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The Bon Appetit Cookbook, Special Edition: Fast Easy Freshby Barbara Fairchild
Synopses & Reviews
It's 4 p.m. You're at your desk, in the car with the kids, or anywhere but in the kitchen.
Do you know where your dinner is?
Forget about lukewarm takeout, and don't even think of reaching for tired leftovers—with The Bon Appétit Fast Easy Fresh Cookbook, you'll have more than 1,100 quick and easy recipes at your fingertips, all using fresh, readily available ingredients in inventive new ways. This is the perfect book for everyone who wants to create healthful, delicious, and exciting food every night of the week.
Supermarkets and local farmers' markets are filled with diverse ingredients that add flavor, texture, and interest to your cooking. Use that qualilty as inspiration, and let this book be your guide as you use those ingredients to get dinner on the table in a flash. From Cilantro-Lime Crab Salad in Avocado Halves, Roasted-Garlic Beef Stew, and Linguine with Winter Pesto to Shrimp with Ginger-Herb Butter, Grilled Steak with Fresh Garden Herbs, and Peach Pie with Berry Jam, you'll find a wide range of flavorful dishes inside that take a fun, modern spin.
For more than half a century, Bon Appétit has been the go-to source for straight-forward, sophisticated recipes, each with a contemporary twist. Now more than ever we also want to be conscientious about choosing responsibly sourced ingredients and healthy foods. The experts at Bon Appétit show how, in the most comprehensive collection—ever—of the magazine's best, most delicious, fast and easy recipes. As a cookbook, Fast Easy Fresh is unparalleled—every recipe is simple to use and has been tested with care by the Bon Appétit Test Kitchen—and it will become your indispensable source for all the tips, hints, and tricks you need to keep you on top of your game.
Eating local, eating better, eating fresh—it all starts HERE, in The Bon Appétit Fast Easy Fresh Cookbook.
Celebrate a half-century of "Bon Apptit"! Editor-in-Chief Fairchild brings together more than 1,200 of the magazine's all-time favorite recipes in "The Bon Apptit Cookbook." Packed with test-kitchen secrets, color photos, and more, it's the ultimate culinary companion.
Full of fresh, delicious recipes that are fast enough for a weeknight, special enough for a weekend. Bon Appétit makes it easy to find just the right recipe and pull it together in no time at all.
From the world's most trusted cooking experts, 1,100 great recipes to get weeknight dinners on the table fast
Inspired by the popular "Fast Easy Fresh" feature in Bon Appetit and written in the user-friendly, approachable style so familiar to the magazine's 6 million readers, this cookbook is a must for people who want everyday dinners that are quick, delicious, and contemporary. These are not the old-fashioned, lackluster choices found in most 30-minute cookbooks and cooking shows. The Bon Appetit Fast Easy Fresh Cookbook is all about ease, speed—and taste. There are 1,100 exciting, flavorful recipes, with dishes that take a fun, modern spin like Arugula Salad with Olives, Pancetta, and Parmesan; Roasted Garlic Beef Stew; Linguine with Winter Pesto; Shrimp with Ginger-Herb Butter; Grilled Steak with Fresh Garden Herbs; and Peach Pie with Berry Jam. All of the recipes are simple enough for weeknights, but with their focus on fresh ingredients and vibrant flavors, they're really special enough for weekends, too.
Illustrated throughout with handsome line drawings and 32 pages of beautiful new color photographs, this collection of favorite Bon Appetit recipes is sure to quickly become the go-to resource for home cooks everywhere, whether they're beginners or simply looking to stay on top of their game. For everyone who's eager to make truly satisfying and delicious meals—without spending a lot of time in the kitchen—this is the cookbook to reach for every night of the week.
About the Author
BARBARA FAIRCHILD is Editor in Chief of Bon Appétit magazine. She joined the magazine's staff in 1978 as an editorial assistant, and spent almost fifteen years as the Executive Editor before being promoted to Editor in Chief in 2000. She is a frequent guest on radio and television programs about food, restaurants, travel, and popular culture, and has been recognized by the James Beard Foundation's "Who's Who of Food and Beverage in America." She is also the author of the bestselling Bon Appétit Cookbook.
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