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™.

"I have to say that I am quite impressed with the quality of this company's stocks and sauces. They are made of natural ingredients—no mystery preservatives or fillers. And most, if not all, are gluten-free."
--Alexa Croft, blogger at Lexi's Kitchen: Modified Recipes for Modified Diets

Jacqueline Mallorca, a highly respected cook book author (The Wheat-Free Cook and Gluten-Free Italian) had this to say about our MTG turkey stock: "Your company's product proved to be outstanding. Wonderfully rich and flavorful, and so convenient". Thanks, Jackie, and keep up the great cooking and writing.

"I use your sauce to cheat my way into making people think I'm a good cook. ;) I also put some Demi Gold into my French Onion Soup and it really enhances the flavor. Everybody just raves about it when I serve it."
—Happy Customer from Minnesota

" . . . 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

"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

"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

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
The Great Ranch Cookbook (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, 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

"More Than Gourmet's outstanding stocks and sauces are truly the gold standard for flavor and quality."
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

“If time is money, this product is worth every penny...”
Florence Fabricant
Food Writer, NY Times