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CookFresh Winter 2014

CookFresh Winter 2014
by Editors of Fine Cooking
PDF Download

Hunker down this winter with the most delicious, in-season, and easy-to-make meals. It’s time to feed into the changing weather and wardrobe turnover—literally—with a welcome shift in your home-cooked meals. This time of year, we hanker the hardier, the tastier, and the easier. Well, look no further because CookFresh Winter 2014 forecasts a cooking celebration for you and your family over these next few months.

Get the latest issue of the all-time favorite recipe collection—CookFresh Winter 2014.  Year after year, season after season, the CookFresh issues continue to be a sought-after recipe collection simply because they combine the freshest produce available at this time of year with the expertise of Fine Cooking magazine. It’s a winning combination that everyone devours, whether you’re a beginner cook or a cooking whiz.

Fresh is the theme! Gluten-free and vegetarian, too! There are 124 pages of recipes that are tasty, healthy, colorful, and that cover all kinds of dishes, from quick weeknight meals to elaborate spreads for dinner parties. You’ll also find a selection of vegetarian and gluten-free recipes to accommodate all dietary needs. Plus, you’ll see how substituting lighter seasonal ingredients such as sweet potatoes allows you to slim down the dishes while enjoying the rich flavors you crave.

Always know the answer to the question, “What’s for dinner tonight?” As the Fine Cooking experts guide you with proven tips, techniques, and strategies accompanying each recipe, you’ll be mastering your skills for sautéing, baking, roasting, searing, and so much more. Watch braised winter vegetables become a sure-fire hit in your home. Make it a bistro-style night when time is tight. Explore all kinds of recipes starring the beautiful, sweet orange. (Wait until you see how you can bring it to life in your cooking.) And to top it off, let the colorful images inspire you as you turn the winter blahs into mouth-watering winter ahhhs.

 

Download CookFresh Winter 2014 edition now.

eBook (PDF)

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List Price: $9.99

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Details

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Hunker down this winter with the most delicious, in-season, and easy-to-make meals. It’s time to feed into the changing weather and wardrobe turnover—literally—with a welcome shift in your home-cooked meals. This time of year, we hanker the hardier, the tastier, and the easier. Well, look no further because CookFresh Winter 2014 forecasts a cooking celebration for you and your family over these next few months.

Get the latest issue of the all-time favorite recipe collection—CookFresh Winter 2014.  Year after year, season after season, the CookFresh issues continue to be a sought-after recipe collection simply because they combine the freshest produce available at this time of year with the expertise of Fine Cooking magazine. It’s a winning combination that everyone devours, whether you’re a beginner cook or a cooking whiz.

Fresh is the theme! Gluten-free and vegetarian, too! There are 124 pages of recipes that are tasty, healthy, colorful, and that cover all kinds of dishes, from quick weeknight meals to elaborate spreads for dinner parties. You’ll also find a selection of vegetarian and gluten-free recipes to accommodate all dietary needs. Plus, you’ll see how substituting lighter seasonal ingredients such as sweet potatoes allows you to slim down the dishes while enjoying the rich flavors you crave.

Always know the answer to the question, “What’s for dinner tonight?” As the Fine Cooking experts guide you with proven tips, techniques, and strategies accompanying each recipe, you’ll be mastering your skills for sautéing, baking, roasting, searing, and so much more. Watch braised winter vegetables become a sure-fire hit in your home. Make it a bistro-style night when time is tight. Explore all kinds of recipes starring the beautiful, sweet orange. (Wait until you see how you can bring it to life in your cooking.) And to top it off, let the colorful images inspire you as you turn the winter blahs into mouth-watering winter ahhhs.

 

Download CookFresh Winter 2014 edition now.

Additional Information

Additional Information

SKU FCG50D52098
Table Of Contents Make It Tonight
Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts
Bacon and Egg Ramen
Striped Bass en Papillote
Sesame Turkey Cutlets with Israeli Couscous Pilaf
Sausage, Potato, and Fennel Chowder
Catfish with Apricot-Chili Glaze and Wilted Spinach
Fried Goat Cheese Salad with Grapes and Hazelnuts
Whole-Wheat Pasta with Pancetta, Greens, and Garlic
Panang Curry Beef with Basil

Try This
Spicy Papaya Salad
Chestnut Soup with Crisp Prosciutto

The Good Life
Mahi Mahi with Tomato, Olive, and Caper Sauce

Preserving the Season
Candied Citrus Peel
Sweet, Juicy Oranges
Orange-Braised Chicken with Crisp Prosciutto
Seared Scallops with Blood Orange-Shallot Sauce
Paprika Shrimp with Orange and Avocado Salsa
Vegetable Sauté with Orange and Balsamic
Couscous with Ginger, Orange, Almond, and Herbs
Fennel and Orange Salad with Red Onion and Olives
Sea Scallops with Brussels Sprouts and Mustard Sauce
Glazed Orange Pound Cake
Oranges in Cardamom Syrup with Honey Whipped Cream
Orange-Almond Upside-Down Cake

The Weeknight Pantry
Spaghetti with Fresh Breadcrumbs, Garlic, and Extra-Virgin Olive Oil
Lemon-Garlic Roast Chicken with Yuzu Kosho
Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread
Charmoula Lamb Chops with Curried Couscous
White Balsamic Pork Chops with Roasted Potatoes and Peas

Pot of Gold
Chickpeas with Bay Leaves And Herbs
Pasta with Chickpeas, Sweet Peppers, and Rosemary
Pork Medallions with Chickpeas and Cabbage
Roasted Chicken, Chickpea, and Cauliflower Salad
Spiced Lamb Chops with Chickpea Purée

Cooking with Cabbage
Sautéed Sausages and Cabbage with Apricot-Mango Chutney
Cabbage-Carrot Slaw with Cranberries, Mint, and Honey
Cabbage and Apples with Riesling and Caraway
Cabbage and Mushroom Pierogi (Pierogi Z Kapusta I Grzybami)
Caramelized Cabbage on Creamy Polenta
Milk-Braised Loin of Pork with Fennel & Cabbage
Corned Beef and Cabbage

Chicken and Potatoes
Roasted Chicken Thighs, Yukon Gold Potatoes, and Lemons with Cilantro Gremolata
Roasted Chicken Thighs, Baby Potatoes, and Tomatoes with Olives and Mint
Chicken Thighs Roasted with Rosemary, Red Onions, and Red Potatoes
Burnished Chicken Thighs with Roasted Sweet Potatoes, Parsnips, and Shallots

Braised Winter Vegetables
Braised Carrots and Shallots
Braised Winter Vegetables
Potatoes Boulangère

Passage to India
Indian-Spiced Chicken with Lime and Cilantro
Quick Chicken Vindaloo
Spicy Red Lentil Dal with Lamb and Vegetables
Indian Vegetable Curry
Chicken Tikka Masala
Roasted Tandoori Chicken
Turkey Biryani
Stir-Fried Cauliflower with Green Peas and Ginger
Cabbage and Carrot Stir-Fry with Toasted Cumin & Lime
White Basmati Rice Pilaf with Whole Spices, Saffron, and Mint
Spinach with Yogurt and Chickpeas
Homestyle Indian Naan
Fried Chickpeas With Garam Masala

Fresh Chips and Crisps
Beet Crisps
Fingerling Potato Crisps
Apple Crisps
Shiitake Crisps
Fried Sage and Parsley Leaves
Frizzled Leeks
Fried Parsnip and Carrot Strips
Fried Shallot Rings

Quick, Bistro-Style Menu
Seared Flank Steak with Shallot-Mustard Sauce
Butter Lettuce, Watercress, and Parsley with Lemon Vinaigrette
Classic Glazed Carrots
Sweet Wine and Honey Roasted Pears

Winter Desserts
Banana-Pecan Crumble
Orange Sherbet
Cranberry-Almond Shortbread Tart
Sweet Potato Cupcakes with Maple Cream Cheese Frosting
Lime Curd
Clafoutis with Prunes and Armagnac
Pineapple Crumble Snack Cake
Lemon Bars

Last Bite
Kale Chips with Toasted Lemon Zest
Video No
Author Editors of Fine Cooking
Publication Year 2014
Dimensions No
Pages 124
Photo No
Drawings No
Extra No
Other Formats 52098
Format eBook (PDF)
Cover PDF Download
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