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. Read Less