The Best of Gourmet 2003: Featuring the Flavors of San Francisco by Gourmet Magazine Editors

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  • Orecchiette with Savoy cabbage, peas, and lemon cream

    • Yildiz100 on May 16, 2021

      Pretty nice flavor but sauce was way too watery, even without the reserved pasta water.

  • Potato salad with mustard vinaigrette

    • Yildiz100 on December 25, 2017

      The dressing was not enough to coat the potatoes and needs to be doubled. I used Swedish mandel potatoes (which looka lot like fingerlings) and the starchiness made the dressing super thick and stodgy instead of slicking the potatoes. Not sure if fingerlings would have been more or less startchy but the experience made me think that a slightly waxier potato would be better. Mixing the shallot into the dressing a while before mxiing it all together and serving did make them milder so they were not overwhelming.

  • Spicy Savoy slaw

    • Yildiz100 on December 23, 2017

      I found this too acidic to eat alone, however I tried it as a topping on a fried fish sandwich with mayo and sriracha and it was absolutely fantastic. Subbed spring cabbage (spetskål) for the savoy.

  • Braised chicken and vegetables in peanut sauce

    • ashallen on October 19, 2019

      Delicious and flavorful - the peanut sauce is rich but balanced by acidity from tomatoes and from the vegetables that braise with the chicken. I also sometimes sub some white wine for the water specified in the recipe. Chicken and vegetables come out moist and tender. The generous quantity of sauce makes this a great dish to eat with rice. I usually use chicken stock instead of the water called for the recipe for more flavor - up to 2 tbsp soy sauce is also a nice addition. Veggies handle variation well - I've subbed radishes or carrots for turnips, white potatoes for sweet potatoes, and Swiss chard, watercress, or other greens for spinach. Making a half-batch works well. Leftovers keep well. Freezes well - I usually remove the chicken meat from the bones and bury it in the sauce first.

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  • ISBN 10 1400060575
  • ISBN 13 9781400060573
  • Published May 06 2003
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

Known as the culinary capital of the West Coast, San Francisco is renowned for its creative, evocative use of fresh ingredients in its cuisine. The Gourmet editors selected this foodlover's paradise as one of the newest locales in the Cuisines of the World section of Gourmet, for its dedication to simple yet stunning taste experiences. From Clam Oreganata and Walnut and Pancetta Pansotti with Asparagus in Parmesan Broth to Snow Eggs with Pistachio Custard and Chocolate Drizzle, there will be a dish to please every palate.

Gourmet's collections of tantalizing menus and recipes makes use of easy-to-find ingredients to create fresh, flavorful dishes. More than 350 fail-safe recipes.

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