| In association with |
 |
|
Learn to COOK - The Gourmet Cookbook: More than 1000 recipes
|
List Price: $40.00
Our Price: $26.40
Your Save: $ 13.60 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Houghton Mifflin
|
Average Customer Rating:   
|
|
Binding: Hardcover
Dewey Decimal Number: 641.59
EAN: 9780618806928
ISBN: 061880692X
Label: Houghton Mifflin
Manufacturer: Houghton Mifflin
Number Of Items: 1
Number Of Pages: 1040
Publication Date: 2006-09-22
Publisher: Houghton Mifflin
Studio: Houghton Mifflin
|
|
|
|
|
|
Editorial Reviews:
|
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, pâtés, 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 Crème Brûlée 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.
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: Lots of recipes!
Comment: A co-worker friend shared this book with me, and I had to get a copy for myself. Great information on techniques, types of food & ingredients, etc. The authors really tried to include every type of recipe and ethnic variety. It's big and bulky, but what a resource. I know this cookbook will be referred to for many years--I love it.
Customer Rating:
Summary: If there's a recipe you want, it's in here
Comment: I was concerned when I read the complaints about the yellow type in the book. Oh no - I've wasted all that money.
Oh no! No I didn't waste anything except the time it took me to finally get to this cookbook. The gold/yellow type that is in the book did not phase me. I had no problems reading it. Years of searching for the best recipes paid off for the authors. I have yet to make a recipe from this book that didn't get terrific reviews from my fiance' for whom I cook. Nearly any recipe you would want you'll find in this book. True gormet taste without needing culinary school gormet skills. Mmm...great stuff.
Customer Rating:
Summary: Only the finest recipes here
Comment: Sure many of the recipes require exotic and sometimes expensive ingredients, and every spice known to man, but that is the level of cooking I enjoy. Everything I've tried has been wonderful. Highly recommended.
Customer Rating:
Summary: A good buy for upper class cooks
Comment: I received this book for Christmas of 2006 from my father, who knows about my love of cooking. I'm not a pro by any means, but I do ok. The book is organized well and covers all the standard topics from meats to grains to desserts and soups and salads. After living with it for a year, I've tried probably 30 of the recipes inside it, and they were all tasty and fairly easy to prepare.
My main complaints are these: the ingredients are often "upscale," such as sirloin tip for beef stroganoff and obscure peppers for southwest dishes. This makes the average meal cost about $25 instead of $10-15. Also the ingredients seem to be east-coast based. The seafood section is pretty much entirely made up of east coast fishes that are simply not available here in Vancouver, BC. Highly disappointing. There are also many quite advanced recipes that I haven't tried because they seem to be too daunting or too much work for the payoff.
If you're into gourmet style cooking though and some impress-your-friends recipes, this book is good for you!
Customer Rating:
Summary: A must have
Comment: Gourmet's cookbook is a must have for any collection. The range of recipes is incredible and includes everything from the basics to full 'gourmet' meals. The format makes it easy to find what you want to inspire you, and the stories on where each recipes came from make it feel very personal. With so many recipes, you should never run out of ideas on what to make for dinner!
|
|
|
|
|
|
|
|
|
