More than 800,000 subscribers heartily agree: there’s always something delicious going on at “Food & Wine.” Here is every recipe published in the magazine during the year 2002–more than 500, accompanied by over 200 scrumptious photographs In addition, there are more than 50 new test-kitchen tips and a whole new approach to wine, with updated wine notes, a wine glossary, and a large selection of reasonably priced, easy-to-find varieties. Top-name contributors include Jacques Pepin, Jean-Georges Vongerichten, Daniel Boulud, Claudia Fleming, and Paula Wolfert. Recipes are kitchen-tested on home-use equipment, making them easy to recreate. Here’s real food that real people who want to eat well can actually prepare, dishes that reflect the many ways we cook today. “A Selection of the Good Cook Book Club.”
