The Best of Gourmet 2002: Featuring the Flavors of Paris by Gourmet Magazine Editors

Search this book for Recipes »

Notes about this book

  • nomadchowwoman on January 05, 2010

    Most of my Gourmet favorites can be found here.

Notes about Recipes in this book

  • Curried shrimp with cucumber vinaigrette

    • bwehner on July 13, 2013

      Very easy & light

  • Vodka-spiked cherry tomatoes with pepper salt

    • Yildiz100 on December 25, 2017

      I had a helper and still this was a LOT of work to peel all of these tiny tomatoes. The marinade is made mostly with vodka so I was surprised (and disappointed, if I am being honest) that these didnt taste boozy at all. I wonder if the fact that the marinade contains no sakt meant it didn't penetrate the tomatoes much. Some reviewers on Epicurious found these to sweet but with the pepper as balance, I did not. Overall fairly tasty but not sure they were worth the effort, even for a special occasion. Maybe one more time with a bit more vodka for that boozy kick to make them taste festive!

  • Baked orzo with shrimp, tomato sauce, and feta

    • Yildiz100 on March 13, 2019

      Made a half recipe. Added a bit of extra oregano, glad I did, it was very mellow. I used arctic shrimp and reduced amount by a half, still seemed to have shrimp in every bite. Will reduce a bit more next time. I would also add more olives next time except that my kid doesn't like them and gives me hers. In a family where everyone loves olives, I would consider a tiny bit more.

  • Ginger-cream tart with raspberries

    • Yildiz100 on December 28, 2015

      Absolutely incredible. I made this almost exactly as written and no changes are necessary, though I might experiment with doubling the crystalized ginger and grinding it with the sugar in the food processor. I am a ginger lover and as is, the flavor is very subtle. I hand minced my ginger this time and was surprised that the texture was perfectly creamy despite this. One change-I skipped the powdered sugar topping since I don't need the extra sweetness, but would use it for entertaining since it would be so pretty. The custard appeared to be set after a couple of hours but I think the longer chilling time helped the crust hold together. (I used a 10 inch spring form. Not ideal but I had no problems)

    • Yildiz100 on June 29, 2016

      Made again June 2016. 15 minutes in my oven was maybe 1.5 minutes too long, but it wasn't burnt. I blending the ginger in the food processor with the sugar and I think the flavor came through a bit more.

  • Spanish-style rice with chicken and seafood (Riz à la Valencienne)

    • Shelmar on September 06, 2019

      Very good, 2 hours of standing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0375508503
  • ISBN 13 9780375508509
  • Published Sep 02 2002
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

Gourmet's food editors travel to Paris to taste, learn, and be inspired to create recipes for this edition's Cuisines of the World section. But first they offer three menus once served in the Parisian homes of expatriates Picasso, Brancusi, and Man Ray during the 1900s. The focus then shifts to Paris at the turn of the twenty-first century, with a cutting-edge Gourmet menu and dozens of new recipes.


The Menu Collection offers several additional choices: an Intimate Valentine's Day Dinner, a Springtime Dinner in County Cork, and an Open-House Vegetarian Feast, among others.


This newest collection features 32 menus, more than 350 recipes, and 100 pages of full-color photographs.



Other cookbooks by this author