The Fine Cooking Annual Volume 3 from the experts at Fine Cooking Magazine, presents chef-inspired recipes like Garden Lettuces with Garlic Chapons; Cavatappi with No-Cook Tomato Sauce; and Braised Cod with Fennel, Potatoes & Littlenecks.
from the experts at Fine Cooking Magazine
Why is Fine Cooking consistently ranked as one of the top five most popular cooking magazines published today? Because it not only offers readers tantalizing and reliable recipes, but shows them how to do more in less time. Fine Cooking Annual Volume 3: A Year of Great Recipes, Tips and Techniques offers up a scrumptious collection serving dozens of the magazine's most mouthwatering dishes in one place. Conveniently organized by course and ingredient makes whipping up a superb meal easier than should be allowed!
From easy salads to an entire holiday dinner paired with the right wine you'll have everything you'll need to make a memory lasting feast. The recipes include:
An extensive array of fare includes everything from pasta and poultry to fish, beef, and pork with a plentitude of tasty side dishes guaranteed to make any stomach growl.
Fine Cooking Annual Volume 3 is chalked with ample how-to-techniques, tips and short cuts that ensure perfect results the first time. With a year's worth of delectable recipes, expert hands-on-advice, and 330 gorgeous full-color photographs at their fingertips a cook can't go wrong!
Fine Cooking features friendly, hands-on advice from America's culinary experts. Each issue is filled with inspiration and how-to information that enables cooks of all levels to be more confident and creative in the kitchen.
This page created March 2009
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