INTRODUCTION
oday s Gourmet II is a continuation
of the type of cuisine I introduced in
the original television series and its
companion cookbook. My common-
sense approach to cooking--the way I cook at
home on a regular basis--has been extremely
well received， and I thank viewers for their
enthusiastic response to Today s Gourmet，
both the series and the book. ~ It is not my
intention to do dietetic cooking here， nor do I
banish all butter， cream， and other types of fat
from my recipes; rather， I use small amounts
of these ingredients， adding them at the
precise moment when they maximize flavor.
Essentially， I advocate the use of quality in-
gredients and the value and healthfulness of
organic products. ~ In the \"happy cooking\" I
do， I also want to teach you how to cook bet-
ter and faster. You should have fun in the
kitchen and then emerge from it with flavor-
ful， wholesome， attractive dishes that can be
served to both family and guests. Some of the
recipes are simple， lending themselves more
to family meals; others， containing costlier in-
gredients， are more elaborate， better suited to
parties. ~ All the recipes in the book reflect
my style of life and my approach to cooking，
suggesting how I incorporate cooking into the
context of my family life， which includes
countless gatherings. Food is the common de-
nominator that brings people together in my
house， and this way of life is represented in
the recipes that follow.
INTRODUCTION TO TODAY S GOURMET I
When I recall the food that we used to serve
at Le Pavillon in New York when I first came
to America thirty years ago， I realize how
much cooking in general has changed and im-
proved， especially in the last twenty years or
so. ~ I like to think that my cooking has
changed a great deal， too. Through the years，
I have tried to keep abreast of what s going on
and have made adjustments in my cooking to
accommodate changes brought about， for ex-
ample， by the social upheavals of the sixties
and seventies， spanning everything from
women s liberation to organic gardening--one
offshoot of a tremendous national concern
about health. ~ Paradoxically， the current
preoccupation with health as it relates to food
is not a new or revolutionary phenomenon.
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