Publisher's 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:
