Word: reichl
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Dates: during 2000-2009
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...spicy meatball. Weighing in at a positively caloric 2.3 kg and 1,056 pages, this doorstop of a tome aims, in the words of editor Ruth Reichl, to be "a book that wants to live in your kitchen." For the most part, it succeeds: this is the sort of cookbook you want by your side whether you're attempting cucumber sandwiches...
...than 1,200 of the magazine's recipes have been revamped for modern kitchens in The Gourmet Cookbook (Houghton Mifflin). It's a spicy meatball. Weighing in at a positively caloric 2.3 kg and 1,056 pages, this doorstop of a tome aims, in the words of editor Ruth Reichl, to be "a book that wants to live in your kitchen." For the most part, it succeeds: this is the sort of cookbook you want by your side whether you're attempting cucumber sandwiches or coq au vin. Each chapter is punctuated with valuable tips from Gourmet's eight test...
...spicy meatball. Weighing in at a positively caloric 5 lbs. 2 oz. and 1,056 pages, this doorstop of a tome aims, in the words of editor Ruth Reichl, to be "a book that wants to live in your kitchen." For the most part, it succeeds; this is the sort of cookbook you want by your side whether you're attempting cucumber sandwiches...
...Reichl and her team spent a year sifting through 50,000 recipes, which were retested, updated and sometimes rejected because of health concerns or changing tastes. The apricot soufflé, one of Gourmet's early signature desserts, failed the taste test until someone realized that the original recipe used dried apricots from California, not the Turkish ones that are more common today. And a 1950s recipe for niu moa ai that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will...
Those in the know place her as a key contender, despite her not having that essential ingredient: her own TV show. "The next Martha? Who knows. Not impossible," says Ruth Reichl, the editor in chief of Gourmet magazine. "She's the only one who is a cook, a stylist and a businesswoman." Barbara Fairchild, the editor in chief of Bon Appetit, is equally impressed. She describes Hay as "such a down-to-earth person. She's not Martha, and I think a lot more people can identify with her. She struck me as someone who would be pretty easy...