- Product # 071205
- Type Hardcover
- ISBN 978-1-60085-005-9
- Published Date 2008
- Pages 384
Chock full of more than 200 delicious recipes and 300 color photographs, Fine Cooking Annual, Volume 2, is packed with a year's worth of the best recipes, tips, and techniques from Fine Cooking magazine.
Looking for some mouth-watering hors d'oeuvres? Try Cherry Tomatoes Stuffed with Mozzarella & Basil or Mushroom & Fontina Quesadillas. For a side salad, toss together Arugula, Mint & Apple Salad with Walnuts & Buttermilk Dressing or Roasted Potato Salad with Shaved Fennel & Salsa Verde. For the main course, feast on Sichuan Braised Cod or Rigatoni with Red Pepper & Parmigiano Cream Sauce. And for your sweet tooth, enjoy Pumpkin Swirl Cheesecakes or savor delicious Tiramisù.
Also included is a host of the handy tips and how-to advice Fine Cooking is known for, from tricks for making the perfect lemon bars to keeping chicken moist. Fine Cooking Annual, Volume 2, is a tasty kitchen reference you won't want to be without.
- Table of Contents
SectionPage From the Editor2 Starters & Snacks4 Soups44 Salads66 Pasta96 Poultry134 Beef, Veal, Lamb & Pork178 Fish & Shellfish224 Sides266 Desserts314 Contributors364 Index366
For the editors of Fine Cooking, this beautiful cookbook, a collection of the magazine's best recipes of the year, is not only a treat visually (the gorgeous photos from our pages look even better enlarged) but also a great way to reflect on the recipes themselves. Seeing the dishes here in all their glory, we get excited all over again and can't wait to make them in our own home kitchens. We also can't help but notice some trends from the past year. Pimentón, for example, the wonderfully smoky Spanish paprika, was a favorite spice among our many chef contributors, who included it in the expected (a shrimp tapas, for example) as well as the unexpected (the Thanksgiving turkey). As we flip through the chicken recipes, it becomes obvious that we favored dark meat this year, using thighs and legs to create deeply flavored roasts and braises. And there are crusts of all kinds (crispy, crunchy, nutty, and spicy) coating everything from bright and light fish fillets to a whole rack of lamb perfect for company. On the sweet side, fruit beat out chocolate this year's favorite dessert ingredient.
Despite such patterns, Fine Cooking does not aspire, as some cooking magazines do, to be trendy. Instead the focus is on giving readers recipes that are not only delicious but also reliable. As in the magazine, the recipes here are full of the details that make the difference. Scattered throughout the book are lots of quick tips as well as close-ups on techniques and ingredients that make it easy for you to cook with confidence (whether that includes pimentón or not).
If you're not already a Fine Cooking reader, we hope this book inspires you to become one. Look for the magazine on the newsstand or go to the website at FineCooking.com.