At your fingertips in a beautiful new book... The best of a year's worth of Fine Cooking - delicious recipes, mouthwatering photos, foolproof tips and surefire techniques!

Chicken hot off the grill would fill the bill. Now the big decision ...delicately flavored with rosemary and caramelized lemon? Or spice-rubbed, saucy and cooked on top of a (yes, we're serious) beer can?

Green beans again? You'll get no complaints when you serve them drenched in brown butter and topped with pan-toasted pine nuts.

Company coming for coffee and...? How about Individual Apple Charlottes in luscious crusts nearly as easy to make as opening a loaf of bread.

Turn to the gorgeous new book that makes the best of an entire year of Fine Cooking recipes and advice available to you "on demand!"

All the good stuff in one exquisite volume...

More than 200 exciting and easy-to-follow recipes, the best of our best

Every dish accompanied by a stunning full-color photo

Organized for instant access from "Starters & Snacks" to "Sweet Endings"

Uncluttered presentation with clear, clean, readable type

Each recipe printed one to a page or page spread - no stopping to turn the page while cooking

Titles that tell exactly what tantalizing flavors you can expect, like Flank Steak with Shallot-Mustard Sauce and Spinach & Basil Salad with Tomatoes, Candied Walnuts & Warm Bacon Dressing

Always practical, often surprising secrets of cooking success - fresh facts on frozen shrimp (page 242), why reach for a spoon when peeling ginger (page 157), how to dry-brine your way to the most golden and tender turkey ever (page 184)

How to coax the fullest flavor from familiar ingredients and expand your horizons (Meet tiny tomatoes that pack big taste - white currant, black huckleberry, Matt's wild cherry, pages 171-172)

Many more cooks-friendly features such as our renowned "doneness test" for every recipe

The perfect gift for the cooks on your list

"The only thing better than a fresh new hot-off-the-presses issue of Fine Cooking magazine is a big beautiful book filled with the best of a year of Fine Cooking. For the first time ever, we've gathered these dishes, tips and techniques into one volume you're bound to enjoy!" ? Susie Middleton, Editor

What's for dinner? Turn to Fine Cooking Annual for the answer day after day, meal after meal!

Starters and Snacks

Salads

Soups

Pasta and Grains

Chicken, Game Hens, Turkey, and Duck

Beef, Lamb, and Pork

Fish and Shellfish

On the Side

Potatoes Every Day

Cakes, Cookies, and Other Sweet Endings

List of Contributors

Index

All the good stuff in one place
I'm biased, I realize. But the only thing I can think of that's better than a fresh new hot-off-the-presses issue of Fine Cooking magazine is a big, beautiful book full of nearly a year's worth of Fine Cooking recipes. For the first time ever, we've gathered the best starters, salads, side dishes, sweets, soups, stews-you name it-from the past year into one volume. And we didn't forget to include the valuable tips, techniques, ingredient profiles, and helpful photos that make Fine Cooking recipes work so well.

If you've never tried a Fine Cooking recipe, I hope you'll discover the difference after making a few from this book. For instance, every recipe has a "doneness test"-the clues to let you know when a dish looks, smells, or feels done. Every recipe has a realistic but inspiring photo of the finished dish, so you can see what the food will really look like.

But the best part is that our recipes are for the kind of food you love to make-and that your friends love to eat. You might just have to get used to everyone calling you a great cook.

Happy cooking!

Susie Middleton, Editor, Fine Cooking