Gourmet Entertains includes two menus. “Everything Is Illuminated” (page 134) is a collection of recipes from Andrea Reusing, chef-owner of the James Beard Award–winning Lantern restaurant, in Chapel Hill, North Carolina, who creates pan-Asian flavors with a down-home base with recipes for: Salt and Pepper Shrimp; Pork and Chive Dumplings with Lantern Dumpling Sauce; Sweet-Potato and Kimichi Pancakes with Soy-Vinegar Dipping Sauce; Cold Spicy Celery; Steamed Egg Custard with Blue Crab and Flowering Chives; Braised Chicken with Smoked Ham, Chestnuts, and Ginger; Wilted Watercress with Garlic; Steamed Jasmine Rice; Caramel Pecan Cakes; Five-Spice Ice Cream; and Poached Tangerine Slices. “Virginia Is for Wontons” (page 148), by Mei Chin, who immigrated to the U.S. as a child, details the unabashedly American food experiences her traditional Chinese family encountered in their adopted hometown of Richmond, Virginia. In “Living Legends” (page 156), Gourmet food editor Melissa Roberts highlights groundbreaking dishes that changed the way America ate and that still make great meals today, with recipes for: French 75 Cocktails; Beggars’ Purses; Duck with Raspberries; Braised Fingerling Potato Coins; Wilted Greens with Warm Sherry Vinaigrette; Crème Brûlée Tart; and Café Brûlot.
Women Who Have Changed the Way We Eat: “One Life to Live” (page 94) is an excerpt from acclaimed Italian culinary teacher Marcella Hazan’s new autobiography, Amarcord, detailing how she went from cooking for her husband to changing the way Americans cook. In “The World on a Plate” (page 103), Kelly Alexander takes an up-close and personal look at Clementine Paddleford’s forthcoming biography. Paddleford, one of the pioneers of food journalism, was an important figure in the food world from the ’40s through the ’60s (she wrote a column for Gourmet from 1941 to 1953), plus the book updates Paddleford’s recipes for classic dishes. In “The French Connection” (page 104), Michael Sanders profiles Ariane Daguin, who has been at the forefront of the artisanal-food movement for 25 years. Sanders accompanies Daguin, founder of D’Artagnan, America’s leading supplier of game meats and foie gras, on a visit to her supplier of sustainable heirloom pork.
In Seasonal Kitchen: “Butchers’ Secrets” (page 150), Gourmet food editor Ian Knauer includes savory recipes for great steaks for less money.
In “Comrades in Arms” (page 165), Gourmet editor Jacqueline Terrebonne reports on this year’s Citymeals-on-Wheels, a star-studded benefit that reunited the legendary chefs of France with the first American chefs who worked with them. The former apprentices honored their mentors by re-creating the classic dishes that made them famous, including recipes from renowned chefs such as Jean-Georges Vongerichten, Louis Outhier, Georges Blanc, and André Daguin.
In “A Restaurant That’s Really This Good” (page 42), Gourmet contributing editor Francis Lam eats at Alinea, in Chicago. In 2007, Gourmet named Alinea the number one restaurant in America. Lam writes about his meal there and why it’s worth saving your money to go to Chicago just for one meal.
Gourmet Cookbook Club (page 62) highlights this month’s selection, The Art and Soul of Baking by Cindy Mushet, with a recipe for Pumpkin Walnut Bread. A video of the author, more recipes from the cookbook, and a forum can all be found at gourmet.com.
In “An Insider’s Guide to Eating Like a Turk” (page 64), Jenny White, author of The Sultan’s Seal, offers a guide to the best traditional restaurants in Istanbul and insight into the culinary customs of that city, where every type of food has its own restaurant.
New at Gourmet.com
Exclusive content includes: video of Gourmet’s editor in chief, Ruth Reichl, with the legendary French chefs and their first American protégés working at the Citymeals-on-Wheels benefit event at Rockefeller Center, in New York City; Eight Great, a new series featuring regional specialties and restaurants in cities across the country; Buy This, Make That, a new section featuring Web-exclusive recipes that offer innovative ideas on how to utilize leftover ingredients from dishes that appear in the magazine; and veteran reporter and columnist for the Rapid City Journal Sam Hurst’s The Four Farmers Project, continuing with weekly updates that follow four different farmers through the fall harvest.
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