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1 Burnside Cooking and Food- Annuals

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The Best of Gourmet: Featuring the Flavors of San Francisco (Best of Gourmet.)

by

The Best of Gourmet: Featuring the Flavors of San Francisco (Best of Gourmet.) Cover

 

Synopses & Reviews

Publisher Comments:

Good ideas are hard to come by, especially when dinner should have been on the table ten minutes ago.

Thats when Gourmet comes in handy. Month after month, readers rely on the magazine for quick solutions as well as planned feasts, and theyre never disappointed. The Best of Gourmet, Featuring the Flavors of San Francisco is a collection of 33 menus and more than 325 recipes that were created in Gourmets test kitchens during 2002. If youre looking for inspiration, look no further.

As well-traveled foodies know, some of the most exciting, culturally diverse fare in America can be found in San Francisco. In preparation for this years Cuisines of the World section, Gourmets food editors gathered there to taste their way from one ethnic community to another. One food editor, inspired by the Northern Italian dishes of North Beach, decided to create an ambitious San Francisco Celebration with the Tuscan, Ligurian, and Piedmont flavors of the area. Her menu includes clams oreganata, heady with plenty of garlic, fresh oregano, and lemon zest; pansoti (“little bellies” ravioli) with a rich cured ham, caramelized onion, and walnut filling; roasted leg of lamb infused with little pockets of garlic, fresh thyme, and rosemary; baby bell peppers stuffed with onions, anchovies, cheese, and capers; and an ethereal finale-fluffy ovals of meringue with pistachio custard and chocolate drizzle.

Another food editor envisioned the high life of San Francisco as it was portrayed in the glamorous detective films of the 1930s. Her Food Noir menu pays homage to the classics, but here you will find some delightful modern twists. Along with the Martinis and rumaki (broiled bacon-wrapped chicken livers) are beef tenderloin studded with pancetta; rum currant ice cream; and cinnamon chocolate “cigarette” cookies. But thats not all. This section also includes a few surprise recipes from San Francisco-including Irish coffee, crab Louis, and chop suey-as well as a cooking primer on artichokes with plenty of recipes for this succulent delicacy.

The Menu Collection offers dozens more year-round inspirations. Planning a family getaway this winter? Here youll find four complete Weekend in the Country menus that take you from a warming Friday-night supper of kale and white bean soup to a pampering breakfast in bed with baked eggs and mushrooms in ham crisps; to a hearty Saturday-night dinner of brined pork chops; to a memorable Sunday send-off that includes cheddar shortcakes with corned beef hash. The weekend is yours to enjoy with the kids, since most of the dishes can be made ahead of time.

Or perhaps youre looking for relaxed warmer-weather menus? Transport your guests to the Tropic of Casual with dishes like island rum punch and coconut shrimp with tamarind ginger sauce. Or gather everyone outdoors with a Sizzle in the City barbecue filled with the Latin American flavors of grilled matambre (spinach-and-carrot-stuffed flank steak) and key lime cheesecake with mango ribbons. More international fare includes an Out of Africa experience with braised chicken and vegetables in a peanut sauce and, for dessert, mango fool. A Japanese menu, entitled The Art of Cool, offers elegance and clean, fresh taste. The steamed corn custards with crab are pure heaven.

As always, Gourmet has the holidays covered in style. For the Fourth of July, we went All American with a feast featuring a sensational berry tart with ginger cream (shown on front jacket). And, of course, there are plenty of one-dish and low-fat meals from which to choose. Youll even find a selection of dinners for one, when you want to give yourself a treat.

Hundreds of additional dishes from Gourmets “Every Day,” “Seasonal Kitchen,” and “The Last Touch” columns appear in The Recipe Compendium. All recipes give an active time and start-to-finish time, so youll know exactly how to plan your day. Leaner/lighter recipes offer calorie and fat information.

From Gourmets kitchen to yours-The Best of Gourmet, Featuring the Flavors of San Francisco is your one-stop source for the newest cooking ideas. More than 120 full-color photographs are here to entice you, or simply turn to the index and let the inspiration begin.

Synopsis:

Known as the culinary capital of the West Coast, San Francisco is renowned for its creative, evocative use of fresh ingredients in its cuisine. The Gourmet editors selected this foodlover's paradise as one of the newest locales in the Cuisines of the World section of Gourmet, for its dedication to simple yet stunning taste experiences. From Clams Oreganata and Walnut and Pancetta Pansotti with Asparagus in Parmesan Broth to Snow Eggs with Pistachio Custard and Chocolate Drizzle, there will be a dish to please every palate.

Gourmet's collection of tantalizing menus and recipes makes use of easy-to-find ingredients to create fresh, flavorful dishes, such as Steamed Corn Custards with Crab or Peach Praline Bombs with Peach Syrup.

This collection features dozens of menus, more than 350 fail-safe recipes, and more than 100 full-color photographs.

Synopsis:

Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.

For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entrée. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac.

When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce.

Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu features ratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice.

So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol ð); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks.

This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight.

Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors.

Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-The Best of Gourmet

Product Details

ISBN:
9781400060573
Subtitle:
Featuring the Flavors of San Francisco
Editor:
Gourmet
Author:
Gourmet Magazine Editors
Publisher:
Random House
Location:
New York
Subject:
General
Subject:
Cookery
Subject:
Methods - Gourmet
Subject:
General Cooking
Copyright:
Edition Number:
1st ed.
Series:
Best of Gourmet.
Series Volume:
108-6
Publication Date:
20030506
Binding:
Hardback
Language:
English
Illustrations:
COLOR PHOTOS THROUGHOUT
Pages:
288
Dimensions:
11.08x9.42x.89 in. 3.06 lbs.

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Related Subjects

Cooking and Food » General
Cooking and Food » Magazines and Journals » Annuals

The Best of Gourmet: Featuring the Flavors of San Francisco (Best of Gourmet.) Used Hardcover
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$4.95 In Stock
Product details 288 pages Random House - English 9781400060573 Reviews:
"Synopsis" by , Known as the culinary capital of the West Coast, San Francisco is renowned for its creative, evocative use of fresh ingredients in its cuisine. The Gourmet editors selected this foodlover's paradise as one of the newest locales in the Cuisines of the World section of Gourmet, for its dedication to simple yet stunning taste experiences. From Clams Oreganata and Walnut and Pancetta Pansotti with Asparagus in Parmesan Broth to Snow Eggs with Pistachio Custard and Chocolate Drizzle, there will be a dish to please every palate.

Gourmet's collection of tantalizing menus and recipes makes use of easy-to-find ingredients to create fresh, flavorful dishes, such as Steamed Corn Custards with Crab or Peach Praline Bombs with Peach Syrup.

This collection features dozens of menus, more than 350 fail-safe recipes, and more than 100 full-color photographs.

"Synopsis" by , Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.

For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entrée. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac.

When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce.

Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu features ratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice.

So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol ð); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks.

This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight.

Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors.

Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-The Best of Gourmet

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