The Best of Gourmet 2002: Featuring the Flavors of Paris

by Gourmet Magazine

Book Overview

Gourmet's food editors travel to Paris to taste, learn, and be inspired to create recipes for this edition's Cuisines of the World section. But first they offer three menus once served in the Parisian... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0375508503
• ISBN13: 9780375508509
• Release Date: September 2002
• Publisher: Random House (NY)
• Length: 288 Pages
• Weight: 3.20 lbs.
• Dimensions: 1.0" x 9.4" x 11.1"

Customer Reviews

Gourmet Does It Again

Gourmet consistently releases books of the absolute highest quality, and their Best of Gourmet 2002 book is no exception. The photographs are so beautiful I frequently enjoy flipping through the book and browsing at the pictures whether I plan on cooking or not. The collection of recipies is vast, including plenty suitable for anyone from a novice to a chef. The menu combinations are brilliant and convenient. The Best of Gourmet series are treasures for any cooking enthusiast's collection, and no serious cook's collection is complete without them.

Exquisite Paris 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.