Fine Cooking Annual, Volume 3: A Year of Great Recipes, Tips & 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.

 Fine Cooking Magazine (Editor) 379 pages