Description: Fine Cooking December 2018 January 2019 CONDITION Acceptable, unmarked text, reading and cover wear CONTENTS Features A Feast to Remember – Past meets present in a chef’s festive Hanukkah-inspired menu. By Tony Rosenfeld Perfect Cheese Platters – Expert advice on how to set up an impressive spread, with four inspiring international takes – By Christine Clark Cool Beans – this versatile veggie shines in satisfying holiday sides. By Diana Andrews Simple: A Taste of Yotam Ottolenghi’s New Book – We sat down with one of our culinary heroes to get the inside scoop in his latest book—and we snagged a few of his new recipes, too. By Kimberly Y Masibay; recipes by Yotam Ottolenghi Home for the Holiday Cookies – 10 recipes from our expert staff that are anything but half-baked – By Tanya Steel Departments What We’re Cooking Now – Meyer Lemons, Endive, Jerusalem Artichokes, Kohlrabi, Radicchio, Pineapple, Turnips Great Finds – Holiday Giving – Wrap up our latest picks for your favorite cooks. Books That Cook – The Reading List – Here are some of the books we plant to give (or hope to receive) this season. Special Breakfast and Brunch Section – Make It Tonight – Fresh and easy weekday cooking Test Kitchen – Tips, techniques, equipment, ingredients, and more, from our experts In Every Issue Editor’s Note Contributors Menus #Finecooking Sources Nutrition Recipe Index 66330
Price: 6 USD
Location: Cincinnati, Ohio
End Time: 2024-10-28T15:23:32.000Z
Shipping Cost: N/A USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Publication Month: December, January
Language: English
Publication Name: Fine Cooking
Contributors: Various
Features: Illustrated
Genre: Cooking
Publisher: Taunton Press
Topic: Holiday Issue
