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An anthology culled from issues of Gourmet magazine features menu plans for intimate and formal entertaining, and recipes for hors d'oeuvres, breads, soups, main dishes, side dishes, sauces, and desserts, as well as special presentations on the foods of specific areas
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From the Back Cover:
The Best of Gourmet, Volume VII is the largest volume ever! Filled with more than 500 recipes and over 80 pages of magnificent full-color photography, this edition offers 26 inspired menus for the way we live today.
From the Inside Flap:
This volume introduces Cuisines of the World, a new section to The Best of Gourmet that will unlock the mysteries of a different cuisine each year. This year, the Flavors of France captures the glories of this exceptional country with full-color photographs, basic recipes, tips, and all-new menus. Plus, A Gourmet Addendum on spices proves that these little flavor enhancers can make a big difference in your cooking, with 24 enticing new recipes.
Upholding the Gourmet tradition of timeliness, quality, and style, The Best of Gourmet, Volume VII is a must for the cook of the nineties.
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 homes of expatriates Picasso, Brancusi, and Man Ray during the 1900s. The focus then shifts to Paris at the turn of the twenty-first century, with a cutting-edge Gourmet menu and dozens of new recipes. The Menu Collection offers several additional choices: an Intimate Valentine's Day Dinner, a Springtime Dinner in County Cork, and an Open-House Vegetarian Feast, among others.
This newest collection features 32 menus, more than 350 recipes, and 100 page of full-color photographs.
This newest collection features 32 menus, more than 350 recipes, and 100 page of full-color photographs.
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- PublisherRandom House
- Publication date1998
- ISBN 10 037550138X
- ISBN 13 9780375501388
- BindingHardcover
- Number of pages320
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