Best of Gourmet 2004

The latest edition of The Best of Gourmet showcases the romantic, enticing fare of Rome, with menus and recipes that will appeal to cooks at every level. Menus fit for an emperor fill the pages of Gourmet's newest collection. Italian cuisine is as varied as the country itself and Rome is known for its focus on fresh, local ingredients. From Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino to Veal Bocconcini with Porcini and Rosemary, there's much more to eat in Rome than pasta, and the editors of Gourmet have located the most mouth-watering recipes from the region. Dessert may include Apricot Crostata or Rome's most famous treat: Tiramisu. Fried Artichokes make an excellent hors d'oeuvre or side dish, and a Mortadella-Stuffed Pork Loin will impress even the most finicky diner. This collection of tempting menus and recipes make use of easy-to-find ingredients to create unforgettable dishes that will leave you singing, Squisito! Dozens of menus, more than 350 fail-safe recipes, and full-color photographs throughout make this a book food lovers won't want to be without.