The Best of Gourmet 2004: Featuring the Flavors of Rome by Gourmet Magazine Editors

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  • Island pork tenderloin salad

    • manond on December 05, 2018

      This dish has 694 glowing reviews on the Epicurious website. It is fancy enough for company without being a ton of work. Try this!

    • chawkins on December 02, 2021

      Made the pork again without the salad, halved the salt in the rub and halved the sugar in the glaze. Served it with the sweet potato salad with chili-lime dressing from, very good pairing.

    • chawkins on July 23, 2015

      We liked this a lot, my husband cooked the tenderloins in the bubba keg grill and it was tender and moist. I forgot to make the glaze, but it was still delicious, besides, with the raisins and the oranges in the salad, there was plenty of sweetness. The glaze was just brown sugar, garlic and tabasco, the garlic flavor would have been nice though. I also skipped the red pepper in the salad because I did not have any.

    • hma2000 on March 12, 2017

      This salad is delicious and presents beautifully. Great for summer gatherings.

  • Asparagus Parmesan pastry rolls

    • Yildiz100 on November 22, 2018

      I could not understand the shaping instructions here so I improvised using the listed ingredients, including the eggwash on the inside to make the parm stick. Looked fun, tasted bland. Not a repeat.

  • Pasta primavera

    • valbe on May 07, 2021

      Page: 192. A great way to put together pasta primavera. Substituted broccoli and shredded Brussels sprouts for green beans and frozen baby peas, didn't have dried morel mushrooms nor tomatoes, and added grilled mushrooms and grilled chicken strips.

  • Parsley, radicchio, and napa cabbage salad with lemon vinaigrette

    • MissKoo on December 21, 2020

      The bitter flavors in this salad were an excellent offset to a multi-course meal that included a rich main course. And it's very pretty on individual plates. Will definitely add to repertoire and make again. Check Epicurious for online version.

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  • ISBN 10 1400062535
  • ISBN 13 9781400062539
  • Published May 01 2004
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

The latest edition of The Best of Gourmet showcases the romantic, enticing fare of Rome, with menus and recipes that will appeal to cooks at every level.

Menus fit for an emperor fill the pages of Gourmet's newest collection. Italian cuisine is as varied as the country itself and Rome is known for its focus on fresh, local ingredients. From Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino to Veal Bocconcini with Porcini and Rosemary, there's much more to eat in Rome than pasta, and the editors of Gourmet have located the most mouth-watering recipes from the region. Dessert may include Apricot Crostata or Rome's most famous treat: Tiramisu. Fried Artichokes make an excellent hors d'oeuvre or side dish, and a Mortadella-Stuffed Pork Loin will impress even the most finicky diner.

This collection of tempting menus and recipes makes use of easy-to-find ingredients to create unforgettable dishes that will leave you singing, Squisito! Dozens of menus, more than 350 fail-safe recipes, and full-color photographs throughout make this a book food lovers won't want to be without.

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