Testimonials
From Certified Master Chefs to Iron Chefs, from renowned food critics to highly regarded cookbook authors, our products are used and have earned critical acclaim. We're happy about that, especially since we have never paid for anyone or any enterprise to endorse our products. We just believe it's best to let our classic French stocks and sauces, and those who use them, speak for themselves. We take special delight in the comments shared with us by the home cook - those new to cooking, the serious enthusiast, and the trained gourmands that use our products and share their great experiences (and recipes) with a inspiring passion. See what others have been saying, and what's been written and know that, if It's More Than Gourmet, It's More than Good™.
"As soon as I tasted Demi-Glace Gold I was instantly converted. Practically everytime I cook a piece of meat or fish I use Demi-Glace Gold to make a quick and elegant sauce. It can also be used to make an excellent soup base."
James Peterson
James Beard award winner and noted author
It always delights us to discover that a fine cook or author features our products.
Some places you'll find us:
Sauces (1998 and 2008), by James Peterson, winner of the James Beard Award
Morton's Steak Bible (2006), by Clarkson Potter Publishers
The Gourmet Cookbook, by Ruth Reichl, winner of the James Beard Award
Glorious French Food (2002) and Cooking (2008), by James Peterson
In Good Taste, by Victor Gielisse, Mary E. Kimbrough and Kathryn G. Gielisse
Georges Perrier Le Bec-Fin Recipes, by Georges Perrier and Aliza Green
Home on the Ranch (1999), by Gwen Ashley Walters
Delicious Magazine UK (2008), by Coralie Dorman
Cuisine Actuelle, by Victor Gielesse
Cuisine (1998)
Food Product Design (2007), by Nancy Backas
"More Than Gourmet's Glace de Poulet is an excellent product. For the first time there is a commercial product that can be used in sauces and soups as a replacement for homemade chicken broth. It can be used to make pan de-glazed chicken sauces, to reinforce the flavor and body of chicken sautés and fricassees, and can be diluted to make excellent chicken broth for homemade soups, without the excess salt that is a problem with commercial broths."
James Peterson
James Beard award winner and noted author
"As soon as I tasted Demi-Glace Gold I was instantly converted. Practically everytime I cook a piece of meat or fish I use Demi-Glace Gold to make a quick and elegant sauce. It can also be used to make an excellent soup base."
James Peterson
James Beard award winner and noted author
It always delights us to discover that a fine cook or author features our products.
Some places you'll find us:
Sauces (1998 and 2008), by James Peterson, winner of the James Beard Award
Morton's Steak Bible (2006), by Clarkson Potter Publishers
The Gourmet Cookbook, by Ruth Reichl, winner of the James Beard Award
Glorious French Food (2002) and Cooking (2008), by James Peterson
In Good Taste, by Victor Gielisse, Mary E. Kimbrough and Kathryn G. Gielisse
Georges Perrier Le Bec-Fin Recipes, by Georges Perrier and Aliza Green
Home on the Ranch (1999), by Gwen Ashley Walters
Delicious Magazine UK (2008), by Coralie Dorman
Cuisine Actuelle, by Victor Gielesse
Cuisine (1998)
Food Product Design (2007), by Nancy Backas
"More Than Gourmet's Glace de Poulet is an excellent product. For the first time there is a commercial product that can be used in sauces and soups as a replacement for homemade chicken broth. It can be used to make pan de-glazed chicken sauces, to reinforce the flavor and body of chicken sautés and fricassees, and can be diluted to make excellent chicken broth for homemade soups, without the excess salt that is a problem with commercial broths."
James Peterson
James Beard award winner and noted author
" . . . because many store-bought chicken broths taste salty, wimpy, or just plain fake, it's important to be selective. Here are five flavorful options--good returns guaranteed.
1. More Than Gourmet Glace de Poulet Gold Classic Roasted Chicken Stock: When mixed with hot water, this paste becomes a full-flavored broth that tastes like roasted dark meat. "
Amy Albert
Food writer, Bon Appétit magazine
1. More Than Gourmet Glace de Poulet Gold Classic Roasted Chicken Stock: When mixed with hot water, this paste becomes a full-flavored broth that tastes like roasted dark meat. "
Amy Albert
Food writer, Bon Appétit magazine
"More Than Gourmet Demi-Glace Gold: I discovered how brilliant it is as a shortcut to fabulous braised beef: brown a roast or chunks, dilute the concentrate with water, pour over meat, cover and bake for two to three hours. The result is a delicious dish that tastes like way more than the sum of its parts."
Katherine Miller
Food Writer, The Oregonian
Katherine Miller
Food Writer, The Oregonian
"Your products are as good as gold". David Ehly, Phillips Foods
"When a classical sauce requires demi-glace, More Than Gourmet is the key to a superlative level of taste."
Roger Fessaguet
Executive Chef
Roger Fessaguet
Executive Chef
"More Than Gourmet's outstanding stocks and sauces are truly the gold standard for flavor and quality."
Dana Jacobi
Cookbook author
Dana Jacobi
Cookbook author
“The flavors are pure and balanced. No over-salting here. The ingredients are all natural…”
Marilynn Marter
Food Writer, Philadelphia Inquirer
Marilynn Marter
Food Writer, Philadelphia Inquirer
“If time is money, this product is worth every penny...”
Florence Fabricant
Food Writer, NY Times
Florence Fabricant
Food Writer, NY Times
