The Best of Gourmet 2002: Featuring the Flavors of Paris
Author:
Genre: Cookbooks, Food & Wine
Book Type: Hardcover
Author:
Genre: Cookbooks, Food & Wine
Book Type: Hardcover
5 stars at amazon
Celebrated the mag's sixtieth, they featured Paris dining with some unique touches. First, three meals served by some famous Parisians: Picasso, Brancusi and Man Ray. Then there is what is my favorite, a section of specialist menus with recipes for such as "A Breezy Summer Dinner," and thanksgiving. These are special, just the think when one wants a coordianted menu without all the indiviudal fuss of finding and creating. For example, the Summer Dinner was just outstanding, with Crabmeat, Apple and Mango Salad on cumin Apple Crisps, with Roasted Striped Bass with Chive and Sour Cream Sauce, Spicy Garlic Potatoes and Zucchini finished off magnific with Berry Puffs with Orange Muscat Sauce.
The layout and photos are first rate and so are the recipes. Neat stuff in here, e.g. Butternut Squash and Hazlenut Lasagna, Ricotta and Candied Fruit Puddings, Pear and Hazlenut Frangipane Tart, Snow Peas, Portk and Cashed Stir-Fry, Spiced Roast Goose with Dried-Fruit Pan Sauce, Cornmeal Crusted SoftShell Crabs with Cilantro-Lime Tartar Sauce,Lamb and Eggplant Pastitstsio, and Pumpkin Chiffon Mousee with Gingersmnap Crust.
This book is not for the timid or shy cook, but for those who seek adventure in dining and cooking to really impress those tastebuds with adventurous, intensely flavored food, this book will be a most welcome addition to your collection.
Celebrated the mag's sixtieth, they featured Paris dining with some unique touches. First, three meals served by some famous Parisians: Picasso, Brancusi and Man Ray. Then there is what is my favorite, a section of specialist menus with recipes for such as "A Breezy Summer Dinner," and thanksgiving. These are special, just the think when one wants a coordianted menu without all the indiviudal fuss of finding and creating. For example, the Summer Dinner was just outstanding, with Crabmeat, Apple and Mango Salad on cumin Apple Crisps, with Roasted Striped Bass with Chive and Sour Cream Sauce, Spicy Garlic Potatoes and Zucchini finished off magnific with Berry Puffs with Orange Muscat Sauce.
The layout and photos are first rate and so are the recipes. Neat stuff in here, e.g. Butternut Squash and Hazlenut Lasagna, Ricotta and Candied Fruit Puddings, Pear and Hazlenut Frangipane Tart, Snow Peas, Portk and Cashed Stir-Fry, Spiced Roast Goose with Dried-Fruit Pan Sauce, Cornmeal Crusted SoftShell Crabs with Cilantro-Lime Tartar Sauce,Lamb and Eggplant Pastitstsio, and Pumpkin Chiffon Mousee with Gingersmnap Crust.
This book is not for the timid or shy cook, but for those who seek adventure in dining and cooking to really impress those tastebuds with adventurous, intensely flavored food, this book will be a most welcome addition to your collection.
