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August/September 2012

August/September 2012
Softcover Magazine
Feature Articles

Page

RIB ROUNDUP
by Rick Rodgers
Everything you need to know to cook pork ribs to finger-licking perfection

38
CORN IN 10
by Jessica Bard
Ten new ways to cook an old favorite in 10 minutes (or less)

44
CUSTARDS!
by Nicole Rees
These cooked mixtures of milk or cream and egg yolks are at the heart of many classic desserts

50
READY TO ROLL
by Corinne Trang
Nothing beats cool Vietnamese summer rolls when the temperature is on the rise

56
SOAK IT!
by Elizabeth Karmel
Your go-to guide for marinating food for the grill

62/B>
FISH AND CHIPS
by Rick Stein
The authentic British favorite from a British seafood pro

68
THE RAW AND THE COOKED
by Giuliano Hazan
When summer gives you ripe tomatoes, make sauce—cooking optional

72
SUGAR-ROASTED PEACHES
Chef Bill Taibe shares his simple method, plus four sweet and savory ways to serve them

76


Departments

Page
FAST AND FRESH
Make it tonight: just 30 minutes to dinner, start to finish

10
MARKETPLACE
Try this: figs
What we're cooking now: Apricots, arugula, basil, bell peppers, cherry tomatoes, cucumbers, eggplant, raspberries, zucchini
Big buy cooking: Mixed baby greens

21
FOOD SCIENCE
The science of grilling burgers

22
REPERTOIRE
Gazpacho

24
BOOKS THAT COOK
New must-reads for food lovers

26
THE GOOD LIFE
Summer fruits and vegetables: In season for a reason

28
DRINKS
Summer food, meet your match

30
THE VINEYARD KITCHEN
Chef and cookbook author Maria Helm Sinskey seamlessly blends the old with the new in her Napa kitchen

33
TEST KITCHEN
Tips, techniques, equipment, ingredients, and more, from our experts

85
In every issue

Page
READERS' LETTERS

6
CONTRIBUTORS

8
FINECOOKING.COM

10
NUTRITION

92
WHERE TO BUY IT

94
MENUS

96
RECIPE INDEX

98
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Details

Details

Feature Articles

Page

RIB ROUNDUP
by Rick Rodgers
Everything you need to know to cook pork ribs to finger-licking perfection

38
CORN IN 10
by Jessica Bard
Ten new ways to cook an old favorite in 10 minutes (or less)

44
CUSTARDS!
by Nicole Rees
These cooked mixtures of milk or cream and egg yolks are at the heart of many classic desserts

50
READY TO ROLL
by Corinne Trang
Nothing beats cool Vietnamese summer rolls when the temperature is on the rise

56
SOAK IT!
by Elizabeth Karmel
Your go-to guide for marinating food for the grill

62/B>
FISH AND CHIPS
by Rick Stein
The authentic British favorite from a British seafood pro

68
THE RAW AND THE COOKED
by Giuliano Hazan
When summer gives you ripe tomatoes, make sauce—cooking optional

72
SUGAR-ROASTED PEACHES
Chef Bill Taibe shares his simple method, plus four sweet and savory ways to serve them

76


Departments

Page
FAST AND FRESH
Make it tonight: just 30 minutes to dinner, start to finish

10
MARKETPLACE
Try this: figs
What we're cooking now: Apricots, arugula, basil, bell peppers, cherry tomatoes, cucumbers, eggplant, raspberries, zucchini
Big buy cooking: Mixed baby greens

21
FOOD SCIENCE
The science of grilling burgers

22
REPERTOIRE
Gazpacho

24
BOOKS THAT COOK
New must-reads for food lovers

26
THE GOOD LIFE
Summer fruits and vegetables: In season for a reason

28
DRINKS
Summer food, meet your match

30
THE VINEYARD KITCHEN
Chef and cookbook author Maria Helm Sinskey seamlessly blends the old with the new in her Napa kitchen

33
TEST KITCHEN
Tips, techniques, equipment, ingredients, and more, from our experts

85
In every issue

Page
READERS' LETTERS

6
CONTRIBUTORS

8
FINECOOKING.COM

10
NUTRITION

92
WHERE TO BUY IT

94
MENUS

96
RECIPE INDEX

98
Additional Information

Additional Information

Table Of Contents
Feature Articles

Page

RIB ROUNDUP
by Rick Rodgers
Everything you need to know to cook pork ribs to finger-licking perfection

38
CORN IN 10
by Jessica Bard
Ten new ways to cook an old favorite in 10 minutes (or less)

44
CUSTARDS!
by Nicole Rees
These cooked mixtures of milk or cream and egg yolks are at the heart of many classic desserts

50
READY TO ROLL
by Corinne Trang
Nothing beats cool Vietnamese summer rolls when the temperature is on the rise

56
SOAK IT!
by Elizabeth Karmel
Your go-to guide for marinating food for the grill

62/B>
FISH AND CHIPS
by Rick Stein
The authentic British favorite from a British seafood pro

68
THE RAW AND THE COOKED
by Giuliano Hazan
When summer gives you ripe tomatoes, make sauce—cooking optional

72
SUGAR-ROASTED PEACHES
Chef Bill Taibe shares his simple method, plus four sweet and savory ways to serve them

76


Departments

Page
FAST AND FRESH
Make it tonight: just 30 minutes to dinner, start to finish

10
MARKETPLACE
Try this: figs
What we're cooking now: Apricots, arugula, basil, bell peppers, cherry tomatoes, cucumbers, eggplant, raspberries, zucchini
Big buy cooking: Mixed baby greens

21
FOOD SCIENCE
The science of grilling burgers

22
REPERTOIRE
Gazpacho

24
BOOKS THAT COOK
New must-reads for food lovers

26
THE GOOD LIFE
Summer fruits and vegetables: In season for a reason

28
DRINKS
Summer food, meet your match

30
THE VINEYARD KITCHEN
Chef and cookbook author Maria Helm Sinskey seamlessly blends the old with the new in her Napa kitchen

33
TEST KITCHEN
Tips, techniques, equipment, ingredients, and more, from our experts

85
In every issue

Page
READERS' LETTERS

6
CONTRIBUTORS

8
FINECOOKING.COM

10
NUTRITION

92
WHERE TO BUY IT

94
MENUS

96
RECIPE INDEX

98
Intro No
Author No
Extra No
Spine Copy No
Publication Year No
Dimensions No
Pages 0
Photo No
Cover Softcover Magazine
Format Magazine
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