Gourmet Garage Cookbook

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Gourmet Garage Cookbook from the popular New York City food store of the same namesake contains recipes with the freshest ingredients. This cookbook goes through every section of their markets with a guide on choosing ingredients for the dishes covered in the book. 

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Format: Hardcover and dust jacket, 493 pages. First edition 

Copyright: 2000 

Publisher: Henry Holt and Company 

Author: Sheryl and Mel London 

ISBN: 9780805054118

$10.00

Additional Details

Description: Across America, home cooks are delighting in the vast array of fresh foods that are turning up on the shelves of their favorite stores, from giant hypermarkets to neighborhood specialty-food emporiums. Consumers can now find mushrooms from Europe and Japan, fish from South America, grains and produce from the Middle East in short, the global village has now become the global grocery. 

Who better to guide us through the "new pantry" than the folks at the Gourmet Garage, whose stores, in less than ten years, have become the most popular purveyors of unusual and exotic yet affordable ingredients to the food lovers of New York City. The Gourmet Garage Cookbook takes you through every section of their wonderful markets: organically grown produce; tropical fruits; an array of delectable oils, grains, beans, wild mushrooms, meats, cheeses, fish, and seafood; and much more. In addition to simple, fresh, everyday recipes, the chapters feature "Shop Smart" sections, telling you how to choose your ingredients, and "Notes for the Cook," with clear instructions for the kitchen. 

With entire chapters devoted to squash, garlic, shellfish, citrus fruits, olives, and berries, you are sure to find a recipe for your favorite new food item. Among the seven recipes in the mushroom chapter you will find Ramekins Forestie're with Ham and Parmesan Cheese; Enoki Mushroom Salad with Radicchio, Watercress, and Sesame Seeds; and Cremini Mushroom Caps Stuffed with Scallops, Chives, and Rosemary. You'll even find a chart describing thirteen kinds of mushrooms, when they are available, how to clean them, and what to do with them. Similar comparison charts abound throughout the book. The cheese chapter is especially rich, with detailed information on thirty-six different cheeses and eleven recipes, including Four Quick European Cheese Desserts. 

From Curried Red Lentil Soup withYogurt and Mint to Candied Acorn Squash with Mace, Honey, and Toasted Hazelnuts; from Cod with Manila Clams in a Garlic and Parsley Sauce to Italian Plum and Strawberry Crumble with Kirsch, here is your ultimate guide to a thrilling new cornucopia of food. 

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Condition: Bookboards, interior pages and dust jacket are in beautiful condition. 



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