The 2008 fall issue of Fresh inspires you to cook with the freshest local ingredients, especially hot weather crops from the farmers' market: luscious, ripe tomatoes, juicy corn, colorful summer squashes, spinach, blueberries, peaches, and raspberries.

You'll see just how easy it is to use the abundance of summer vegetables and fruits for every meal of the day. And how to make the most of the upcoming bounty of autumn: apples, pears, cabbages, and carrots.

Along with great recipes, this special issue from Fine Cooking offers a wealth of helpful advice. It's all here: in-depth ingredient information, how-to tips, and techniques that help you make the most of what's in season, including the best-ever ratatouille.

Enjoy all this and more...

• Recipe collection focused on cooking with the bright, bold flavors of summer and early autumn
• Sections conveniently arranged into: breakfast, lunch, dinner, and desserts
• A complete week of dinners plus timelines
• Close-ups of herbs, specialty produce, and unusual veggies, including how to prepare and use them

With Fresh, you'll savor all the flavors of summer!

This special issue is not part of any regular magazine subscription and is a collection of recipes for cooking with fresh ingredients from Fine Cooking.