9780618610181Food lovers lost a 69-year-old companion today in Gourmet magazine. Condé Nast, the publishing company, announced that it will fold the culinary giant, along with magazines Cookie, Modern Bride and Elegant Bride.

We were saddened to hear the news at BookPage, particularly because of our longtime coverage of Gourmet cookbooks and Ruth Reichl, the magazine’s editor-in-chief.

Just this month, Sybil Pratt wrote about Gourmet Today in our cooking column. She wrote:

Gourmet began its illustrious career in 1941 and has become the magazine of record, the gold standard for food magazines. There are others to be sure, but Gourmet maintains its cachet and its excellence due, in good part, to Ruth Reichl’s leadership. Reichl, Gourmet’s famed editor-in-chief, edited The Gourmet Cookbook in 2004, the more-than-magnum opus compiled to celebrate the magazine’s 60th birthday. With more than 1,000 recipes, it was a grand retrospective that gathered the best of the best—retested, retasted and updated. Now, only five years later, the indomitable Gourmet team has done it again with Gourmet Today.

In a 2001 interview with BookPage about her memoir Comfort Me with Apples: More Adventures at the Table, Reichl said, “You can't be a good cook if you don't have a generous soul and the impulse to take care of people… I only know two good cooks who are stingy in their souls.”

Our reviewer, Eve Zibart, wrote that “Reichl’s passion, humor, abandon, intelligence, whimsy and vital sense of food as culture have revolutionized a nation raised on Betty Crocker cookbooks and school cafeterias.”

In a company-wide memo, Condé Nast CEO Chuck Townsend wrote that “Gourmet magazine will cease monthly publication, but we will remain committed to the brand, retaining Gourmet’s book publishing and television programming, and Gourmet recipes on Epicurious.com.”

We may get to enjoy more Gourmet cookbooks, although the ink-and-paper magazine will be greatly missed.

To commemorate its legacy, prepare a meal from Gourmet Today. Thankfully, there are many options. Writes our reviewer: “Encyclopedic in an exciting way, there’s not a cooking category missing, from minty Mojitos to Zucchini Curry, Quail with Pomegranate Jus and an impressive Frozen Passion Fruit Meringue Cake.”

Any readers want to share a favorite Gourmet recipe?

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