Synopses & Reviews
THE dessert book from THE best food magazine.
Includes a subscription (or renewal) to Bon Appetit Magazine
For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful.
Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.
Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.
"This is a gorgeous book that makes me want to make everything--no, taste everything--inside! This is a must-have for every baker, cook, and sweet freak in your life." --Elizabeth Falkner, chef and owner of Citizen Cake and Orson
"At last, a collection of Bon Appetit's most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You'll reach for this book each time sweets are on your menu, but you'll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos.
It's truly a one-stop book for all of us who love baking." --Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table
"Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And the best part is, Bon Appetit Desserts is not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education. Oh, in case you aren't sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans." --Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table
Synopsis
For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick home-style cookies like double lemon bars to party treats like fresh strawberry-glazed cheesecake to unforgettable special-occasion finales like a spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit makes it a point in every issue to showcase desserts that make a delicious impression, no matter what the occasion.
Now Bon Appetit offers a comprehensive guide to all things sweet and wonderful with Bon Appetit Desserts. Culled from Bon Appetit magazine's extensive archives and including some never before published recipes, Bon Appetit Desserts is designed to inspire both experienced home cooks and those just starting out in the kitchen.
Similar in scope to The Bon Appetit Cookbook (2006) and The Bon Appetit Fast Easy Fresh Cookbook (2008), Bon Appetit Desserts is designed to be a comprehensive addition to any cook's bookshelf. This collection of more than 600 recipes will feature every kind of dessert a reader could want: cakes (from layer cakes and coffee cakes to cupcakes, cheesecakes, etc.), pies, tarts, candies, puddings, souffles, shortcakes, fruit desserts, ice cream, cookies, holiday desserts, and much, much more. In typical Bon Appetit style, the book will be rich with resources designed to make the dessert prep process as easy and as accessible as possible, including over 50 inspiring four-color photographs and dozens of step-by-step illustrations and tips straight from the Bon Appetit Test Kitchen. Sidebars in each chapter will offer shortcuts, invaluable ingredient and tool information, and options for adapting the recipes, including ingredient substitutions, do-ahead tips, and how to scale recipes up or down. Quick recipes - those that can be completed start to finish in 60 minutes or less - will be labeled with an eye-catching icon to make them easy to find.
So what exactly is it that makes a Bon Appetit dessert so special - and why do they have so many fans? Their proven combination of delicious new twists on classic recipes presented in a clear, easy-to-read format means Bon Appetit desserts have an appeal that feels both fresh and timeless. And Bon Appetit is a brand that is trusted and respected. The delicious recipes in Bon Appetit Desserts will have been meticulously tested by the magazine's test kitchen so that each one turns out perfectly every time.
Synopsis
For more than 50 years,
Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons,
Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from
Bon Appetit's extensive archives and including never-before-published recipes,
Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful.
Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.
Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.
Synopsis
THE dessert book from THE best food magazine.
For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful.Â
Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.
Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.
"This is a gorgeous book that makes me want to make everything--no, taste everything--inside! This is a must-have for every baker, cook, and sweet freak in your life." --Elizabeth Falkner, chef and owner of Citizen Cake and Orson
"At last, a collection of Bon Appetit's most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You'll reach for this book each time sweets are on your menu, but you'll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos.
It's truly a one-stop book for all of us who love baking." --Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table
"Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And the best part is, Bon Appetit Desserts is not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education. Oh, in case you aren't sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans." --Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table
About the Author
Barbara Fairchild is editor-in-chief of Bon Appetit magazine. She joined the magazine's staff in 1978 as an editorial assistant, and spent almost 15 years as the executive editor before being promoted to editor-in-chief in 2000. She is a frequent guest on radio and television programs discussing food, restaurants, travel, and popular culture. She has been recognized by the James Beard Foundation's "Who's Who in Food & Beverage in America."