More than 1000 recipes --Over 60 years in the making --The Gold Standard Now with a Free DVD featuring Ruth Reichl! Ruth Reichl, the best-selling Gourmet Cookbook executive editor; John Willoughby, executive food editor; Zanne Stewart; and other members of the Gourmet test kitchen demonstrate Ruth''s favourite recipes --and other valuable techniques that make cooking easier --on this exciting free DVD. Watch Zanne Stewart explains how to make great risotto. Doc Willoughby demonstrates how to pan-sear duck and make simple, quick sauce. Paul Grimes of the Gourmet test kitchen shows how to make sweet and savoury cream puffs. Gina Marie Enriquez shows how to split and frost a cake like a pro.

Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. In 1984, she became restaurant critic of the Los Angeles Times, where she was also named food editor. Reichl began writing about food in 1972, when she published a book called Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs, Tender at the Bone, Garlic and Sapphires and Comfort Me With Apples. She is the editor of The Modern Library Cooking Series, released in March 2001. She has also written the introductions for Nancy Silverton"s Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and Measure of Her Powers: An M.F.K. Fisher Reader (2000.

Zanne Early Stewart joined Gourmet in 1972. As executive food editor and head of Gourmet''s test kitchens, Stewart leads eleven talented chefs in developing and testing the nearly sixty recipes that appear in each issue of the magazine. With a passion for food and extensive culinary training in Paris, Stewart is an accomplished ambassador for Gourmet and regularly makes television and radio appearances on behalf of the magazine.

John Willoughby joined Gourmet as executive editor in 2001. He has co-authored eight cookbooks, including the James Beard Award-winner The Thrill of the Grill and, most recently, Let the Flames Begin. Willoughby has also written regularly for Gourmet as well as for the Living section of the New York Times and for Martha Stewart Living, Metropolitan Home, and Saveur magazines. His articles on food, travel, and health have appeared in other major metropolitan newspapers and national magazines, including the Los Angeles Times, the New York Times Magazine, GQ, SELF, Elle Décor, Diversion, and Men"s Health.