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May 3, 2010 12:35 PM

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:

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

Salads; Vegetables

Pasta, Noodles, and Dumplings; Grains and Beans; Vegetarian Main Courses

Fish and Shellfish; Poultry

Beef, Veal, Pork, and Lamb

Breakfast and Breads; Sweets

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:

    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 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:

      Spiced Chicken
      Plum Berry Crisp
      Roasted Kohlrabi and Butternut Squash
      Devil's Food Cake with Marshmallow Frosting

      Balsamic-glazed pork chops
      Pork chops with pomegranate and fennel salsa

      Chicken empanada and other viewable recipes


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

      Smoky Peanuts

      Beet Chips with Curried Sour Cream

      Catalan Tomato Bread

      Dried Apricots with Goat Cheese and Pistachios

      Chive and Pine Nut Dip with Sourdough Toasts

      Smoked-Trout Spread

      Caviar Tart

      Cheddar Crisps with Roasted Grape Relish

      Stilton Cheese Puffs

      Miniature Camembert Walnut Pastries

      Anchovy Puffs

      Hazelnut and Olive Rugelach

      Caramelized-Onion Tartlets

      Wasabi Shrimp Crackers

      Bacon and Cheddar Toasts

      Mushroom Strudel

      Korean Pancakes/Bindaedok

      Mini Shrimp Cornets

      Shrimp Sates with Spiced Pistachio Chutney

      Salt and Pepper Shrimp

      Vietnamese Fried Spring Rolls/Cha Gio

      Shrimp and Pork Pot Stickers

      Mussels on the Half Shell with Ravigote Sauce

      Mussels with Serrano Ham

      Oysters with Champagne-Vinegar Mignonette

      Rice-Studded Meatballs/Shen Shu

      Pork-Belly Buns from Momofuku

      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

        Wild Rice and Bulgur with Braised Vegetables

        Black Rice with Scallions and Sweet Potatoes

        Quinoa with Mango and Curried Yogurt

        Spinach and Chick Peas with Bacon

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

        Roast Chicken with Asparagus and Tahini Sauce

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

        Select recipes from vegetarian menus (page 891):

        Panfried Romaine

        rhubarb creme brulee

        Spinach Stracciatella Soup

        Vegetable Casserole with Tofu Topping

        Green Beans with Crisp Shallots, Chile, and Mint

        broiled tofu with cilantro pesto

        Mushroom Strudel

        Wheat Berry Waldorf Salad
        (gah! it has raisins in it).

        sauteed broccoli rabe and peas

        Roasted-Vegetable Panzanella

        green leaf lettuce pomegranate and almond salad

        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;


        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.


            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.


                  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.


                      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

              Bhel Poori

              Salt Cod in Tomato Garlic Confit

              Arctic Char Gravlaks with Cucumber Jelly

              Hot Pepper and Garlic Shrimp/Gambas al Ajillo

              Goan Curried Clams

              Scrambled Eggs en Coque with Caviar

              Salmon and Scallop Terrine with Frisée Salad

              Chicken Empanada with Chorizo, Raisins, and Olives

              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 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.


                        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


                                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, 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.