Fine Cooking's Cook Fresh 2013 [NOOK Book]

Fresh cooking for Spring - The most delicious food starts with the season’s freshest. And CookFresh Spring 2013 issue shows you how to capture those flavors. This collection of recipes for fresh, healthy foods – gathered from the pages of Fine Cooking – shows you how to serve up what’s fresh in market in a myriad of ways.

Packed with recipes from veggies to beef and everything in between - This edition of CookFresh shows you how to work with flavorful Asian vegetables, and includes recipes certain to become favorites. Plus you’ll see how to take a new look at spinach salad with four tasty recipes from Joanne Weir. And for a satisfying side, be sure you learn the secrets to perfect rice pilaf.

Need a new spin on dinner? We’ve got that - Five can't-miss chicken recipes from Allison Kreitler will give you new options for weeknight dinners. Tasha De Serio shows you what to pick up in the Farmer’s Market this time of year. And you’ll learn a new technique for cooking fish perfectly with olive oil poaching.

You can count on CookFresh to bring you the best of Fine Cooking with:

There’s so much more to enjoy in this season’s issue of CookFresh. With straightforward procedures, fresh ingredients, and delicious results, the recipes and meals this will be one you turn to again and again.