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Oct 20, 2011 03:35 AM

Winner of the November Cookbook of the Month is The Gourmet Cookbook by Ruth Reichl, et al.

The winner of the November 2011 Cookbook of the Month vote is THE GOURMET COOKBOOK by Ruth Reichl, et al.

If you’ve been lurking, please join us, we’re a welcoming bunch. If you're new to Cookbook of the Month, the COTM archive thread explains how it all works:

If you’re interested in finding out how we picked this book here are links to the voting: and nominating: threads.

On November 1 I will post the official threads for reporting.

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  1. I have missed not participating in COTM this month, so I went online and found a used copy of Gourmet Yesterday for £8 from It has eleven days to get here from the States.....

    10 Replies
    1. re: greedygirl

      Doing my "c'mon postal service" dance for you here. It would be great to have you join us.

      1. re: LulusMom

        The £8 includes shipping, so I'm not holding my breath!

        1. re: greedygirl

          Eh, good point. Well, if something someone makes sounds great to you, I can fax you the recipe. Also, at least on the US Amazon site, you can look inside and see some of the recipes. Maybe even the index. Haven't checked yet if it is indexed on EYB.
          Will continue my dance.

          1. re: greedygirl

            Just checked and the index is viewable on amazon. If you see something that sounds interesting, you can always check epicurious for the recipe. My guess is that 9 times out of 10, it will be there.

          2. re: LulusMom

            Speaking of purchasing the book, I need to know if there is more than one edition....Amazon has it for an extremely low price and I worry it's some other, smaller book.

              1. re: Caitlin McGrath

                The yellow Gourmet book (at least mine did) also came with a DVD. It's not the most amazing DVD you've ever seen, but Ruth does talk about the book a little, mentions her favorite recipes from the book, and then various Gourmet staffers demo some recipes (I think they are the ones Ruth says are her favs). If it makes a difference to you, you might confirm with the seller whether the DVD is included.


                1. re: The Dairy Queen

                  My book from amazon came with it; only noticed it yesterday.

          3. re: greedygirl

            I think they may have tried to deliver my book yesterday in the brief window when there was nobody at home. Why does that always happen? Anyway, hopefully it will arrive today (although I have been on an internet shopping binge so it might be something else!).

            1. re: greedygirl

              We must be sisters from across the pond. I, too, am awaiting my book, among other orders.

              Also, I live just north of Staunton, VA. I must write down the grocery you suggested. Haven't been there.

          4. Thanks for an exciting vote LM! There will no lack of variety w this tome! I'm really looking forward to doing some EYB searches and planning my menus. I especiallly like the fact that many of these recipes are on Epi as I generally find the reviews there to be helpful in narrowing my searches and, selecting dishes that are likely to please. Epi also has a "quick & easy" search option which helps.

            17 Replies
            1. re: Breadcrumbs

              Thank you for turning my attention to Epicurious. I never go there, and must confess I hardly ever read the emails that come into my inbox frequently. Sometimes it's a personality that comes into play. I recall watching a Epicurious TV program frequently, but I particularly didn't like the cooks. The epicurious site is so overwhelming whenever I do go there, I just glaze-over and sign-out. I'm hoping to make acquaintance again, thanks to your helpful information.

              Also I'm wondering about how involved Ruth R. was with the Gourmet Today book; were some of these recipes hers? Or was she the selector/compiler of the recipes?

              1. re: Rella

                Rella, this is from an Amazon review about "Gourmet Today":

                "Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, a best-selling author in her own right, who wrote the introductions to each chapter. Every recipe has been tested and cross-tested in the Gourmet test kitchen so every cook, whether a first-timer or a veteran, gets impeccable results."

                (This is not the book just chosen for November.)

                "The Gourmet Cookbook" is here It is the November book just chosen.

                "Gourmet Today" is here

                1. re: blue room

                  I am quite confused as to which book is the November cookbook chosen.
                  Colors would even help me to make the distinction.

                  Which color is the chosen November book

                  Green or Yellow.

                  I'm getting ready to order so am anxioius to know.

                  1. re: Rella

                    Yellow. Sorry this hasn't been clear.

                    1. re: LulusMom

                      Yes, the yellow book called "Gourmet" is the one that has been chosen for November. The newer green book "Gourmet Today" was COTM in the past.


                      1. re: The Dairy Queen

                        Further clarification, Dairy; I appreciate it. I am ordering as of this minute, the Yellow.

                        1. re: Rella

                          you are not going to like all the recipes for duck, goose, squab etc. but there are plenty of others in a book this size.

                          1. re: jen kalb

                            Yes, I know. :-)) It really doesn't matter that much, because I realize this and am used to it. With a volume like this and others similar, I don't question it; I know that these 'favorites' will always be there.

                            Yesterday, while in Costco, a VERY well dressed gentleman and a younger woman were trying to make a decision as to which book there to buy. They kept picking up an Ina Garten book while trying to pick up the Essential Pepin and Cook's Illustrated Cookbook. They were in a quandry as to what to buy. I piped up and said, are you trying to buy a gift for someone and they said yes. When asked a further question, they said they were buying for a 55 year old retiree who is wanting to learn to cook 'French' food. They had never heard of Jacques Pepin. But I did my best to impress them that he was a 'well-known' chef. I said he had done some programs with Julia Child and they had heard of Julia Child. This convinced them and they chose the book. I could not help but say ever so quietly as they walked away with book in hand, "I hope he likes rabbit." But I don't know if they heard me. End of story :-))

                            1. re: Rella

                              I am strictly no rabbit, but I love all the other game, and support the right to rabbit of the benighted French. Tularemia, anyone?

                              1. re: buttertart

                                Tularemia was not for me. As I mentioned previously, everyone in my family, parents and grandparents and children got it, but me - must've been a big rabbit; but as a little girl, it did look large. I couldn't guess its weight.


                                At the time, it seemed pretty darned serious (1942).

                                1. re: Rella

                                  I know, it's a nasty disease. The rabbit's revenge! My husband had a bunny as a pet and hates even to see it on a menu.

                                  1. re: buttertart

                                    On a different note:
                                    I oft have wondered if in Australia they eat the 'jack' rabbits.


                                    Maybe an Australian reading here can comment.

                                    1. re: Rella

                                      Lived in Oz for a year, and ate out a lot. Saw lots of kangaroo on menus (delicious), but no rabbit.

                                      1. re: pikawicca

                                        Seeing many pics of this nature, I can understand the "kangaroo on menus."

                                        No need for rabbit. :-))

                                        1. re: Rella

                                          While out jogging one morning on one of Canberra's main streets, I was overtaken by a 6-foot red 'roo. Startled the hell out of me. They're everywhere.

                                          1. re: pikawicca

                                            LOL - that would have been the end of me!

                                            I wonder how people cope when they see these huge animals. I suppose the 'roos could boot you a pretty good one if you are not polite.

                                            1. re: Rella

                                              They have a really mean kick. Our 5-year-old son got into a dust-up with a smaller roo -- it wanted to box!

            2. Yeah! I've got this book and need a nudge to cook from it! I'll bet there will be some holiday/entertaining worthy dishes in there, too!


              2 Replies
              1. re: The Dairy Queen

                and of course it will forever be, for most of us, Gourmet Yesterday thanks to you!

                And yes, breadcrumbs, I think having those epicurious reviews is really helpful too.

                1. re: LulusMom

                  I'm glad I can contribute to COTM in my own weird way. ;-)

                  It will be interesting to see how many of the recipes are on Epicurious. Quite a number of the ones from Gourmet Today were, though they had frequently been tweaked, slightly. But, it is really helpful to have access to the online recipe when you don't have the book in front of you.


              2. Just because I ♥ Gourmet Today I went ahead and ordered Gourmet yesterday from an Amazon reseller for:

                $1.64 - Shipping & Handling: $3.99 -Total for this Order: $5.63. It is supposedly in a "Used Very Good"

                condition. We shall see. It's probably the old edition but I won't mind that...I think.

                Thanks for sorting out all our voting craziness, LLM. Job well done indeed...!

                ETA: Gosh I'm kinda spacey today...

                1. I'm really excited to try this book; I've seen it at Costco every year around this time and had never even looked at it. I was very pleasantly surprised at the content upon picking it up from the library. I've already bookmarked about 25 recipes and am only in the third section. Should be a fun month!

                  I hadn't noticed before that Gourmet Today was a previous COTM. What's the difference between the two? Perhaps I should check that one out as well, if it is anything like Gourmet Yellow!

                  3 Replies
                  1. re: Allegra_K

                    Gourmet Today has newer recipes, mostly from the last 10 years or so. I haven't yet looked at Gourmet Yesterday, but I believe it was said that GT has a more international focus, where GY is mostly more traditional American and European-influenced flavors. If you take a look at the GT COTM threads, you'll see that people are very enthusiastic about it, with mostly great reports (which makes me excited for next month!). Here's the master thread:

                    1. re: Caitlin McGrath

                      Thanks for adding that link Caitlin. Wish I'd thought of it myself.

                    2. re: Allegra_K

                      I absolutely LOVE Gourmet Today. Not having gotten my copy of the yellow book, I can't speak to the differences, but I can tell you that I've made over 50 recipes from Gourmet Today, and I think only one was a bomb (singapore noodles, if I remember correctly). Most have been so loved that they've been repeated. And my husband loved the dinners from it so much that he got it for his sister for Christmas last year.