A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
More than one thousand recipes selected by the renowned cooking authority from recipes published in Gourmet magazine over the last six decades are offered in a cookbook, complete with DVD, that includes Beef Wellington, Seared Salmon with Balsamic Glaze, Blini with Three Caviars, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Extensive, sophisticated recipes for passionate home cooks.
Who is this book for?
If you love exploring diverse culinary styles, this book is packed with gourmet recipes that can elevate your home cooking to restaurant quality. It offers a curated journey through six decades of culinary innovation, perfect for those eager to impress or deepen their skills in the kitchen. Plus, the accompanying DVD adds a visual touch to mastering these stunning dishes.
