Gather The Best Of Gourmet 2006: The World At Your Table Fabricated By Gourmet Magazine Shown As Textbook

recipes are a bit dated prerecession, lol but I did find some different techniques, ideas, and fresh takes.
Plus this wasat the thrift store, lol, I would have given this one more star but it's just not worth the,price tag. Borrowed this from the library and ended up only trying out one recipe the chocolate mink, but man was it good.
I will definitely have to borrow this again, This book is like my porn, LOVE IT! The photos are so beautiful, Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests.
Dishes must be quick and easy to prepare or able to be made ahead and filled with the purest ingredients for optimum flavor.
The Best of Gourmet, Featuring the Flavors of Thailand is filled with twentyeight such menusmost are very relaxed, all are absolutely delicious.


For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner.
Begin the evening around the fire with champagne and a

large platter of eversotender smoked salmon with cilantro cream.
Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entrée.
And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac.


When the summer heats up, why not spend A Weekend at the Shore with friends You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of makeahead dishes, and satisfy hearty seaside appetites.
On Saturday morning you can serve Breakfast on the Beach with butteryrich baked blueberrypecan French toast, Lunch Indoors includes a serveyourself composed salad of classic favorites and a lovely rhubarb rice pudding, Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with currymarinated mussels, followed by grilled lobster with Southeast Asian dipping sauce.


Or perhaps a lastminute Beyond Backyard Basics dinner is closer to what you had in mind This little gem of a menu features ratatouille with pennea heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil.
For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and eversopretty choice.


So which menu will you try first You'll find more than eighty pages of exquisite fullcolor photographs to help you decide.
Altogether, this volume holds more thanrecipesincluding the very best recipes that appeared in Gourmet's food columns during.
There are hundreds of dishes that can be made in fortyfive minutes or less look for the clock symbol ampeth plenty of leaner and lighter selections look for the feather symbol F seasonal ideas for everything from apples to zucchini and an impressive array of tempting sweets and snacks.


This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks.
Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country.
Informative primers and exquisite fullcolor photos add further insight,

Twentyfour more brandnew recipes appear in a special section featuring Unusual Pastas and Grains, From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors.


Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilitiesThe Best of Gourmet.