The Bon Appetit Cookbook

Bon Appétit has been America's favorite food and entertaining magazine for decades, celebrating the culinary experience with recipes that have made cooking both a pleasure and a triumph for generations of home cooks.

Now, for the first time, The Bon Appétit Cookbook brings together more than 1,200 of the magazine's all-time, best-loved recipes for every meal and occasion. These recipes represent the very best of the magazine's sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences—recipes that are delicious the first time out. Like Bon Appétit itself, The Bon Appétit Cookbook is, as Editor in Chief Barbara Fairchild puts it, "approachable, relevant, and fun." From Cajun-Grilled Shrimp to Artichoke and Mushroom Lasagna to Hot and Sticky Apricot-Glazed Chicken to Molasses Chewies with Brown Sugar Glaze, you will find dishes to tempt every palate.

The book is accessible and easy to use, and includes engaging headnotes and clear explanations along with nearly sixty illustrations of ingredients and techniques. You will also find invaluable tips, techniques, and advice from the experts at Bon Appétit. Throughout the book, they share test kitchen secrets in how-tos that demystify and simplify more than three dozen techniques—such as deveining shrimp, cutting corn off the cob, and frosting a layer cake.

Complete with thirty-two pages of gorgeous color photographs to tempt and inspire, The Bon Appétit Cookbook is a must for those who truly love to make and enjoy great food. Whether you're a novice cook or a seasoned expert, it is a book you will turn to again and again—for reference, for ideas, and, of course, for terrific recipes. Here's to making everything you cook a delight to prepare and a joy to eat: Bon Appétit!

Written in "Bon Appetit's" approachable style by the magazine's editor-in-chief, this comprehensive cookbook of 1,289 recipes offers the best of America's most popular food magazine.

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.

You can always tell a Bon AppA(c)tit recipe: It's a sophisticated twist on a beloved classic, and it's easy to make...our goal is to give you the cumulative expertise of Bon AppA(c)tit, with more than 1,200 recipes that will be delicious, first time out. Barbara Fairchild

First launched in 1956, Bon AppA(c)tit is Americas favorite and most widely read food and entertaining magazine, with a circulation of 1.3 million. Now, for the first time, The Bon AppA(c)tit Cookbook brings together more than 1,200 of the magazines all-time best-loved recipes for every meal and occasion. The book is accessible and user-friendly — just like the magazine — and includes clear explanations and exclusive tips from the Bon AppA(c)tit test kitchen, along with 59 detailed illustrations of ingredients and techniques.

The recipes have been skillfully selected to represent the very best of the magazines sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences — recipes that are delicious the first time out. From Cajun-Grilled Shrimp to Artichoke and Mushroom Lasagna to Hot and Sticky Apricot-Glazed Chicken to Molasses Chewies with Brown Sugar Glaze, there are dishes that will tempt every palate. Complete with a gorgeous 32-page color insert and a simple yet elegant design throughout, The Bon AppA(c)tit Cookbook is a must for those who truly love to make and enjoy great food.

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 inducted by the James Beard Foundation into "Who's Who of Food & Beverage in America."