Genres:
Subenres: World Cuisines
Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
Language
en
Published on
22/09/2006
Pages
1040
Format
Hardcover
ISBN
9780618806928
Who is this book for? Food enthusiasts, home cooks, and anyone interested in diverse culinary traditions.
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