Magazine
BROWSE THE GOURMET MAGAZINE ARCHIVES
1940s | 1950s | 1960s | 1970s | 1980s | 1990s | 2000s
May 2008
Cooking Class Get a peek into three of the cooking schools featured in our May issue with these exclusive videos. First up, Jean-Georges Vongerichten (pictured) will show you the secret behind the creative flavor pairings in his signature Squab à l'Orange. Then watch innovative pastry chef Will Goldfarb demonstrate how to use maltodextrin to craft a flavorful "nutella" powder. Finally, learn British baker Richard Bertinet's unusual method for making sweet dough.
EXPLORE RELATED RECIPES
Squab à l'Orange with Crystallized Tamarind | "Nutella" | "Nutella" Soil | Sweet Dough | Stollen | Orange and Mint Loaves | Bacon "Pastry Slices"
EXPLORE RELATED RECIPES
Squab à l'Orange with Crystallized Tamarind | "Nutella" | "Nutella" Soil | Sweet Dough | Stollen | Orange and Mint Loaves | Bacon "Pastry Slices"
May 2008
Exclusive Recipes
See all our May web-exclusive recipes, including the delicious Shrimp Po' Boys with Old Bay Mayonnaise, pictured.
March 2008
Chasing Perfection
Read Francis Lam's essay on the search for the perfect omelet and then watch a demo of our preferred classic omelet technique.
More from the archives
My Father the Formulator
My dad was fresh out of grad school with a degree in biochemistry when he found himself up to his elbows in white powder.
Crème de la Crop
Can a meat-loving culture be convinced that vegetables are worth its time? Two innovative chefs in the south of France are betting on it.
Orchard of Dreams
With 250 varieties, Andy Mariani's Orchard of stone fruit is part lost world, part future world, and altogether different.
Cruise Ship Confidential
Cooking up a storm with a celebrity chef in a floating condominium leads to tasty osso buco and perfect risotto—eventually.
He'll Take El Alto
With its casual Mangu joints and brunch-serving newcomers, this Manhattan hood has everything a homesick Dominican could want.
Mexican Outback
In coastal Veracruz, the road less traveled leads to coffee plantations, raging rivers, and six-foot tamales.

FOUR FROM ROBERT P. TRISTRAM COFFIN

FOUR FROM M.F.K. FISHER
1948: An Alphabet for Gourmets, A-B
1949: An Alphabet for Gourmets, F-H
1957: Martini-Zheen, Anyone?
1958: Consider the End
1949: An Alphabet for Gourmets, F-H
1957: Martini-Zheen, Anyone?
1958: Consider the End












