At your fingertips in a beautiful new book... The best of a year's worth of Fine Cooking - delicious recipes, mouthwatering photos, foolproof tips and surefire techniques!
Chicken hot off the grill would fill the bill. Now the big decision ...delicately flavored with rosemary and caramelized lemon? Or spice-rubbed, saucy and cooked on top of a (yes, we're serious) beer can?
Green beans again? You'll get no complaints when you serve them drenched in brown butter and topped with pan-toasted pine nuts.
Company coming for coffee and...? How about Individual Apple Charlottes in luscious crusts nearly as easy to make as opening a loaf of bread.
Turn to the gorgeous new book that makes the best of an entire year of Fine Cooking recipes and advice available to you 'on demand!'
All the good stuff in one exquisite volume...
•More than 200 exciting and easy-to-follow recipes, the best of our best
•Every dish accompanied by a stunning full-color photo
•Organized for instant access from 'Starters & Snacks' to 'Sweet Endings'
•Uncluttered presentation with clear, clean, readable type
•Each recipe printed one to a page or page spread - no stopping to turn the page while cooking
•Titles that tell exactly what tantalizing flavors you can expect, like Flank Steak with Shallot-Mustard Sauce and Spinach & Basil Salad with Tomatoes, Candied Walnuts & Warm Bacon Dressing
•Always practical, often surprising secrets of cooking success - fresh facts on frozen shrimp (page 242), why reach for a spoon when peeling ginger (page 157), how to dry-brine your way to the most golden and tender turkey ever (page 184)
•How to coax the fullest flavor from familiar ingredients and expand your horizons (Meet tiny tomatoes that pack big taste - white currant, black huckleberry, Matt's wild cherry, pages 171-172)
•Many more cooks-friendly features such as our renowned 'doneness test' for every recipe
•The perfect gift for the cooks on your list
'The only thing better than a fresh new hot-off-the-presses issue of Fine Cooking magazine is a big beautiful book filled with the best of a year of Fine Cooking. For the first time ever, we've gathered these dishes, tips and techniques into one volume you're bound to enjoy!' ? Susie Middleton, Editor
What's for dinner? Turn to Fine Cooking Annual for the answer day after day, meal after meal!