Explore classic and delicious recipes in this issue of Fine Cooking Magazine (No. 55, January 2003). Discover how to prepare a perfect prime rib, a creamy potato gratin, and flavorful glazed carrots. Indulge in a decadent chocolate terrine. Plus, learn exciting techniques for omelets, cooking with fresh ginger, and creating delightful pineapple desserts. Ideal for cooks who appreciate quality ingredients and refined techniques. Perfect for inspiration in your kitchen!

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