Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors doeuvres, side dishes, ethnic specialties, and desserts.
Title: The Gourmet Cookbook
Author: Reichl, Ruth (EDT)
Publisher: Houghton Mifflin
Publication Date: 2006/09/22
Number of Pages: 1040
Binding Type: HARDCOVER
Quantity on Order (estimate only): 0
