sunset Magazine cookbooks. I think the Sunset books and the mag were only (or mainly) in the West.

                                1. re: JoanN

                                  I am picking my Goumet today and yesterday from the library today. I am looking forward to dive in.

                                2. re: oakjoan

                                  Wow. So glad to hear that this book excites you. I have recipe marked. Just need to actually have the ingredients in the house before I become a cooking whirlwind.

                                  1. re: oakjoan

                                    I'm with you -- never a big Gourmet Mag fan, but this book really hits the spot for me. My "short list" of recipes to try is now on its third page. And whereas I couldn't work up any enthusiasm for Bittman and had no problem leaving it behind in the bookstore, I think this will be a useful book for a long time to come. I like that it feels like a generalist book for today's home cook -- in flavors, techniques, ingredients, etc. And for the true cookbook geek, it's got a fantastic index, which so few books do. It seems like they really took the time to try to do it right, which I appreciate.

                                    1. re: oakjoan

                                      That was my reaction as well, they kept the smarminess out and the recipes are amazingly appealing. I'm going to get a copy and start cooking from it again next month (had it out of the library for a look-see because I was also leery).

                                      1. re: buttertart

                                        AND it doesn't have perfume samples!!!

                                        1. re: oakjoan

                                          Yes, wasn't that perfectly dreadful. And I love perfume. Doesn't belong near food though.

                                      2. re: oakjoan

                                        This is my new favorite cookbook! Glad to see it here...now, if I only can drag myself in from the garden with enough energy to cook, this month. :-/

                          1. I wonder why the new COTM hasn't appeared on the Archive page yet. We've been cooking the book for 19 days now.