The gourmet cookbook
Subtitle: more than 1000 recipes
By: edited by Ruth Reichl.
Contributors: Reichl, Ruth.
Publisher: Houghton Mifflin
Published: 2004
Place of publication: Boston
Language: eng
Number of pages: 1040
Subjects: Cookery; Cookery, International
Description: For beginners and seasoned cooks alike, The Gourmet Cookbook is an eloquent, essential companion in the kitchen - one that will take its place among the classic cookbooks of our generation. Under the discerning eye of the celebrated authority Ruth Reichl, the editors of America's premier cooking magazine sifted through more than 60,000 recipes published over the past six decades.
Notes: Includes index.
Table of contents: title: Hors d'oeuvres and first courses; title: Soups; title: Salads; title: Sandwiches and pizzas; title: Pasta, noodles, and dumplings; title: Grains and beans; title: Fish and shellfish; title: Poultry; title: Beef, veal, pork, and lamb; title: Vegetables; title: Breads and crackers; title: Breakfast and brunch; title: Cookies, bars, and confections; title: Cakes; title: Pies, tarts, and pastries; title: Fruit desserts; title: Puddings, custards, mousses, and soufflés; title: Frozen desserts and sweet sauces; title: Sauces and salsas; title: Relishes, chutneys, pickles, and preserves; title: Basics.