Gourmet magazine wants its cookbook to be the go-to guide
It's not every day that we experience a frontal assault on culinary history. But there is no doubt that the 1,300-page 'Gourmet Cookbook' -- priced to fly at a bargain $40 -- is trying to make a statement no one will soon forget.
Swathed in its buttercup-yellow dustjacket with an embossed copper metallic title, fat with the promise of easy and luscious dinners, the book arrives in stores this week amid much speculation. "The Gourmet Cookbook" is something of a phenomenon because publishers typically don't invest this kind of money in a single volume, nor do they print a staggering 200,000 cookbooks.
Boston-based Houghton Mifflin took on the project because they "wanted a flagship cookbook that could anchor all our other titles for years to come," says Rux Martin, the book's editor. There hasn't been anything like this since the 1931 mainstay "Joy of Cooking" was spiffed up by a team of well-known writers in 1997 and turned into "The All New All Purpose Joy of Cooking" (1,136 pages). In America in the last century, almost every home cook made family meals from "Joy" or the New England favorite "Fannie Farmer."
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Boston-based Houghton Mifflin took on the project because they "wanted a flagship cookbook that could anchor all our other titles for years to come," says Rux Martin, the book's editor. There hasn't been anything like this since the 1931 mainstay "Joy of Cooking" was spiffed up by a team of well-known writers in 1997 and turned into "The All New All Purpose Joy of Cooking" (1,136 pages). In America in the last century, almost every home cook made family meals from "Joy" or the New England favorite "Fannie Farmer."
External Source - For the complete article click here
