I love the fall colors, the cool crisp mornings, and the opportunity to cook and enjoy eating stews and soups again. But mostly, I love fall because of all of the new cookbooks arriving in the store.
First up is the new tome from Ruth Reichl, Gourmet Today. This 1,000 page and 1,008 recipe book is a response to the food revolution begun (in part at least) by Julia Child and Alice Waters. Cookers and eaters have changed. We have ingredients available to us that were unheard of a few years ago. Cooking shows on television have educated us about “flavor profiles,” and the balance of acidity, sweet and salt. Also, the time we’re willing to spend on weeknight meals has changed. We all want fresh, quick and delicious; is that too much to ask? Basically, it’s a new culinary world and Reichl, “Gourmet Magazine’s” editor in chief is leading the way. She includes all of the to-be-expected chapters of soups, salads, fish, poultry, and meats. But there is also a decent chapter on Vegetarian Main Courses. A huge chapter on Vegetables. And six separate chapters on desserts! She includes almost 30 pages of menus (I love that!). And let’s talk about the index. The first Gourmet Cookbook which I use all the time, had a terrible index. The publisher learned their lessons well. The index in Gourmet Today is legible and very well organized. All in all, a great addition to the always-at-hand cookbook shelf. ~Patti