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Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrees, hors d'oeuvres, side dishes, ethnic specialties, and desserts. Additional Details
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BOOK TYPE : NF
BRAND : REICHL, RUTH (EDT)
DEWEY CLASSIFICATION : 641.59
LANGUAGE : ENGLISH
NUMBER OF PAGES : 1040
PUBLISH DATE : 2006/09/22
PUBLISHER IMPRINT CODE : HOUGH
PUBLISHER NAME : HOUGHTON MIFFLIN HARCOURT
RETURNS ACCEPTED? : YES
SKU : 9780618806928
UPC : 9780618806928
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