The Best of Gourmet 1994: Featuring the Flavors of China by Gourmet Magazine Editors

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Prosciutto-wrapped breadsticks with fig

from The Best of Gourmet 1994: Featuring the Flavors of China The Best of Gourmet 1994 by Gourmet Magazine Editors
Categories: Canapés / hors d'oeuvre; Christmas; Cooking ahead; Cooking for a crowd; Italian

Ingredients: black mission figs; Port wine; prosciutto; grissini

Accompaniments: Cucumber tapenade canapés

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Notes about this book

nomadchowwoman on January 05, 2010

I love all these collections; great variety. Gourmet's recipes are always good.

Notes about Recipes in this book

Chicken wings braised with soy sauce, cinnamon and star anise (Red-cooked chicken wings)
- JKDLady on November 07, 2015
  
  I broiled them for about 6 min per side instead of deep-frying them. The recipe was good, but I thought the sauce needed to be thicker. I think I would use 1 T cornstarch instead of 1 t. We did enjoy the flavor. I served it with a lemon rice.
Wild rice and toasted pecan pilaf
- ashallen on October 04, 2019
  
  I liked the combination of rich, earthy flavors in this pilaf - wild rice, pecans, onion, thyme. However, I naively took it out of the oven after all the broth had been absorbed even though the rice wasn't fully tender, thinking it would "soften up" a bit more as it sat. It did not. It was kind of crunchy. The wild rice I used had been in the cupboard a while and had probably dried out some. It'd be good to try this again with fully cooked rice!
Maple walnut coffeecake
- ashallen on September 13, 2019
  
  Good, moist coffeecake with lots of maple flavored streusel.
Mulled cider with Calvados
- adrienneyoung on December 08, 2012
  
  Yum!!!
- adrienneyoung on December 26, 2013
  
  Again, yum! I doubled the recipe to serve 8 people this year. Next year, I'll triple it. YUM!
- adrienneyoung on May 21, 2016
  
  Page 248
Turkey won tons and Chinese broccoli with spicy peanut sauce
- JKDLady on November 09, 2015
  
  I really liked the fact that these are boiled instead of pan sautéed. It is so much easier. I did add cilantro to the stuffing. I think any herb would do.

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Reviews about this book

ISBN 10 0679433473
ISBN 13 9780679433477
Published Mar 15 1994
Format Hardcover
Page Count 344
Language English
Countries United States
Publisher Random House
Imprint Random House USA Inc

Publishers Text

This lavishly illustrated cookbook from America's premier food and entertainment magazine features a year's worth of menus, entertaining ideas, and wonderful recipes--along with a never-before-published tour through Chinese cooking. Includes 80 pages of holiday and dinner-party menus, photographed in full color.

Other cookbooks by this author

The Best of Gourmet 1994: Featuring the Flavors of China

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Average rating of 4.5 by 2 people

The Best of Gourmet 1994: Featuring the Flavors of China by Gourmet Magazine Editors

Prosciutto-wrapped breadsticks with fig

from The Best of Gourmet 1994: Featuring the Flavors of China The Best of Gourmet 1994 by Gourmet Magazine Editors

Show all Recipes...

Notes about this book

nomadchowwoman on January 05, 2010

Notes about Recipes in this book

Chicken wings braised with soy sauce, cinnamon and star anise (Red-cooked chicken wings)

JKDLady on November 07, 2015

Wild rice and toasted pecan pilaf

ashallen on October 04, 2019

Maple walnut coffeecake

ashallen on September 13, 2019

Mulled cider with Calvados

adrienneyoung on December 08, 2012

adrienneyoung on December 26, 2013

adrienneyoung on May 21, 2016

Turkey won tons and Chinese broccoli with spicy peanut sauce

JKDLady on November 09, 2015

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

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