The Best of Gourmet 1986 by Gourmet Magazine Editors

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Notes about Recipes in this book

  • Chorizo-stuffed mushrooms

    • Bloominanglophile on October 05, 2013

      I made these as part of a tapas meal. They were good, but I thought they could have been more flavorful. Next time season generously. Also, if the mushroom caps are really big, partially bake them before filling them. My bigger caps weren't cooked all the way through in the time they recommend.

  • Tropical banana bread

    • Bloominanglophile on October 05, 2013

      This recipe sounded better than it tasted. It was alright, but I still prefer James Beard's recipe (in his bread book). Do watch the cooking temperature--I made a note to try baking it at 325 next time--or covering with foil in the later part of baking so the top won't overbrown.

  • Chicken pies with biscuit crust

    • Bloominanglophile on September 17, 2014

      This recipe is good, but I really prefer a pie crust over a biscuit topping for my chicken pot pie(s). I did make just one big pie, and dropped the biscuit dough over the top in small amounts and spread it out until it covered the whole pan. The filling was quite nice, but in the future I would add less potatoes (maybe 1/2 lb. instead of 3/4), pearls onions instead of a chopped onion, and perhaps some peas. The recipe says it serves 4, but I think it easily serves at least 6, especially with a salad.

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  • ISBN 10 039455258X
  • ISBN 13 9780394552583
  • Published Feb 12 1986
  • Format Hardcover
  • Page Count 318
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

The first and original of this delicious annual series. Contains over 500 recipes, a full year of menus and entertaining, and easy-to-access information.

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