Explore the culinary delights of October/November 1994 with Fine Cooking Magazine, issue number 5. This issue caters to people who love to cook, featuring easy and exotic satay recipes, delightful biscotti baking techniques, and inspiration for winter squash dishes. Discover a complete duck menu and master the art of caramelizing apples for a perfect tarte tatin. A must-have for vintage cookbook collectors and home cooks seeking classic recipes.

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