The Best of Fine Cooking - Cook Fresh - Fall 2012by Taunton Trade Co.
Celebrate the foods of late summer and fall, Cook Fresh shows you how to turn what's abundant in the market – squash, pumpkins, potatoes, seasonal greens, and more – into exciting light dinners, salads, vegetable sides, and fruit cobblers. With this recipe-packed guide, you'll have plenty of ideas for using the robust foods of fall for breakfast, lunch, dinner, and snacks.
Get your 5 recommended daily servings of fruits and vegetables. Cook Fresh will inspire you with delicious ways to cook and enjoy fresh fruits and vegetables so it's easy to get your daily quota. Plus, the handy icons at the end of each article help you easily identify recipes as healthy, vegetarian, wheat-free, quick, and make-ahead.
Delicious, good-for-you meals without the fuss. Learn a nifty way to quickly steam fresh shrimp for a quick dinner – and more – in convenient parchment packets. How to choose five different types of fresh fish you can feel good about buying and foolproof ways to prepare them. Discover culinary secrets for preparing classic vichyssoise, spaghetti squash, and slow-roasted tomatoes. And, you can even treat your family to delightful sweet potato puree served up in a pumpkin shell!
Healthy. Economical. Easy. With this issue of Cook Fresh, you'll learn how to make quick and easy weeknight meals, know how to choose the best pears, take advantage of seasonal "buys," and enjoy the unique flavors of the late summer harvest.
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