The Gourmet Cookbook: More than 1000 recipes

by Ruth Reichl

Other authorsJohn Willoughby (Editor), Zanne Early Stewart (Editor)
Hardcover, 2006

Status

Call number

General Cookbooks -- REI

Call number

General Cookbooks -- REI

Publication

Houghton Mifflin Harcourt (2006), Edition: Har/DVD, Hardcover, 1040 pages

Description

Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts.

Language

Physical description

1040 p.; 10.3 inches

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