Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrAcees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.Wea#39;ve used fillets and simplified the method for the home cook. Dover sole is worth seeking out for this recipe; ita#39;s the only true sole available here, but because it must be imported from the European Atlantic, ita#39;s not always easy to find and isanbsp;...
|Title||:||The Gourmet Cookbook|
|Author||:||Ruth Reichl, John Willoughby, Zanne Early Stewart|
|Publisher||:||Houghton Mifflin Harcourt - 2006|