Thursday, June 11, 2009

An Oldie but a Goodie

Each and every party starts the same way - writing the menu. Since each of our proposals are custom created for each client, we try to mix it up! We look for inspiration everywhere - last night's dinner, a story in the Wednesday Dining Out section of the New York Times, a short commercial, and of course in our very, very extensive cookbook collection. Gourmet Galley is home to over 150 cookbooks not to mention our extensive catalogs of Gourmet, Saveur, Bon Appetit, and Martha Stewart Living magazines which line the shelves of our office. And all of this in addition to our personal collections - which, depending on whose husband you ask - can border on a bit ridiculous (30, 40, and even 50!). But even with this huge library and wealth of resource, in our world, there aren't many things more exciting than a new cookbook purchase.

We are gearing up for an week-long event we cater for one of our most favorite clients, and the menu writing process is always an exciting one. Lunch and Dinner for a group of 40-50 foodies for a week! What a project! And since we've been doing this event twice a year for the last 8 years or so, we always try to dig up something fresh and new to wow the palettes of these accomplished eaters. And so, while we thumbed the pages of our well worn collection, this morning we found ourselves back in the book store, looking for a few more volumes...

And what did we end up with?

A classic. The Barefoot Contessa Cookbook. How can it be that we do not have this? WHAT have we been DOING these last 12 years? Ah, Ina Garten, how we love you so. The book is gorgeous, with lots of beautiful photographs (a MUST for any good cookbook - how the heck are you supposed to know what it looks like if you don't have a picture?!) and recipes that range from simple to sublimely simple - the best kind of food. The brownies, the cheddar-dill scones, the parmesan smashed potatoes, and the most fabulous beef bourgignone (rivaling Julias, truly)... it really is a must-have addition to any cook's library.
Bon Appetit!

1 comment:

  1. I just sold about 50 cookbooks. I must part with my FoodArts magazines - It's very hard!