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Book, 2006
Current format, Book, 2006, , Available .
Book, 2006
Current format, Book, 2006, , Available . Offered in 0 more formats
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.
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