The Best of Gourmet 1991 by Gourmet Magazine Editors

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Mashed-potato soup

    • mfto on June 11, 2016

      I thought this was rather dreadful. If I hadn't had a leftover mashed potato problem, I don't think I would ever have tried it. You see, a couple of dinners ago, I trusted my husband to make mashed potatoes while I concentrated on a more complicated dish. To my horror, when I checked up on him, he had filled a large pan with pared potatoes. I don't have to tell you that he loves mashed potatoes, but he was cooking for 2 not for 6 or 8. Back to the mashed-potato soup recipe. I knew 2 cups of chicken broth and 2 1/2 cups of mashed potatoes could not be right in spite of the fact that this is a Gourmet recipe; so I upped the broth to 4 cups which at least seemed more like soup. I used dried thyme instead of rosemary and lots of ground pepper. In desperation, I added a little cream, pretending that this was Cream of potato soup. My husband loved it, of course.

  • Broiled lamb chops with lemon caper sauce

    • chawkins on January 31, 2020

      Very good and almost effortless. My chops were close to 2 inches thick, so I increased the broil time by a minute on each side and they were perfect. The sauce complemented the lamb well and the lemon zest and juice did well to balance the richness of the butter and the lamb.

  • Blueberry corn muffins

    • Dolcetto23 on March 29, 2021

      Made with cranberries instead of blueberries as I needed to use up some frozen ones - and also substituting stevia for sugar and agave nectar for honey - and it all worked a treat!

  • Gratin of broccoli with rosemary, garlic, and Parmesan

    • valbe on December 19, 2020

      Only four ingredients (not counting the olive oil & butter) and dead easy. Broccoli with garlic and Parmesan cheese, no surprise. The rosemary was but this will not be the last time I pair the two together. Good-bye boring steamed broccoli!

  • Maltaise sauce

    • valbe on April 05, 2021

      You have to try this using blood oranges (as the recipe suggests)!

  • Chestnut and celery soup

    • ashallen on December 01, 2019

      This is a really delicious soup - light but full-textured and very flavorful. It's also a great way to use up excess celery! Recipe specifies using 3 cups chicken stock + 2.5 cups water. I use a rich homemade chicken stock for the entire 5.5 cup volume to make the soup even more flavorful.

  • Herbed fish rolls in white wine with grapes

    • ashallen on September 23, 2019

      This is a fun recipe - individual slices of fish are wrapped around herbs and grapes for cooking in a wine sauce and then finished off with cream. The combination of flavors is great. Extra lemon juice is helpful if the grapes/wine are low-acid. Recipe recommends using flounder or orange roughy, but other fillets thin enough to roll up would probably also be fine - tilapia has worked for me.

  • Cranberry apple cobbler

    • ashallen on September 24, 2019

      This recipe has a good, basic structure for a cobbler, but it was too heavy on the cranberries and therefore too tart for me. I'd reverse the ratio of cranberry to apple next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0679400680
  • ISBN 13 9780679400684
  • Published Mar 06 1991
  • Format Hardcover
  • Page Count 140
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

Features all of the beautifully illustrated menus from 1990 plus over 500 selected recipes.

Other cookbooks by this author