by Gourmet Magazine Editors
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| List Price: | $25.00 |
| Average Rating: |  |
| Lowest New Price: | $3.75 |
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Product Description
There's nothing like a special weekend when you can set aside your worries and gather friends for a few precious days. And what better way is there to enhance good times than with good food. Gourmet's Weekends is here to help you plan your next get-together with an incredible collection of casual menus to take you from Friday-night welcoming dinners through Sunday-afternoon send-offs. Now even the host can relax.
This exquisite cookbook, filled with over 50 full-color photographs, offers 20 menus for four marvelous weekends -- a Spring Garden Weekend, a Summer Beach House Weekend, a Fall Foliage Weekend, and a Winter Ski Weekend -- each packed with seasonal specialties. Plus, six additional chapters provide even more recipes, so you can make menu substitutions, try single dishes, or create your own meals. You'll find 225 recipes in all. Many can be made ahead, and others can be prepared in forty-five minutes or less.
Whatever the season, you'll be ready. Celebrate the blossoms of spring with a colorful garden luncheon that sparkles with Orange and Lime Spritzers. Bask in the summer sun with a Picnic on the Beach that boasts Provencale sandwiches bursting with the flavors of tuna, basil, and tomato. Get cozy on a nippy fall day with a soup-and-salad lunch, followed by delicious Apple and Pecan Crisp Pie. And, as the winter snow falls, warm up by the fire with a comforting buffet that includes robust Beef Stew with Olives and Rum.
So why wait a minute longer? All the plans are made. Simply choose a weekend and call your closest friends. You are all in for a treat.
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Average Customer Review:
1 of 1 people found the following review helpful:
Nice menus. Not the best source for American cooking., 2006-07-15
`Gourmet's America' is one of two different types of recipe collection books put out by `Gourmet'. This is a special theme volume. The other variety is the yearly `best of' collection which features the cuisine of a major world city such as Paris, Rome, or San Francisco. The best feature of both types of volumes is their presentation of recipes as complete, themed meals which make the whole series of collections a great source for people who really love to entertain based on a culinary theme.
This volume's themes are principle American regions such as New England, the Mid-Atlantic, the South, the Heartland, the Mountain states, the Southwest, California and Hawaii, and the Northwest and Alaska. Unfortunately, these regions are so big that any reasonably cohesive menu from, for example, the Mid-Atlantic states will represent only a miniscule portion of that region's cooking. For example, a Pittsburgh based Polish menu would be totally foreign to a Baltimore crabfest.
I can't argue with the recipes, however. I checked out the ones from the region I know best (the same Middle Atlantic states) and found good to superior renditions of what happened to be very close to a Pennsylvania Dutch themed collection.
I still have the problem with the fact that if what you want is a good source of American cookery, for $25, you can get a spanking new copy of James Beard's magnum opus, `James Beard's American Cookery', with upwards of 3000 recipes, very nicely organized by occasion and ingredient.
I also detected a certain absence of features which seemed to arrive at Gourmet when Madame Ruth Reichl took over the reins at `Gourmet'. There is no `make ahead' schedule so useful for `do it yourself' entertaining. I don't know if Ruthie was personally responsible for adding that feature, but I do sense the `Gourmet' volumes done in the last five years seem to be just a bit better than in previous years.
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