This issue of Gourmet Magazine highlights recipes like Swiss Cheese Fondue, Plum Tart, and Rack of Lamb. Enjoy articles on travel, dining, and culinary trends.
• Published January 1999 • Includes recipes and dining guides • Features global culinary insights • Detailed contents listed • Photography by Romulo Yanes
Good condition with light wear on cover edges. Measurements: Approximately 8.5" x 11".
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