"synopsis" may belong to another edition of this title.
The statistics are indeed impressive: more than 100 hors d'oeuvre recipes; an equal number of vegetable dishes; 200 desserts--21 chapters in all, touching all courses and including stops at breakfast and brunch specialties; breads and crackers; plus sauces, salsas, and preserves. Included are recipes from Gourmet contributors like James Beard and Jean-Georges Vongericten, and hundreds of sidebars like "Salad Greens Primer" and "Blind Baking," all useful and informative. There are classic dishes like onion soup gratiné, gefilte fish, corn fritters, and peanut butter cookies; "new classics" such as fried calamari and spaghetti alla carbonara; and the "modern," including oatmeal brûlée with macerated berries and grilled lobster with orange chipotle vinaigrette--"every recipe you'd ever want," says the text, something of an understatement.
Cooks should know, however, that this is not a basic cookbook, despite its Noah's ark of formulas. Rather, it's a Gourmet cookbook, which means that, notwithstanding some rudimentary recipes, the focus is on the stylishly up-to-date (which is not to deny the excellence of the formulas), resulting, often, in refinements. Thus its recipe for mac and cheese calls for dijon mustard and panko; its beef stroganoff requires cremini mushrooms; its grilled chicken calls for brining; and so on. Recipes can also run to over 450 words, and require unusual ingredients. (A list of sources is provided.) Of all its chapters, those for sweets are the most immediately attractive.
For all the praise, though, there's one major goof. The recipe titles are printed in a light butter-yellow color, making them almost illegible. For many readers, this will be a deal-breaker; others will find it merely annoying. Should you own the book? For dedicated cooks and foodies the answer will be, How can I not? --Arthur Boehm
"About this title" may belong to another edition of this title.
Shipping:
US$ 3.00
Within U.S.A.
Book Description Condition: new. Seller Inventory # newMercantile_0618374086
Book Description Hardcover. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_0618374086
Book Description Hardcover. Condition: new. Brand New Copy. Seller Inventory # BBB_new0618374086
Book Description Hardcover. Condition: new. Buy for Great customer experience. Seller Inventory # GoldenDragon0618374086
Book Description Hardcover. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think0618374086
Book Description Hardcover. Condition: New. First Edition. More than one thousand recipes selected by the renowned cooking authority from recipes published in Gourmet magazine over the last six decades are offered in a superlative cookbook, complete with DVD, that includes Beef Wellington, Seared Salmon with Balsamic Glaze, Blini with Three Caviars, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts. 150,000 first printing. Seller Inventory # DADAX0618374086
Book Description Condition: new. Seller Inventory # FrontCover0618374086
Book Description Condition: New. Book is in NEW condition. 5.05. Seller Inventory # 0618374086-2-1
Book Description Condition: New. New! This book is in the same immaculate condition as when it was published 5.05. Seller Inventory # 353-0618374086-new
Book Description Hardcover. Condition: new. New. Seller Inventory # Wizard0618374086