The Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes

If you haven’t yet heard, one of the world’s most beloved food magazines, Gourmet magazine, has been shut down by Conde Nast due to variety of reasons, most of which are influenced by a downward economy and formidable competition with food websites.

Often considered the most elegant food publication in existence, since its 1940 inception Gourmet has always managed to create an aura of elegance and intelligence. The magazine would often invite non-food writers like Maya Angelou and the late David Foster Wallace to contribute their writings to the magazine, and the magazine’s Editor-in-Chief Ruth Reichl (former NY Times restaurant critic) is certainly a favorite of many. Here’s a great spiced chicken recipe she recommends, btw.

For those of you who are huge Gourmet fans, there are some compilations out there that you may be interested in adding to your cookbook collection — before they’re bought by avid Gourmet fanatics.  There’s The Best of Gourmet: Sixty-Five Years, Sixty-Five Favorite Recipes, which features tantalizing recipes like risotto al gorgonzola and passion fruit ice cream. And there’s also History in a Glass: Sixty Years of Wine Writing from Gourmet with contributions from notable writers like Ray Bradbury.