The Best of Gourmet 2006: The World at Your Table: A Year of International Flavors by Gourmet Magazine Editors

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Notes about Recipes in this book

  • Cheddar dill biscuits

    • Yildiz100 on December 30, 2018

      Delicious! Can use a pinch more salt. Also, pat into shape you want, they don't change shape much in the oven. Used gruyere because I had it on hand. Was great!

  • Coconut macaroons

    • Yildiz100 on October 05, 2018

      Used unsweetened coconut and was plenty sweet. These are only passable, but so easy that I would make them again to use up a leftover egg white. Kids won't complain about anything sweet! Wonder if a little almond flour could improve the texture...

  • Cantaloupe granita

    • Yildiz100 on August 28, 2019

      Very nice. A good way to use up melon that isn't quite ripe enough. If I were out of lemon, I would give this a try without. Used the blender instead of the food processor and it worked fine.

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  • ISBN 10 1400065194
  • ISBN 13 9781400065196
  • Published May 02 2006
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House

Publishers Text

A new compilation of more than three hundred outstanding recipes from around the world includes information on how to create a variety of ethnic dishes. Contains a special collection of eight menus (from Brazil, India, England, Sicily, Morocco, Spain, Mexico, and Paris), and snacks such as Turkish Lamb kebabs and Belgian fries.

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