Drinks -- Hors d'oeuvres and first courses -- Soups -- Salads -- Pasta, noodles, and dumplings -- Grains and beans -- Vegetarian main courses -- Fish and shellfish -- Poultry -- Beef, veal, pork, and lamb -- Grilled dishes -- Vegetables -- Breakfast and breads -- Cookies, bars, and confections -- Cakes -- Pies, tarts, and pastries -- Fruit desserts -- Puddings, custards, mousses, and souffles -- Frozen desserts and sweet sauces -- Menus -- Tips and techniques -- Glossary.
Summary:
Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers' market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market. Also includes menus for holidays and other seasonal occasions.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.