Part of that is because of the sheer volume of topics and recipes. If the publisher offers an errata sheet, I couldn't find it on-line.ĭid I learn anything from it? Probably more than I realize. I'll just say that if there are typos or errors, I haven't found any in the parts I did read. It's not been for people who actually cook since Barbara Fairchild was editor.)ĭisclaimer: I'm going to be honest here and admit I've not read the entire book. BA is little more than a rag for ads and foodie memes now. (More than I can say about Bon Appetit in the last decade since GQ Style Bro-dude assumed editorship. I can't think of a single time I've made something from Gourmet that didn't turn out as expected or better. Gourmet tested and retested their recipes, unlike many magazines nowdays. I always will wish for larger font, but the thing is already massive, so I understand why it can't happen.
That said, for a print cookbook, the formatting is A-OK. The sheer weight and size make it a PITA to use on a countertop, and it's not going to fit on most cookbooks stands. Stepping through my usual cookbook criteria here leads to conclusions that probably aren't supported by my four star rating, but I'm rounding up because it is Gourmet and therefore golden. (Seriously, it's embarrassing how little they had priced this just to keep from having inventory left at close.) There it was, sitting on the shelf waiting for me and priced for a song. When a local bookstore closed its doors, I had store credits left. And, sadly, it's not available in Kindle. I've wanted this book for years, but could never bring myself to pay $40 for a print edition that I know I'd seldom cook from because.well, print.
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