Synopses & Reviews
Cooking New American offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. With Fine Cooking's most popular recipes by many of America's greatest chefs that include Bruce Aidells, Gale Gand, Caprial Pence, Alice Waters, and Joanne Weir, the book features fresh, delicious ingredients simply prepared, with all the tips and techniques to successfully prepare today's favorite foods. The 200 recipes selected by the editors of Fine Cooking deliver the fresh and bold flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at the supermarket. The range of recipes is exciting, but every dish is decidedly easy-to-prepare. With almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips from the pros, essays, preparation and serving tips, optional ingredients, shortcuts, recipe variations, and timesaving tips as well as ideas for cooking ahead and serving suggestions, Cooking New American is a private tutorial in preparing the kind of food that Americans truly love to eat.
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.
Fabulously fresh recipes for every season. Each issue of Fine Cooking is bursting with can't-miss recipes, time-saving tips, and proven techniques from the kitchens of Americas finest chefs and this volume of recipes celebrating the freshest of seasonal ingredients is a compilation of the best from the best. Organized by course, Fine Cooking Fresh features step-by-step photos that will help even the most inexperienced cook whip up wonderful drinks, appetizers, soups, salads, light lunches, sides, and desserts, as well as delicious dinners of pasta, seafood, chicken, beef, and pork. In addition, the editors provide guides to getting the most from vegetables and herbs, plus a special Freezing & Thawing 101.
For years, most cooks only worried about choosing between semi-sweet and milk chocolate when whipping up chocolate creations. These days, however, it's vital to know the origins, varieties, and unique characteristics of chocolates available. The experts at Fine Cooking magazine have taken the guesswork out of making more than 125 scrumptious sensations from layer cakes, tarts, and pies to muffins, cookies, and brownies to candies, sauces, and hot cocoa. Each recipe features must-know tips on choosing and buying just the right chocolate; step-by-step, cant-fail instructions; and authoritative advice from America's most respected experts. In other words, Absolutely Chocolate is absolutely fabulous!
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.
"Fine Cooking" magazine is an essential tool for people who love to cook. This second annual volume is sure to become an essential reference in every cook's library. A culinary celebration of a year's worth of recipes, this book is overflowing with delicious and sure-fire dishes: appetizers, soups, sandwiches, pastas, all manner of main courses, sensational side dishes and a myriad of delectable desserts. Completely illustrated with over 300 full-color photographs of every dish, the book also includes the kitchen how-to technique sequences the magazine is known for, as well as useful tips, and short-cuts.
"Cooking New American" offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food. The editors of "Fine Cooking" selected 200 recipes that deliver fresh and bold flavors.
Featuring 100 ingredients and 300 recipes arranged by season, "Fine Cooking in Season" leads cooks to discover new flavors as well as learn different methods of preparing common fresh produce.
About the Author
Martha Holmberg is Publisher and Editor in Chief of "Fine Cooking. Before joining the magazine ten years ago, Ms. Holmberg worked in London and Paris as a cookbook editor. She also was administrative director of La Varenne cooking school, both at The Greenbrier and in France. She received the Grand Diplome from La Varenne in 1988, after which she worked as a private chef for a diplomat in Pairs.
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