magazine editor-in-chief Ruth Reichl,
talks about how the way we cook has changed more in the last 10 years than in the entire history of American food. The new cookbook Gourmet Today
reflects the way we want to cook now.
Recipes from Gourmet Today. (PDF)
Event: Ruth Reichl will be signing copies of Gourmet Today, and Gourmet magazine executive editor John Willoughby will be giving demonstrations and serving snacks from the book
Tuesday, September 22nd, 6:00-8:00 pm
Williams-Sonoma, Columbus Circle