Discover culinary inspiration with Fine Cooking’s August/September 2010 issue. This edition features delightful fruit pie recipes, including berry turnovers, slab pie, and fried peach pies. Learn how to make tea-smoked duck on your grill and explore 10 easy ways to eat less meat. Plus, master the art of crispy, crunchy, and juicy fried chicken. Get ready to elevate your cooking skills!

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