Fine Cooking Magazine Challenges Readers to Cook the Issue

Newtown, CT, May 05, 2010 --(PR.com)-- Starting with the April/May 2010 issue and continuing through the 2011 February/March issue, Fine Cooking is challenging its readers to complete as many recipes as they can, talk about their experiences online, and upload their pictures into a “Cook the Issue” gallery.

According to Laurie Buckle, editor of Fine Cooking, “We’re the only major food magazine that’s 100% about cooking and we attract readers who enjoy the challenge and the fun of cooking. Fine Cooking says ‘We bring out the cook in you’ and the invitation to “Cook the Issue” really gets people’s juices flowing.”

“We asked readers to “Cook the Issue” for just one of our issues last year and we got a huge response. A surprising number actually cooked every recipe in that issue. Our reader’s participation in the postings, blogging and picture gallery genuinely created its own community and actually brought the recipes to life,” added Ms. Buckle. “And, this year that energy will be magnified across the seasons throughout the year.”

A special online feature of this year’s challenge will be live chats with the Fine Cooking test kitchen editors to answer recipe questions. Usually reserved only for finecooking.com Cooks Club members, the chats will be open to all participants in the “Cook the Issue” challenge.

The April/May issue contains over 60 recipes to excite and challenge cooks at all levels – including classic Hollandaise sauce and eggs Benedict, from chicken noodle soup with lemongrass, to olive oil poached salmon with Indian spices, to authentic brioche and 18 variations on cheesecake. Future issues will present a wide variety of recipes from articles about authentic paella, flatbreads on the grill, fudgy brownies, beef Wellington, lemon icebox cake, tapas, tea-smoking, from an apple tarte tatin to zucchini and more.

To find out more about Fine Cooking and “Cook the Issue” go to www.finecooking.com

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