The Best of Gourmet: Featuring the Flavors of Rome

The Best of Gourmet: Featuring the Flavors of Rome Feature

The Best of Gourmet: Featuring the Flavors of Rome Overview

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. bThe Best of Gourmet, Featuring the Flavors of Thailand/b is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.brbrFor 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 entrée. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac. brbrWhen 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. brbrOr perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu features ratatouille 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.brbrSo 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 eth;); 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.brbrThis 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.brbrTwenty-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.brbrJust when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-bThe Best of Gourmet/b

*** Product Information and Prices Stored: Sep 30, 2010 10:45:19 ***

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Grain-free Gourmet Delicious Recipes for Healthy Living

These recipes are amazing. I have been suffering with RA, aches and pains all over and no energy at all. I have been cooking these recipes for the past week and a half and I feel GREAT. I have more energy, my aches and pains aren't nearly as bad as they were and I can make a fist with my hands. To top it all off I have lost 12 pounds. I am out to find the second book. I am so greatful - I feel like I am getting my life back. Thank you so much to the authors of these books. Keep up the good work and great recipes.

Grain-free Gourmet Delicious Recipes for Healthy Living Feature

Grain-free Gourmet Delicious Recipes for Healthy Living Overview

The ideal cookbook for healthy grain-free eating. PIn Grain-Free Gourmet, Jenny Lass and Jodi Bager transform recipes for traditional favorites such as lasagna, pizza, cakes, pies, cookies and other classics into grain-free versions that taste exactly like, and are often better than, the originals. PIncluded are mouthwatering recipes for: - Parmesan Cheese-stuffed Mushroom Caps - Seafood Dumpling Soup - Apple Pancakes - Megaberry Muffins - Gourmet Pizza - Almond Butter Bread - Coffee Biscotti PThe recipes are free of grains, starches, refined sugars, and lactose, yet are packed full of flavor. This book offers delicious alternatives for carb- and health-conscious dieters as well as for individuals with high cholesterol, lactose and gluten intolerances, or digestive and intestinal disorders. PEach recipe was vetted by a registered dietitian and includes accurate nutritional information. The dishes are tasty and easy to make -- guaranteed to improve health, appeal to taste buds and amaze dinner guests.

*** Product Information and Prices Stored: Sep 29, 2010 05:09:20 ***

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Olive Other Oils (The Gourmet Kitchen)

Olive Other Oils (The Gourmet Kitchen) Feature

Olive Other Oils (The Gourmet Kitchen) Overview

Get the most from olive, walnut, hazelnut, grapeseed, sesame and sunflower oils.

*** Product Information and Prices Stored: Sep 27, 2010 23:34:01 ***

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The Gourmet's Guide to Mixed Drinks

The Gourmet's Guide to Mixed Drinks Feature

The Gourmet's Guide to Mixed Drinks Overview

*** Product Information and Prices Stored: Sep 26, 2010 17:58:24 ***

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Cooking in the Nude: Red Hot Lovers

Sure, cook in the nude. Just wear an apron if you are working with hot grease. Be well.

Cooking in the Nude: Red Hot Lovers Feature

Cooking in the Nude: Red Hot Lovers Overview

ICooking in the Nude: Red Hot Lovers/I comes with a warning on the back cover: "We advise you to familiarize yourself with all the 'Vices and Spices' before you tempt your lover with a 'Sultry Starter'! And be sure you read each chapter and understand the importance of 'Warming Up' before you prepare an entrée like 'Smoldering Passions'!" In IRed Hot Lovers/I, authors Debbie and Steve Cornewell put the spice back into your relationship with a collection of racy recipes for two. Recipe names such as When You're Haute You're Haute or Bedeviled Bayou lend this cookbook its wacky charm, while the actual dishes live up to your expectations, spicing up both your palate Iand/I your love life. IRed Hot Lovers/I, one in a series of Cooking in the Nude cookbooks, is both fun to read and to cook from, but beware--some of these recipes could result in a romance that's too haute to handle!

*** Product Information and Prices Stored: Sep 25, 2010 12:16:26 ***

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The New York Times 60-Minute Gourmet

This is one of my all time favorite cookbooks. I bought it after moving out on my own and realizing I needed to learn how to cook something more than pre-made sauces and hamburger helper. It is still one of the most used cookbooks on my shelf, and I own over thirty cookbooks. I needed to buy a new copy because the one I have is slowly falling apart from constant use. So my thanks go out to the publisher for releasing this wonderful treasure. The best feature of this book is that each entre comes with a suggested side dish. This is helpful to beginners who aren't sure yet what goes with what. It takes some of the pressure off of needing to figure everything out all at once. The other wonderful thing about this book is that the recipes result in meals that are a pleasure even to the most advanced gourmets. I recommend this book to anyone interested in cooking great meals at home for themselves as well as for thier friends and family.

The New York Times 60-Minute Gourmet Feature

The New York Times 60-Minute Gourmet Overview

bA Master Chef's Signature Book/bbrAvailable in paperback for the first time in a decade, bThe New York Times 60-Minute Gourmet/b is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs. After a successful career as a restaurant chef, Franey became a food writer for iThe New York Times/i in 1975, accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare. Through his column and the cookbooks that soon followed, Franey created a national sensation with his revolutionary style of cooking, and American kitchens haven't been the same since. The presentation of quick, healthy, and enjoyable meals was a revelation, introducing the home cook to choices beyond spending hours in the kitchen or settling for "fast food." This cookbook -- the first that collected his New York Times recipes -- captures all that was great about Pierre Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the injunction "Don't spend all evening in the kitchen!" As a step-by-step guide to better cooking and delicious eating, this great cookbook allows all cooks to employ Pierre Franey's signature methods and create memorable meals in their own homes.br

*** Product Information and Prices Stored: Sep 24, 2010 06:42:26 ***

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Coffee:A Gourmets Guide

If you want to know ANYTHING about coffee, then this is the book for you. Not only does it talk about the history of coffee, but it also discusses today's coffee industry and all of the different types of coffee. The photographs and lay-out make it an excellent "coffee table" book. You will definitely enjoy it!

Coffee:A Gourmets Guide Feature

Coffee:A Gourmets Guide Overview

DIVWritten by Mary Banks, leading specialist coffee expert, this book provides an assessment of the aroma, color, body and taste of the world's greatest coffees, taking the reader on a journey round the coffee plantations and small holdings of the tropical belt from Brazil to Java./div

*** Product Information and Prices Stored: Sep 23, 2010 01:02:20 ***

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La cocinita del nuevo gourmet (Cocina) (Spanish Edition)

La cocinita del nuevo gourmet (Cocina) (Spanish Edition) Feature

La cocinita del nuevo gourmet (Cocina) (Spanish Edition) Overview

*** Product Information and Prices Stored: Sep 21, 2010 19:26:27 ***

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Kay Ewing's Cooking School Cookbook

I have both of Kay Ewing's cookbooks. I use them on a very regular basis. My entire family loves to eat these recipes. I can disguise eggplant and zucchini in the sauce of the Chicken Melanzana recipe. I can quickly prepare a dish from the Young Everyday Gourmet section or the Quick and Easy section. I can't list all of my favorite recipes because it would take way too long. If you could see the splatters on my pages you would understand how often this book is used in my kitchen. I cook a meal every night for our family dinners. With three young children it is nice to know that I can do a sensational meal without spending the whole day preparing in the kitchen. The book is set up perfectly by themes (from her cooking classes) and menus within each theme. If I'm entertaining I would do an entire menu, but for a weeknight meal maybe just the entree and a salad. I have hundreds of cookbooks and this is my favorite (her second cookbook is neck in neck with this one). I have always wowed our company and everyone thinks I am a gourmet cook. It is all thanks to Kay!

Kay Ewing's Cooking School Cookbook Feature

Kay Ewing's Cooking School Cookbook Overview

*** Product Information and Prices Stored: Sep 20, 2010 13:48:22 ***

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Simple Deli Food

Simple Deli Food Feature

Simple Deli Food Overview

iSimple Deli Food/i tempts the reader with dishes that incorporate aromatic spices and sauces, enticing meats and cheeses, grains and seeds, divine sugars and chocolates. This book is the key to lively cooking with inspirational flavours, simplicity and style.

*** Product Information and Prices Stored: Sep 19, 2010 08:12:24 ***

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Gourmet's Guide to New Orleans: Creole Cookbook

Gourmet's Guide to New Orleans: Creole Cookbook Feature

Gourmet's Guide to New Orleans: Creole Cookbook Overview

Creole cooking it is true, is an art, and as such is mysterious in its origins and inspiritations. But its technique can be acquired. Prime rule, each dish must be a harmony, its central feature predominant but subdued by the effect of its accompanying ingredients, so that not it, nor any one of them is perceptible for itself - a blend of unity. Try it out, you can do it, too!

*** Product Information and Prices Stored: Sep 18, 2010 02:30:17 ***

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"The Chinese Cookbook" - 100 Easy and Delicious Recipes!

"The Chinese Cookbook" - 100 Easy and Delicious Recipes! Feature

"The Chinese Cookbook" - 100 Easy and Delicious Recipes! Overview

Do you ever get that craving for your favorite Chinese dish, but it's too late to go out and eat or just not convenient? Well now you can satisfy that craving and make it yourself in the comfort of your own kitchen!brbrThis collection of 100 succulent Chinese Recipes is just what you need! Just take a look at just a sample of the tempting tasty recipes that are included in this ebook!brbrAlmond ChickenbrAlmond CookiesbrAsparagus and Sesame Chicken SoupbrBarbecued Lamb on SkewersbrBeef with BroccolibrBeef Chow MeinbrCashew ChickenbrChicken Harvest Stir-frybrChicken Chow Mein CasserolebrChicken in Plum SaucebrChicken Foo YungbrChinese Barbecued SpareribsbrChinese Fortune CookiesbrChinese New Year's CookiesbrChinese Pot RoastbrEgg Drop SoupbrEgg RollsbrGarlic ChickenbrHot Sour SoupbrHoney Sponge CakebrKung Pao BeefbrKung Pao ChickenbrLemon ChickenbrOnion CakesbrRice Sticks with VegetablesbrSesame BeefbrShredded Pork with Yu Shon SaucebrSour Soup with Rice NoodlesbrSteamed Honey PearsbrStir Fried Vegetables with Bean CurdbrStir Fried Snow PeasbrSugared WalnutsbrSweet Sour SaucebrSweet Almond Pudding with DatesbrSzechaun ChickenbrSzechwan Chicken and CashewsbrTeriyaki BeefbrVelvet Corn SoupbrWon Tons brbrand many, many more! br

*** Product Information and Prices Stored: Sep 16, 2010 20:48:19 ***

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Cocina Oriental / Oriental Cooking (Concina Con Personalidad / Cook With Personality) (Spanish Edition)

Everyone who has watched the tv show "Wok" and on The Gourmet Channel knows that Iwao is great. br /br /I gave this book as a present, someone who like the TV show. The recipes on this book are great, but unfortunately it does not has the picture of each recipe. The quality of the paper if the book is regular in my point of view. All additional information on the book is ok. br /br /If you like to cook "Oriental food" this is a perfect choice. The "Gyosas" are the same as the originals selled in Tokyo.br /br /

Cocina Oriental / Oriental Cooking (Concina Con Personalidad / Cook With Personality) (Spanish Edition) Feature

Cocina Oriental / Oriental Cooking (Concina Con Personalidad / Cook With Personality) (Spanish Edition) Overview

*** Product Information and Prices Stored: Sep 15, 2010 15:14:29 ***

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The Amateur Gourmet

When I spotted the title of this book sitting on a shelf in a discount store, I was immediately drawn in. This is "just what I need." You see, I'm an "amateur gourmet." In my heart, I have visions of cooking 5 course meals for my family. But in reality, I burn things and set off the smoke detector regularly. So, Adam's book brought nurturing to my heart as I realized that someone else felt like me...someone who understand the feeling of failure and unnerving humility in the kitchen faced with common foods and common utensils. I recommend this book for anyone getting started in the kitchen and feeling intimidated by mistakes and even burned foods! It gave me hope!

The Amateur Gourmet Feature

The Amateur Gourmet Overview

Self-taught chef and creator of the Amateur Gourmet website, Adam Roberts has written the ultimate “Kitchen 101” for anyone who’s ever wanted to enjoy the rewards of good eating without risking burning down the house! In this deliciously illuminating and hilarious new kitchen companion, Roberts has assembled a five-star lineup of some of the food world’s most eminent authorities. The result is a culinary education like no other. brbrLearn the “Ten Commandments of Dining Out” courtesy of Ruth Reichl, editor in chief of iGourmet /imagazine. Discover why thei New York Times/i’s Amanda Hesser urges you never to bring a grocery list to the market. Get knife lessons from a top sous-chef at Manhattan’s famous Union Square Cafe, and much more. Packed with recipes, menu plans, shopping tips, and anecdotes, bThe Amateur Gourmet/b provides you with all the ingredients to savor the foodie lifestyle. All you need to add is a healthy appetite and a taste for adventure.brbribr/i

*** Product Information and Prices Stored: Sep 13, 2010 04:06:12 ***

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Healthy Heart One-Dish Meals (Today's Gourmet)

I work long hours and get home too late to eat a late dinner and maintain fitness....so I make one of this book's recipes on the weekend, take it to work, and have a nutritious tasty honest-to-goodness meal instead of fast food. Great! And one of the things I like the most is the opportunity the recipes give you to improvise and it offers substitution selections for those on very strict diets. This allows the use of items more popular in different seasons and changing moods of taste. Most meals actually do contain veggies, a main course, and long grain rice or couscous....all in one. The preparation is simple and the ingredients easy to find in any grocery store. I just don't have the time to get into "gourmet" details.

Healthy Heart One-Dish Meals (Today's Gourmet) Feature

Healthy Heart One-Dish Meals (Today's Gourmet) Overview

*** Product Information and Prices Stored: Sep 11, 2010 22:32:21 ***

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Cooking Light Five Star Recipes: The Best of 10 Years

I've been a big fan of Cooking Light magazine for sometime and usually have good luck with the recipes in the magazines. I bought this book about a month ago and have made 8-10 dinners using recipes from this book and ALL have been great! I'm going to get it for my sisters for Christmas!

Cooking Light Five Star Recipes: The Best of 10 Years Feature

Cooking Light Five Star Recipes: The Best of 10 Years Overview

*** Product Information and Prices Stored: Sep 10, 2010 16:43:17 ***

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The Gourmet Gazzelle Cookbook: Delicious Eating for a Lifetime of Good Health

The Gourmet Gazzelle Cookbook: Delicious Eating for a Lifetime of Good Health Feature

The Gourmet Gazzelle Cookbook: Delicious Eating for a Lifetime of Good Health Overview

*** Product Information and Prices Stored: Sep 09, 2010 11:09:20 ***

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The Taste of America (The Food Series)

What a delight to find this amazing classic back in print, in a reprintbredition with new comments by the authors. This will spare thousandsbrof food enthusiasts the perennial burden of scouring the used-bookbrmarket for copies of it. (I ordered several copies of the reprint at oncebrfor gifts and to have on hand.) People who were following food brwriting at the time will recall the stir created by the Hesses' book whenbrit first appeared in the late 1970s. The book is iconoclastic, even psubversive, in the same sense as Prometheus's gift of fire to mankind.pIn this case the gift is not fire but perspective, or a sense of history.brCo-author John Hess was himself a senior and very experienced brfood writer and editor, but he has a scholar's dislike of pretentiousbrmisinformation being quoted around until it becomes conventionalbrwisdom. Karen Hess is a food historian noted elsewhere for herbrwork on the mysterious "Martha Washington" cookbook.brTheir book addresses questions like: How did things like icebergbrlettuce and phony "gourmet" products displace centuries of finebrimmigrant and indigenous cooking wisdom in the US? Who helpedbrto "sell" such changes, only to be celebrated later (Orwellian-style)brfor contributions to US cooking? Moreover, it is remarkable to seebrhow many "innovations" in US cooking since about the time this bookbrwas written consist actually of rediscovery of principles widely knownbr100 or 200 years ago, as the book documents in detail.pThe casual reader should be forgiven for not having heard of all brof this in the general media. Journalism in the US about food (and notbronly about food) is lately graced with legions of people blissfullybrand confidently unconscious of anything that preceded their own words.brSuch people will gush uncritically about food pundits like CraigbrClaiborne (distinguished on the basis that the gushing writersbrhave heard of them) without any real research or perspective.pThese writers would not do so if they read the Hesses' book.pFrom the Hesses', and other, evidence it seems that around thebr1950s, "gourmet" became a convenience-food-industry euphemism forbr"sucker" in the US. "That flabby midget called Cornish game hen was,brnext to chocolate-covered ants, the gourmet racket's funniest joke on abrgullible public. It has no more taste of game than a wad of cotton," saybrthe Hesses. Such game hens are one of several gimmicks CraigbrClaiborne is quoted pushing; canned beef gravy and instant whippedbrpotatoes are others. Claiborne receives especial attention here,brthough James Beard, the Rombauers, Fannie Farmer, even JC Herself,brare not spared. Yet this criticism is constructive, at least for the reader,brwith positive counterexamples. pIt is an angry, or perhaps indignant, book but an informed one, brmeticulous in its documentation of sources. The bibliography by itself isbrvaluable, sort of an annotated miniature of Katherine Bitting's epic 1939br"Gastronomic Bibliography" (also cited; that book is very expensivebron the used market; I know because I own one; even its 1980s reprint isbrexpensive and I am told, unlike the original, is printed on acid paper).

The Taste of America (The Food Series) Feature

The Taste of America (The Food Series) Overview

'This classic barbecue of our food ways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the "New York Times", and Karen Hess, the pioneering historian of cookery, "The Taste of America" is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow'.'"The Taste of America" provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now 'Kool-Aid like Mother used to make' has become 'Kool-Aid like Grandmother used to make', and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history. This much-needed new edition chars Julia Child ('She's not a cook, but she plays one on TV'), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan 'Eat your heart out, Mother Nature'). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of "The Taste of America" will serve well into the new millennium'.

*** Product Information and Prices Stored: Sep 08, 2010 05:33:15 ***

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Visual Gourmet: A Calligraphic Treasury of International Vegetarian Recipes

Visual Gourmet: A Calligraphic Treasury of International Vegetarian Recipes Feature

Visual Gourmet: A Calligraphic Treasury of International Vegetarian Recipes Overview

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The Lightweight Gourmet: Drying and Cooking Food for the Outdoor Life

The Lightweight Gourmet: Drying and Cooking Food for the Outdoor Life Feature

The Lightweight Gourmet: Drying and Cooking Food for the Outdoor Life Overview

Here is a complete guide to drying your own food for the outdoor and nautical life, including instructions for building a dehydrator, all aspects of food preparation, packing for wilderness living, and a field-tested collection of recipes that emphasize fresh, healthful, economical, and delicious foods.

*** Product Information and Prices Stored: Sep 05, 2010 18:15:16 ***

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The Vegetarian Gourmet

Vegetarians and other healhty eaters will love this book. There is gorgeous, mouth-watering food photography on every page, illustrating every recipe in the book. Dagmar von Cramm's background in European cuisines has resulted in a book of recipes that are strikingly original to the North American reader. This is not your run-of-the-mill vegetarian cookbook. Best of all, it contains recipes that you will actually make.

The Vegetarian Gourmet Feature

The Vegetarian Gourmet Overview

*** Product Information and Prices Stored: Sep 04, 2010 12:31:37 ***

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Flavor

This cookbook is so interesting because it's very creative and it lets you in on the process. Rocco's cooking theory here is "sweet, salty, bitter, sour" and he labels each ingredient in the recipes with a colored dot so you can see how he is using one (or more) of each per recipe. Then in the back of the book, he has a couple pages listing food items that qualify in each category, so you can think up your own mix of ingredients. The book also has helpful items like mini photos of the more unusual foodie items that my be hard to find, plus a couple pages with ideas of where to buy them (online gourmet shops). I love the cookbook because it has soooo many photos! Each dish has a huge, full-page, color photo of it. There are also tons of black-and-white photos of Rocco and his chefs cooking in a restaurant kitchen (this book is a few years old and he was at Union Pacific then, I think). For the other reviewers commenting on the photos, some are done in an artsy style where the photo is blurred to show movement. Each recipe also has a paragraph or 2 preceding it where Rocco tells a story about the dish. So it's not your typical cookbook with just a bunch of typed-out recipes! There are a few super-easy recipes that I can definitely make: Nutella sandwich with broiled bananas, cauliflower soup, radish and cranberry salad. The book has a mix of super-easy, medium-easy and hard recipes with some super-hard recipes in a separate section in the last chapter. It's fun to see photos and descriptions of some of Rocco's "famous" dishes even though they would be too hard for me to make, like uni sea urchin (yikes! where would you find this?) with raw scallops and tomato water (made by hand) and mustard seed oil (made by hand).

Flavor Feature

Flavor Overview

"Knockout dining" leaves fans breathless at this Gramercy New American "paragon" where "rock star" chef Rocco DiSpirito produces "sublime," "synergistic" dishes. --IZagat/I, on Rocco DiSpirito's restaurant Union Pacific PHe runs one of the most successful restaurants in New York City. He is seen everywhere from IDavid Letterman/I to IGood Morning America/I to the Food Network. He has graced the cover of IGourmet/I magazine as "America's Most Exciting Young Chef" -- and IZagat/I calls him a "rock star." Now, Rocco DiSpirito unleashes his culinary magic with IFlavor/I. PIn IFlavor/I, DiSpirito shows readers how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic. The cuisine is sophisticated but surprisingly easy for home chefs to replicate. Using the four flavors (sour, sweet, bitter, and salty) as basic building blocks, Rocco demonstrates how to combine and commingle flavors to create one-of-a-kind dishes. PSome recipes included in IFlavor/I are: P-- Lemongrass Lobster SaladBR -- Baby Lettuces with Pickled Squash Blossoms and Yogurt-Tahini VinaigretteBR -- Calamari with Coconut Curry and Green PapayaBR -- Braised Veal Roulade with Root VegetablesBR -- Cinnamon Glazed DuckBR -- Lavender Creme BruleeBR -- Peach-Phyllo Strudel with Goat Cheese Cream and much more

*** Product Information and Prices Stored: Sep 03, 2010 06:57:25 ***

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Gourmet Cooking for Everyone

Gourmet Cooking for Everyone Feature

Gourmet Cooking for Everyone Overview

*** Product Information and Prices Stored: Sep 02, 2010 01:23:15 ***

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