About Fine CookingFine Cooking magazine is a great food magazine for people who enjoy cooking. The magazine features great tips for creating menus, ingredients, cooking tools, and techniques. Fine Cooking magazine has a test kitchen and tests each recipe it publishes making adjustments to the recipes to make them just perfect. The magazine includes many high quality photos of the food. In addition, many step-by-step photos are included with the cooking tips and techniques. More Info
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About Fine Cooking
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Reviewed by 6 customers
Displaying reviews 1-6
- Love The Format
- Love the recipes
- Older Readers
Easy to find recipes months later.
This is one of my favorite cooking mags and one of the few i will actually purchase. I have made many recipes from Fine Cooking and all have come out with great results. Definitely worthwhile.
Fine Cooking is an excellent magazine. There are lots of beautiful photos and in-depth articles to describe the technique required to reproduce the food just like the professional who wrote the article. There are detailed articles about foods that are unusual to many Americans, but are common in other cultures. It will expose you to these foods and perhaps inspire you. to try them!
I have been getting Fine Cooking magazine for several years. I like most everything about it but the January 2011 issue first of all had nothing that I would make. However that is not the reason I am writing this review. I was completely offended that there was a recipe for cooking rabbit. That is unacceptable and furthermore the part on teaching you how to de-joint the rabbit was utterly disgusting.
Fine Cooking magazine used to be a great magazine for the home cook. With the new editor it has taken a dive. It's as if it has strayed from it roots and is trying to be a Bon Appetit, Food & Wine magazine, etc. These are magazines I don't purchase because the recipes don't apply to my cooking style. They try to hard to be trendy. I like simple, fresh & healthy recipes. They can include meat but not on the majority of recipes. I like adding meat as a small addition to the whole meal. Not the main star. In the current June/July 2010 issue it's all about meat!!! Also included is a section on cooking greens - kale, collards, chard, etc. Greens to mean speaks winter vegetable when there is little else to choose from. Why include it in the summer?? There are so many delicious vegetables in the spring/summer that Greens are not what I want to cook. Does anyone else agree? Also, the content of Fine Cooking is geared towards those with minimal kitchen skills to those who want to make long, involved recipes; i.e., paella, flatbreads? Come on. Home cooks want simple to prepare yet creative, tasty, unique recipes!
Fine Cooking is definitely my favorite of all the cooking and entertaining magazines I get. The recipes are healthy, fairly simple and straight forward, without pretension. I also love the products they review each month; overall a very thoughtful presentation.