Gourmet Magazine Editors

Presentation: a whole lot of lovely, colorful, & saliva inducing photographs. Another nice thing about this book, at the end of each section were the mail-order sources where a person could purchase non-perishable ingredients. The layout is interesting, first there is the list of menus w/ photos, then the recipes which are divided into sections such as: Appetizers, Breads, Soups, Meat, Sauces, and Desserts; then comes the Flavors of India section which contains more than 20 recipes.

This issue of Gourmet's Best featured a section on the "Flavors of India". Indian cuisine is definitely low on my list of what I will & will not eat, but I do enjoy the desserts.

Some recipes sound fantastic:Roast Lamb Loin Persillade; Exotic Mushroom Pate; Crisp Skinned Roast Duck, and Prosciutto, Mozzarella, & Olive Sandwiches on Parmesan Focaccia .

Of course there are those I'll have to pass up: Macerated Grapes in Clove & Cinnamon Syrup: broiled Brown Sugar Apples with Bacon; Lavender & Thyme Roaster Poussins, Crab, Mint, & Mango Nori Rolls, and Gorgonzola, Fava Bean & Purple Potato Canapes.
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