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Fine Cooking Annual, Volume 3: A Year of Great Recipes, Tips & Techniquesby Fine Cooking Magazine
Synopses & Reviews
Today’s home cooks want to embrace the bounty of every season and cook with unusual ingredients — or use their tried-and-true options in creative ways. Featuring 100 ingredients and 300 recipes arranged by season, Cooking in Season, readers will enjoy both the thrill of discovering new flavors as well as learning different methods of preparing common fresh produce. Each ingredient is accompanied by a beautiful photograph and in-depth details on how to choose it at its peak and keep it fresh, as well as preserving ideas and surprisingly delicious pairings. Plus, each ingredient features multiple recipes from the editors and contributors of Fine Cooking and tested by the Fine Cooking test kitchen staff so home cooks will get sure-to-work, delicious results from their fresh bounty, whether grown at home or purchased at the farmer’s market or grocery.
A year-end collection of the best recipes from "Fine Cooking," this compilation includes appetizers, soups, sandwiches, pastas, main courses, side dishes, and a host of fabulous desserts as well as full-color photographs, an original design, and helpful tips and techniques.
Why is "Fine Cooking" consistently ranked as one of the top five most popular cooking magazines published today? Because not only does it offer thousands of devoted readers delicious and dependable recipes, but it shows them how to do more in less time. This delectable, year-end collection serves up dozens of the magazine's most mouth-watering dishes, conveniently organized by course and ingredient. The recipes cover every course, including appetizers, soups, sandwiches, pastas, an extensive variety of entrees — from poultry and fish to beef and pork — side dishes, and an array of tempting desserts. And as the magazine is famed for, plenty of how-to techniques, tips, and short-cuts are included. For cooks of all skill levels, "Fine Cooking Annual, Vol. 3 "will solve a year's worth of "what's for dinner" dilemmas.
About the Author
Fine Cooking is for readers with an avid interest in creating delicious meals, and provides tips, tools, and advice to help you reach your highest cooking potential. Detailed recipes and colorful photos inspire you to be a better cook.
Table of Contents
Artichokes, Asparagus, Cherries, Cucumbers, Fava beans, Fiddleheads, Greens (salad), Nettles, Peas (pod), Radish, Ramps, Rhubarb, Sorrel, Spinach, Strawberries
Apricots, Beans (string), Broccoli, Cauliflower, Edamame, Fennel, Leeks, Nopales, Okra, Onion, Scallions, Shallots, Zucchini and summer squashes
Beans (shelling), Blueberries and Huckleberries, Caneberries, Chiles, Corn, Eggplant, Figs, Garlic and garlic scapes, Grapes, Greens, Asian, Melons, Nectarines, Olives, Peaches, Plums and pluots, Raspberries, Sweet peppers, Tomatoes, Tomatillos
Apples, Beets, Brussels sprouts, Cabbage, Carrots, Celeriac, Chard, Chicories, Collards, Cranberrries, Endive, Jicama, Kale, Kohlrabi, Mushrooms, Nuts, Parsnips, Pears, Persimmons, Potatoes, Pumpkins, Quince, Rutabaga, Sweet potatoes and yams, Turnips, Winter squashes
Avocados, Bananas, Bean sprouts, Clementines, Coconut, Ginger, Grapefruit, Jerusalem artichokes, Kiwi, Kumquat, Lemon, Lime, Mango, Oranges and tengelos, Papayas, Passionfruit, Pineapples, Pomegranate
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Cooking and Food » Magazines and Journals » Annuals