On Oct 5, 9:55*am, afr <remai...@reece.net.au> wrote:
> (Speakeasy) - The need to reinforce your kitchen
> bookshelves became more critical this week with the
> publication of Ruth Reichl’s hefty 1,008-page extravaganza
> “Gourmet Today.” (Amazon.com:http://xrl.us/GourmetToday)
> “There is so much to say, and so many new ingredients to
> include,” says Reichl, who has been editor in chief of
> Gourmet magazine since 1999. “We wanted to explain every
> vegetable in the farmers market, how to use it and how to
> store it. It’s stunning what you can find now in ordinary
> supermarkets.” New offerings include *panko breadcrumbs;
> Arborio rice; egg-roll wrappers; a wide range of chilies;
> bok choi, and Indian spice mixtures..
Sigh, what a swan song . . .
Lynn in Fargo
mourning the closing of Gourmet as a mafazine