Whoops!
10/27/2004
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When you are Gourmet Magazine and you haven't published a cookbook in 50 years, and you decide to change that with a monster of a book, you'd think you'd pay careful attention to every single detail. Unfortunately, the first run of 250,000 copies features a pretty major flaw: the recipe titles are printed in a very faint yellow color that makes it difficult to find specific recipes.
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