Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes
Author: Gourmet Magazine Editors
Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.
For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entrée. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac.
When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce.
Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu featuresratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice.
So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol ð); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks.
This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight.
Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors.
Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-The Best of Gourmet
Design and Equipment for Restaurants and Foodservice: A Management View, Second Edition
Author: Costas Katsigris
The definitive guide to foodservice equipment and design-from inception to completion
Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.
In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.
Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features:
• Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities
• New coverage of costs associated with restaurant start-up
• New photographs and diagrams featuring cutting-edge foodservice equipment
• Guidelines to designing kitchen and storage areas for maximum efficiency
•Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop
• Helpful coverage of safety and health-related concerns
• Expanded coverage of energy conservation
• Discussion of new types of lighting and HVAC technology
With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.
Table of Contents:
| Ch. 1 | Economics of site selection | 1 |
| Ch. 2 | Restaurant atmosphere and design | 26 |
| Ch. 3 | Principles of kitchen design | 53 |
| Ch. 4 | Space allocation | 84 |
| Ch. 5 | Electricity and energy management | 110 |
| Ch. 6 | Gas, steam, and water | 148 |
| Ch. 7 | Design and environment | 185 |
| Ch. 8 | Safety and sanitation | 215 |
| Ch. 9 | Buying and installing foodservice equipment | 240 |
| Ch. 10 | Storage equipment : dry and refrigerated | 276 |
| Ch. 11 | Preparation equipment : ranges and ovens | 303 |
| Ch. 12 | Preparation equipment : fryers and fry stations | 334 |
| Ch. 13 | Preparation equipment : broilers, griddles, and tilting braising pans | 352 |
| Ch. 14 | Steam cooking equipment | 377 |
| Ch. 15 | Cook-chill technology | 401 |
| Ch. 16 | Dishwashing and waste disposal | 418 |
| Ch. 17 | Miscellaneous kitchen equipment | 447 |
| Ch. 18 | Smallware for kitchens | 468 |
| Ch. 19 | Tableware | 491 |
| Ch. 20 | Linens and table coverings | 513 |
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