The Best of Gourmet 1998: Featuring the Flavors of India by Gourmet Magazine Editors

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  • Chicken cashew chili

    • ashallen on October 21, 2019

      This is a delicious, richly flavored chili. I usually use ancho chiles, toasted vs. raw cashews, black beans instead of kidney beans (chickpeas have also worked), and bone-in chicken thighs. Excellent with rice. Freezes well. [Cross-post for Epicurious/ Gourmet Today/ Best of Gourmet 1998.]

  • Maple butter-pecan ice cream

    • ashallen on October 05, 2019

      This is a great ice cream recipe. My husband *loved* it - he thought the contrast between the rich, creamy, maple ice cream base and the salty crunchy pecans was awesome. I love the maple ice cream base but would prefer the pecans to be candied vs. salted - very much personal preference! Texture is very rich and smooth and stays that way in the freezer. Maple flavor in the base is pretty subtle without the maple extract, even when using a pure, dark maple syrup, so I consistently use a good, natural maple extract. Recipe calls for bringing cream/milk/maple syrup just to a boil during initial heating step - I just bring it to 175F. I also frequently add up to 2 extra egg yolks for extra smoothness and richness. [Cross-post for Epicurious/Gourmet Best of 1998/I Made That!]

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  • ISBN 10 037550138X
  • ISBN 13 9780375501388
  • Published Feb 17 1998
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

Over 400 versatile recipes; 200 of them can be made in 45 minutes or less. Three new menus feature the delectable flavors of India and 24 exceptional gifts from your kitchen.

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