Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best

Front Cover
Taunton Press, 2011 - Cooking - 316 pages

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, Fine Cooking in Season, treats readers to 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.

 

Selected pages

Contents

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Copyright

Common terms and phrases

1V cups arugula B/d cup baking sheet beans bell pepper black pepper boil braised broccoli raab broth brown carrots cheese chicken chiles chopped fresh cilantro cook cream crème fraîche diced dish dough drizzle eggplant endive extra-virgin olive oil flavor flesh flour freshly ground black fruit garlic garnish ginger green grill ground black pepper heat the oven herbs KEEPING IT FRESH knife kosher salt leaves Let cool lightly minced minutes mixture mushrooms onion orange ounces Parmigiano-Reggiano parsley peeled PICKING THE BEST potatoes pound PRESERVING OPTIONS purée recipe ideas refrigerator ripe roasted room temperature salad salt and pepper sauce sauté scallions Season to taste seeds SERVES shallot sherry vinegar skillet skin small bowl soup spoon sprinkle squash stems sugar Summer sweet tablespoons tablespoons extra-virgin olive teaspoon teaspoon kosher salt teaspoon salt tender texture thinly sliced thyme tomatillos tomatoes toss trimmed unsalted butter vanilla vegetables vinaigrette vinegar whisk

About the author (2011)

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.

Bibliographic information

TitleFine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best
AuthorEditors of Fine Cooking
ContributorTaunton Press
Editionillustrated
PublisherTaunton Press, 2011
ISBN160085303X, 9781600853036
Length316 pages
Subjects ›  › 

Cooking / General
Cooking / Seasonal
Cooking / Specific Ingredients / Fruit
Cooking / Specific Ingredients / Vegetables
  
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