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    Fine Cooking

    4.4 out of 5 stars 48 customer reviews

    • The first print issue should arrive in 12-16 weeks. Details

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    Product Description

    Subscription Length: 1 year

    Product Description

    For people with an avid interest in the pleasures of cooking. Includes detailed information on food, food preparation and principles of good cooking.

    Amazon.com Review

    Fine Cooking magazine provides readers with the techniques and recipes needed to create a variety of great-tasting foods. Each issue includes numerous unique and delicious recipes as well as helpful tips and guidelines to ensure that each recipe you try at home turns out as beautiful and tasty as it appears in the magazine photos.

    The content within Fine Cooking magazine incorporates everyday recipes, party ideas, and helpful holiday dishes. You also receive plenty of cooking tips and advice on how to improve your skills in the kitchen, which can be especially helpful for beginner cooks or those unfamiliar with a particular technique or recipe style. For those who find the weeknights too busy for making elaborate meals, Fine Cooking Magazine contains several quick and easy recipes that can be prepared within thirty minutes.

    To appeal to a broad range of readers, Fine Cooking Magazine focuses on all types of foods and recipes and always includes some healthy and delicious vegetarian entrees and side dishes in each issue. This can be helpful if you have some family members who are vegetarians and others who are not, allowing you to prepare a variety of dishes that will satisfy everyone at the table.

    Fine Cooking Magazine is a great option if you are looking for new recipe ideas and some inspiration in the kitchen. It also makes a great gift for family or friends who are avid cooks and will appreciate the numerous cooking tips, techniques, and gorgeous recipe photos.

    Product Details

    Subscription Length: 1 year
    • Format: Magazine
    • Shipping: Currently, item can be shipped only within the U.S.
    • Publisher: Taunton Press
    • ASIN: B000WPCN2G
    • Average Customer Review: 4.4 out of 5 stars  See all reviews (48 customer reviews)
    • Amazon Best Sellers Rank: #155 in Magazines (See Top 100 in Magazines)
    • This magazine subscription is provided by Magazine Express, Inc.

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    Customer Reviews

    4.4 out of 5 stars
    4.4 out of 5 stars
    Share your thoughts with other customers
    Top Customer Reviews
    118 of 126 people found the following review helpful
    2.0 out of 5 stars Editors Ruined Magazine w/New Format July 10, 2009
    Subscription Term Name:1 year
    I agree with every single review here that gives Fine Cooking five stars. It was always my favorite food magazine -- with the focus on proper technique, rather than upon fancy pictures put together by food "stylists," rather than cooks.

    "Was" is the operative word though. This year Fine Cooking felt it had to "fix" something that was nowhere near "broke" and they turned FC into exactly the "food stylist" type of magazine that had sent me into the arms of Fine Cooking to begin with. The new format is all style over substance; indeed, there are so many "pretty" stylized pictures that it is now difficult to read -- the text gets lost.

    FC also lost the unique personal style from the original FC -- the old format had these simple articles, oftentimes with a cook giving you the take on a single technique or ingredient. The cook was right there with you, with their hands on the food, and their smiling face beaming at you the beginning of the article. It looked like real food being cooked in front of you by a real person, rather than stylized food being glossed up with shellac before a hot camera.

    Alas, that is all gone now. There are still a few good recipes, such as the excellent "Grill Braising" article by Bruce Aidells (my guess is that Bruce was under contract before they changed the format). But why wasn't Bruce in the shots, instead of these picture-perfect creations? And why did the text have to be so difficult to read?

    I can say I am not alone in my disdain; others I know here were also heartbroken when the format changed, and the online blogs and FC's own blog included many angered by the change. Some did like it -- but then there are lots of people who do like these "stylized" publications, I'm just not one of them.
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    44 of 45 people found the following review helpful
    1.0 out of 5 stars Magazine now just photos and recipes -- no articles August 22, 2010
    Subscription Term Name:1 year
    I agree with the others who commented on how the magazine has changed from its previous format. I used to enjoy Fine Cooking and when it would arrive I'd sit down to read the articles. The emphasis on teaching technique and learning how to cook and bake with your five senses is now gone. There's actually very little to read! Gone are the feature articles written by the chefs and cooks themselves. It's just large, photos of perfectly photo-styled food (no graphics showing you dishes in progress) and recipes. I'm very disappointed. I learned so much from the likes of Joanne Chang, Alice Medrich, Abby Dodge and others in the magazine since we started subscribing over a decade ago. Now it's just another lightweight glossy with little substance. Aren't there already enough of those? Come back, old Fine Cooking.
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    24 of 24 people found the following review helpful
    5.0 out of 5 stars One of the Best Cooking Magazines November 12, 2007
    Subscription Term Name:1 year|Verified Purchase
    This is one of the few magazines that I read EVERY article. I always find multiple recipes to use, often times heading to the kitchen, before I've even made it through the magazine. What few ads there are, are relevant, and have made me head to the internet to find out more info about the products advertised. I've given this magazine as a gift to many friends and family members.
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    33 of 40 people found the following review helpful
    1.0 out of 5 stars Lots of recipe errors in this magazine... November 25, 2009
    Subscription Term Name:1 year
    I purchased a fine cooking magazine from our local bookstore as I was going to find a special occasion recipe for a "Wow dessert". I decided to pick up their holiday edition and was sad to say that this magazine is riddled with errors. I found multiple recipes where pictures and instructions were missing.

    An example: Chocolate Mousse Layer Cake. This is a layer cake with chocolate mousse filling / topping. Errors in this recipe include:

    A. No picture or instruction that tells the reader that they will need to cut the cake in half to make the layer cake or split the filling into two pans. The recipe referred to the cake "pan" as a singular and it was very confusing. It was not until I went to the site to verify the recipe did it include the proper pictures / instruction.

    B. Missing ingredients from the list. I don't know who edits this magazine, but it really is horrendous to exclude ingredients. The above chocolate mousse layer cake recipe requires that the wet and dry ingredients be added together, then additional water needs to be added. There is no reference in the magazine to the amount of water that needs to be added. On the website for the magazine the recipe was corrected.

    I'm okay with a minor error or instruction, it happens, but to have such HUGE RECIPE ERRORS really is unprofessional and frustrating.

    I personally will never reference Finecooking again for any recipe. There are better, more reliable sources out there.
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    5 of 6 people found the following review helpful
    5.0 out of 5 stars By Far the Best Cooking Magazine Around April 18, 2013
    Subscription Term Name:1 year|Verified Purchase
    "Fine Cooking" contains the best of both worlds. At the beginning there are a selection of 30 minute meals, soon to be a pullout section. The remainder of the magazine is really meant for when you have the time and facilities to spend a good deal of time on a meal. Their instructions are always clear; if they feature a particular product (such as assorted kinds of rice) they tell you where you can purchase it, as well as the price, at the back of the magazine; and they always include a biography of the various contributors at the front of the magazine, before you begin cooking.

    Do check out "Fine Cooking's" website. Not only can you call up individual recipes and print them out on your computer, but there is a handy glossary of culinary terms that can be very handy!
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    Most Recent Customer Reviews
    5.0 out of 5 stars Five Stars
    Great magazine with many good recipes and ideas and not a bunch of advertising
    Published 15 days ago by Sharon M
    5.0 out of 5 stars Five Stars
    Super magazine and worth the investment in time and resources for learning technique along with fabulous recipes.
    Published 1 month ago by Judy Stevenson
    1.0 out of 5 stars delivery issue
    I love this magazine but recently got my FIRST ISSUE and now it expires 01/2017. Huh ??
    Published 1 month ago by Patricia Small
    1.0 out of 5 stars Can't see transparent pages
    Published 2 months ago by Tere Frelichowski
    2.0 out of 5 stars Two Stars
    I use enjoy cooking therefore I enjoy the recepies in the magazine
    Published 3 months ago by Francesoneil
    5.0 out of 5 stars Five Stars
    Love this magazine! Great recipes and cooking tips. I am always learning something new.
    Published 4 months ago by SD Larsen
    5.0 out of 5 stars 👏👏
    It really doesn't get any better than fine cooking. I especially enjoy the long food science articles. Read more
    Published 4 months ago by Lizzy L
    5.0 out of 5 stars This is my favorite cooking and culinary magazine
    This is my favorite cooking and culinary magazine. I am also a fan of Cook's Illustrated but find I use the recipes and learn about new trends and ideas from every issue. Read more
    Published 5 months ago by Stevie
    5.0 out of 5 stars Five Stars
    just a superb magazine for learning how to cook
    Published 6 months ago by billythec
    5.0 out of 5 stars Every page of this publication is a keeper.
    I take almost every cooking magazine published and the way I manage the magnitude of publications is to tear out the recipes that I like and toss what's left. Read more
    Published 7 months ago by Maudie M. Briggs
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