Fine Cooking Magazine, Oct/Nov 2015

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  • Five-spice red cabbage salad

    • Laura on April 04, 2019

      A sale on avocados led me to search EYB and turned up this recipe. This was super simple and quick to assemble and it was tasty. Light and refreshing. The only change I made was to use just 1/2 of the amount of five-spice powder called for and that was enough for us. I'd make it again.

  • Roasted cauliflower and arugula salad with sumac dressing

    • okcook on October 06, 2015

      This was ok, different. Our cauliflower looked browner than the picture which was off putting. Taste was fine but I do not think I would make this again. Healthy for sure.

  • Baked sweet potatoes with coconut curry chickpeas

    • jdjd99 on January 14, 2020

      Delicious, healthy weeknight meal. Loved the combination of the lime with the sweet potato. Will definitely make again.

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  • Published Oct 01 2015
  • Format Magazine
  • Page Count 102
  • Language English
  • Countries United States
  • Publisher Taunton Press

Publishers Text

Fine Cooking magazine is for people who love to cook. Fine Cooking magazine offers the best in-depth cooking information available and adjusts all recipes in its test kitchen until they are just right, so you're never disappointed.

Each issue of Fine Cooking is packed with recipes and menu ideas from meat to pasta to desserts. Find recipes that can be prepared in less than 45 minutes. Seasonal recipes are also featured to ease your holiday meal planning. Enjoy book reviews and learn which wines complement different dishes. Each issue of Fine Cooking lists nutrition information as well as a "Where to Buy It" section to find ingredients and equipment listed throughout the magazine. You will find helpful kitchen tips from dicing onions to buying saffron.