| Gourmet 1993 Fred Ferretti |
| Title | Subject | Authors |
|---|
| A Caribbean sampler. (A Gourmet at Large) | Food/cooking/nutrition | Fred Ferretti |
| Chilean hot spots. (food) | Food/cooking/nutrition | Fred Ferretti |
| Culinary inspiration: secular and sublime. (A Gourmet at Large) (Column) | Food/cooking/nutrition | Fred Ferretti |
| In fast food we trust. | Food/cooking/nutrition | Fred Ferretti |
| Of champ, fadge, and other Irish delights. | Food/cooking/nutrition | Fred Ferretti |
| Of healthy red wine, healing haddock, and beneficial beurre blanc. (Column) | Food/cooking/nutrition | Fred Ferretti |
| Of "hot" salsa, snappy sweet peas, and gilt soba. (A Gourmet at Large) | Food/cooking/nutrition | Fred Ferretti |
| Of Maori feasts, drinking nuts, and fairy bread. (New Zealand) (Column) | Food/cooking/nutrition | Fred Ferretti |
| Of red-eye gravy, biscuits, and hush puppies. (Column) | Food/cooking/nutrition | Fred Ferretti |
| Of truffles, pottles, and bow ties. (Column) | Food/cooking/nutrition | Fred Ferretti |
| Singapore. (includes recipes) | Food/cooking/nutrition | Fred Ferretti |
| The Sommelier's art and fake food fancy. (Sommelier Society of America's Wine Captain's Course) (Column) | Food/cooking/nutrition | Fred Ferretti |
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