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CookFresh Fall 2013

CookFresh Fall 2013
by Editors of Fine Cooking
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Good food made with whole, unprocessed ingredients. That’s what Fine Cooking does best, and what we focus on in our popular CookFresh series. This latest issue of CookFresh is no exception. It treats you to 89 recipes for delicious dishes featuring seasonal produce at peak flavor, including: Asian pears, pomegranates, Brussels sprouts, quince, and more.

Fresh – the “secret” ingredient that makes all the difference! The staples you rely on – chicken, turkey, fish, and pasta – can be easily transformed into exciting dishes bursting with rich, full flavor. The secret? Our triple-tested recipes that call for basic ingredients simply prepared and then combined with interesting mixes of fresh greens, fruits, or vegetables along with artisan cheeses, herbs, vinaigrettes, or salsas. Simple, yet satisfyingly delicious!

Healthy grains offer a world of delicious options. If you’re looking to cut carbs, this issue of CookFresh includes recipes for good-for-you grains. A whole section is devoted to quinoa (pronounced KEEN-wah) as the basis for salads, pilafs, or croquettes. And there’s a nice selection of dishes featuring Chinese egg noodles, peanut soba, udon, and rice noodles. If you’re not familiar with these different types of noodles, don’t worry, our recipes tell you exactly how to prepare them for great results.

Delicious has never been so good for you! CookFresh continues to satisfy savvy cooks by delivering simple but sophisticated recipes for made-from-scratch dishes that work for busy weeknight meals as well as special occasions. Best of all, it features exciting ways to serve what you’ll find at the late-summer farm market and orchard: Swiss chard, red cabbage, beets, squash, and the early apples. Cook fresh and eat smart!

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Good food made with whole, unprocessed ingredients. That’s what Fine Cooking does best, and what we focus on in our popular CookFresh series. This latest issue of CookFresh is no exception. It treats you to 89 recipes for delicious dishes featuring seasonal produce at peak flavor, including: Asian pears, pomegranates, Brussels sprouts, quince, and more.

Fresh – the “secret” ingredient that makes all the difference! The staples you rely on – chicken, turkey, fish, and pasta – can be easily transformed into exciting dishes bursting with rich, full flavor. The secret? Our triple-tested recipes that call for basic ingredients simply prepared and then combined with interesting mixes of fresh greens, fruits, or vegetables along with artisan cheeses, herbs, vinaigrettes, or salsas. Simple, yet satisfyingly delicious!

Healthy grains offer a world of delicious options. If you’re looking to cut carbs, this issue of CookFresh includes recipes for good-for-you grains. A whole section is devoted to quinoa (pronounced KEEN-wah) as the basis for salads, pilafs, or croquettes. And there’s a nice selection of dishes featuring Chinese egg noodles, peanut soba, udon, and rice noodles. If you’re not familiar with these different types of noodles, don’t worry, our recipes tell you exactly how to prepare them for great results.

Delicious has never been so good for you! CookFresh continues to satisfy savvy cooks by delivering simple but sophisticated recipes for made-from-scratch dishes that work for busy weeknight meals as well as special occasions. Best of all, it features exciting ways to serve what you’ll find at the late-summer farm market and orchard: Swiss chard, red cabbage, beets, squash, and the early apples. Cook fresh and eat smart!

Additional Information

Additional Information

SKU FCG50D52081
Table Of Contents No
Video No
Author Editors of Fine Cooking
Publication Year 2013
Dimensions No
Pages 124
Photo No
Drawings No
Extra No
Other Formats 52081
Format eBook (PDF)
Cover PDF Download
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