Now you can enjoy an entire year of tantalizing recipes in a single bound volume with our Fine Cooking Annual for 2007. This handsome hardbound edition is a great way to collect a year's worth of Fine Cooking -- from issue #83 to #89 -- in one convenient place.

If you're a subscriber to Fine Cooking and any of your issues are lost, sprinkled with marinara sauce or permanently borrowed by a friend, here's an opportunity to make sure you have every issue in pristine condition. And that includes our popular Quick & Delicious pull-out recipe sections in each issue.

If you're not a subscriber, this is your chance to get the whole year of Fine Cooking in one complete edition.

Designed to give you easy access to over 200 recipes, this sturdy volume is bound to last. So you can savor these delicious ideas for years to come.

It?s chock full of bright, colorful photos of each tasty dish. Enough to get your mouth watering just by flipping through. And, of course, our trademark tips and step-by-step techniques make each recipe easy to prepare. So you can count on delicious results every time.

Here are just a few of the luscious ideas you can add to your recipe library:

• A bold new take on Crispy Coated Chicken that captures all the crunchy flavor of fried chicken -- without the calories
• A great new way to bring out the sweet, subtle flavor of grilled eggplant with savory vinaigrettes and sauces
• A few quick tips on making a Saucy Shrimp Sauté with all the delicate flavor this popular dish has to offer
• Five easy steps to creating a delectable deep-dish fruit cobbler topped with a buttery biscuit crust

Brought to you by the editors of Fine Cooking, our 2007 annual is the perfect way to hold onto a year's worth of delightful ideas. And a great gift for anyone who loves to cook.