Akron, Ohio — July 12, 2006 — While many professional and home chefs were schooled in the value of investing the time to make their own veal demi-glace, a new cookbook published by Morton's, The Steakhouse includes a recommendation to simply buy More Than Gourmet's Demi-Glace Gold®.

"Morton's Steak Bible," published May, 2006 by Clarkson Potter/Publishers and written by Morton's vice chairman Klaus Fritsch with cookbook author Mary Goodbody, contains hundreds of recipes that "share the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cook's steak turns out exactly as he imagines it." Along with the More Than Gourmet suggestion, the book provides tips on how to cook like a steakhouse with advice on selecting meat and proper cooking techniques.

In its recipe on peppercorn sauce, which calls for veal demi-glace, the authors note: "You can buy veal demi-glace in a small container, usually about 1½ ounces in specialty food stores, some supermarkets, and even some price clubs. We like More Than Gourmet Demi-Glace Gold. To find a convenient location or to order it online, go to www.morethangourmet.com."

Traditional French sauces are prepared by hand, requiring hours to prepare ingredients, chop and roast veal bones, and carefully watch and skim stock pots. These sauces required 24 hours of attentive care and professional-level skill to produce the proper flavors. More Than Gourmet's line of Classic French sauces enable both home gourmets and four-star restaurant chefs to create rich, wonderful flavors with none of the time-consuming steps and expense associated with making veal demi-glace and other traditional French sauces and stocks.

"During our history, More Than Gourmet products have been referred to and recommended many times in a variety of cookbooks, but we consider the "Morton's Steak Bible" authors' decision to include us and reference our web address for online purchasing to be especially high praise," said Bill Finnegan, More Than Gourmet vice president/general manager. "Their company's reputation is one that has been carefully crafted to stand for quality ingredients and quality flavors, and we're pleased they chose to highlight us in one of their core recipes."

More Than Gourmet uses a unique blend of cutting edge food science with culinary cuisine. By utilizing the finest and freshest ingredients from top suppliers and developing proprietary processing techniques, the company is able to create for its professional and home gourmet customers an equal or better product than what can be produced by a trained Chef. More Than Gourmet products are made with no chemicals, preservatives, MSG, fillers, etc. All products are shelf-stable until opened.

About More Than Gourmet

Founded in 1993, More Than Gourmet creates products for both the home gourmet and professional markets. Products are available as shelf-stable, or as frozen products for institutional customers that prefer that format. The company also develops custom sauces for special dishes as requested by its foodservice customers.

The company was the first and only company to produce a line of French classics without chemicals, preservatives, or other ingredients not found in Chef Master Escoffier's traditional recipe for cooking Classic stocks and sauces. To ensure that it meets its objective of creating classics that meet the highest standards of culinary excellence, More Than Gourmet works with a group of Certified Master Chefs who taste and test its products to certify that they do in fact meet the classical standard.