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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: http://www.chow.com/cookbook_of_the_m...

If you’re interested in finding out how we picked this book here are links to the voting: http://chowhound.chow.com/topics/812582 and nominating: http://chowhound.chow.com/topics/811933 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 alibris.co.uk. 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.

                ~TDQ

                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 http://www.amazon.com/Gourmet-Cookboo... It is the November book just chosen.

                "Gourmet Today" is here http://www.amazon.com/s/ref=nb_sb_nos...

                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.

                      ~TDQ

                      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.

                                http://en.wikipedia.org/wiki/Tularemia

                                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.

                                    http://www.foxnews.com/scitech/2010/0...

                                    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."
                                        http://www.travellerspoint.com/photos...

                                        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!

              ~TDQ

              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.

                  ~TDQ

              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: http://chowhound.chow.com/topics/705571

                    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.

                    3. Not sure where I saw this, but I have a note in my copy of GY that says these are Reichl's favorite recipes from the book: Risotto with Peas and Prosciutto, page 255; Gougeres, page 33; Duck Breast, page 396; and Devil's Food Cake with Brown Sugar Butter Cream, page 742.

                      Some of my favorites from the book: Cilantro Lime Shrimp, page 46, "La Brea Tar Pit" Chicken Wings, page 55 (two guests to whom I served this on two different occasions went right out and bought the book); Summer Fruit Salad with Mint Sugar, page 167; and Creme Brulee French Toast, page 651 (because you can assemble it the night before and pop it in the oven in the morning and because my grandsons ask for it every time they visit).

                      5 Replies
                      1. re: JoanN

                        The Devil's food cake with brown sugar butter cream sounds absolutely fantastic. Anything else about the duck breast? Any sauce?

                        Once I get the book I'll go through and figure out which I've made and loved before. I used to use epicurious a lot, so I'm guessing there will be plenty.

                        Ooooh, look what I found: http://www.epicurious.com/recipes/foo...

                        1. re: LulusMom

                          The Duck recipe doesn't seem to be on Epicurious, but I found it here: http://www.cdkitchen.com/recipes/recs...

                        2. re: JoanN

                          Is the Creme Brulee French Toast also one of Melissa Clark's recipes, or is it a different one? There's a Creme Brulee French Toast in In the Kitchen with a Good Appetite that I've been itching to try! It has orange blossom water and grand marnier in it.

                          1. re: Katie Nell

                            No, this recipe was in response to a reader request for a recipe at a B&B in Maine who in turn acknowledged yet another B&B in New Jersey. Yes to the Grand Marnier, no to the orange blossom water. Here's a link: http://www.epicurious.com/recipes/foo...

                            I usually substitute maple syrup 1:1 for the corn syrup and use challah instead of the called-for "country style loaf"..

                            How does this recipe compare to Melissa's?

                            1. re: JoanN

                              Here's her adapted recipe, though I think it's pretty right on: http://www.leciawphinney.com/2011/02/... No corn syrup. I would probably use challah or a pain de mie loaf. I've been on a french toast kick lately... the favorite so far has been pumpkin pie french toast, and Melissa Clark's was next on my list.

                        3. Apparently, Ruth Reichl was furious when she saw the final copy of the book. It is truly stupidly designed since all the headers in the index are in yellow and absolutely impossible to read.

                          9 Replies
                          1. re: roxlet

                            Only the letters, A, B, C, D, etc. are in yellow. It's really not that difficult either to see or to figure out. The pale yellow may not have been the best graphics choice for a cookbook, but as someone who has used the book since it first came out, I just don't see that it has that great a negative impact on the usability of the book. I also find it difficult to believe that Reichl didn't approve the design, probably more than once, before it was published.

                            1. re: JoanN

                              Oh Ruthie, my favorite food person. But I shall rise above, as my mom used to say, and cook along this month. The book has great-sounding recipes,.and the one I made (braised beef with tomatoes and garlic) was fantastic.

                              1. re: JoanN

                                In the first printing (2004) all recipe titles are in a pale yellow that can be hard to read, depending on the lighting. It's not too bad outdoors, or in cool fluorescent, much worse with incandescent or warm fluorescent.

                                  1. re: paulj

                                    I think you're confusing the publication date with the printing. The book was published in 2004. No dates are given for subsequent printings.

                                    1. re: JoanN

                                      OK, 2004 is the copyright date in my copy. There's no mention of a printing. I just wanted to stress that I have an early copy. I had been told that later copies (printings?) do not have this pale yellow problem.

                                      1. re: paulj

                                        At the very bottom of the copyright page you'll see a string of numbers beginning with the letters VH and continuing 10 9 8 7 etc. The last number of that string of numbers indicates which printing you have. The last number in my book is a 2, so I know I have a copy from the second printing of the book.

                                        Good explanation here of the terminology with examples of how different publishers indicate original and subsequent printings of a book: http://www.travelinlibrarian.info/wri...

                                        1. re: JoanN

                                          This is fab! Thank you JoanN. I never knew. Telling Himself too.

                                          1. re: JoanN

                                            Mine goes down to 1.

                                            I wondered about those numbers. They aren't as obvious as the explicit list of printings in my older copy of Joy of Cooking.

                                1. I Love Gourmet Today, but was so disappointed in the "yellow book" that I re-gifted it after just a few weeks. I'll be interested to see what people think when they actually cook from the book. Maybe I was too hasty.

                                  1. Hmmm, all things Gourmet and I have a long and rocky history, but I am kind of glad it won, since this will force me to go back and re-examine some of those prejudices.

                                    6 Replies
                                    1. re: qianning

                                      its gonna force me to go back and revisit some other COTMS, I think. Maybe some good ideas here will inspire me, however.

                                      1. re: jen kalb

                                        I just love it when people revisit older COTMs. I wish more did.

                                        1. re: JoanN

                                          Last night (in the middle of the night) I did just that. But I didn't "revisit," as I just in this last year +/- even learned of Chowhound, even though I've been interested in cooking for years and have been on the internet since 1996.

                                          I bookmarked about 10 COTM's that I was interested in, mostly cookbooks that I own. These are wonderful to read at night in bed; the only problem being is that I don't fall asleep as easily as I would with a book. Thanks to everyone here cooking and writing - cooking and writing - cooking and writing. I feel that every post is written to me personally; that's how good it is.

                                          1. re: JoanN

                                            Newish to Chowhound and very new to the COTM (next month is my first time). After reading about COTM, I did take a peek at the old ones to see what cookbooks were there. I still need to look through more, but as of yet, none that I have were on there. Perhaps I'll just have to find some that look interesting and yummy to add to my collection! :-)

                                            1. re: kscooley

                                              Welcome! You're going to have a blast!

                                              ~TDQ

                                          2. re: jen kalb

                                            I absolutely love revisiting the old ones, and love it when the posts show up again. Sometimes it reminds me of something that I loved and should make again, and sometimes it reminds me of the sticky on some recipe that I've wanted to make for ages.

                                            Anyway, during the few moments of boredom I have, rereading favorite COTM threads is always inspiring.

                                        2. So I started taking a closer look at this book today and here are my thoughts thus far:

                                          • A wonderful selection of vegetable recipes. I was pleasantly surprised when I began typing my produce into EYB and often came up w more than 25 recipes!!

                                          • Huge variety in terms of dishes. Breakfast, lunch, dinner, apps, quick meals, snacks . . . we’re covered!

                                          • The yellow recipe titles don’t bother me at all.

                                          • The index is one of the best I’ve seen. So many cross references . . . a cook’s dream!

                                          • Informative. Lots of ingredient profiles where ½ pg is dedicated to a deep dive on an ingredient featured in neighboring recipes.

                                          • Nice to see so many fish and shellfish recipes. Surprising that there weren’t more soup recipes though.

                                          • Sweets seem to figure prominently. . . good news for the bakers in our midst and, helpful for the festive meals ahead.

                                          • I did a random search through the book by simply opening it here and there. In most cases, I saw a dish I’d like to make.

                                          • The recipe for Chicken Divan took me right back to the ‘80’s. . . I’ll have to make this next month, for old times sake!!

                                          I’m excited about the month ahead, I can’t wait to hear about what everyone is thinking of cooking.

                                          Btw, dinner tonight came from this book . . . stay tuned for Nov and I’ll tell you all about it!! ; - )

                                          4 Replies
                                          1. re: Breadcrumbs

                                            What is EYB? Is it like Foodily?
                                            I am overwhelmed by the actual weight of this book- picked it up at the reserve section of the library and almost re-injured my shoulder! I remember the yellow type but no recipe in particular. I do love turkey divan.and we are ready to cook- it's in the 40's and the oven is calling me.

                                              1. re: The Dairy Queen

                                                Thanks so much. This site looks like a great tool for COTM wannabees like me. I tend to focus on a recipe that involves shopping and planning ahead and then I don't enjoy the actual cooking as much - I really am much more successful when I cook spontaneously.

                                            1. re: Breadcrumbs

                                              Pretty much any general American cookbook is heavily weighted to the sweet side of things. And it's a Good Thing.
                                              The recipes really are very enticing!

                                            2. 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?

                                              3 Replies
                                              1. re: Rella

                                                Reichl is the editor, wrote the introductions, and presumably oversaw the selection of the recipes, which come from those published in Gourmet magazine.

                                                Oh, I see now that you're asking about Gourmet Today--not so sure if those recipes come from the magazine or not, but again she was the editor and had a heavy hand in selecting recipes, but I don't know to what extent they were *her* recipes.

                                                1. re: nomadchowwoman

                                                  The recipes from Gourmet Today are also from the magazine, and I think nomadchowwoman's description is equally apt in regard to that book.

                                                  1. re: Caitlin McGrath

                                                    Thanks for your replies, nomadchowwoman and Caitlin.

                                              2. Got my copy of the book yesterday, and figured I'd mention some of the things I've made before and liked a lot, and add their epicurious links if I can find them.

                                                Linguine with shrimp and scallops in Thai Green Curry Sauce: http://www.epicurious.com/recipes/foo...

                                                Panfried red snapper with chipotle butter: http://www.epicurious.com/recipes/foo... (I usually use something other than snapper, which tends to curl up a bit when pan fried - at least for me

                                                )

                                                Catfish fillets with tahini sauce: http://www.epicurious.com/recipes/foo... (catfish works great, but I've used other fish as well. Very similar to a recipe in Arabesque. I always add more lemon juice and garlic

                                                )

                                                Crispy oven fried cod: http://www.epicurious.com/recipes/foo...

                                                Shrimp with corn and basil: http://www.epicurious.com/recipes/foo... (I always add a small hot chile pepper - very easy and tasty

                                                )

                                                Haven't gotten through the whole book more, but for those of you who aren't buying the book, I figured this might be helpful.

                                                11 Replies
                                                1. re: LulusMom

                                                  Thanks to you LulusMom I (jumping the gun) made the oven-fried cod last night and it was delicious and easy to make. Ten minutes to prep and another ten to cook. Crispy and golden on the outside and sweet and tender on the inside. A definite keeper.

                                                  1. re: clamscasino

                                                    Really glad it was a hit for you too. Honestly, I think it could just about pass for real fried fish.

                                                    1. re: LulusMom

                                                      I'll be trying this, too.

                                                      Yesterday I ate Fish and Chips in Baltimore. I don't order them often because they are never that good. But, the fish was excellent, the cod was very fresh and the outside was golden and crispy. My only minor complaint was that the cod was just a little too thin.

                                                      I recall in San Francisco at an "Edinburgh" pub where I ate fish and chips decades ago that it is still in business and doing the same thing. The fish was thick.

                                                      http://www.yelp.com/biz/edinburgh-cas...

                                                      "your fish n' chips will be cooked, walked down some dingy alley, and delivered all wrapped up newspaper ..."

                                                      1. re: LulusMom

                                                        Yes, it quite exceeded my expectations for "oven-fried." Brilliant technique - you have to wonder how many kitchen testers and 'developers" twiddled with it for it to come off so perfectly. Now I'm wondering about the provenance of the recipe.....will find out tomorrow when I pick up the actual book from the library.

                                                        1. re: clamscasino

                                                          Goodness this sounds good. And all ingredients on hand.

                                                          No provenance given in the book. Must have been developed in-house.

                                                          1. re: JoanN

                                                            And I *believe* (but would have to check to make sure) that the link they give (on epicurious) for tartar sauce is the one I make to go with. And it is just how I think tartar sauce should be (although, boy, is that ever a subjective thing).

                                                            As Rella points out, a nice thick piece of cod really makes this especially good.

                                                            1. re: LulusMom

                                                              You just reminded me that my tartar sauce left a little to be desire. I did comment at the time to DH that it tasted like a dressing out of a bottle. I was not expecting this tartar sauce with a beautiful piece of fish. (Nor a ordinary cole slaw.) However, reiterating, oh, the fish was great to look at and to the taste.

                                                              But, I am not a gourmet (although this was not a gourmet restaurant - but with good reviews) so, it might just be the "new" tartar sauce. hehehhe

                                                              1. re: LulusMom

                                                                I love the recipe for tartar sauce in The Best Recipe section on crab cakes. It uses cornichon and capers. It's really great.

                                                                  1. re: roxlet

                                                                    The one i'm talking about also uses capers, but I think dill relish instead of cornichons. Probably pretty similar though.

                                                                    1. re: LulusMom

                                                                      I always have to look up "cornichons" to remind myself of the differences between a 'gerkin' and a "cornichon."

                                                                      "Sometimes also called a cornichon (the French word for gherkin), they have historically also been called horned cucumbers, crumplings, and guerkins."

                                                                      "The gherkin is a vegetable similar in form and nutritional value to a cucumber. Gherkins and cucumbers belong to the same species (Cucumis sativus), but are from different cultivar groups."

                                                                      From wikipedia FWIW.
                                                                      http://en.wikipedia.org/wiki/Gherkin

                                                      2. QUESTION:
                                                        Does anyone know if the following recipe (Southeast Asian Squash Curry) is included in The Gourmet Coookbook? I'd like to make it next week and my copy of the book has not yet arrived. EYB has no quick reference to it.
                                                        Many TIA.
                                                        http://www.epicurious.com/recipes/foo...

                                                        10 Replies
                                                        1. re: Gio

                                                          I'm afraid I'm not seeing it in the index, Gio.

                                                          1. re: LulusMom

                                                            Thanks for your speedy reply, LLM. I was kind of expecting that answer.

                                                            1. re: pikawicca

                                                              Hi Picca... that's the recipe I have too.. I was wondering if it's in The Gourmet Cookbook that's COTM this month. I'll probably make it at the weekend anyway, though, since I have all the ingredients except the baby spinach which I can purchase on Saturday.

                                                              1. re: Gio

                                                                Definitely not in the yellow book. No squash curries listed, either under "squash" or "butternut squash." Sure sounds good, though.

                                                                1. re: JoanN

                                                                  Thanks Joan...As I said above I was expecting it to be absent from the book... just hoping I was wrong. I do wish the snail delivering my copy of the book would speed it up.

                                                                2. re: Gio

                                                                  Remember how good that zucchini curry from the green Gourmet book was? I'd forgotten it until your post jogged my memory.

                                                                  1. re: LulusMom

                                                                    Funny you should mention that fab curry cuz now I'm looking for something to do with eggplant and potatoes...

                                                                    1. re: Gio

                                                                      Wasn't there a Jamie Oliver curry that mentioned in the headnote that you could mix whatever vegetables you had on hand into it? Don't have a firm memory on this (as it is still on my must try list, not tried list, alas). Or you could just sub those two things in that zucchini curry recipe.

                                                                      1. re: LulusMom

                                                                        Both very good ideas, LLM... thank you. I did find a braised eggplant & potato recipe in 660 Curries via EYB...now to choose.

                                                            2. My copy of the Gourmet Y/Y (Yellow /Yesterday) arrived yesterday and it's in absolutely pristine condition. Not bad for just $1.64. I must say though it must have been sitting in the sun for a time because the book cover, at the spine, has bleached out to white but the rest of the cover is butter yellow. And I'm one of the unlucky ones whose recipe titles are written in disappearing ink. (Does anyone remember writing in lemon juice?)

                                                              10 Replies
                                                              1. re: Gio

                                                                Not related to your book, but it reminds me that when I bought an Ionizer (I believe it is called) you know, the magic gadget (mucho $$$) used in hotels to remove cigarette odor, etc. from walls and floors of their rooms.

                                                                Supposedly, it does (I can vouch for it) destroys 'rubber" as all my rubber bands more-or-less disintegrated. There must have been some books in my library that were rubber-glued, because some spines came unglued.

                                                                1. re: Gio

                                                                  Secret agent messages in lemon juice? Humpty Dumpty magazine special projects? But of course, cara signora.

                                                                  1. re: Gio

                                                                    You're spot on as usual Gio, my library copy is of the lemon juice variety, and reading through it in the evening reminds me all too much that my eye sight isn't what it was back in my secret agent days.

                                                                    1. re: qianning

                                                                      I seem to recall this book several years ago, or perhaps one similar with yellow recipe titles that were in a lemon yellow color and rejecting it solely because of the necessity to squint as I looking through it. Surely, it was a naive and immature reason on my part; but if it is the same book, then eventually, the publishers finally made their sale. Am looking forward to receiving it possibly Wednesday.

                                                                      When I ordered it, DH said his usual, "I hate to say this, but don't you already have this." I knew he was thinking of the two volumes of the Bon Appetit door stoppers.

                                                                      1. re: qianning

                                                                        Qianning, I've been using a fairly large magnifying glass to read the titles. When I choose one I'd like to make I then make a small mark to the left of the title so if there is more than one recipe on that page I'll be able to pick it out of the crowd... Oh, and I wear reading glasses.

                                                                        Of course you can't mark a library copy but the magnifying glass does help.

                                                                        1. re: Gio

                                                                          as for a magnifying glass we have one of those around here, i'll have to try it. as for reading glasses it is increasingly obvious to me that like it or not i need those too. sad day somehow.

                                                                          i do find though that the crazy disappearing yellow titles mean i'm skipping stuff that i might normally take a closer look at, mind you i'm not a gourmet-ite, so probably there are some biases at work here too.

                                                                          1. re: qianning

                                                                            Try going at it through the back door, Qianning. Before I started using the magnifying glass I looked up an ingredient in the index first then went to the page indicated. At least you have an idea of what you're looking for...

                                                                            1. re: Gio

                                                                              great idea. i think that may well be the best way for me to approach this book.

                                                                          2. re: Gio

                                                                            The yellow titles are much more readable in full sunlight (or under the cold florescents in the basement workroom).

                                                                            1. re: paulj

                                                                              That's interesting Paul. I have an Ott lamp/all spectrum light I use for my work. I'll have to see if the titles will be easier to read using that lamp...