The Best of Gourmet 1995

Fülszöveg

Supper on the Porch
Rib-eye steaks sizzle on the grill as you settle down on the porch with friends, delicious com boats, creamy potato salad, and refreshing (and fun) watermelon sorbet with chocolate seeds. The evening is yours to enjoy! You'll find this Supper on the Porch and 26 other delightful menus, plus over 80 pages of exceptional full-color photographs in this tenth-anniversary edition of The Best of Gourmet.
And because time is always important, 24 new Quick and Easy Hors d'Oeuvres, Snacks, and Beverages were created for this year's Addendum. Now you'll always be prepared for last-minute get-togethers.
An exploration of Mexican food awaits in the Cuisines of the World section. Breathtaking photographs, fascinating infomiation about the cuisine, and three inspired all-new menus capture the vitality of this remarkable country and its flavorful dishes.
Whether you are planning a relaxed picnic in the backyard or a foimal affair in your dining room, let The Best of... Tovább

Fülszöveg

Supper on the Porch
Rib-eye steaks sizzle on the grill as you settle down on the porch with friends, delicious com boats, creamy potato salad, and refreshing (and fun) watermelon sorbet with chocolate seeds. The evening is yours to enjoy! You'll find this Supper on the Porch and 26 other delightful menus, plus over 80 pages of exceptional full-color photographs in this tenth-anniversary edition of The Best of Gourmet.
And because time is always important, 24 new Quick and Easy Hors d'Oeuvres, Snacks, and Beverages were created for this year's Addendum. Now you'll always be prepared for last-minute get-togethers.
An exploration of Mexican food awaits in the Cuisines of the World section. Breathtaking photographs, fascinating infomiation about the cuisine, and three inspired all-new menus capture the vitality of this remarkable country and its flavorful dishes.
Whether you are planning a relaxed picnic in the backyard or a foimal affair in your dining room, let The Best of Gourmet, Featuring the Flavors of Mexico give you a hand in the kitchen.



THE
BEST
Come celebrate the tenth anniversary of The Best of Gourmet with recipes that make gourmet cooking easier than ever before! This edition, all spruced up with a new look and abbreviated writing style, contains over a hundred recipes that take 45 minutes or less to prepare. Some of the most delicious things in life can be so easy — really! Take, for example. Gourmet's Turkey Meatball Stroganov, Crusty Puffed Potatoes, Cranberry-Stuffed French Toast, Blackberry and Nectarine Cobbler
The Best of Gourmet, Featuring the Flavors of Mexico, packed with over 80 pages of beautiful ilill-color photographs, offers 24 menus for every type of occasion: a Sunday Supper of comforting Old-Fashioned Meatloaf Scalloped Potatoes, and Chocolate Cream Pie; a dressed-up Easter Dinner of Grilled Portobello Mushrooms with Parmesan Crisps, Crown Roast of Lamb, and a White Chocolate Toasted Almond Semifreddo; an intriguing Moroccan Feast, including Black Olives with Harissa, Coriander Eggplant Salad, Fish Chermoula, Honey Nut Candies, and Moroccan Mint Tea. Casually-informal, gracefully-traditional, or inspiringly-exotic, the menus in this volume will carry you through the year with sensational dining ideas. And to help you with your menu planning, information is provided throughout the book whenever something can be prepared in advance. Even some of Gourmet's most time-consuming dishes, such as the exquisite and luscious Lemon-Raspberry Wedding Cake, can be made ahead, in parts, when you have the time.
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Are you a lover of Mexican food? Turn to th^ Cuisines of the World section for a gastronomic cal tour of Mexico. Feast your eyes on except tional photographs of our south-of-the-borden neighbors, their land, and their colorful dishes, then learn a bit about their cooking and its history with discussions of the essential ingredients (com, beans, and chilies), exciting sauces and seasonings, and breads and tortillas. Three outstanding menus, developed exclusively for this chapter by Gourmet''s food editors, are featured.
This aimual is a collection of all the very best recipes that appeared in last year's Gourmet magazine columns, plus an entire Addendum of 24 brand-new quick and easy hors d'oeuvres, snacks, and beverages. Three guides to the text — a General Index, an Index of 45-Minute Recipes, and an Index of Recipe Titles — will help you quickly fmd just the right dish.
The Best of Gourmet, Featuring the Flavors of Mexico is bolder, brighter, and better than ever. This series continues to evolve, offering more of what you need and want for the way you live today. Vissza