food politics

The Gourmet Q + A: Richard Wrangham

In his new book, Catching Fire, Richard Wrangham, Ruth Moore Professor of Biological Anthropology at Harvard University, makes the case that cooking was the definitive evolutionary step that made us humans what we...
food + cooking

The Trouble with Julie & Julia

Five years after Julia Child’s death, she’s winning America’s heart again through this movie. Julie Powell is another story.
travel + culture

Book Review: Canal House Cooking

With summer in full swing, it’s the right time for an unpretentious cookbook that will make you feel like you’ve found a couple of new friends.
cookbook club

Book Review: Rustic Fruit Desserts

We’ve found just the cookbook to cure your itch to bake with fruit piled high from your farmers market.
August 2009
travel + culture

A French Critic Looks at French Food

A lot has been written about the demise of this legendary cuisine, but what does an insider have to say about gastronomy in his own country?
food + cooking

New Book on the Block

Even if you think you know it all, Notes on Cooking is likely to have some ideas that will make you a better cook.
food + cooking

The Sweet Life in Paris

Pastry chef David Lebovitz praises the French capital without sugar-coating.
food + cooking

Tender at the Bone: The Queen of Mold

In the first chapter of her best-selling memoir, Ruth Reichl introduces her mother, a notoriously bad cook who ultimately shaped Reichl’s view of food.
cookbook club

The Gourmet Cookbook Club: 2009 Selections

Here’s your chance to catch up on any of the Gourmet Cookbook Club selections that you may have missed during the year.(registration required)
June 2008
chefs + restaurants

The World’s Greatest Restaurant in 1969

A 40-year-old debate about the best food in the world reveals how our tastes have—and haven’t—changed.
Subscribe to Gourmet