For the past six decades, Gourmet magazine has shaped the
tastes of America, publishing the best work of the foremost names
in the world of food. To create this landmark cookbook, editor in
chief and celebrated authority Ruth Reichl and her staff sifted
through more than 50,000 recipes. Many were developed exclusively
in Gourmet's test kitchens. Others came from renowned food writers
and chefs and from the magazine's far-flung readers. Then the
editors embarked on an extraordinary series of cook-offs, testing
and retesting each dish to ensure impeccable results. This
collection, the only one of its kind, spans a vast range of
cultures and cuisines. With it, you can go back to the time when
Beef Wellington ruled the table or prepare something as
contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And
whether you're cooking a simple supper for two or throwing a
cocktail party for fifty, you'll make every dish with more flavor
and more flair using The Gourmet Cookbook. It includes * 102 hors
d'oeuvres, dips, chips, pates, and first courses * exciting
vegetable dishes -- more than 120 in all -- using everything from
artichokes to yuca * versatile recipes for every available kind of
seafood, with many suggested substitutes * hundreds of simple but
exceptional dinners * festive dishes for every occasion, including
a perfect roast turkey with stuffings, the ultimate standing rib
roast, and even a gorgeous (but easy) wedding cake * definitive
versions of all the classics, from Chicken Kiev to Crcme Brulee and
from Bouillabaisse to Pad Thai * more than 50 pastas and risottos,
from quick everyday meals to party dishes * scores of soups,
salads, breakfast dishes, and sandwiches, including the editors'
all-time favorite pizza * a wealth of sauces and salsas, to
transform ordinary meals into spectacular ones * more than 300
desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice
creams, puddings, mousses, and cakes galore, including cheesecakes
and the nine best chocolate cake recipes Gourmet has ever published
With engaging introductions to each chapter by Ruth Reichl,
entertaining headnotes, indispensable information about ingredients
and techniques, hundreds of tips from Gourmet's test kitchens, and
an extensive glossary, The Gourmet Cookbook is the essential
kitchen companion for anyone who wants unforgettable recipes and
spectacular results every time.
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