From the editors of Fine Cooking comes this three-in-one set. You'll find an entire year's worth of valuable tips, techniques, and trade secrets; everything you need to throw successful dinner parties; and recipes featuring the fresh flavors of spring and early summer produce.

Set Includes:

101 Tips

For the first time ever, Fine Cooking editors have gathered their favorite tips in one special issue. 101 Tips is filled with the best cooking secrets, shortcuts, wit, and wisdom from our expert test-kitchen staff, renowned chef-contributors, top food scientists, and loyal readers. Discover how to pick the perfect pork chop, the best tool for separating eggs, and why you should switch to kosher salt. Learn new ways with favorite ingredients, from paprika to potatoes, wine to wasabi, and how to choose the cooking tools that will last a lifetime. Recipes, too! Make them and learn master techniques--roasting chicken, sautéing mushrooms, and layering a cake among them--that you will use again and again.

Dinner Parties

From casual get-togethers to elegant gatherings, having friends and family over for dinner is one of life's great pleasures. That's why the editors of Fine Cooking have put together this special issue dedicated to creating extraordinary dinner parties. By providing full menus for all kinds of delicious evenings, Dinner Parties takes the worry out of entertaining -- and puts the fun back into every step of the process. Each menu includes its own game plan, strategies, recipes, and a complete shopping list. Plus lots of quick tips, tricks, and drink suggestions to help you pull it all together with style. Most of the 66 recipes can be made ahead of time -- designed to give you flexibility. You'll have more time to relax and enjoy dinner with your guests.

Fresh

This issue of Fresh focuses on light dishes and the bright flavors of the spring season: asparagus, chives, cherries, strawberries, and rhubarb. There's even a peek around the corner at what's coming in early summer with a fresh take on old favorites including crab cakes, ratatouille, and an always reliable standby -- chicken salad. Delightful new twists on preparing simple fresh chicken and fish main courses, is just some of what you'll enjoy in this great issue. Tips, useful techniques, handy gadgets, and dozens of tried-and-true recipes will inspire you in the kitchen.

You'll have the perfect fresh recipe and techniques to complement almost any occasion or season.