The Gourmet Cookbook: More than 1000 recipes by Ruth ReichlFor the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmets test kitchens. Others came from renowned food writers and chefs and from the magazines far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results.
This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke Flowers with Salsa Verde. And whether youre cooking a simple supper for two or throwing a cocktail party for fifty, youll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes
* 102 hors doeuvres, dips, chips, pâtés, and first courses * exciting vegetable dishes -- more than 120 in all -- using everything from artichokes to yuca * versatile recipes for every available kind of seafood, with many suggested substitutes * hundreds of simple but exceptional dinners * festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake * definitive versions of all the classics, from Chicken Kiev to Crcme Brulée and from Bouillabaisse to Pad Thai * more than 50 pastas and risottos, from quick everyday meals to party dishes * scores of soups, salads, breakfast dishes, and sandwiches, including the editors all-time favorite pizza * a wealth of sauces and salsas, to transform ordinary meals into spectacular ones * more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published
With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmets test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants one-of-a-kind recipes and spectacular results every time.
Pumpkin Spice Bread
Pumpkin Apple Bread with Streusel Topping
Get ready to sink your teeth into the most tender and moist Pumpkin Apple Bread filled with chunks of apple and topped with a delicate and crumbly streusel topping! This will soon become a family classic for the holidays! Your kitchen will be the most aromatic location in the hood! I love the texture of having a delicious piece of sweet-tart apple in every bite! So I have added 2 full cups of diced Granny Smith apples in this recipe. Because of the extra apple, which by the way keeps the bread oh-so-moist , it adds extra volume to the mix, you will need 7 mini loaf pans. Grease and flour Seven 3 x 5 inch mini loaf pans or Two 9 x 5 inch loaf pans.
I've been making this pumpkin apple bread for years. It is fairly simple, and turns Apple Bread. Barely adapted from The Gourmet Cookbook.
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Love the topping. This bread must be soft and very flavourful I like it. Hope you have a lovely day. The weather here is reminding me of cinnamon and pumpkin Can't wait to try them. Thanks, Mary!
Bread and Pizza , Recipes. The very first thing I can remember making on a regular basis—when I was right on the precipice of becoming an amateur gourmet—was pumpkin bread. It requires two bowls and a whisk. And loaf pans. And your apartment will smell like heaven. I was looking for that recipe the other day, but then I opened my Gourmet cookbook and found this recipe for Pumpkin Apple Bread. If fall were bundled up and baked in a loaf, it would look taste, and smell like this:.
It is fairly simple, and turns out perfectly every time. The bread is delicious as is, but a few nights ago I decided to dredge two small pieces into sugar, and grilled it in a pan with a pat of butter to caramelize the sugar, and then topped with ice cream. For the topping, blend flour, sugar, cinnamon and butter in a small bowl with your finger tips, until mixture resembles coarse meal or sand. Set aside until ready to use. Place oven rack in the middle of the oven.