Fine Cooking Annual Vol. 2 - Signed Edition by Editors of Fine Cooking - Cooking - Books

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Fine Cooking Annual Vol. 2 - Signed Edition

Look Inside

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Fine Cooking Annual Vol. 2 - Sig...

Editors of Fine Cooking

Fine Cooking Annual Vol. 2 - Signed Edition

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SKU# S71205

A year of great recipes, tips & techniques

Editors of Fine Cooking

Hardcover

$34.95

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Details

Product # S71205
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

Section	Page
From the Editor	2
Starters & Snacks	4
Soups	44
Salads	66
Pasta	96
Poultry	134
Beef, Veal, Lamb & Pork	178
Fish & Shellfish	224
Sides	266
Desserts	314
Contributors	364
Index	366

Introduction

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.

Enjoy!

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