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The Best of Gourmet
An anthology culled from issues of Gourmet magazine features menu plans for intimate and formal entertaining, and recipes for hors d'oeuvres, breads, soups, main dishes, side dishes, sauces, and desserts, as well as special presentations on the foods of specific areas
Remembrance of Things Paris
A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris to Gourmet. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking café au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star ...
The Best of Gourmet
The latest volume from "Gourmet" magazine combines the best elements of the publication: cooking, fine dining, entertaining, shopping, world travel, culture, and history. Three hundred of the best recipes that have appeared in the magazine's food columns throughout 2000 -- as well as twenty menus ranging from casual to grand, from homey to chic ---show you how to entertain in style and still have time to enjoy your guests. A special section on "Comfort Food" features a collection of twenty-four brand-new recipes, including a to-die for apple pie, a great old-fashioned glazed ham, and a heavenly chocolate pudding. This year's Cuisines of the World section transports the reader to Sicily with three menus: a summer dinner in Palermo, a carnival dinner, and a Sicilian sweet table.
The Best of Gourmet
America's premier food, travel, and entertainment magazine presents its eleventh annual volume of recipes and menus--the most delectable dishes of the year, plus a special section on the cuisines of England, Ireland, and Scotland. 80 color photos.
Best of Gourmet 1992
Do your holiday menus need a spark of new flavor? This November treat your guests to a Maryland Thanksgiving filled with American tradition and a dash of spice. Pimiento and Tabasco-seasoned Crab Cakes, peppery Kale-Stuffed Onions, and Spiced Cranberry Sauce are just the lively accompaniments needed to bring the turkey to life! Tired of your typical burgers-and-coleslaw Labor Day barbecue? This year celebrate in style with a garden party featuring international fare. Thai-Style Steamed Dumplings with Coriander Dipping Sauce ... Shredded Pork with Tomato Salsa on Tortilla Chips ... Olive, Rosemary, and Onion Focaccia ... all dress up a Labor Day Cocktail Buffet. Whether it is an autumn fishin...
The Best of Gourmet
An anthology culled from issues of Gourmet magazine features menu plans for intimate and formal entertaining, and recipes for hors d'oeuvres, breads, soups, main dishes, side dishes, sauces, and desserts, as well as special presentations on the foods of specific areas
Endless Feasts
Presents a compilation of food and travel essays from the pages of "Gourmet magazine" by such authors as M.F.K. Fisher, Ruth Harness, Anita Loos, James Beard, and Madhur Jaffrey.
The Gourmet Cookbook
Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
