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Fine Cooking s 2013 Magazine Archive

ISBN 10: 162710108X / ISBN 13: 9781627101080
Edité par Taunton PR, 2013
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Language: English . Brand New Book. The Fine Cooking Magazine Archive is a tool no cook should be without. In one amazingly easy-to-install and simple-to-search disc, you ll enjoy 19 years of content from our award-winning magazine. That s all 126 issues of Fine Cooking, starting with Issue #1 and including all the issues from 2013. You ll get the classic articles, a wealth of information on the hottest topics, plus insight from our most popular contributors – it s all the expert advice you need to become an even better cook. And with the 2013 Fine Cooking Magazine Archive, that information is right at your fingertips – it s a breeze to search through, and you ll know that every technique and recipe you find is guaranteed to be triple-tested in the Fine Cooking test kitchen. Our collection from 2013 includes articles you won’t find anywhere else – the articles our readers said they couldn’t have done without this year, such as "In Praise of Glaze," (#122) where we dust off a classic technique that will make vegetables taste amazing, and that issue’s Create Your Own Recipe feature, "Quiche, Customized," which gives you endless combinations for this quintessential brunch dish. Another make-your-own feature on "Warming Winter Stews" (#121) is a perfect way to enjoy a cold-weather favorite exactly how you like. Four fabulous recipes for onions in #121’s "Onion Love" will have you eyeing this pantry staple in a whole new way. And of course we have the answers when it comes to entertaining: "On the Bone" in issue #120 shows you how to buy, cook, and carve spectacular holiday roasts. For a more casual get-together nothing satisfies like a vegetable gratin, and "Upper Crust" in issue #120 gives you four simple steps to crunchy, cheesy, creamy perfection. Order this year’s Archive collection to ensure you get these can’t-miss pieces! See experts cooking their classics, step-by-step At Fine Cooking we turn to the experts to see what they re cooking now, and we help you recreate the results in your own kitchen. Look what you ll enjoy in our 2013 Fine Cooking Magazine Archive: Bruce Aidells – Many know Bruce best as the guy on the package of Aidells Sausage, but he’s also one of the country’s premier experts on meat. Back in 2003, Bruce wrote the ultimate guide on prime rib. Since then, he’s contributed articles on how to cook a holiday ham, pan-fry steak to perfection, and much more. And all it takes to find his recipes is a click of the mouse.Lidia Bastianich – Who doesn’t love Lidia? Her warm personality shines through in everything she writes, including her primer on perfecting risotto in our April/May 2006 issue. Simply search the archive for best risotto and you’ll find it.Scott Conant – As the chef-owner of the acclaimed Scarpetta restaurants, Scott knows a thing or two about pasta. He shared some of his best tips in his "Quick Pastas with a Kick," his article that ran in summer 2007. Type in his name and you’ll not only find his pasta recipes, but you’ll also discover his amazing update on eggs Benedict in which poached eggs get rolled in breadcrumbs and deep fried. Delizioso!Joanne Weir is many things—chef, restaurateur, cooking instructor, author, and TV personality—but first and foremost she’s a teacher. Fine Cooking readers have enjoyed learning from her since the magazine’s earliest days (her bread salads from the June/July 1996 issue still inspire). Use our archive to check out (and print out) all of her recipes. Then get cooking!. N° de réf. du libraire AAC9781627101080

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Détails bibliographiques

Titre : Fine Cooking s 2013 Magazine Archive

Éditeur : Taunton PR

Date d'édition : 2013

Reliure : DVD-ROM

Etat du livre : New

A propos de ce titre

Synopsis :

The Fine Cooking Magazine Archive is a tool no cook should be without. In one amazingly easy-to-install and simple-to-search disc, you'll enjoy 19 years of content from our award-winning magazine. That's all 126 issues of Fine Cooking, starting with Issue #1 and including all the issues from 2013.

You'll get the classic articles, a wealth of information on the hottest topics, plus insight from our most popular contributors – it's all the expert advice you need to become an even better cook. And with the 2013 Fine Cooking Magazine Archive, that information is right at your fingertips – it's a breeze to search through, and you'll know that every technique and recipe you find is guaranteed to be triple-tested in the Fine Cooking test kitchen.

Our collection from 2013 includes articles you won’t find anywhere else – the articles our readers said they couldn’t have done without this year, such as “In Praise of Glaze,” (#122) where we dust off a classic technique that will make vegetables taste amazing, and that issue’s Create Your Own Recipe feature, “Quiche, Customized,” which gives you endless combinations for this quintessential brunch dish. Another make-your-own feature on “Warming Winter Stews” (#121) is a perfect way to enjoy a cold-weather favorite exactly how you like. Four fabulous recipes for onions in #121’s “Onion Love” will have you eyeing this pantry staple in a whole new way. And of course we have the answers when it comes to entertaining: “On the Bone” in issue #120 shows you how to buy, cook, and carve spectacular holiday roasts. For a more casual get-together nothing satisfies like a vegetable gratin, and “Upper Crust” in issue #120 gives you four simple steps to crunchy, cheesy, creamy perfection. Order this year’s Archive collection to ensure you get these can’t-miss pieces!

See experts cooking their classics, step-by-step
At Fine Cooking we turn to the experts to see what they're cooking now, and we help you
recreate the results in your own kitchen. Look what you'll enjoy in our 2013 Fine Cooking Magazine Archive:

Bruce Aidells – Many know Bruce best as the guy on the package of Aidells Sausage, but he’s also one of the country’s premier experts on meat. Back in 2003, Bruce wrote the ultimate guide on prime rib. Since then, he’s contributed articles on how to cook a holiday ham, pan-fry steak to perfection, and much more. And all it takes to find his recipes is a click of the mouse. Lidia Bastianich – Who doesn’t love Lidia? Her warm personality shines through in everything she writes, including her primer on perfecting risotto in our April/May 2006 issue. Simply search the archive for "best risotto" and you’ll find it. Scott Conant – As the chef-owner of the acclaimed Scarpetta restaurants, Scott knows a thing or two about pasta. He shared some of his best tips in his “Quick Pastas with a Kick,” his article that ran in summer 2007. Type in his name and you’ll not only find his pasta recipes, but you’ll also discover his amazing update on eggs Benedict in which poached eggs get rolled in breadcrumbs and deep fried. Delizioso! Joanne Weir is many things―chef, restaurateur, cooking instructor, author, and TV personality―but first and foremost she’s a teacher. Fine Cooking readers have enjoyed learning from her since the magazine’s earliest days (her bread salads from the June/July 1996 issue still inspire). Use our archive to check out (and print out) all of her recipes. Then get cooking!

About the Author:

Filled with pages of inspiration and information for cooks of all skill levels, Fine Cooking magazine features hands-on, how-to advice and recipes from America's culinary experts. Visit the magazine Web site at www.FineCooking.com.

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