When Gourmet magazine debuted in the 1940s, America’s wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. But for every closed door, there
For sixty years the best food writers have been sending dispatches from Paris to Gourmet. At once unique and universal, these essays by Joseph Wechsberg, Naomi Barry, and Diane Johnson, among others,
Contributors to endless feasts include:James Beard/Cooking with James Beard: PastaRay Bradbury/Dandelion WineRobert P. Coffin/Night of LobsterLaurie Colwin/A Harried Cook’s Guide to Some Fast FoodPat
