10/27/2004 Add a comment

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. William