The Best of Gourmet 2005: A Year of Celebrations (20th Anniversary Edition) by Gourmet Magazine Editors

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Notes about Recipes in this book

  • Golden beet and sunflower salad

    • Yildiz100 on March 28, 2019

      This is really just beets in a basic vinaigrette, the sprouts mostly just add aesthetic value. It is good, but not going to surprise you.

  • Creamy coleslaw

    • Yildiz100 on July 07, 2019

      Made a half recipe of the dressing subbing high fat (10%) Greek yogurt for the sour cream. Used a tiny bit of additional sugar. Added shredded cabbage and carrots till the salad to dressing ratio was to my taste. Very good.

  • Potato pepper and chorizo empanadas

    • Yildiz100 on October 30, 2012

      rating refers to the dough, which is fabulous

  • Tuna noodle casserole

    • Yildiz100 on June 08, 2020

      This recipe is good, but a 2 quart baking dish is much too small. Use a 3 quart (approx 9*13) dish. Used panko for the breadcrumbs.

  • Chocolate cream pie

    • Yildiz100 on November 30, 2021

      The filling was delicious but a bit too rich for me to actually eat. I really liked the technique of making custard here (mixing the egg yolks, sugar, cornstarch and milk together while cold) since it made it very easy to get a lump free custard without any bits of over cooked yolk floating around. No need for tempering! So, I will refer back to this recipe for the custard making technique, but probably wont repeat the actual pie recipe.

  • Coconut rice pudding

    • Yildiz100 on August 03, 2021

      Used arborio rice since the recipe does not specify. Cooked it like long grain and then proceeded with recipe. This needed about 10 extra minutes on the stove. Very nice result, but doesn't have a very distinctive coconut flavor.

  • Orzo with ham and goat cheese

    • jdjd99 on August 23, 2020

      Very simple and adaptable recipe, better than the sum of its parts. We didn't have scallions, so we subbed sautéed bell peppers and it was delicious. I like how the cheese and orzo gave it a risotto-like texture.

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  • ISBN 10 1400063647
  • ISBN 13 9781400063642
  • Published May 01 2005
  • Format Hardcover
  • Page Count 304
  • Language English
  • Edition 20th
  • Countries United States
  • Publisher Random House
  • Imprint Random House

Publishers Text

Blow out the candles and let the party begin. The Best of Gourmet is twenty years young, and it's time to celebrate. Come join the fun with a special edition brimming with party and holiday menus. Perhaps you'd like to surprise the child in your life with a birthday party she'll always remember. Is a special couple getting married? Honor them with an exotic engagement party filled with Indian flavors. Or maybe this is the year to pamper your own sweetheart with a dazzling Valentine's Day dinner. They're all here. Holidays also shine with a spectacular Russian Easter feast, two marvelous Thanksgiving meals--one bohemian in nature, the other vegetarian--and an exquisite New Orleans Christmas dinner. The Best of Gourmet, filled with more than 325 recipes and hundreds of beautiful photographs, makes celebrating all the more special. Let it become the entertaining guide to all the joyous occasions of your life.

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