Synopses & Reviews
Serve up delicious, soul-satisfying food any night of the week with this new recipe collection from "Fine Cooking." Among the 200 favorites are classics like meatloaf, beef stew, and macaroni and cheese as well as modern updates and ethnic specialties such as Thai curry, Moroccan vegetable ragout, and Brazilian chicken and shrimp. Cooks will gain confidence and get great results every time thanks to "Fine Cooking's "signature tips and secrets from the pros, step-by-step photos to help master techniques, ingredient profiles, shortcuts, and handy kitchen advice. "Fine Cooking Comfort Food "serves up one delicious cookbook.
Review
Any day of the year can be the right time to make a favorite, warm-the-cockles-of-your-heart dish. But the winter season, inclement weather or not, is the time when our taste buds often crave the hearty and homey. A one-source compendium of such coziness is the softcover Fine Cooking Comfort Food (The Taunton Press, $19.95), from the editors of Fine Cooking magazine. Liberally scattered color photographs call attention to recipes from the Soups and Chowders section to Desserts. The book is geared for home cooks looking for flavor variations on old-fashioned favorites such as Rustic Bean and Farro Soup or something different, like Lamb Tagine With Honey, Prunes, Onions & Toasted Almonds, or Transylvanian Goulash. Although this isn't a "how-to-cook" book, there are the added Fine Cooking series' cooking tips (Making the Perfect Omelet) and interesting ingredient asides. --The Los Angeles Times
Review
Any day of the year can be the right time to make a favorite, warm-the-cockles-of-your-heart dish. But the winter season, inclement weather or not, is the time when our taste buds often crave the hearty and homey. A one-source compendium of such coziness is the softcover "Fine Cooking Comfort Food "(The Taunton Press, $19.95), from the editors of "Fine Cooking "magazine. Liberally scattered color photographs call attention to recipes from the Soups and Chowders section to Desserts. The book is geared for home cooks looking for flavor variations on old-fashioned favorites such as Rustic Bean and Farro Soup or something different, like Lamb Tagine With Honey, Prunes, Onions and Toasted Almonds, or Transylvanian Goulash. Although this isn't a "how-to-cook" book, there are the added "Fine Cooking "series' cooking tips (Making the Perfect Omelet) and interesting ingredient asides. --The Los Angeles Times
This is the kind of book you lazily skim through, pausing on things that make your mouth water like mashed sweet potatoes with mango chutney, or things you'd just like to try, like an Italian souffle called a cauliflower sformato. The book contains lots of comfort casseroles and one-pot meals, and selections run the gamut from classic chicken pot pie to slow cooker osso buco and Brazilian chicken and shrimp stew. With spring parsnips now available, the parsnip risotto with pancetta and sage would be a good choice. The breakfast and brunch items alone will make you want to run to the kitchen. Warm maple and cinnamon bread pudding? Baked cheddar grits with bacon? Remind me to pull this book out next winter, when frost is on the window pane and hibernation is the only plan for the day. -Meredith Goad, Portland Press Herald (ME)
Synopsis
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.
Synopsis
Home cooking so good, they ll ask for more. You ll please even the pickiest eater when you serve the hearty home-style meals you ll find in Comfort Food from Fine Cooking.
No-fail recipes for all-time favorites and more. Here, in one cookbook, you ll have 200 all-time classic recipes for the meals everyone loves meatloaf, beef stew, macaroni and cheese along with modern updates and ethnic favorites. Plus every one is triple-tested so you ll never worry about disappointing family or friends.
A cookbook peppered with trusted advice. In typical Fine Cooking style, our recipes come with everything you need to know for deliciously memorable results. And you ll expand your own cooking expertise with trade secrets from pros, step-by-step photos for mastering techniques, ingredient profiles, shortcuts, and handy kitchen advice.
Create your own signature dishes. As you cook your way through Comfort Food, you ll learn to make wholesome dinners, slow-cooked one-pot suppers, and even meatless meals sure to warm the body and the soul, whatever the weather.
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Synopsis
From simple to sophisticated, the 200 recipes in Fine Cooking Appetizers will get any party started. This latest collection of recipes from Fine Cooking features the best starters and small bites for any occasion, from holiday party to weeknight noshing. Like each issue of Fine Cooking, the delicious recipes are accompanied by time-saving tips, step-by-step techniques, and handy kitchen advice. In addition, fun cocktails, party menus, and entertaining tips will make this the only guide you need for year-round celebrations and get-togethers.
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
Table of Contents
Passed & Plated
Spread & Scooped
Quick & Simple
Sliced & Served
Stuffed & Skewered
Sips & Sweets
Equivalency Charts
Index