I have a bookcase full of beautiful cookbooks, but what I use most is one battered old copy of Fine Cooking. Friends have tried to get it away from me, asking to borrow it, but knowing I'd never see it again, I always copy the recipe and give it to them before they leave (always good to have a copy machine on site). The recipes are supplied by amateur chefs from all over the country. I learned one amazing technique from this mag, that's substituting olive oil for butter in oatmeal cookies, carrot cake, chocolate cake - sounds iffy, right? But no! It's great! I really love to eat, but I can't spend the time cooking, and with the help of Fine Cooking, I've become quite the quickie cheffe.