The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

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  • Crunchy tuna salad

    • Laura on December 02, 2014

      I've made this salad numerous times during the summer over the past ten years or so and we always enjoy it. I eliminate the jicama (not a fan) and just increase the celery and add chopped scallions. I serve it over a bed of mixed greens surrounded by sliced avocado and tomatoes. It makes a really light and refreshing and delicious complete meal on summer days. FYI: the photo that accompanies this EYB entry is, obviously, not the salad!

  • Lentils with butternut squash and walnuts

    • aeader on October 24, 2020

      The lime juice makes all the difference - the dish was blah before adding and quite tasty after. Would make again for work lunches. Took some advice from the Epicurious reviews and cooked extra lentils, adding curry and a little olive oil to the lentils after draining. 10 minutes in the oven after adding the walnuts was too much - they just started to burn.

  • Collard greens and turnips with ham hock and pepper vinegar

    • ldtrieb on January 16, 2015

      Wonderful sweet young turnips, greens and collards. I did add a cut up onion which I sauteed with the bacon which I used instead of the ham hock. Served over stone ground grits and some leftover chicken. Great dinner for a cold evening.

  • Apricot cream-cheese ice cream

    • MichiganTrumpet on June 19, 2021

      Amped up the apricots a bit. Added a bit of apricot jam and 1 T peach liqueur. Pulsed a tiny bit at the end in blender. Too many apricot chunks would gum up my ice cream maker.

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  • ISBN 10 0375504311
  • ISBN 13 9780375504310
  • Published Apr 15 2000
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.
For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entree. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac.
When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce.
Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu featuresratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice.
So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol o); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks.
This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight.
Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors.
Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities:The Best of Gourmet.

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