Published November 25, 1997
by Random House Value Publishing .
Written in English
|The Physical Object|
The Best of Gourmet Authors: Gourmet Magazine, Romulo A. Yanes by Gourmet Magazine & Romulo A. Yanes includes books The Best of Gourmet , The Best of Gourmet , The Best of Gourmet , and several more. See the complete The Best of Gourmet series book list in order, box sets or omnibus editions, and companion titles. The Best of Gourmet: 20th Anniversary Edition, A Year of Celebrations, will be more than a fancy cookbook to place on your shelf for its beauty. I found inspiration on the pages and, of course, new things to cook as I embark upon maintaining my health (as a baby boomer)/5(7). Print book: English: ed: Summary: Features menu plans for intimate and formal entertaining, and more than five hundred recipes for hors d'oeuvres, breads, soups, main dishes, and desserts. Rating: (not yet rated) 0 with reviews - Be the first. Subjects: International cooking. Ruth Reichl is the best-selling author of seven books. She was Editor in Chief of Gourmet Magazine from to Before that she was the restaurant critic of both The New York Times (–) and the Los Angeles Times (–), where she was also named food editor. As co-owner of The Swallow Restaurant from to , she played a part in the culinary revolution that took Reviews:
I own Judith Jones book – The Pleasure of Cooking for One. The recipes for the most part are from another era – think and 60’s – Julia Child, (Judith was Julia’s editor) and a lot of people now do not eat the foods she writes about. (think, kidneys, liver, etc) Since I come from that era, I do. The book itself offers upwards of 50 pizza recipes, along with photographs of what they look like when completed. Interestingly, the book is on the simple side and is actually shaped like a pizza (which isn’t obvious from the image). This makes it a bit of fun and a very visual way to figure out new types of pizza to try out. Ruth Reichl was the Editor-in-Chief of Gourmet from through , when the magazine was shuttered for her time at the top of . The original was published in as The Boston Cooking-School Cook Book and was the first in the country to use standardized measurements, a breakthrough that changed how all recipes are written. Marion Cunningham’s revision for the modern era, however, is the version that most people cherish and continue to use regularly.
Document Type: Book: ISBN: X OCLC Number: Notes: Includes index. Description: pages: illustrations (some color) ; 29 cm. Christmas gift guide best gourmet food and drink gifts for Christmas Christmas gift guide best gourmet food and drink gifts for Christmas From classic tomes to brand new baking books, these make great holiday gifts (but would also be a huge help to you during holiday baking season). It’s one of those books that actually makes you hungry.— Mike Solomonov. Buy: $27, 1 of 6. View All. Advertisement. Advertisement. 2 of. The Gourmet Cookbook book. Read reviews from the world's largest community for readers. For the past six decades, Gourmet magazine has shaped the tas /5().