The Gourmet Garage Cookbook
200 Everyday Recipes Using Fresh and Exotic Ingredients from Around the World
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- $11.99
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- $11.99
Publisher Description
From New York's hottest and fastest-growing chain of gourmet food stores, a cookbook bursting with new flavors.
Founded in 1992 as a supplier of fresh and exotic ingredients to the chefs and restaurateurs of New York, the Gourmet Garage became a retailing leg when it opened its doors to the public a few years later. Now, award-winning cookbook authors Sheryl and Mel London and the experts of the Gourmet Garage show you how to select from the dizzying array of both everyday and sometimes unfamiliar ingredients, transforming them into simple, wonderful meals in your own kitchen.
Unlike other cookbooks, The Gourmet Garage Cookbook is organized by ingredient and takes you through every section of a specialty food store that is just one step away from the farmer. From the fruit section, papaya and lime combine in a relish for grilled shrimp. Gourmet yams are accompanied by pears, crystallized ginger, and distilled figs. Of particular interest to the home cook are the "Shop Smart" tips in each chapter which tell the reader how to choose the best and freshest products in the marketplace, and "Notes for the Cook," containing dozens of helpful hints for making the most out of fresh ingredients.
PUBLISHERS WEEKLY
This excellent cookbook makes use of today's most timely ingredients in interesting ways. What it doesn't do is draw any more than a tenuous connection between itself and Gourmet Garage, the upscale grocer currently expanding in New York City. Admittedly, readers are likely to find most of the ingredients there, but you can find the makings for Avocado, Fennel, and Anchovy Salad with a Tomato Olive Vinaigrette or Garnet Yams with Pears, Dried Figs, and Crystallized Ginger in almost any gourmet store. The Londons, who are documentary filmmakers as well as the authors of A Seafood Celebration, organize dishes by main ingredients--following a grocery-store scheme--so that Double Citrus Squid and Monkfish Salad with Celery and Parsley appears in a chapter on seafood, while Wild Rice and Mushroom Soup with Madeira is featured in one on grains. Good use is made of ethnic flavors, whether in traditional form (Beef with Burdock and Shiitake Mushrooms, Japanese Style) or in more fused creations (Kohlrabi with Pancetta, Carrot and Onion). General information at the start of each chapter is solid and voluminous; a chapter on salads lists types of oils, tips for buying fresh lettuce, varieties of lettuce and more.
