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1 Burnside Cooking and Food- General

The Bon Appetit Cookbook

by

The Bon Appetit Cookbook Cover

 

 

Excerpt

Raspberry-Topped Chocolate Tartlets with Pecan Crusts

GOOD THING this recipe makes individual, single-serving tartlets no fighting over who gets the bigger piece. Pecan-cinnamon crusts provide the backdrop for a simple ganache filling (chocolate and cream) topped with lots of red raspberries.
4 SERVINGS

2 cups pecans, toasted
6 tablespoons (packed) golden brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

3/4 cup whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

2-1/2-pint containers raspberries
1/4 cup seedless raspberry jam

PREHEAT oven to 325ºF. Combine pecans, sugar, and cinnamon in processor. Blend until nuts are finely ground. Add butter and process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of four 4-inch-diameter tartlet
pans with removable bottoms.

BAKE crusts until golden brown and firm to touch, about 30 minutes. Transfer to rack and cool completely in pans.

BRING cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Pour mixture into crusts, dividing equally. Chill until chocolate is set, about 1 hour. (Tartlets can be prepared 1 day ahead. Cover and chill.)

ARRANGE raspberries over tops of tartlets. Stir jam in heavy small saucepan over low heat until melted. Brush melted jam over raspberries. (Can be prepared 3 hours ahead. Refrigerate.) Push up pan bottoms to release tartlets.

Product Details

ISBN:
9780764596865
Author:
Fairchild, Barbara
Publisher:
Houghton Mifflin Harcourt (HMH)
Author:
Bon Appetit Magazine
Subject:
Cookery
Subject:
Courses & Dishes - General
Subject:
Cooking and Food-General
Subject:
Professional Cooking & Culinary Arts
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20060821
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
816
Dimensions:
9.25 x 8 in

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Related Subjects


Cooking and Food » General
History and Social Science » Military » General History
Sports and Outdoors » Outdoors » Fishing and Hunting » Fishing » General

The Bon Appetit Cookbook Used Hardcover
0 stars - 0 reviews
$14.50 In Stock
Product details 816 pages John Wiley & Sons - English 9780764596865 Reviews:
"Staff Pick" by ,

In what amounts to a "greatest hits" collection, The Bon Appétit Cookbook offers over 1,200 approachable recipes for a very wide range of dishes from around the globe. Using good techniques resulting in fantastic food, these practical, cook-friendly recipes are great for both beginner and accomplished cooks.

"Synopsis" by , 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.
"Synopsis" by , 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.
"Synopsis" by , 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.

"Synopsis" by ,
"You can always tell a Bon App?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 App?tit, with more than 1,200 recipes that will be delicious, first time out."?Barbara Fairchild

First launched in 1956, Bon App?tit is America?s favorite and most widely read food and entertaining magazine, with a circulation of 1.3 million. Now, for the first time, The Bon App?tit Cookbook brings together more than 1,200 of the magazine?s 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 App?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 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. 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 App?tit Cookbook is a must for those who truly love to make and enjoy great food.

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