Explore delicious recipes and cooking techniques with Fine Cooking Magazine, October/November 1996, Issue No. 17. This issue features three hearty chicken fricassees, a guide to classic cocoa desserts, tips for choosing a kitchen scale, baking vegetable gratins, and how to make lighter tamales. Plus, discover a Southern Italian ragu menu for a complete culinary experience. Perfect for cooking enthusiasts looking for inspiration and practical advice. A must-have for any vintage cookbook collector!

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