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The Flavors of Bon Appetit (2001)by Bon Appetit
Synopses & Reviews
With recipes such as Shrimp and Sweet Potato Cakes with Chipotle Tartar Sauce; Pan-seared Steaks with Goat Cheese, Caper, and Tomato Butter; and Apple and Caraway Tartlets with Cider-Caramel Sauce, new and interesting dishes will always be at the ready thanks to The Flavors of Bon Appetit 2001. These easy-to-prepare yet sophisticated recipes are divided into the sections Starters, Main Courses, On the Side, and Desserts, assuring that something delicious can be found for every part of the meal.
Returning for the second year running is the special section "How America Eats.” Based on an annual survey done by the magazine, it presents information and recipes on current trends, such as the popularity of asparagus — America’s favorite vegetable.
Featuring a fresh new design, a wide variety of recipes, and easy-to-follow instructions, The Flavors of Bon Appetit 2001 is sure to inspire.
About the Author
With a circulation of one million, Bon Appetit is America’s most widely read food and entertaining magazine. It is headquartered in Los Angeles.
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