{"title":"Gourmet Cooking","description":null,"products":[{"product_id":"larousse-gastronomique","title":"Larousse Gastronomique","description":"\u003cp\u003eThe 1968 reprint edition from Hamlyn. All the French cooking and techniques you'll ever need, ISBN13: B001K07DEK ISBN10: B001K07DEK Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46108488499363,"sku":"05\/14\/04 09:25 AM","price":48.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/91A0m8Llj9L.jpg?v=1754551817"},{"product_id":"the-best-of-gourmet-featuring-the-flavors-of-rome","title":"The Best of Gourmet: Featuring the Flavors of Rome","description":"\u003cp\u003eNowadays, 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.\u003c\/p\u003e\n\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\n\u003cp\u003eWhen 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.\u003c\/p\u003e\n\n\u003cp\u003eOr 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.\u003c\/p\u003e\n\n\u003cp\u003eSo 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003eTwenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. 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Written by Tom Valenti, one of America's Ten Best Chefs (Food \u0026amp; Wine) and a \"clairvoyant in the kitchen\" (Ruth Reichl, The New York Times)―and a diabetic―You Don’t Have To Be Diabetic To Love This Cookbook is filled with recipes so delicious, so imaginative, so varied and enticing that it will turn the burden of following a diabetic regimen into a celebration of food.\u003c\/p\u003e\n\n\u003cp\u003eIn fact, this is food for everyone in the family to sit down and enjoy, with no penalty to the non-diabetics. Valenti employs innovations and techniques that are a signature of his cuisine―acid to brighten flavors, unexpected combinations of texture and temperature, turkey bacon as a foundation ingredient to add a haunting smoky-salty quality―and he never resorts to imitation products. 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