I present, dear readers, the Gourmet Club’s most prized production, the sumptuous, glossy, decadent Creme de Cornell magazine. It’s our summary of a year as devout and often fanatical foodies and the best efforts of all those involved in its production. Please enjoy and may it inspire you to cook, drool, and maybe write an article for the next version (hopefully coming this fall).


Creme de Cornell 2009-2010

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