The Best of Gourmet

Fülszöveg

Ginger Pound Cake
A distinctive and exciting addition to your Gourmet cookbook library, The Best of Gourmet, Volume Four not only presents all the menüs and over 500 of the very best recipes from the past year's issues of Gourmet magaziné, but alsó features eight originál menüs and 25 brand-new recipes. This year's Gourmet Addendum is an ode to vegetable combinations, both classic and inventive, and provides menu suggestions that can be completed within an hour. Over 70 color photographs magnificently illustrate creative ideas for entertaining and eating with grace and gusto.
Following in the tradition of previous Gourmet editions, The Best of Gourmet, Volume Four is a cookbook for a lifetime of distinguished dining.
Grilled salmon with mustard mint sauce. Ro-maine and red-leaf lettuce salad with scallion vinaigrette. Granny Smith apple pie with honey spice whipped cream. What could be better than The Best of Gourmet, Volume Fourl In one beautifully bound volume over 500 of... Tovább

Fülszöveg

Ginger Pound Cake
A distinctive and exciting addition to your Gourmet cookbook library, The Best of Gourmet, Volume Four not only presents all the menüs and over 500 of the very best recipes from the past year's issues of Gourmet magaziné, but alsó features eight originál menüs and 25 brand-new recipes. This year's Gourmet Addendum is an ode to vegetable combinations, both classic and inventive, and provides menu suggestions that can be completed within an hour. Over 70 color photographs magnificently illustrate creative ideas for entertaining and eating with grace and gusto.
Following in the tradition of previous Gourmet editions, The Best of Gourmet, Volume Four is a cookbook for a lifetime of distinguished dining.
Grilled salmon with mustard mint sauce. Ro-maine and red-leaf lettuce salad with scallion vinaigrette. Granny Smith apple pie with honey spice whipped cream. What could be better than The Best of Gourmet, Volume Fourl In one beautifully bound volume over 500 of Gourmet magazine's best recipes from the past year are brought together and exquisitely displayed in over 70 inviting col-or photographs. Following the pattern of pre-vious volumes, this edition presents The Menu Collection, 24 menüs and their accom-panying color photographs from the 1988 magaziné columns Gourmet's Menüs and Cuisine Courante. Once your eyes have tak-en in the tempting menüs before you, you will, no doubt, be delighted to see that A Recipe Compendium is a gathering of all of Gourmet's best recipes of 1988. Additional-ly, this year's Gourmet Addendum happily addresses the changing needs of contempo-rary cooks and offers eight menüs of 25 new-ly developed recipes as an ode to vegetable combinations, both classic and inventive.
Elegant and delectable ideas for entertain-ing and eating with gusto come to life in the artistic album of photographs in Part One, The Menu Collection. From the refined flair of Luncheons on the Veranda, featuring Thai-style steak, green bean salad, and coco-nut parfaits, to the cozy warmth of An Irish Sunday Dinner of lemon-baked chicken breasts and creamed leeks, and treacle cake with cinnamon applesauce, there is some-thing for every one of your seasonal moods. Somé meals are meant to be casual. The Fri-day Night Supper of A Spring Skiing Week-end, for instance. recommends a cheese fon-due, bubbling with Sercial Madeira, Gru-yére, and Emmenthal. Other menüs are spe-cially suited to holiday celebrations. The highlights of An Easter Luncheon are a dra-matic roast saddle of lanib persillé and a pret-ty strawberry and frangipane tart. Among the bountiful feast offerings at A Country Thanksgiving, you will find roast turkey with chestnut and apple corn bread stuffing, jel-lied orange cranberry sauce, and pumpkin
(continued on back flap)
(continued from front flap)
spice cake roll. A Formai Christmas Dinner of roast prime ribs of beef, Yorkshire pud-ding, potato caraway croquettes, and a pine-apple orange meringue törte brings a touch of merry old England to a jolly holiday.
Part Two, A Recipe Compendium, is a practical, instructive treasure. Not only are the clear, concise recipes of Gourmet's Menüs and Cuisine Courante to be found here, but the best recipes from the much-loved columns Gastronomie sans Argent, In Short Order, and The Last Touch have alsó been included. From lemon ginger chicken wings to Indonesian chicken wing "drum-sticks" to stracciatella (Italian chicken soup with egg strands and Parmesan), Gastronomie sans Argent suggests a wealth of creative possibilities for popular and economical chicken wings. The contributions from In Short Order prove ihat there are recipes for two that can be prepared in 45 minutes or less, such as linguine with shrimp and saf-fron sauce, endive salad with mustard caraway dressing, even chicken breasts with Fontina. mushrooms, and prosciutto. The Last Touch offers accent recipes that can make a meai a memorable culinary moment. Dis-tinctive marinades, dressings, and sauces, such as cucumber dili sour cream dressing or ripe olive, tomato, and coriander salsci are among the auxiliary recipes that are certain to lend spark to more classic accompaniments.
This year, A Gourmet Addendum pro-vides somé ingenious new menüs featuring farm-fresh produce. Ali of the menüs can be prepared within an hour, and all have been designed to be lighter in fat content, rich in flavor and texture. Roasted chicken and veg-etables with fennel-scented tomato sauce, minted avocado, Bibb, and orange salad, stir-fried vegetables with ground pork and shiitake mushrooms sound delicious, but are nutritious as well.
The General Index, the Index of 45-Min-ute Recipes, with microwave recipes high-lighted, and the Index of Recipe Titles make this lovely menu and picture book a most practical resource. A listing of Table Setting Acknowledgments gives information on flat-ware, crystal, china, linens, and objets.
Certain to be a valuable addition to your Gourmet library, The Best of Gourmet, Vol-ume Four is a splendid combination of enchanting culinary concepts wonderfully displayed and useful, imaginative recipes conveniently compiled in one unusually dis-tinguished cookbook. Vissza