Gourmet's recipes are the cumulative heritage of ages of good cooking.  Earle R. MacAusland

{HISTORY}

With a reputation as one of the best food magazines ever published, Gourmet has been a household name since 1941, when the first issue debuted. Beloved for seventy years, the magazine's recipes, news stories, travel articles, restaurant highlights, and industry reviews inspired and informed the kitchens of food-lovers around the world for decades of merry meal-making.

Debuting with color photography, a sophisticated palette, and a stylish approach to food, Gourmet was the first of its kind to focus on both American and European cuisine and therefore set the bar for all other food-related publications, both in appearance and content. 

In 1950, they published an immense book simply called The Gourmet Cookbook.  Containing over 780 pages, over 2000 recipes and weighing in at 4lbs, it covered all matter of fare from starters to dessert along with dozens of photographs to illustrate the culinary possibilities contained within.  In compiling the cookbook, many wonderful recipes had to be excluded simply for space and size. The editors kept lamenting this misfortune for years until they decided to turn this one big cookbook in two books. Adding in all the favorites that had been cast aside, the recipe index doubled.

The only trouble with this two book plan was that there were so many recipes, and so many interesting dishes to discuss, both books quickly filled and became big books onto themselves of over 750 pages each. That was the dedication of the editorial team hard at work. The philosophy of the more the merrier definitely applies here. That's how you know you are in good hands with Gourmet. Enthusiasm, passion and a you-must-try-this attitude are behind each and every recipe in these two volumes. 

If you are new to cooking or new to the Gourmet style of cooking, you may feel intimated by such big books full of old recipes. But don't worry, the beauty of Gourmet was that they always favored classic recipes with a modern approach, making food that was both interesting and appetizing no matter what the decade or the skill level. 

Packed full of fascinating details, historical insights, and encouraging words, this is a really lovely set of books to gather inspiration and education when it comes to enjoying a pleasurable time in the kitchen. 

Reprinted over numerous decades, this two volume set is mismatched in publication years. This Volume One was published in March 1962, the 13th printing, and this Volume Two was published in 1958, the second printing. 

{SPECIAL FEATURES}

• Volume I contains 781 pages, Volume II contains 753 pages not including a detailed index
• Each volume is illustrated throughout with color photography and line drawings by Henry Stahlhut
• Interesting recipes include Hot Cheese Canapes, Lobster Quiche, Champagne Glazed Ham, Creole Barbecue Sauce, Kale Pie, Swiss Christmas Bread, Brioche Parisienne, Rhubarb Brown Betty, Angels on Horseback, Bacon Crisps, Sausage and Sweet Potato Stuffing, Savory Profiterole Puffs, Strawberry Omelet, Baked Stuffed Halibut, Individual Sea-Food Pies, Turkey Casserole Bourgeoise, Curried Beef Roll Menagere, Corned Beef Hash, Venison Pie, Quail with White Grapes, Sauce Supreme Gourmet, Banana Fritters, Negritas, Tipsy Cake, Honey Ice Parfait, French Crullers, Norwegian Poor Man's Cake, Nesselrode Pie New York, Minced Beef in Tomato Sauce, Chicken Japanese Style, French Marzipan and a host of fun cocktails including Banyan Tree, Cuban Tango, The Flips, September Morn, Orange Blossom, The Daisies, Willard Hotel and Bubbly on the Block

{CONDITION}

In gorgeous vintage condition, these two cookbooks are clean and bright throughout. A previous owner's name is written in pen on the front endpaper of Volume II as well as a crossed out gift inscription from another previous owner. There is light tanning to the title page on Volume 1 and a handful of pages between the two books that contain a light cooking spot or two. The spine is tight on both volumes and all pages are intact.  

{SIZE}

Each book measures 10.25" inches (length) x 7.5" inches (width) x 2.5" inches (thickness) and weighs just under 4lbs.