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Do your holiday menus need a spark of new flavor? This November treat your guests to a Maryland Thanksgiving filled with American tradition and a dash of spice. Pimiento and Tabasco-seasoned Crab Cakes, peppery Kale-Stuffed Onions, and Spiced Cranberry Sauce are just the lively accompaniments needed to bring the turkey to life! Tired of your typical burgers-and-coleslaw Labor Day barbecue? This year celebrate in style with a garden party featuring international fare. Thai-Style Steamed Dumplings with Coriander Dipping Sauce... Shredded Pork with Tomato Salsa on Tortilla Chips... Olive, Rosemary, and Onion Focaccia... all dress up a Labor Day Cocktail Buffet. Whether it is an autumn fishing picnic in the country, a summer luncheon by the sea, or a formal dinner for the winter holidays, let The Best of Gourmet, Volume VII be your source of year-round dining -- with 26 menus and over 500 recipes from which to choose. This edition of The Best of Gourmet is the largest volume ever, with more than 55 brand-new recipes, and over 80 pages of exquisite full-color photography. Here you will find the best recipes from the 1991 food columns of Gourmet Magazine, and much more! First, the Menu Collection assembles an album of outstanding entertaining ideas with menus and full-color photography from the Gourmet's Menus and Cuisine Courante columns. The Recipe Compendium follows in Part Two, with all of the recipes that are pictured in the Menu Collection, as well as selected recipes from the columns Gastronomie sans Argent, In Short Order, The Last Touch, and assorted feature articles. But the best of the best is not all that this volume has to offer. The editors of Gourmet now add an entirely new section, Cuisines of the World, that will highlight a different cuisine each year. The international celebration begins with The Flavors of France, an exciting foray into French cooking that includes enticing new menus and spectacular full-color photography of the country and