This book represents the best of the best of the magazine's past ten years. You'll get the most popular recipes created for Fine Cooking, complete with the tutorial aspect that teaches you the how and whys of the ingredients and instructions of each recipe. In the tradition of the magazine, step-by-step color photographs show exactly how to accomplish the techniques needed to make the recipes. Each recipe has been meticulously tested and the techniques you learn while cooking with this book will serve you well when cooking other recipes as well. Easy to identify icons throughout the book point out helpful hints and tips, make ahead advice, variations and more.

This is a wonderful all-purpose cookbook that you'll refer to over and over again (in less than a month, my copy is already lovingly splattered with colorful splashes - reminders of great meals past). Beginners as well as experienced cooks will both pick up valuable cooking skills and knowledge that took the pros at Fine Cooking years to learn.

While the fare is gourmet, all the recipes are accessible and surprisingly simple to prepare. They use real foods and fresh ingredients and seasonings - the components of healthy eating - yet nothing is difficult to find or too exotic to be found in the average supermarket.

My favorite new cookbook of 2004, I can't speak highly enough about this Cooking New American or its mother magazine Fine Cooking. With this guide you'll be happy to forego restaurants and look forward to staying in and preparing delectable recipes instead. Chapters include: Small Bites; Salads; Soups; Pasta; Chicken; Beef, Pork and Lamb; Fish and Shellfish; Beans and Grains; Vegetables; Desserts.