Explore culinary delights with Fine Cooking Magazine, Issue 38 (May 2000). This issue features a pull-out guide to sauces, tips for flavorful baked chicken, and techniques for working with garden-fresh peas. Master the art of rolling and shaping pie crust, delve into convection oven cooking, and bake buttery spoonbread. Discover a new take on lemon meringue pie. Perfect for passionate cooks seeking inspiration and practical advice.

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