Inside Fine Cooking (The Taunton Press; $19.95, March 3, 2009), you will find creative ideas for making the most of what’s in season. From the best of Fine Cooking’s Fresh magazines, this mouthwatering collection offers recipes from some of America’s finest chefs, including Lidia Bastianich, Pam Anderson, and Bruce Aidells.

Fine Cooking Fresh is divided into sections by course and features such delicious recipes as:

• Baked Marinated Eggplant and Lemongrass Lemonade from the Small Bites & Cool Drinks chapter
• Savory Tomato, Corn & Cheese Tart with Fresh Basil from the Light Lunches chapter
• Scallops with Spinach, Lime and Candied Walnuts from the Seafood chapter
• Grilled Chicken Breast with Asian Dipping Sauce and Classic Grilled Hamburgers from the Chicken, Beef & Pork chapter
• Cranberry Upside-Down Cake from the Dessert chapter

There are also wonderful guides to show you how to get the most out of seasonal ingredients including:

• The Vegetable Guide -- how to buy, store and handle a multitude of spring and summer vegetables, including asparagus, fennel, summer squash, tomatoes, peas, eggplant and much more
• A Fresh Herb Guide -- how to properly identify and care for herbs
• Refresh Your Spice Rack -- why refreshing your spice rack is important and the best way to store your spices to preserve their flavor
• Freezing and Thawing 101 -- how to properly freeze your food for the freshest flavor and how to thaw food safely

Because they are from Fine Cooking, valuable tips and techniques are guaranteed. Throughout the book you will find fantastic tricks like how to string a pea pod, how to slice an avocado before peeling it, and how to buy shrimp by the count not the size, just to name a few. So grab a copy of Fine Cooking Fresh before hitting the farmer’s market and learn how best to use your great finds while they’re at their peak.

About Fine Cooking:
Filled with page after page of inspiration and information for cooks of all skill levels, Fine Cooking magazine features hands-on, how-to advice and recipes from America’s culinary experts. Visit the magazine website at www.FineCooking.com.

Media Contact: Janel Noblin, 203-304-3893, jnoblin@taunton.com