Untitled Document
From the editors of Fine Cooking

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Product # 051074
Type:  DVD-ROM
ISBN:  978-1-62710-946-8
Published Date:  2014

The Fine Cooking Magazine Archive is a tool no cook should be without. In one amazingly easy-to-install and simple-to-search disc, you'll enjoy 20 years of content from our award-winning magazine. That's all 132 issues of Fine Cooking, starting with Issue #1 and including all the issues from 2014.

You'll get the classic articles, a wealth of information on the hottest topics, plus insight from our most popular contributors – it's all the expert advice you need to become an even better cook. And with the 2014 Fine Cooking Magazine Archive, that information is right at your fingertips – it's a breeze to search through, and you'll know that every technique and recipe you find is guaranteed to be triple-tested in the Fine Cooking test kitchen.

This year’s Archive includes articles that readers said they couldn’t do without, such as a collection of ten flavorful 10-minute recipes for baby spinach, issue #128; our feature on how to cook fresh wild salmon from issue 129; and our A-to-Z guide to juicy, tender grilled steak, also in issue #129 – truly a keeper.

Our signature Create Your Own Recipe section was a favorite as always – now it includes customizable quick breads (from apple to zucchini, of course!) from issue #126, and so many variations for homemade chili that you will be wishing for more cold days to enjoy it. See for yourself in issue #127.

When it comes to mastering the techniques that make a cook a chef, then you’ve got to read "Whip It Good", from Issue 128, where you’ll learn three flawless ways to make the perfect meringue. Ready to cook fish right? Turn to issue #127’s "Fish in a Flash", where Chef Pete Evans – the host of our TV show “Moveable Feast with Fine Cooking” – shares three inspired recipes for healthy weeknight cooking.

That’s just a taste of this amazing collection – about 5,000 recipes in all, straight from the test-kitchen proven pages of Fine Cooking magazine.

A range of ideas for every taste
Say you're planning a meal and you want fresh new ideas. Or you want a spectacular holiday menu and you'd love to see what we've had in our pages. Well, how about two decades worth of ideas! We've covered all the topics cooks want to know about. And with our virtually instant search results, you'll cut your planning, prep, and frustration by hours, days, even weeks.

See experts cooking their classics, step by step
At Fine Cooking we turn to the experts to see what they're cooking now, and we help you
re-create the results in your own kitchen. Look what you'll enjoy in our 2014 Fine Cooking Magazine Archive:

AidellsBruce Aidells – Many know Bruce best as the guy on the package of Aidells Sausage, but he’s also one of the country’s premier experts on meat. Back in 2003, Bruce wrote the ultimate guide on prime rib. Since then, he’s contributed articles on how to cook a holiday ham, pan-fry steak to perfection, and much more. And all it takes to find his recipes is a click of the mouse.
BastianichLidia Bastianich – Who doesn’t love Lidia? Her warm personality shines through in everything she writes, including her primer on perfecting risotto in our April/May 2006 issue. Simply search the archive for "best risotto" and you’ll find it.
ConantScott Conant – As the chef-owner of the acclaimed Scarpetta restaurants, Scott knows a thing or two about pasta. He shared some of his best tips in his “Quick Pastas with a Kick,” his article that ran in summer 2007. Type in his name and you’ll not only find his pasta recipes, but you’ll also discover his amazing update on eggs Benedict in which poached eggs get rolled in breadcrumbs and deep fried. Delizioso!
WeirJoanne Weir is many things – chef, restaurateur, cooking instructor, author, and TV personality – but first and foremost she’s a teacher. Fine Cooking readers have enjoyed learning from her since the magazine’s earliest days (her bread salads from the June/July 1996 issue still inspire). Use our Archive to check out (and print out) all of her recipes. Then get cooking!

It's everything you love about the magazine, all in one place
Whether you're a long-time subscriber or a casual reader of Fine Cooking, you know there are some articles that you'll find only in our pages. Here's what people love about the Archive:

“I love the recipes but hate looking through the magazines when I am in a hurry. The Archive allows easy comparisons between recipes.”

“I enjoy the convenience of being able to access archived recipes on my computer without having to locate back issues of the magazine.”

Years worth of these signature features can be found together in one place** – the Fine Cooking Magazine Archive.

System Requirements

Windows®
• Microsoft® Windows® XPl; Windows Vista®; Windows 7 or Windows 8
• 2.33GHz or faster x86-compatible processor or Intel® Atom™ 1.6GHz or faster processor for netbooks
• 1GB of RAM
• DVD-ROM drive
• 1024x768 minimum screen resolution (1280x720 recommended)
• 2.6GB of available hard drive space

Apple®
• Mac OSX® 10.6 to 10.9
• Intel Core™ Duo or faster processor
• 1GB RAM
• DVD-ROM drive
• 1024x768 minimum screen resolution (1280x720 recommended)
• 2.6GB of available hard drive space

Microsoft Windows® is a registered trademark of Microsoft Corporation. Mac OSX® is a registered trademark of Apple Computer, Inc. Download of Adobe Acrobat® Reader might be required on some systems. This DVD-ROM disc will not play on stand-alone DVD players.

If you own a previous version and would like to purchase an update for your Archive please contact our Customer Service team by calling (866) 242-4297 Mon – Fri 9am-5pm ET. International customer please call (203) 702-1922.

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